Black Pudding & Foie Gras
by Andrew Pern
Andrew Pern’s debut cookbook strikes the perfect balance between showcasing mouth-watering recipes and delivering a heart-warming account of his fascinating life at the Michelin-starred Star Inn at Harome.
Revealing Andrew’s past, philosophies on food, stunning recipes and local suppliers, this book provides a captivating and humorous insight into the life of a chef that runs a unique British food institution.
Containing 60 outstanding recipes, from Black Pudding & Foie Gras to Posh Fish Fingers to Chocolate & Orange Tart, Andrew’s writing style and classic recipes will bring warmth, taste and texture into your kitchen.
With a foreword by Robert Cockcroft and photography by Sam Bailey & Antonio Olmos.
‘Best UK Chef Book’ Gourmand World Cookbook Awards, Paris
‘World’s Best Chef Book’ Silver Award Gourmand World Cookbook Awards, Paris
‘Best Book Design’ D&AD, London
‘Best Book and Editorial Design’ ADC Merit, The Art Directors Club, New York
‘Best Book Design’ Top Applications Award, Fedrigoni, Rome
‘Best Food Book’, Shortlisted Le Cordon Bleu World Food Media Awards, Adelaide
Description Credit: Amazon
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