Recipes That Work by Kevin Dundon

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Synopsis

An offering from critically acclaimed Irish celebrity chef, Kevin Dundon. ‘Recipes That Work’ is a robust, confident collection of delicious, classic recipes that does exactly what it says on the tin.

A firm believer that great tasting, seasonal food shouldn't be reserved for the restaurant, Kevin specialises in taking his vast knowledge and years of experience as head chef, and creating delicious, simple recipes that you can replicate in the home.

‘Recipes That Work’ is a collection of tried-and-tested, fail safe recipes that any home cook of any experience will be able to master. These are recipes that you can dig out time and time again whatever the occasion. Whether you are hosting a dinner party for friends, preparing tea for the kids or making a quick, nutritious supper for two, Kevin will have the perfect solution.

This book will give confidence to the most timid of cooks but will also help more experienced home chefs build their repertoire. Focusing on delicious, simple, seasonal food ‘Recipes That Work’ is guaranteed to bring some restaurant magic to your everyday meals. With Kevin's expertise guiding you all the way, it's the essential kitchen companion.

Recipes Include:
Pan seared scallops with creamy leeks
Hamhock & Parsley Terrine
Classic French onion soup
Roasted rib of beef with horseradish cream
Smoked trout, poached eggs & hollandaise
Glazed pork belly
Ginger-spiced vegetable pie
Coffee & walnut layer cake
Triple chocolate brownie

Chapter Breakdown:
Starters & Salads
Soups
Main Courses
Desserts
Larder & Kitchen essentials

 

About Kevin Dundon

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Kevin is the chef and proprietor of the critically acclaimed Dunbrody Country House and Hotel in County Wexford, Ireland, where he runs the Dunbrody Cookery School. Kevin has made numerous TV and radio appearances in Ireland, and has appeared on The Today Programme. He has written for BBC Good Food Magazine and Delicious and contributed to numerous other publications.
 
Published February 17, 2011 by Collins. 224 pages
Genres: Cooking. Non-fiction

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