The Kitchen Magpie: A Delicious Melange of Culinary Curiosities, Fascinating Facts, Amazing Anecdotes and Expert Tips for the Food-lover

by James Steen

Overview

Featuring exclusive recipes from top chefs such as Marcus Wareing and Mary Berry, and contributions from Raymond Blanc, Marco Pierre-White, and chef-to-the-stars Kai Chase, this beautifully presented miscellany blends the history of cookery through the ages with expert tips and astonishing facts.

How do you make the perfect pork crackling, the finest fried egg, or roast beef in an oven that's not even switched on? How do you tell a ripe melon? Why is the belly of salmon better than the tail?

Award-winning food writer James Steen tells the tale of swan (and horse) in the British diet, as well as that of crane in the Japanese diet. He also reveals why John Wayne kept his cow at a hotel . . .

James Steen is a journalist and ghostwriter, having collaborated with great chefs such as Marco Pierre White (The Devil in the Kitchen), Raymond Blanc (A Taste of My Life), and Keith Floyd (Stirred But Not Shaken).

Product Details

ISBN-13:	9781848316638
Publisher:	Icon Books, Ltd. UK
Publication date:	07/14/2015
Series:	Magpie Series
Pages:	288
Product dimensions:	6.50(w) x 1.50(h) x 9.50(d)

About the Author

James Steen is an award-winning journalist, food writer, author and ghostwriter. He has a deep fascination for both the cook and cooking, and collaborates with great chefs. He ghosted the autobiographies of Marco Pierre White (The Devil in the Kitchen), Raymond Blanc (A Taste of My Life) and Keith Floyd (Stirred But Not Shaken). His other books include Marco Made Easy and Kitchen Secrets. He is a consultant to small-but-pioneering food companies, and contributes to a wide variety of publications. James lives in London with his wife Louise and their children, Charlie, Billy and Daisy.