Take Twelve Cooks - Softcover

In the two popular TV series TAKE SIX COOKS, Britain's leading chefs have shared with us some of their favourite recipes, as well as their expertise. TAKE TWELVE COOKS brings you these recipes and a great many more devised by the same chefs, to enable you to create your own professional meals for every occasion. In TAKE TWELVE COOKS, you will find Hors d'Oeuvres from Raymond Blanc and Prue Leith; Soups and Starters from Nico Ladenis and Richard Shepherd; Fish from Joyce Molyneux and Anton Mosimann; Meat from Pierre Koffmann and Albert and Michel Roux; Vegetables from Peter Kromberg and Jane Grigson; and Desserts from Michael Nadell and John Huber. You will discover such simple yet elegant dishes as Entrecote with Shallots, and Young Leeks Braised in a Different Way, classics like a traditional French family recipe for Poule au Pot, and more unusual combinations such as Cepes Filled with Snail and Chicken Mousse, Salmon in Pastry with Ginger and Currants, and Roast Pigeon with Raspberry Vinegar and Bitter Chocolate. Desserts include a delicious Strawberry and Banana Bagatelle and a glorious Vanilla Frutti with Strawberry Coulis. Mouthwatering illustrations accompany many of the recipes. The lively profiles of the contributors that introduce each section take the reader inside the colourful world of the top-class chef. Representing a diversity of cookery styles, these twelve chefs provide an invaluable and entertaining source of ideas for exciting and beautiful meals.