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WINNER OF A FORTNUM'S SPECIAL AWARD 2023

WINNER OF A GUILD OF FOOD WRITERS AWARD 2023

WINNER OF THE ANDRÉ SIMON AWARD 2022 FOR BEST FOOD BOOK

BOOK OF THE YEAR, FOOD AND TRAVEL MAGAZINE 2023 READER AWARDS

WINNER OF A FORTNUM'S SPECIAL AWARD 2023

WINNER OF A GUILD OF FOOD WRITERS AWARD 2023

WINNER OF THE ANDRÉ SIMON AWARD 2022 FOR BEST FOOD BOOK

BOOK OF THE YEAR, FOOD AND TRAVEL MAGAZINE 2023 READER AWARDS

Über den Autor

Jeremy Lee joined the Hart brothers at Quo Vadis in Soho in 2012, becoming Chef Proprietor of the venerable restaurant. Jeremy had previously manned the stoves of Blueprint Café, and he has worked with such distinguished restaurateurs as Simon Hopkinson and Alastair Little, who all played a considerable part in the great resurgence of modern British cooking.

Jay Rayner described him as a 'rare phenomena in the London food world; a chap everyone agrees is a good thing.'

In 2012 Jeremy and Quo Vadis won the Catey for Best Restaurant Menu of the Year; in 2013 they won the Tatler Award for Best kitchen. In 2018, Jeremy was listed in the Evening Standard's 'Progress 1000: London's most influential people - Tastemakers: Eat & Drink'.

He writes for numerous newspapers and periodicals and often appears on television. Jeremy's first cookbook, Cooking: Simply and Well for One or Manywas published by 4th Estate in 2022.

In 2023, Jeremy was awarded an MBE for services to the Food Industry.

Details
Erscheinungsjahr: 2023
Genre: Importe, Kochen & Backen
Rubrik: Essen & Trinken
Thema: Kochbücher & Grundkochbücher
Medium: Buch
Inhalt: Gebunden
ISBN-13: 9780008156206
ISBN-10: 0008156204
Sprache: Englisch
Einband: Gebunden
Autor: Lee, Jeremy
Hersteller: HarperCollins Publishers
Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de
Maße: 259 x 184 x 38 mm
Von/Mit: Jeremy Lee
Erscheinungsdatum: 03.10.2023
Gewicht: 1,356 kg
Artikel-ID: 123650451

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