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Questions About This Book?
What version or edition is this?
This is the edition with a publication date of 4/1/2011.
What is included with this book?
- The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any CDs, lab manuals, study guides, etc.
My Kitchenis an eclectic collection of delicious and varied recipes from one of the world's most exceptional young culinary talents. This charming mixture of stories and recipes is divided into twelve monthly chapters, with dishes based around seasonal bounty and Stevie Parle's global inspirations. Within each chapter, he gives a master class about a single food. Part of the NEW VOICES IN FOOD series, featuring rising young stars in the food world.
Stevie Parle has worked at several of London’s leading restaurants, including the River Café, and at the Spotted Pig in New York; he has also worked and lived in Tokyo and Sri Lanka. Today he runs (and cooks at) The Dock Kitchen in London. His cooking and culinary ideas have been praised by the New York Times and the Wall Street Journal. He lives in London.