Publisher:Pan Macmillan, London, United Kingdom, 1997
Pan Macmillan, 1997, Soft cover, Book Condition: Very Good, Revised
1st Printing. Size: 8vo - over 7¾ - 9¾" tall. 254 pages. New Revised & expanded edition. First Impression. This book is in very good or better condition. It has no tears to the pages and no pages are missing from the book. The spine of the book is in strong condition. The front cover has some very minor bumps and marks indicating previous use but overall is in really nice, tight condition. Items are in stock and will be shipped same day or next business day directly from our Australian address. SYNOPSIS: Nico Ladenis is a Tanzanian-born chef of Greek descent, best known for his restaurants in the UK. Combines recipes such as salade tiede homard au beurre de truffes, supreme de canard au fumet de cepes and marquise au chocolat with Nico Ladenis's opinions on food, customers and cooking. This book is both a memoir and recipe book that includes planning menus and choosing wines, methods of cooking and presentation. Quantity Available: 1. Category: Personal Memoirs, General, Gourmet; ISBN: . ISBN/EAN: 9780333661789. Pictures of this item not already displayed here available upon request. Inventory No: 0002918.