Rogan / Simon Rogan.
Material type:
TextPublisher: London : HarperCollinsPublishers, 2018Description: 304 pages : illustrations (colour) ; 29 cmContent type: text | still image Media type: unmediated Carrier type: volumeISBN: 9780008232726 (hbk.) :Subject(s): Cooking | Local foods | Food and Drink | Food and DrinkDDC classification: 641.5 Summary: Throughout the culinary world, Simon is revered. He is the chef and owner of L'Enclume, the 2 Michelin star restaurant in Cumbria that famously starred in Steve Coogan and Rob Brydon's film, 'The Trip' and has won Best Restaurant OFM Awards and The Good Food Guide's Best Restaurant for the past 4 years. Renowned for the clarity of ethos he brings to his different restaurants, as well as a brilliant reputation for artistry, innovation and excellence, his talent and vision shine through. Many cookbooks have been published by chefs. But Simon is uniquely placed to write a definitive cookbook that changes the tenor of cookery publishing. Here is a book that perfectly communicates his philosophy of taking farmed and foraged seasonal ingredients to create unforgettable dishes.
| Item type | Current library | Home library | Shelving location | Class number | Status | Date due | Barcode | Item reservations | |
|---|---|---|---|---|---|---|---|---|---|
Book
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Paul Hamlyn Library | Paul Hamlyn Library | Floor 3 | 641.5 ROG (Browse shelf(Opens below)) | Available | 06608221 |
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| 641.5 RAM Gordon Ramsay's secrets / | 641.5 RAM Kitchen heaven / | 641.5 ROD The Zuni Cafe cookbook / | 641.5 ROG Rogan / | 641.5 SHO Kitchen secrets : the meaning of cooking in everyday life / | 641.5 THI Kitchen mysteries : revealing the science of cooking / | 641.5 THI Kitchen mysteries : revealing the science of cooking / |
Throughout the culinary world, Simon is revered. He is the chef and owner of L'Enclume, the 2 Michelin star restaurant in Cumbria that famously starred in Steve Coogan and Rob Brydon's film, 'The Trip' and has won Best Restaurant OFM Awards and The Good Food Guide's Best Restaurant for the past 4 years. Renowned for the clarity of ethos he brings to his different restaurants, as well as a brilliant reputation for artistry, innovation and excellence, his talent and vision shine through. Many cookbooks have been published by chefs. But Simon is uniquely placed to write a definitive cookbook that changes the tenor of cookery publishing. Here is a book that perfectly communicates his philosophy of taking farmed and foraged seasonal ingredients to create unforgettable dishes.
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