1 / 厨房故事：顶级厨师和餐馆老板谈论家庭时间和家庭烹饪，加上韭菜和蘑菇方便菜的食谱。
5年前|TheModernHouse|餐饮|100%...in dishes like chickpeas with cabbage, finished with some parmesan. I make chicken stock with leftover bones or a carcass and then freeze it. Veg stock I make from the green ends of leeks, slightly drying out onions, carrots, celery. I’ll never discard these vital stock-making ingredients – they...
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2 / 现代菜单：肖恩·西尔利在法林顿的优质杂烩店烹制另一种圣诞午餐。
5年前|TheModernHouse|餐饮|100%... make when youre
cooking pieces of steak. In that case, well cook beef and chicken stock,
slowly reducing it with some wine, and you have a beautiful, rich sauce.
“Make
sure you enjoy it, and dont get stressed. I try and arrive to the table having
drunk as much champagne as everyone else, only ...
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3 / 现代菜单：Jeremy Lee在Soho的Quo Vadis制作无花果和杏仁馅饼
5年前|TheModernHouse|餐饮|100%...nd Italy that I so loved lent itself amazingly to British produce. Poached chicken is not that far away from bollito misto, which is not that far from a pot-au-feu.
“But I detest the terms ‘peasant cooking and ‘rustic because its all so disingenuous, and to demerit it with all these...
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