基本信息·出版社：HarperEntertainment ·页码：320 页 ·出版日期：2007年09月 ·ISBN：0061237892 ·条形码：9780061237898 ·装帧：精装 ·正文语种： ...
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Mission: Cook!: My Life, My Recipes, and Making the Impossible Easy |
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Mission: Cook!: My Life, My Recipes, and Making the Impossible Easy |
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基本信息·出版社：HarperEntertainment
·页码：320 页
·出版日期：2007年09月
·ISBN：0061237892
·条形码：9780061237898
·装帧：精装
·正文语种：英语
·外文书名：烹饪目标: 我的生活、我的配方、把一切不可能变为可能
内容简介 Robert Irvine has led a one–of–a–kind life. He joined the merchant marine as a teenager, and would go on to become a cook in the Royal Navy where he happened to befriend a man named Prince Charles. Since then, Chef Robert has gone on to cook for presidents, prime ministers, royalty and celebrities.
It's been a remarkable life and career, ranging from cooking on the beaches of Yemen for thousands of refugees to making a seven–course meal for First Lady Laura Bush and her friends on an aircraft carrier.
Trained by the best European chefs, Robert also shares his cooking philosophy, his best recipes and tips on how to add that special twist to any dish.
作者简介 As host of Dinner: Impossible on Food Network, Chef Robert Irvine serves stunningly creative dishes both for intimate gatherings and for huge crowds, all without warning and at a moment's notice. On the show, he has cooked on a desert island, in an 18th century kitchen, in an ice cotel, for cowboys on a cattle drive, for master instructors at the Culinary Institute of America and at the inauguration of Pennsylvania's governor.
A native of England, Irvine joined the British Royal Navy at the age of 15 and his skills in the kitchen soon came to the attention of his superiors. As part of his service for the Royal Navy, Irvine was selected to work on board the Royal Yacht Britannia where the Royal Family and their entourages regularly dined. During his time training U.S. Navy chefs as part of a guest chef program, Irvine worked in the White House kitchens and his creations were served to high-ranking government officials.
In over 25 years in the culinary profession, he has cooked his way through Europe, the Far East, the Caribbean and the Americas, in hotels and on the high seas. In his career, he has also had the opportunity to serve 6,000 servicemen and women on a U.S. aircraft carrier and plan the menu at a spectacular celebrity-studded after-party at the Academy Awards.
编辑推荐 From Publishers Weekly As the host of Food Network's Dinner: Impossible, chef Irvine routinely pulls off last-minute feats of Herculean culinary might, assembling multi-course meals for large groups in out-of-the-way locations with few resources. Devoted viewers may be surprised to learn that this isn't new for the British chef, who relates other close calls in this combination cookbook-memoir. Alongside tales of his time in the Navy (where he prepared a last-minute meal for 2,000 refugees) and Hollywood (a lavish post-Oscar celebration makes a nail-biting yarn), recipes for impressive dishes like Black Angus Beef Tartare with Toasted Brioche and Fried Quail Egg, Roasted Duck with White Bean Ragout, Truffle Oil and Shaved Parmesan Cheese and simple but flavorful Grilled Winter Vegetables with Pesto Dressing give readers plenty to think about and salivate over. Unfortunately, alternating from storyteller to cooking coach proves awkward, and his advice-"let the food in front of you speak to you and inspire you"-can be of little utility. Still, his enthusiasm is genuine and infectious, and Irvine the storyteller keeps things interesting with tales of his education, the Royal family and the kitchen at Donald Trump's Taj Mahal. Best consumed in small bites, Irvine's war stories will delight foodies, but his recipes may be too daunting for novices.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
专业书评 From Publishers Weekly As the host of Food Network's Dinner: Impossible, chef Irvine routinely pulls off last-minute feats of Herculean culinary might, assembling multi-course meals for large groups in out-of-the-way locations with few resources. Devoted viewers may be surprised to learn that this isn't new for the British chef, who relates other close calls in this combination cookbook-memoir. Alongside tales of his time in the Navy (where he prepared a last-minute meal for 2,000 refugees) and Hollywood (a lavish post-Oscar celebration makes a nail-biting yarn), recipes for impressive dishes like Black Angus Beef Tartare with Toasted Brioche and Fried Quail Egg, Roasted Duck with White Bean Ragout, Truffle Oil and Shaved Parmesan Cheese and simple but flavorful Grilled Winter Vegetables with Pesto Dressing give readers plenty to think about and salivate over. Unfortunately, alternating from storyteller to cooking coach proves awkward, and his advice-"let the food in front of you speak to you and inspire you"-can be of little utility. Still, his enthusiasm is genuine and infectious, and Irvine the storyteller keeps things interesting with tales of his education, the Royal family and the kitchen at Donald Trump's Taj Mahal. Best consumed in small bites, Irvine's war stories will delight foodies, but his recipes may be too daunting for novices.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
