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Chefs at Home: 54 chefs share their lockdown recipes in aid of Hospitality Action

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Been great fun hosting some exclusive chefs table experiences for private and public listed companies for their c-suite and investor members. This is a book for real cooks who want to be exceptional, and it single-handedly changed my perception of how I wanted to tackle my career.

Working with top London restaurants and respective head chefs across London, who gave up their kitchens, teams and time to cook the food - Hospitality for Heroes’ role spanned from recruiting volunteers and restaurants, sourcing produce and packaging, organising the deliveries whilst also raising the necessary funds. Anna has worked on numerous TV shows for the BBC, including being the guest chef on MasterChef: The Professionals, Saturday Kitchen, Royal Recipes and the breakfast show Morning Live. In this, her debut cookbook, she shares 85 recipes that are as straightforward as they are delicious, such as Braised beef cheeks with sweet potato and basil crush, Dad's fish pie. In this, her debut cookbook, she shares 85 recipes that are as straight-forward as they are delicious, such as Braised beef cheeks with sweet potato and basil crush, Dad's fish pie from Howth, vegan pulled pork and Guinness chocolate cake. Anna has cooked professionally in many cities around the world, working with Derry Clarke, Philip Howard, Shane Osborn and Gordon Ramsay, among others.My mother’s signature recipe became ‘Tomato Sauce III’, which played a huge role in my upbringing and in the upbringing of my own children. We had been involved with the Peter McVerry Trust for several years and had been looking for a project that would make an impact in supporting their work. A gorgeous coffee table book as well as a recipe book for all levels of cooking, and photography is by award-winning photographer Katie Quinn .

Anna Haugh was born in Dublin in the 80s, and has trained and worked as a professional chef for 20 years. For all their heartiness, the recipes in this book taste incredible and look stunning all because Anna shares her tricks of the trade to level up flavour and bring casual elegance to simple home cooking. Monica Galetti has stepped aside to focus on her restaurant and family, and into her shoes steps Irish chef Anna Haugh. In this, her debut cookbook, she shares 85 recipes that are as straightforward as they are delicious, such as Braised beef cheeks with sweet potato and basil crush, Dad’s fish pie from Howth, Vegan pulled pork, and Guinness chocolate cake. After establishing herself at restaurants including London’s Pied à Terre and Paris’ Hotel Lotti, she helped launch Gordon Ramsay’s London House restaurant, acting as its first head chef.Since every individual working as part of the Hospitality for Heroes is a volunteer, 100% of donations go directly to the cause.

Recipes came thick and fast from chefs like Anna Haugh (beef and red wine stew) and Santosh Thomas (easy chicken curry), food producers – Sally Barnes’ Cullen skink, banana bread from Ellie Kisyombe of Eillie’s Kitchen Home Edition – and butchers, including Rick Higgins (barbecued pork chops with mustard mash) and Peter Hannan (baked sausage meatballs in tomato sauce). I want to be associated with a programme that I felt was a high enough calibre that you had to be able to cook, that was really important for me.

The book also features some truly inspirational stories directly from those who Peter McVerry has helped out of homelessness. Anna has cooked professionally in many cities around the world, working with Derry Clarke, Philip Howard, Shane Osborn, and Gordon Ramsay, among others.

In Kitchen Confidential, Anthony Bourdain recommends Larousse Gastronomique by Prosper Montagné — a monster reference book I’ve read cover to cover. While for others they recounted the despair of losing their teams and the dream of the future they were building, Alexandre Silva , owner of Loco in Lisbon, Portugal wrote: “I felt the accountability of having 70 people at risk of losing their livelihood and the risk of leaving my daughters without anything to eat and the risk of me and my wife Sara falling into a bottomless pit of depression. A favourite for cultural insight is Food In Vogue — a collection of recipes that appeared in the magazine. Anna takes inspiration from old Irish recipes, culture and stories to create a modern Irish cuisine that still has the heartbeat of home.

The resilience of our industry is testament to the support we give each other and the learnings we take from each other. There are stories in the book from people helped by Peter McVerry Trust and many of them are about being able to bring members of their family to come and visit and eat, something that so many of us take for granted. Moro: The Cookbook, by Sam and Sam Clark, helped me focus my love of Mediterranean cuisine and understand the influence of Moorish style and flavour.

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