The Kitchen Magpie
A Delicious Melange of Culinary Curiosities, Fascinating Facts, Amazing Anecdotes and Expert Tips for the Food-lover
by James Steen
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Pub Date 1 May 2014 | Archive Date 29 Jun 2014
Description
A feast of hundreds of food facts, mouth-watering myths and culinary curiosities to satisfy all appetites.
The Kitchen Magpie contains fascinating tips and expert know-how. How do you make the perfect pork crackling, the finest fried egg, or roast beef in an oven that’s not even switched on? How do you tell a ripe melon? Why is the belly of salmon better than the tail? The answers are here, the science explained.
The book also delves into the history of food through the ages and reveals who ate what, why, when and where. There’s the tale of swan (and horse) in the British diet, as well as that of crane in the Japanese diet – the bird’s blood was mixed with sake and then swigged by samurai warriors. Along the way we find out why on earth John Wayne kept his cow at a hotel, and who invented the fork.
Also featuring exclusive cooking tips from the celebrity chefs of today, The Kitchen Magpie is a book unlike any other; a must-read for curious cooks and food lovers everywhere.
Featuring exclusive contributions from chefs including:
Mary Berry
Michel Roux Junior
James Martin
Antonio Carluccio
Marco Pierre White
Pierre Koffmann
The Kitchen Magpie contains fascinating tips and expert know-how. How do you make the perfect pork crackling, the finest fried egg, or roast beef in an oven that’s not even switched on? How do you tell a ripe melon? Why is the belly of salmon better than the tail? The answers are here, the science explained.
The book also delves into the history of food through the ages and reveals who ate what, why, when and where. There’s the tale of swan (and horse) in the British diet, as well as that of crane in the Japanese diet – the bird’s blood was mixed with sake and then swigged by samurai warriors. Along the way we find out why on earth John Wayne kept his cow at a hotel, and who invented the fork.
Also featuring exclusive cooking tips from the celebrity chefs of today, The Kitchen Magpie is a book unlike any other; a must-read for curious cooks and food lovers everywhere.
Featuring exclusive contributions from chefs including:
Mary Berry
Michel Roux Junior
James Martin
Antonio Carluccio
Marco Pierre White
Pierre Koffmann
James Steen is a journalist and ghostwriter, having collaborated with great chefs such as Marco Pierre White (The Devil in the Kitchen), Raymond Blanc (A Taste of My Life), and Keith Floyd (Stirred But Not Shaken).
Available Editions
| EDITION | Hardcover |
| ISBN | 9781848316638 |
| PRICE | £12.99 (GBP) |
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