Bought, Borrowed & Stolen: Recipes & Knives from a Travelling Chef

Bought, Borrowed & Stolen: Recipes & Knives from a Travelling Chef

by Allegra McEvedy

Hardcover

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Product Details

ISBN-13: 9781840915778
Publisher: Octopus Books
Publication date: 10/05/2011
Pages: 224
Product dimensions: 8.20(w) x 10.00(h) x 1.50(d)
Age Range: 3 Months to 18 Years

About the Author

Allegra McEvedy founded, with partners Henry Dimbleby and John Vincent, Leon, the award-winning, healthy, fast-food restaurant chain, which currently has eight London restaurants, with more planned for 2008. Leon was voted "Best New Restaurant" by judges Rick Stein, Gordon Ramsay, Nigel Slater, Heston Blumenthal and Jay Rayner in the 2005 Observer food awards. In 2008 Allegra was awarded an MBE for services to the hospitality industry.

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Bought, Borrowed & Stolen: Recipes & Knives from a Travelling Chef 3 out of 5 based on 0 ratings. 1 reviews.
presto on LibraryThing 10 months ago
While the recipes predominate, this is a combination cookbook, geography book and a book about knives. Covering towns from nineteen countries or areas: Turkey, New York, Burma, USA, Brazil, Portugal, Morocco, Italy, Japan, The Philippines, Cuba and the Caribbean, Malawi, Mexico, Norwegian Arctic Circle, South Africa, Lebanon, China, France and Spain, it offers a wide range of recipes from snacks through main courses to a few sweet dishes and more.Each country is introduced with a page or two of description and a brief Fact File providing geographical and social information along with eating and drinking habits of the region. This is followed by comments on the relevant knife from this collector of knives. Then come the recipes each of which is accompanied by some helpful introductory comments, clearly presented ingredients and instructions, and usually a photograph of the finished dish. The recipes are unsurprisingly very diverse, with many interesting and some unusual offerings.This is quite a substantial book, but its relatively sombre cover - no dust jacket - is not reflected by its contents. I find the presentation too much 'in your face', especially the introductory pages for each of the nineteen sections: coloured background for the type, angled boxes for the facts, and garish photo-montages. The recipe pages are a little calmer, but the photography throughout I find very unappealing. The pictures are harsh and brash with very flat lighting and often high contrast with bleached out highlights. More significantly in most cases it makes the food look unappetising, some dishes look more like sludge or worse. This is a great shame for one imagines a lot of though has gone into putting this book together, yet the result is not a book that one enjoys browsing just for the pleasure of its contents.