Bøger af Simon Scrutton

A foolproof way to prepare delicious meals, most of the work being done in advance.

Busy households rely too much on opening a tin of chopped tomatoes, then perhaps enlivening it with a chopped pepper, a clove of garlic and perhaps a few chili flakes - or even a bottle of supermarket pre-prepared tomato sauce. For a little extra effort (sometimes not even extra) - the sauce world can be your oyster! All the sauces in this book are easy to make, and the few that take time, such as those needing a stock, this is largely unattended, So, enjoy a future of new and exciting flavours!

Recettes d'un bistrot national primé. Beaucoup de recettes peuvent être préparés à l'avance jusqu'à un certain point, vous laissant peu à faire avant de servir. Assez brillant! Les recettes sont faciles à suivre et peuvent pratiquement toutes être préparées à l'avance. Je me sens de prendre avec moi en vacances si je vais devoir cuisiner soit l'auto-restauration ou pour des amis dans ma maison en France.J'ai fait presque toutes les recettes et je n'ai jamais eu d'échec. Les ingrédients ne sont jamais difficiles à trouver et les instructions sont claires et précises, tout comme les quantités.J'aimerais juste qu'il écrive un suivi! 'Keen Cook' - voir les critiques de livres de Simon Scrutton sur Amazon

After many rewarding years in the food industry, both as a chef/restaurateur - winning both Restaurant of the Year for Great Britain in one of Egon Ronay's Guides and named as one of the Good Food Guides 'Restaurants of the Decade' for the 1980's - plus being a Restaurant and Hotel inspector for Egon Ronay. Simon now edits Gourmet Britain, where as many as possible of Britain's best food suppliers are listed - and was described by Heston Blumenthal as 'a fantastic resource'. Simon felt there was a need to get his experiences down on paper as an autobiography. He has written this book to both to help the budding restaurant owner, but also as an amusing read that you can pick up and find useful information and an amusing story anywhere.You'll find out what are the ins and outs of screw-topped wine bottles and those with 'plastic' tops.There is also a short section listing food he personally would always have in his fridge - nothing outrageously expensive - just the best of its type available.You'll find out the perils of chef agency work. What it's like working as an inspector of a top guide. How to plan a balanced and manageable menu. What it takes to gain an entry in a major food guide. How to make yourself a better restaurant / hotel inspector.The routine of a top-class kitchen - plus recipes that will have customers driving for miles to eat your food!All in all, a book for all foodies, that the can pick up and dip into anywhere.After many rewarding years in the food industry, both as a chef/restaurateur - winning both Restaurant of the Year for Great Britain in one of Egon Ronay's Guides and named as one of the Good Food Guides 'Restaurants of the Decade' for the 1980's - plus being a Restaurant and Hotel inspector for Egon Ronay. Simon now edits Gourmet Britain, where as many as possible of Britain's best food suppliers are listed - and was described by Heston Blumenthal as 'a fantastic resource'. Simon felt there was a need to get his experiences down on paper as an autobiography. He has written this book to both to help the budding restaurant owner, but also as an amusing read that you can pick up and find useful information and an amusing story anywhere.There are a chef's dreamy thoughts on how to solve some of the nation's problems - thought up during periods when a chef's mind can slip into automatic.You'll find out what are the ins and outs of screw-topped wine bottles and those with 'plastic' tops.There is also a short section listing food he personally would always have in his fridge - nothing outrageously expensive - just the best of its type available.You'll find out the perils of chef agency work. What it's like working as an inspector of a top guide. How to plan a balanced and manageable menu. What it takes to gain an entry in a major food guide. How to make yourself a better restaurant / hotel inspector.The routine of a top-class kitchen - plus recipes that will have customers driving for miles to eat your food!There is also the bonus of over 100 Recipes - all of which work, and none of which are difficult. Many can be prepared up to a certain point, when you have time, and quickly finished at the last moment.All in all, a book for all foodies, that the can pick up and dip into anywhere.

Whilst most of the recipes in this book are genuinely 'One Pot', a few - such as Cauliflower Cheese - need an easy sauce made separately. The main idea of this book is to offer delicious, easy, recipes with the minimum amount of washing-up! Dishes marked with a V, are suitable for vegetarians. You might need a food processor for some recipes. Simon Scrutton is a previous winner of 'Restaurant of the Year for Great Britain', and was named by 'The Good Food Guide' in 1989, as one of the 'Restaurants of the Decade'.

All your summer entertaining cookery needs.

Simon Scrutton spent years as an Inspector of Restaurants and Hotels for Egon Ronay's Guides, before which he spent over 20 years as chef/proprietor of Byron's Restaurant in Sussex. During this time, he maintained entries in all the major food guides for 20 continuous years. Being included in The Good Food Guides list of 'Restaurants of the Decade' and winning 'Restaurant of the Year for Great Britain' in one of Egon Ronay's prestigious guides.He manned the kitchen as a solo chef, so had to develop dishes that were both delicious and could be produced by one pair of hands in a short period of time.This book includes many of his secrets, equally suitable for the harassed home cook or the restaurant chef. Many dishes can be largely prepared ahead of time, leaving you the minimum of work before serving.'Foolproof Cookery Too' is a follow up to the popular 'Foolproof Cooking' that a cook can pick up anywhere and find an interesting read, and includes plenty of dishes for Vegetarians.