Ian McAndrew’s career spanned the Inter-Continental Hotel in Hamburg, Germany, then moved to the Dorchester Hotel in London. After a period at the Carlton Tower Hotel in London as Sous-chef he became Head Chef at Eastwell Manor in Kent and gained a coveted Michelin Star and Egon Ronay Star.
He went on to open Restsaurant 74 in Canterbury Kent which not only saw him regain his Michelin Star but also rated as one of the best restaurants in the country in the Good Food Guide and was their Kent Restaurant of the year in 1985
Since then Ian has owned a restaurant in London (116 Knightsbridge) worked as Head Chef at Adare Manor in Eire and Wentworth Gold Club in Surrey. More recently Ian has just sold his 4 Gold Star Country House Hotel Blackaddie House Hotel in Dumfries and Galloway now opting to write about food, hotels and restaurants as well as food in general.
Feast of Fish written by Ian McAndrew, the newest and most rapidly rising star in the cookery world.
It offers a wealth of creative and imaginative fish recipes at will encourage and inspire many cooks to delight in this hitherto neglected food. Ian consistently emphasizes fresh ingredients, carefully prepared and presented, and his talent both as chef and artist is beautifully illustrated throughout in full colour photography.
The book begins by giving detailed information on how to select fresh fish and shellfish, followed by step-by-step illustrations which clearly show preparation techniques. It also describes basic cooking methods, followed by recipes for sauces and butters to enhance the most simply prepared dish.
The recipes range from exotic and elaborate for those special occasions to simple yet mouth-watering dishes lunches and suppers, and a special chapter is devoted to dishes that combine meat and fish in new and exciting ways. Many of the recipes demonstrate Ian McAndrew’s special flair for using unusual and delicious combinations of ingredients. Of course no book would be complete without a selection of well-loved, classic recipes, and the author has also included a number of his own personal favourites.
Ian McAndrew provides a collection of creative and exciting recipes using poultry 7 game which builds on his reputation for excellence and inventiveness. Prized as delicious and versatile foods, free-range poultry and game are increasingly popular with today’s health-conscious gourmets who also want to reduce the levels of fat in their diet.
Illustrated throughout with full colour photographs that demonstrate Ian McAndrew’s superb artistry, Poultry and Game offers a wealth of recipes in which he exercises his flair for using unusual and inspired combinations of ingredients, together with a selection of well-loved classics.
Ian McAndrew's A Feast of Fish 2 is a celebration of the magnificent variety of fish available to us now from fishmonger and supermarket. Ranging from the expensive so-called "prime fish", such as turbot, John Dory, sole and sea bass, to the comparatively humble mackerel, haddock and skate, Ian presents a exquisite collection of dishes both familiar and unfamiliar, simple and elaborate. It should perhaps be said that the simplicity is relative.
A Feast of Fish is the product of 25 years' experience as chef and restaurateur, and, though designed for home cooking, these are definitely restaurant dishes intended to be plated up and served individually. The stocks and sauces are those of the restaurant kitchen, rich and thickened by reduction; vegetables are invariably julienne or turned to beautiful little barrel shapes. But if you have the skills and are prepared to make the effort, the results are just fabulous.
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