Tony & Giorgio

Fülszöveg

Tony loves to shoot, hunt and fish. Giorgio loves to sizzle, simmer and sauté. Together they are double dynamite, exploding with outspoken opinions, originál ideas and inspiring, relevant recipes that will have you cooking up a feast before you know it. When good old British know-how gets together with Italian style and charm in the overheated confines of the kitchen, anything can - and does - happen. Giorgio Locatelli is Britain's most talented Italian chef, and Tony Altan is a master restaurateur and entrepreneur with a thinly disguised plan to take over the entire world. With Tony and Giorgio in your kitchen, you'll never again be stuck for something to feed your kids (lasagna with meat sauce, tuna burger); something to feed your family (Spanish tortilla, penne with walnut sauce); and something to feed your friends (sea bass in salt crust, boned stuffed turbót with parmesan beans). Not since Peter Sellers met Sophia Loren have Anglo-ltalian relations been celebrated with such... Tovább

Fülszöveg

Tony loves to shoot, hunt and fish. Giorgio loves to sizzle, simmer and sauté. Together they are double dynamite, exploding with outspoken opinions, originál ideas and inspiring, relevant recipes that will have you cooking up a feast before you know it. When good old British know-how gets together with Italian style and charm in the overheated confines of the kitchen, anything can - and does - happen. Giorgio Locatelli is Britain's most talented Italian chef, and Tony Altan is a master restaurateur and entrepreneur with a thinly disguised plan to take over the entire world. With Tony and Giorgio in your kitchen, you'll never again be stuck for something to feed your kids (lasagna with meat sauce, tuna burger); something to feed your family (Spanish tortilla, penne with walnut sauce); and something to feed your friends (sea bass in salt crust, boned stuffed turbót with parmesan beans). Not since Peter Sellers met Sophia Loren have Anglo-ltalian relations been celebrated with such humour, spirit, and cultural one-upmanship. So it's salt beef versus vitello tonnato at dawn; English fish soup versus Italian fish stew; poached wild salmon versus linguine with crab, and sherry trifle versus tiramisu. Sheer, unadulterated joy and a passión for good, simple food shine through every page of this brilliantly originál new cookery book.
Giorgio Locateüi was voted London's Best Chef in the 2002 Moét et Chandon Carlton Television London Restaurant Awards. Born in Lombardy, and brought up in his grandparents' restaurant, he came to England in 1986 to work at The Savoy, then moved to Paris to master French cuisine, but his passión for all things Italian has seen him return to the simple joys of his native Italian food. He was chef/patron of the Michelin-starred Zafferano in Knightsbridge and consultant chef to Cecconi's in Mayfair, before opening Locanda Locateüi in Seymour Street with his wife Plaxy early in 2002. The restaurant quickly became the toast of the town, with tables booking out weeks in advance. So it's just as well that you can now cook Giorgio's recipes at home. Giorgio has two children and one motorbike. Tony Allan was named London Stock Exchange Entrepreneur of the Year in 1998. He began his working life as a chef, cooking in such esteemed kitchens as Claridges and the Dorchester, but moved into the fish business in 1985, before cofounding Cutty's, Britain's most respected seafood wholesaler. In 1996, he and his partners opened the hugely glamorous Bank Restaurant in Aldwych, which after just six weeks of operation was named 'Restaurant of the Year' by The Times. The following year, he co-founded fish!, a no-nonsense, modern seafood restaurant in the Borough Markét. There are now 7 fish! restaurants in and around London. Tony has two children, one Ferrari and two peregrine falcons. Vissza