The Atlas Cookbook: A Food Adventure

Author:   Charlie Carrington
Publisher:   Hardie Grant Books
ISBN:  

9781743795385


Pages:   224
Publication Date:   01 November 2019
Format:   Paperback
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

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The Atlas Cookbook: A Food Adventure


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Overview

Across the world, each established cuisine has an underlying backbone. Vietnamese food without fish sauce? Israeli cuisine without tehina? No chance. And yet so many dishes and ingredients cross borders. Food connects us, teaches us and defines us. It allows us to encounter new people and tell new stories. The Atlas Cookbook explores 20 countries across four regions, with recipes that celebrate each location but embrace seasonal local ingredients. This is easy, vibrant food that inspires us to get creative in the kitchen and reminds us of all that we have in common. Featuring food from: Argentina, Bolivia, Brazil, Cambodia, China, Colombia, France, Greece, Indonesia, Iraq, Israel, Italy, Lebanon, Peru, Portugal, Spain, Syria, Thailand, Turkey and Vietnam.

Full Product Details

Author:   Charlie Carrington
Publisher:   Hardie Grant Books
Imprint:   Hardie Grant Books
Weight:   0.870kg
ISBN:  

9781743795385


ISBN 10:   1743795386
Pages:   224
Publication Date:   01 November 2019
Audience:   General/trade ,  General
Format:   Paperback
Publisher's Status:   Active
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

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Charlie Carrington left school at the age of 15 to become a chef. By the time he was 21, he'd worked at Gordon Ramsay's eponymous Michelin-starred restaurant along with some of Australia's best restaurants (Vue de Monde in Melbourne, and Marque and Firedoor in Sydney). He had also spent eight months travelling across 15 countries, working in kitchens in Antwerp, San Francisco, Bangkok, Singapore, La Paz, Mexico City and Sao Paulo. At age 22, Charlie opened his own restaurant, Atlas Dining. Inspired by his travel experiences, the Atlas food and beverage menus transform every four months. Atlas Dining received one hat from The Age Good Food Guide in its first year (with Charlie being the youngest chef ever to do so) and won Time Out's best new restaurant. Charlie now also has three outlets of his casual mod-Israeli cafe, Colours Bowls.

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