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Jack Stein's World on a Plate

Local produce, world flavours, exciting food

by Jack Stein
Hardback
Publication Date: 01/08/2018

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“In the past 20 years there have been huge movements in the way we British think about produce.

As someone is involved in that conversation I have seen it change and now, more than ever, the produce that is available to the keen home cook has increased in variety and quality immensely.

What this means is that the home cook is now faced with the fantastic situation of being able to source the produce needed to make great food all year round. It is important that this movement progresses, and that if we choose to source our meat, fish and other major ingredients from Britain, why not have fun with world food concepts?”

In this beautiful new book, Jack Stein combines his culinary experience from working in restaurants around the world and his passion for British produce to create 100 dishes to enchant and entice home cooks. From dishes such as chilli crab (using the very finest Cornish crab) and Szechuan-style duck to monkfish satay and buttermilk fried chicken, the recipes featured are all easy to follow and simple to make, bringing the taste of exotic holidays to our own kitchen tables. Stunning photography complements these delightful recipes, ensuring this is a book you will cook from time and time again.

ISBN:
9781472949387
9781472949387
Format:
Hardback
Publication Date:
01-08-2018
Language:
English
Publisher:
Bloomsbury Publishing PLC
Country of origin:
United Kingdom
Pages:
272
Dimensions (mm):
252x196x27mm
Weight:
0.01kg
Jack Stein

Jack Stein, middle son of Rick Stein, is the Executive and Development Chef of the Stein Restaurant Group and heir apparent to the Stein empire. He spent his early years being travelling around the world with his family to discover food in far-flung places whilst his father created and presented world famous TV cookery shows.

A bug for food and travel was caught. With food now firmly on his mind, Jack secured himself a stage at La Regolade in Paris which reignited a passion for travel and led him to take further stage work in leading restaurants all over the world, picking up culinary customs and traditions as he travelled.

There then followed a period cooking at the legendary Tetsuya 's in Sydney after which he began to explore the Far East and Japan, and a world gastronaut was born! Jack entered The Seafood Restaurant as sous chef before graduating to Executive Chef and Development Chef for the rapidly expanding group of Stein Restaurants.

Working from the development kitchen Jack creates and perfects new recipes introducing his passion for the world 's great cuisines into the menus of the restaurants using the best of British produce to create a singular culinary identity.

This title is in stock with our overseas supplier and should be sent from our Sydney warehouse within 3 - 4 weeks of you placing an order.  

Once received into our warehouse we will despatch it to you with a Shipping Notification which includes online tracking.

Please check the estimated delivery times below for your region, for after your order is despatched from our warehouse:

ACT Metro 2 working days

NSW Metro 2 working days 

NSW Rural 2-3 working days

NSW Remote 2-5 working days

NT Metro 3-6 working days

NT Remote 4-10 working days

QLD Metro 2-4 working days

QLD Rural 2-5 working days

QLD Remote 2-7 working days

SA Metro 2-5 working days

SA Rural 3-6 working days

SA Remote 3-7 working days

TAS Metro 3-6 working days

TAS Rural 3-6 working days

VIC Metro 2-3 working days

VIC Rural 2-4 working days

VIC Remote 2-5 working days

WA Metro 3-6 working days

WA Rural 4-8 working days

WA Remote 4-12 working days

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