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Great British Food Revival - The Revolution Continues

16 Celebrated Chefs Create Mouth-Watering Recipes with the UK's Finest Ingredients

Great British Food Revival - The Revolution Continues( )
Selected by: Berry, Mary
Roux, Michel
Vaughan, Blanche
Hartnett, Angela
Wallace, Gregg
Dickson Wright, Clarissa
Rhodes, Gary
Martin, James
Harriott, Ainsley
Blanc, Raymond
Ottolenghi, Yotam
Carluccio, Antonio
Warner, Valentine
Torode, John
Corrigan, Richard
Tebbutt, Matt
Atherton, Jason
Wright, Clarissa Dickson
Author: Vaughan, Blanche
ISBN:978-0-297-86764-7
Publication Date:Dec 2011
Publisher:Orion Publishing Group, Limited
Imprint:Weidenfeld & Nicolson
Book Format:Hardback
List Price:AUD $49.99
Book Description:

Sixteen of our nation's favourite cooks celebrate more sensational British produce in this exceptional recipe book

Book Details
Pages:224
Detailed Subjects: Cooking / General
Physical Dimensions (W X L X H):19.6 x 25.1 x 2.4 cm
Book Weight:0.932 Kilograms
Author Biography
Vaughan, Blanche (Selected by)
Clarissa Dickson Wright was born on June 24, 1947. At the age of 21, she became the country's youngest female barrister. Her career as a barrister at Gray's Inn ended due to her battle with alcohol. After leaving law, she worked as a cook at St James's club and in private houses before managing the Books for Cooks Shop in London and then the Cooks Book Shop in Edinburgh. She also ran her own catering business, worked on a yacht in the Caribbean, and became one of only two women in England to become a guild butcher.

She and Jennifer Paterson became the TV cookery duo Two Fat Ladies, which ran for four seasons before the death of Paterson in 1999. Afterward, Dickson Wright appeared in the series Clarissa and the Countryman, which ran until 2003. She also worked with students as the Rector of the University of Aberdeen from 1998 to 2004. She wrote several books including Spilling the Beans, Rifling through My Drawers, and Clarissa's England. She died on March 15, 2014 at the age of 66.

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