Kitchen Equipment, Asian Cooking - General & Miscellaneous, Cooking - General & Miscellaneous, Quick & Easy Cooking
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Overview
About the Authors:Conrad Gallagher was born in Donegal in 1971. At the early age of 17, after a stint working at the local hotels, he moved to New York where his natural talent for producing delicious and beautiful food became public knowledge. He was quickly discovered by the Waldorf Astoria where he became the youngest ever sous chef. Alain Ducasse then offered him the rare privilege of working at the Michelin 3-star Hôtel de Paris where Conrad, revelling in the superb standards, stayed for a year. The food and service was, as one would expect, out of this world, representing a standard which had by now become normality to Conrad and one which he knew he could bring to a business of his own.
In May 1994 a dream became a reality and Dublin's Peacock Alley was opened to critical acclaim and great commercial success. After two moves to bigger and better premises it has now settled in the Fitzwilliam Hotel in Dublin's St. Stephen's Green.
Gus Filgate is a highly acclaimed photographer and winner of the James Beard Award for Best Food Photography.
Book Details
Published
February 1, 2001
Publisher
McGraw-Hill Contemporary
Pages
160
Format
Hardcover
ISBN
9780809294459