At only 25 years of age, Adam Handing is inspiringly ambitious and a rapidly rising talent to watch. Well-known as a ‘favourite to win’ finalist in MasterChef 2013, Adam has recently been awarded British Culinary Federation Chef of the Year 2014. He was listed as one of the ’30 under 30′ to watch in The Caterer & Hotelkeeper’s 2013 Acorn Awards, and he was awarded ‘Scottish Young Chef of the Year 2011’. Adam Handling’s style is all about big flavours, unusual combinations, immediate taste sensations and a touch of nostalgia. He wants diners to be knocked over by the flavours from their first mouthful of food. This is a book for home cooks who, like Adam, really do give a damn about food. But it’s not a bible and he’d encourage you to substitute ingredients and test to see if they work. Adam wants to encourage self-progression, so feel free to change things. Add things, take them away, make dishes bigger and better, and you will be fine. Most importantly, enjoy making them. This beautifully illustrated book has 224-pages with over 200 full colour images and over 80 delicious recipes. Adam is Head Chef at Adam Handling at The Caxton, St Ermin’s Hotel in Westminster.
246 x 189 x 35 mm
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