James Martin EATING IN WITH JAMES MARTIN First Edition Signed
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James Martin EATING IN WITH JAMES MARTIN First Edition Signed
First edition, first print hardback of EATING IN WITH JAMES MARTIN, by James Martin and published by Mitchell Beazley, London in 1998. Signed and inscribed by Martin on the title page. Foreward by Antony Worrall Thompson.
The book is in very good condition (Clean pictorial boards with white lettering on front and spine) with minor wear to the pictorial dust jacket, which is not price clipped (light creasing to the edges). Internally, the pages are clean and tight and there are no tears and no other inscriptions.
James Martin is the much-loved presenter of BBC 1's hugely successful Saturday Kitchen and BBC 2's Eating with the Enemy. In 2006 he wowed fans with his skills on the dance floor in Strictly Come Dancing (BBC1). He was born into the chef's life - his father ran the catering side of Castle Howard in Yorkshire and, when he was just twelve, James could boast that he'd cooked for the Queen Mother on her visit there.
At sixteen he went to Scarborough where he began his formal training. While there, for three years running he was student of the year. His work was noticed by Antony Worrall Thompson who brought James to London to work, first at 190 Queensgate and then at dell'Ugo. James then travelled through France working in the kitchens of French chateaux alongside the matriarchs of grand old families. Moving back to England, he worked at Chewton Glen in Hampshire for two years, and then opened the Hotel and Bistro du Vin in Winchester where, as Head Chef, he changed the menu every day. Such was the success of the venture, that there was an eight-week waiting list for a table.
James has made a huge impact with his direct and highly imaginative approach to cooking. In particular, he has charmed Ready, Steady, Cook audiences everywhere with his unique ability to rustle up fabulous creations from out of nowhere. James's television career began in 1996 on Ready, Steady, Cook, and he has appeared in numerous programmes and series since then, including presenting the popular BBC cookery show, Saturday Kitchen, which he continues to host.
James has written successful cookbooks ranging from traditional British fare to international desserts and also writes a regular motoring column for the Mail on Sunday. His first book, Eating In With James Martin (1998) and his second The Deli Cookbook (2000). Great British Dinners came out in 2003 with Easy British Food?following in 2005. Great British Winter(2006), The Great British Village Show Cookbook(2007) were published to coincide with his forthcoming BBC 1 primetime series. Then came a BBC 2 primetime evening cooking series on desserts with a book to follow the series called Sweet Baby James. More recently he has published The Collection, My Kitchen, Masterclass and his latest book Slow by James Martin.
"James Martin is widely recognised as the sizzlingly hot new talent in British cooking. His simple, direct yet highly innovative approach to food comes as a breath of fresh air to all of us who want delicious, sexy, sensational food - fast! James shows how without spending hours over a hot stove or breaking the bank you can make the most of readily available ingredients to create mouthwatering dishes for every occasion - whether you are throwing a party, planning a cosy, romantic dinner for two, or simply having friends around for a relaxed supper with a bottle of wine.
Drawing on what James especially loves to eat when he is relaxing at home as well as his experience as a professional chef, James has chosen a collection of recipes which offer both fresh and original variations on classic favourites such as kedgeree and Yorkshire pudding, as well as mouthwatering new flavour combinations such as linguine with roast figs and herbs, and rockerfeller chicken with lobster and tomato chips.
All the dishes are refreshingly easy to prepare (the one-minute tomato soup really does take just one minute!) and all use basic yet tasty ingredients available any supermarket, both fresh and ready- prepared. There are also handy hints on giving bought-in basics such as garlic bread or pizza bases a twist of imagination and creative flair, with invaluable shortcut suggestions. James even tells you how to transform leftovers, which store-cupboard ingredients to keep in your kitchen cupboard and he gives useful tips on essential equipment.
Laced with James's own down-to-earth humour and great personality, this book is about cooking good, honest food and turning it into something a bit special."
'Undoubtedly James Martin is the chef to watch: young, energetic, imaginative and most importantly a top-class cook' - Antony Worrall Thompson
144 pages. Illustrated with full page colour photographs.
ISBN: 1 84000 087 2
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James Martin EATING IN WITH JAMES MARTIN First Edition Signed