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This is Jamie’s first cookbook
Hume and Downes were co-principals of the London Cordon Bleu Cookery School when this was published in 1977
” In addition to her “elemental recipes
” In lieu of course by course presentation
ULIDEA Black Olive Dust Extra Virgin Olive Oils (EVOO) This is Jamie’s first cookbookHere we offer an innovative new topping made from just two of our favorite ingredients : Black Olives and Sea Salt. The product marries hand selected Casaliva olives, grown by Agraria Riva del Garda, with the signature cuisine of Chef Ghezzi of the Locanda Margon Ristorantei, holder of 2 Michelin stars. Years of experimentation by Chef Ghezzi led to perfecting this incredible product. Now it is ready for your table. As Chef Ghezzi says EAT MY DUST!
