Harvey Nichols The fifth floor cookbook

Harvey Nichols The fifth floor cookbook. Henry Harris with Hugo Arnold. Hardcover ring bound. English. Fourth Estate London, 1998. Secondhand. 289pp. See images to get better idea of book. A sumptuous collection of imaginative and accessible recipes from Henry Harris, chef at the Fifth Floor restaurant in Harvey Nichols one of Londons most stylish restaurants. Now you too can recreate some of the delicious food from the acclaimed Fifth Floor restaurant with over 150 recipes designed for the home cook. All the recipes have been tested in a domestic kitchen and indeed the inspiration for many of them came from cooking at home. Inventive and fashionable, these dishes are also easy to follow and flexible. The book is organised much like the kitchen at the Fifth Floor, starting with sauces, sundries and other essentials in the classic French tradition, followed by rice and potatoes, vegetables, poultry, game, fish and meat. The chef also recommends some of his favourite dishes, eg Things on Toast. Laced with idiosyncratic comments on the best ingredients to use, Henry Harris offers a practical approach to cooking with full introductions to each chapter and anecdotes that provide an insight into what it is to be the chef at one of Londons most famous restaurants. Inspiring and irresistible, this book is a must for any aspiring cook.