PublishedMeze Publishing, April 2023 |
ISBN9781910863947 |
FormatHardcover, 288 pages |
Dimensions24.6cm × 18.9cm |
Behind The Pass is a unique showcase of the very best chefs across the UK, offering readers an unprecedented insight into the minds of seasoned professionals and rising stars within the culinary world. Each chapter takes a deep dive 'behind the pass' to share the perspective, passion, creativity and knowledge of the talented chefs and restauranteurs who have generously shared their recipes and stories.
The book features a mouth-watering range of complex restaurant dishes, delicious desserts, achievable home cooking and weekend projects for any adventurous cook. Discover why these chefs are the ones to watch in the industry, pick up cooking tips that will transform your own kitchen, and enjoy the stunning imagery of some of the UK's best cuisine. AUTHORS: Luke French is one of The North's most prominent and respected rising chef stars. Alongside wife and business partner, Stacey Sherwood-French, they launched flagship restaurant JOERO in 2016, which has amassed rave national reviews for commitment to local suppliers, and French's use of contemporary and ancient cooking principles from Japan to Norway. In 2022, Luke won his region of Northeast on BBC's Great British Menu, was nominated for GQ Chef of The Year, and regularly recognised in prestigious industry awards and guides such as Michelin, National Restaurant Awards and The Good Food Guide. Luke and Stacey have gone on to cement themselves as formidable hospitality leaders, expanding their hospitality empire with the launch of KONJOE, an East Asian inspired fast-food eatery alongside a boutique hotel, HOUSE OF JOERO, and their new collaborative retail concept, SHOEP. This is their first book.
