Product Description

Stephen Bull wanted to escape the world of advertising, where he had a successful career. Unlike his boss, Peter Mayle, who headed for the sunshine of Provence, Bull made for Llanrwst in the rainy valley of Wales where, perversely, he thought he might have some luck opening a restaurant. Extraordinarily it worked and the rest is (almost) history, with Bull opening a succession of noted London restaurants, his penchant for well-defined, distinct flavours, contemporary but not faddish, becoming a byword for a new tradition in British eating.In Classic Bull Stephen describes his coming of age in the kitchen and adventures in the restaurant trade. But is is also his collection of favourite recipes for the home cook who enjoys food and dares to experiment but is also looking for simple interesting dishes. He hopes they give you the same pleasure they gave him.'One of London's most accomplished restaurateurs' A. A. Gill'Stephen Bull is great for waking you up and leaving you happy' Serena Mackesy, 'His name is, if you like, a guarantee of a particular standard, of a gastronomic integrity' Jonathan Meades

Product Details

• Amazon Sales Rank: #520337 in Books
• Published on: 2001-10-26
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 234 pages

About the Author
Stephen Bull's first London restaurant, in Marylebone, still thrives. His habit has been to 'break' a new area, then move on - whether the Fulham Road, Clerkenwell (making St John Street a culinary landmark) or the West End. Most recently he created the restaurant in the Wallace Collection and is bringing his flair for food to the customers of his country pub in Herefordshire.

Customer Reviews

A restaurateur you would be happy to cook for
Like most people, I buy the glossy books producted by famous chefs, look at the pictures, manage to produce two or three dishes from recipes which seem to omit a couple of vital tricks of the trade, and abandon the thing to gather dust on the shelf whilst I warm up M and S's latest and hope nobody will ask.

Probably only foodies will have heard of Stephen Bull. For those not in the know, his London restaurants over the years were havens of wonderful food, highly professional service, and beautiful presentation. Nothing flash or brash, just really good cooking. His book embodies the same approach; modest, funny, brilliantly prepared, and full of the love of really good food.

This makes the second time I am grateful to Mr Bull; first time was after a serious run-in with a girl I did not want to loose. I persuaded her to be taken to his restaurant in Blandford Street and all was well again. It was nothing I said; it was the food.

This is a great book, whether you are learning to cook, want to run your own restaurant, or just enjoy a mouth watering read.

A real Bullshot
An absolute delight from the very start. The restaurant anecdote chapters are priceless and the recipes are both easy to read and understand and fantastic results are achievable.
The most used book in my kitchen. If you have any doubts - make up the Bull Hummus - a stunning variation with peanut butter - easy and better than any you've ever tasted.

Flawless
Every recipe cries out to be cooked (and somewhat rarely, I find, is a feasible suggestion: no "Find a hand-reared pig from teh planes of Lombardy" type stuff here) and every one that I have doen has produced disproportionate reward: simply delicious.
I am a competent (but no more than that) cook: and this is the book that I turn to for every occasion on which I want to appear to have made an effort for and don't want to be cooking something that everyone else has been poring over in their Jamie Oliver books (not that I'm knocking him).
Do try this book: it's a combination of inspiration and achievability that is all too rare.