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Matt Tebbutt

Weekend

★★★★★
★★★★★
€27.50
€28.50 Sale €27.50
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barbecue
batch
bbq
beginner
british
brunch
Category1=Non-Fiction
Category=WBA
Category=WBB
Category=WBV
classic
comfort food
cookbook
cooking
COP=United Kingdom
Delivery_Pre-order
dinner
easy
eq_bestseller
eq_food-drink
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eq_isMigrated=2
eq_nobargain
eq_non-fiction
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Friday
James Martin
jamie oliver
Language_English
Martha Stewart
outdoors
PA=Temporarily unavailable
party
picnic
Price_€20 to €50
PS=Active
quick
recipes
roast
Saturday
softlaunch
Sunday
tara teaspoon
Tina Nordstrom

Product details

  • ISBN 9781787137530
  • Weight: 962g
  • Dimensions: 195 x 255mm
  • Publication Date: 11 Nov 2021
  • Publisher: Quadrille Publishing Ltd
  • Publication City/Country: GB
  • Product Form: Hardback
  • Language: English
Delivery/Collection within 10-20 working days

Our Delivery Time Frames Explained
2-4 Working Days: Available in-stock

10-20 Working Days: On Backorder

Will Deliver When Available: On Pre-Order or Reprinting

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Description

From casual Friday night supper to brunch with friends, light lunches and garden feasts, picnics and barbecues, to more lavish dinner parties and the classic Sunday lunch, Matt has all bases covered.

The weekend is the chance to kick your shoes off and relax or, if you love a kitchen project, it's time to spend preparing a special meal for yourself and loved ones to enjoy together.

Matt Tebbutt is used to spending his Saturdays cooking - as the host of BBC TV's Saturday Kitchen, he's never short of a fast meal idea or a meal for guests that will impress.

With 100 recipes, beautiful photography, and simple yet inspiring dishes, make the weekend special again with Weekend.
About Matt Tebbutt
Matt Tebbutt is the presenter of BBC TV's long-running flagship food show, Saturday Kitchen; he also presents Channel 4’s Food Unwrapped. In 2020 the public voted him Fortnum & Mason Food Personality of the Year. For many years he ran his award-winning restaurant The Foxhunter in Wales, and he has worked at restaurants including Alistair Little’s and Marco Pierre White at the Oak Room and Criterion. This is his third book.