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Shooting the Cook电子书

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作       者:David Pritchard

出  版  社:Fourth Estate

出版时间:2009-05-29

字       数:31.3万

所属分类: 进口书 > 外文原版书 > 文学/自传/回忆录

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The true story of a bumbling and undistinguished television producer who discovered Keith Floyd – and inadvertently changed the landscape of cookery programmes forever to give rise to the phenomenon of the ‘celebrity chef’. As the producer behind the phenomenally successful Keith Floyd and Rick Stein BBC cookery programmes, David Pritchard had unique view of what went on behind the scenes of the programmes that inspired the event of modern television chefs as we know them today. But back then, when David first met Floyd in his Bristol bistro, he was one of a kind. Charismatic, with a slight erratic edge, always happy to have a slurp of wine or two, and not afraid to say exactly what he thought on air, Floyd was a revelation, a chef that television had not seen the like of before. David shares the overwhelming excitement that went into making the early Floyd series - from sitting down to a silver service dinner aboard a tiny fishing trawler heading out of the Plymouth Sound, to attempting abortive hot-air balloon adventures over Alsace. Twenty-five years ago, no one could have foreseen the incredible popularity commanded by food programmes on television today. Now we have a whole army of chefs representing virtually every single personality trait from sexy to aggressive, to young and experimental. But it was Floyd that started it all. Tangled up amid the tales of the bust-ups, the botched camera shots and the exquisite regional food are reminisces about David's life growing up in ration-starved, post-war Britain. Also containing snapshots of life behind the scenes of sixties television-making and spanning the era from when avocados were virtually unheard of to a time when the term 'foodie' has gained an almost cult-like status, this is an outstanding memoir from the producer who single-handedly changed the face of food as we know it today.
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Cover

Title Page

Dedication

Contents

Foreword

PART I

Chapter 1 - A recipe for disaster

Chapter 2 - Peking duck heaven

Chapter 3 - David believe me, cooking’s the new rock ‘n’ roll

Chapter 4 - The owl and the pussy cat went to sea – eventually

Chapter 5 - Am I supposed to rehearse this? And do I need more than one fish?

Chapter 6 - Old dogs can learn new tricks

Chapter 7 - Fair stood the wind for France

Chapter 8 - Over here, Clive

PART II

Chapter 9 - Just for starters

Chapter 10 - Is there anything better than jam roly-poly?

Chapter 11 - The best of British

PART III

Chapter 12 - Panzer division

Chapter 13 - Spag bol and all that

PART IV

Chapter 14 - Proof of the pudding

Chapter 15 - If you don’t get this series on the network, David, I’m going to come down to Plymouth and shoot you!

Chapter 16 - What is a script?

PART V

Chapter 17 - Early rumblings

Chapter 18 - Bungalow days

PART VI

Chapter 19 - Lost in France

Chapter 20 - A week in Provence

Chapter 21 - Forty cloves of garlic anyone?

Chapter 22 - The pelican

Chapter 23 - The old battleaxe

Chapter 24 - Through a glass darkly

Chapter 25 - When the balloon goes up

Chapter 26 - Please sir, the dog ate my homework

PART VII

Chapter 27 - A slice of American pie

Chapter 28 - Apocalypse any minute

Chapter 29 - Be my buddy, Holly

Chapter 30 - Anyone can be a TV cook

PART VIII

Chapter 31 - There comes a tide in the affairs of man

Chapter 32 - Fear and loathing in Benidorm

Chapter 33 - The end is nigh

PART IX

Chapter 34 - The world of Rick Stein

Chapter 35 - Filmingland

Chapter 36 - The odd couple

Chapter 37 - La dolce vita?

Chapter 38 - The Emperor’s clothes

Chapter 39 - ‘Mind the …!’

Chapter 40 - Cabin fever

PART X

Chapter 41 - Reunited

Chapter 42 - Déjà vu

Acknowledgements

Copyright

About the Publisher

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