Paul Heathcote's Rhubarb and Black Pudding

By Matthew Fort

Examines chef Paul Heathcote's restaurant in a regional context, giving examples of his regional dishes and the locally produced ingredients he uses. Illustrated with photgraphs of both his food and the Ribble Valley where his restaurant is located.

• Format: Hardcover
• Language: English
• ISBN: 1857025008
• ISBN13: 9781857025002
• Release Date: January 1998
• Publisher: Fourth Estate Classic House
• Length: 224 Pages
• Weight: 2.20 lbs.
• Dimensions: 10.2" x 0.9" x 7.9"