Книги, похожие на «Denis Cotter, Wild Garlic, Gooseberries and Me: A chef’s stories and recipes from the land»

An exciting new cookery book from a first-time author and hard-working mother of two.Elisa Beynon won a competition to find a new and original voice in food writing, which was run in 2007 by Fourth Estate and Waitrose Food Illustrated. Her entry impressed the judges – among them Nigel Slater – with its emphasis on creating nutritious, affordable, practical meals for guests and a young family alike.Putting her family's well-being at the heart of all her cooking, Elisa really considers what people at her table would most like to eat. With her unpretentious, homely warmth, Elisa candidly shows the secret to creating good, nourishing and tasty grub that won't cost an arm and a leg and can be rustled up on the night. From Sunday lunch to cosy weekday suppers, food to feed a crowd, to winter feasts and welcoming dinners, these sumptuous recipe suggestions are easy and quick to cook, whether that's creating roast pork and crackling with gingered pears and mustard mash, guacamole-encrusted tuna, a hot haloumi salad or a warming lemon rice pudding to share.Entertaining and honest, Elisa will help you relish feeding the ones you care about and create tasty dishes perfect for them.

A witty culinary exploration of both the unusual and the familiar, written by former Independent columnist, Chris Hirst.On his perilous culinary mission into the kitchen, Hirst proudly seeks to reclaim some of the greatest dishes in modern-day cuisine that we have become bizarrely indifferent to as a nation.Peppered throughout with the piquant comments and trenchant opinions of Mrs H, acting as a vocal – though not always enthusiastic – participant, Hirst’s lively instruction includes such dining delights as the quintessentially English treat of the pork pie, the history of the humble rhubarb stick and forays into the kitchen to make sticky Seville orange marmalade and grown-up biscuits including dubious amounts of absinthe.Tackling important questions such as the correct pronunciation of a certain cheesy snack (clearly Welsh rabbit not rarebit), and probing what it was exactly that fascinated our ancestors so much about blancmange (was it the inclusion of meat?), Hirst might not promise perfect results, but guarantees intriguing historical discussion about age-old culinary classics.