“The Ethicurean Cookbook reflects the growing trend for artisan food and local produce and is truly an inspiration for how we should be sourcing our food and cooking at home over the next few decades.”
“120 unique and exciting recipes, presented season by season, reflect the best of ‘new British’. Most of the produce comes from within just metres of their kitchen.
The recipes are truly mouthwatering and visually stunning: Confit rabbit is paired with lovage breadcrumbs, Cured roe deer with wood sorrel, and foraged nettle soup with young Caerphilly cheese.
The salads are as fresh as a daisy: beetroot carpaccio with honeyed walnuts; ewe’s curd and cucumber salad. And of course British food means pies and puds: pork and juniper pie, milk stout steamed pudding, Eccles cakes with Dorset Blue Vinny & sherry sauce.
The Ethicureans are also known for their cocktails, making their own vermouth to create the perfect Negroni. They produce natural apple juice from the orchard that is home to eighty varieties of apple.
Over 200 stunning photographs by Jason Ingram follow the team and garden through the seasons and day to day in the restaurant and kitchen. Interspersed throughout the book are short sections on food history, traditional British festivals such as the midwinter Wassail festival, specific ingredients and key producers. Also included is inspirational guidance on preserving, smoking, curing and other techniques that make the most of produce and reduce waste.”
Ebury Press Ltd.