By The Ethicurean
The Ethicurean is quietly altering the face of recent British cooking: all from a walled backyard within the middle of the Mendip Hills. The Ethicurean Cookbook follows a yr of their amazing kitchen and garden, and celebrates the best nutrients, drink and traditions of this reasonable land.
The combos are electrical: confit rabbit is paired with lovage breadcrumbs, cured roe deer flirts with wooden sorrel, and foraged nettle soup is fortified by way of a tender Caerphilly. The salads are as clean as a daisy: honeyed walnuts nestle among beetroot carpaccio, wealthy curd cheese is balanced through tender cucumber. And the relaxation of pies and puds - beef and juniper pie, Eccles truffles with Dorset Blue Vinny - is simply better by means of the apple juice, cider and beer poured in equivalent measure.
With a hundred and twenty recipes and a yr of seasonal thought in images and phrases, Ethicureanism is a brand new British cooking manifesto.
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Extra info for The Ethicurean Cookbook: Recipes, foods and spirituous liquors, from our bounteous walled garden in the several seasons of the year
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The Ethicurean Cookbook: Recipes, foods and spirituous liquors, from our bounteous walled garden in the several seasons of the year by The Ethicurean
by Michael
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