Real Food Cookbook
Seiten
2011
Duncan Baird Publishers (Verlag)
978-1-84483-957-5 (ISBN)
Duncan Baird Publishers (Verlag)
978-1-84483-957-5 (ISBN)
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A fabulous cookbook that captures the atmosphere, aromas and tastes of the Real Food movement with recipes from a eclectic array of leading chefs
Celebrity cooks such as Raymond Blanc and Giorgio Locatelli reveal how you can bring out a whole new spectrum of flavours at home from food that is refreshingly free of all the bad effects of mass market production. As increasing numbers of people buy ingredients directly from farmers' markets, food festivals, local farm shops and specialist retailers, it's clear that there is a growing desire to learn more about the provenance of our food - and to re-connect with traditional farming and enjoy the fruits of the land. But ultimately it's all about taste - fresh, bold flavours that explode in your mouth. Cut into a freshly grown tomato, for example, and enjoy the sweet ripeness that is miles away from mass-produced varieties. Roast these with peppers, perhaps, and put onto bruschetta for a quick snack; mix with goat's cheese and basil and pile onto puff pastry for a lunch-time tart; or pan-fry, drizzled with balsamic vinegar, with pork, fennel and red onion for dinner. The Real Food Cookbook gives you great recipes for meals that are simple to prepare - and shows you how to make the ingredients really sing, and your heart melt.
Celebrity cooks such as Raymond Blanc and Giorgio Locatelli reveal how you can bring out a whole new spectrum of flavours at home from food that is refreshingly free of all the bad effects of mass market production. As increasing numbers of people buy ingredients directly from farmers' markets, food festivals, local farm shops and specialist retailers, it's clear that there is a growing desire to learn more about the provenance of our food - and to re-connect with traditional farming and enjoy the fruits of the land. But ultimately it's all about taste - fresh, bold flavours that explode in your mouth. Cut into a freshly grown tomato, for example, and enjoy the sweet ripeness that is miles away from mass-produced varieties. Roast these with peppers, perhaps, and put onto bruschetta for a quick snack; mix with goat's cheese and basil and pile onto puff pastry for a lunch-time tart; or pan-fry, drizzled with balsamic vinegar, with pork, fennel and red onion for dinner. The Real Food Cookbook gives you great recipes for meals that are simple to prepare - and shows you how to make the ingredients really sing, and your heart melt.
The Real Food Festival has become a hugely successful part of the food calendar, attracting more than 20,000 visitors each year. It also shows regularly at Southbank and at Borough Market. They are supported by many industry greats, including Raymond Blanc, Thomasina Miers, Giorgio Locatelli, Cyrus Todiwala and Allegra McEvedy
| Erscheint lt. Verlag | 14.4.2011 |
|---|---|
| Verlagsort | London |
| Sprache | englisch |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| ISBN-10 | 1-84483-957-5 / 1844839575 |
| ISBN-13 | 978-1-84483-957-5 / 9781844839575 |
| Zustand | Neuware |
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