Time
A Year and a Day in the Kitchen
Seiten
2018
Quadrille Publishing Ltd (Verlag)
978-1-78713-031-9 (ISBN)
Quadrille Publishing Ltd (Verlag)
978-1-78713-031-9 (ISBN)
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The highly anticipated follow-up to the award-winning Gather, by River Cottage head chef Gill Meller – 120 recipes that move through the day and through the year
Time is the highly anticipated follow-up to the award-winning Gather. In it Gill Meller distills the essence of his approach to food and cooking – time spent in the kitchen, with good ingredients, makes for the best possible way of life.
Morning, daytime and night – these are the touchstones of our days, and days are the markers of our years. Gill's unique dishes fit within this framework, moving through the seasons, from freshness and light, to comfort and warmth.
Gill's dishes follow the course of the day: simple breakfasts (wild mushroom & sausage chachouka, buckwheat pancakes), glorious seasonal lunches (steamed vegetables with tamari, honey & sunflower seeds, chicken with chamomile, tomato & anchovy tart, date, olive oil & fennel cake), evening gatherings in the soft glow of summer or chill of winter (lentil dhal with crispy kale, roast pheasant with parsnips & chorizo, ceviche with rhubarb, lemon & chilli, treacle tart with thyme & orange, quince & vanilla crème brûlée).
This is the best of modern British cooking, from the most exciting new voice in food writing.
Time is the highly anticipated follow-up to the award-winning Gather. In it Gill Meller distills the essence of his approach to food and cooking – time spent in the kitchen, with good ingredients, makes for the best possible way of life.
Morning, daytime and night – these are the touchstones of our days, and days are the markers of our years. Gill's unique dishes fit within this framework, moving through the seasons, from freshness and light, to comfort and warmth.
Gill's dishes follow the course of the day: simple breakfasts (wild mushroom & sausage chachouka, buckwheat pancakes), glorious seasonal lunches (steamed vegetables with tamari, honey & sunflower seeds, chicken with chamomile, tomato & anchovy tart, date, olive oil & fennel cake), evening gatherings in the soft glow of summer or chill of winter (lentil dhal with crispy kale, roast pheasant with parsnips & chorizo, ceviche with rhubarb, lemon & chilli, treacle tart with thyme & orange, quince & vanilla crème brûlée).
This is the best of modern British cooking, from the most exciting new voice in food writing.
Gill Meller is a chef, award winning food writer, food stylist and cookery teacher. Gill works closely with Hugh Fearnley-Whittingstall and River Cottage and appears regularly on the celebrated Channel 4 series. He produces recipe videos for the River Cottage food-tube channel and teaches both at the River Cottage Cookery School and internationally. A contributor to the Observer, Guardian, Waitrose Food, Telegraph and Country Living to name but a few, his regular recipe column can be found in the award winning delicious magazine every month.
| Erscheinungsdatum | 20.09.2018 |
|---|---|
| Zusatzinfo | Full colour photography throughout |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 187 x 248 mm |
| Gewicht | 1300 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen | |
| ISBN-10 | 1-78713-031-2 / 1787130312 |
| ISBN-13 | 978-1-78713-031-9 / 9781787130319 |
| Zustand | Neuware |
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