In "Jam with Lamb", Richard Guest, of the Castle Hotel, Somerset, offers a huge range of mouth-watering recipes based on the very best of locally farmed and produced products, as well as ingredients which can be found in the wild throughout Dorset, Somerset, Devon and Cornwall. In addition to the recipes themselves, which are clearly presented, easy to follow and beautifully illustrated, Richard includes a huge amount of practical information on where to get the ingredients, as well as on local suppliers themselves. The result is a book which not only lets the laymen into the culinary secrets one of Britain's most innovative chefs but also celebrates the huge abundance of local produce the West Country has to offer those who appreciate the art of good food.
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Höhe: 240 mm
Breite: 170 mm
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ISBN-13
978-1-84158-560-4 (9781841585604)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Richard Guest started his career in the kitchens of a Yorkshire hotel before moving to London. Here he worked first in the Savoy Hotel's River Restaurant under Anton Adleman, then with Jean Christoph Novelli at the Four Seasons Restaurant and the Michelin-starred Maison Novelli, where he was head chef. At Taunton's Castle Hotel and Restaurant, where his predecessors were Phil Vickary and Gary Rhodes, he gained his own Michelin Star and has amassed other accolades including the Acorn Award. He has written for Hotel and Caterer and Olive magazines and appears on UKTV Food, and the Castle restaurant features in both The Good Food Guide and Tatler Best out of Town.
