The Ethicurean philosophy is simple: eat local, celebrate native foods, live well.
The Ethicurean is quietly changing the face of modern British cooking:- all from a walled garden in the heart of the Mendip Hills. The Ethicurean Cookbook follows a year in their magnificent kitchen and garden,- and celebrates the greatest food, drink and traditions of this fair land.
The combinations are electric: confit rabbit is paired with lovage breadcrumbs, cured roe deer flirts with wood sorrel, and foraged nettle soup is fortified by a young Caerphilly. The salads are as fresh as a daisy: honeyed walnuts nestle amongst beetroot carpaccio, rich curd cheese is balanced by delicate cucumber. And the comfort of pies and puds - pork and juniper pie, Eccles cakes with Dorset Blue Vinny- - is only enhanced by the apple juice, cider and beer poured in equal measure.
With 120 recipes and a year of seasonal inspiration in photographs and words, Ethicureanism is a new British cooking manifesto.
Rezensionen / Stimmen
Book of the year? The Ethicurean Cookbook, a beautiful book full of innovative seasonal recipes inspired by a year in the walled kitchen garden that supplies the much-lauded Ethicurean Restaurant near Bristol. -- Carolyn Hart * Telegraph * There's a magical walled garden just outside Bristol. Inside, instead of fairy stories, you'll find the most creative, seasonal and joyful cooking, a hearty serving of boozy bonhomie and a dash of English eccentricity. This book offers a delicious diversion from the everyday - it's your key to the garden. -- Marina O'Loughlin A splendid picture of a walled garden, tinctures, cider, bowler hats and cooking in seasons, all make up the Ethicurean -- Fergus Henderson The UK's answer to NOMA -- Fiona Beckett
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ISBN-13
978-1-4481-4727-4 (9781448147274)
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
Inspired by their shared passion for ethical eating and British seasonality, The Ethicurean was founded by four friends in their 20s at Barley Wood Walled Garden, a few miles to the west of Bristol, in 2010. Jack Adair-Bevan is a writer, wild meat hunter and mixologist fascinated by food history. Paula Zarate, born in Mexico, is the backbone of The Ethicurean. She gave up a previous career as senior legal counsel to support this sustainable venture. Matthew and Iain Pennington are self-taught chefs. They focus on balancing bold flavours & culinary technique fortified with foraged wild produce.
