Fern Verrow
Recipes from the Farm Kitchen
Published on 21. May 2015
Book
Hardback
272 pages
978-1-84949-546-2 (ISBN)
Description
A year of recipes from a farm and its kitchen is a celebration of what nature provides, and reflects Jane Scotter and Harry Astley's passion for fresh ingredients and delicious, home-cooked food, grown and foraged from the land all year round. With stunning photographs by Tessa Traeger, this beautiful book is structured using the four classical elements to represent the four seasons of the year (Earth, Water, Air and Fire). Every recipe, from Courgettes in saffron and basil butter, and Borlotti bean, chorizo and tomato stew, to Quince and ginger upside-down cake, has been lovingly created with exquisite attention to detail - not just for seasonality and flavour but also for authenticity and beauty. The recipes encourage imagination and consideration in the kitchen and the pleasures of cooking well. Throughout, special features provide practical advice on growing-your-own edible flowers, and on how to best preserve fruits and vegetables. This book is sure to become an indispensable kitchen companion.
Reviews / Votes
"Fern Verrow's produce has been an essential part of my life for years and it's a joy to now hear the whole story. This is a tender and fascinating account of an extraordinary farming life, with practical recipes that inspire and delight. This is a book to read, to cook from and to treasure." NIGEL SLATERMore details
Language
English
Place of publication
London
United Kingdom
Illustrations
Over 120 photographs and illustrations
Dimensions
Height: 280 mm
Width: 220 mm
Weight
1420 gr
ISBN-13
978-1-84949-546-2 (9781849495462)
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 Classification
Persons
Jane Scotter and Harry Astley are approaching their twentieth year at Fern Verrow. Their biodynamic approach demonstrates an unparalleled affinity with nature that yields beautiful and delicious results. Jane trained at Le Cordon Bleu Cookery School in London, before becoming co-owner of Neal's Yard Dairy. In 1996 she bought Fern Verrow. Harry attended Pru Leith's School of Food and Wine. He spent seven years as a chef, first in London, then in Sydney before joining Jane at the farm. Harry and Jane are now partners, both in business and in life. Author location: Herefordshire.