Time
A Year and a Day in the Kitchen
Published on 20. September 2018
Book
Hardback
320 pages
978-1-78713-031-9 (ISBN)
Description
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 creme brulee).
This is the best of modern British cooking, from the most exciting new voice in food writing.
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 creme brulee).
This is the best of modern British cooking, from the most exciting new voice in food writing.
Reviews / Votes
"I love Gill Meller's food: it is completely his own, and ranges from the (unpretentiously) rarified to the smile-inducingly cosy; indeed, he often seems to fuse the two. An intensely personal book, this brings you into his life and his kitchen. And as with his first book Gather, his recipes make me want to run headlong into the kitchen." * Nigella Lawson * "Gill Meller's latest cookbook, Time, is poetic and romantic - a string of beautiful recipes guide you through the seasons. Fig and seville marmalade buns are perfect for a warming winter breakfast while fried mackerel with tomatoes, garlic and herbs are quintessential summer." * Yotam Ottolenghi, Guardian * "Producing a second book as good as your first ... is not easy, but this is every bit as good and, in fact, more approachable for the home cook. The recipes follow the curve of the day, from breakfast to dinner - hence the title - and you want to make them all... Meller constantly delivers the unexpected, though not just for the sake of novelty, and the recipes are never complicated." * Diana Henry, Sunday Telegraph * "Packed with alluring and do-able recipes plus poetic snatches of writing, this is a cookbook to pick up and savour when you need inspiration... It feels confident, complete." * Observer Food Monthly * "Time, by Gill Meller is a book filled with homely cooking, nostalgic in ways but with new and beautiful flavour combinations. Meller has a real feel for simple but seriously evocative cooking." * Cliodhna Prendergast, The Sunday Times * "Gill Meller's book Time is one of my favourites this year... the recipes are lovely and unpretentious, completely un-cheffy." * Katy Mcguinness, Irish Times * "Chef, teacher and delicious. columnist Gill Meller is one of the most talented cooks and writers in Britain. His second book, a sweep of seasonal recipes from a cook's year, is one you should buy for yourself andall your friends. There's a simplicity and honesty to Gill's food and this will be a kitchen companion for ages to come." * delicious magazine *More details
Language
English
Place of publication
London
United Kingdom
Illustrations
Full colour photography throughout
Dimensions
Height: 257 mm
Width: 195 mm
Thickness: 40 mm
Weight
1304 gr
ISBN-13
978-1-78713-031-9 (9781787130319)
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
Other editions
Additional editions
E-Book
09/2018
QUADRILLE PUBLISHING
€14.99
Available for download
Person
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.