Larder
From pantry to plate - delicious recipes for your table
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12 421 Ft (11 830 Ft + 5% VAT)
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12 421 Ft
Availability
Estimated delivery time: In stock at the publisher, but not at Prospero's office. Delivery time approx. 3-5 weeks.
Not in stock at Prospero.
Why don't you give exact delivery time?
Delivery time is estimated on our previous experiences. We give estimations only, because we order from outside Hungary, and the delivery time mainly depends on how quickly the publisher supplies the book. Faster or slower deliveries both happen, but we do our best to supply as quickly as possible.
Product details:
- Publisher Absolute Press
- Date of Publication 17 May 2018
- Number of Volumes Hardback
- ISBN 9781472948540
- Binding Hardback
- No. of pages288 pages
- Size 248x192x28 mm
- Weight 1055 g
- Language English
- Illustrations Fully illustrated with specially commissioned photographs by Paul Winch-Furness 0
Categories
Short description:
Changing how we look at British food, Robin Gill rediscovers forgotten techniques to help you stock your larder
MoreLong description:
'Gill is a brilliant chef/restaurateur and terrific raconteur too. This very readable book has recipes for everything from pickles to cured meats for the ambitious home cook.' - Sunday Times
Larder is set to change the way the world looks at and enjoys British food. Robin's recipes will take the reader on a journey discovering forgotten techniques that once were the backbone of the British cooks' skills, achieving startling fresh and modern ways with plate and palate. In the same way that Ottolenghi has defined a new way of celebrating Middle Eastern and Mediterranean cuisines and their ingredients so too Robin Gill has revolutionised the way British food is cooked and enjoyed, with his philosophy of using classic techniques to produce bold new recipes.
Absolute freshness and seasonality is at the heart of his cooking. Game, when is in season, is a hero of his menus, and in spring the fruits of his city kitchen gardens attached to each of his restaurants provide produce for the tables, jars and bottles that adorn each of his destinations. Curing, fermenting and pickling are very much to the fore linked hand in hand with an unfettered philosophy of nose to tail, tail to gill and root to bloom.
In Robin's own words: I want to share my techniques and prove that a more traditional cooking method is perfectly achievable in any home but the rewards and possibilities are endless. Bread, charcuterie, vegetable ferments, chutneys, pickles, curing and smoking are but a few techniques that you will learn that don't require a countryside location to achieve a healthy larder - which in turn will become your secret weapon in creating some inspiring dishes. What we are doing is nothing new but it's how we piece everything together, and this is what I believe to be the start of a new wave in modern cooking and the birth of the modern bistro.
This new book is a true reflection of Robin's ethos and brings his unique recipes to reader's home kitchens. Each recipe is accompanied by stunning photography by Paul Winch-Furness.
Table of Contents:
Introduction
The Larder
Cocktails
Snack
Garden
Sea
Land
Sweet
Index
