The Ethicurean Cookbook (eBook, ePUB)
Recipes, foods and spirituous liquors, from our bounteous walled garden in the several seasons of the year
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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 nes...
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.
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.
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