The Ethicurean Cookbook

Recipes, foods and spirituous liquors, from our bounteous walled garden in the several seasons of the year

Nonfiction, Food & Drink
Cover of the book The Ethicurean Cookbook by The Ethicurean, Ebury Publishing
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Author: The Ethicurean ISBN: 9781448147274
Publisher: Ebury Publishing Publication: May 16, 2013
Imprint: Ebury Digital Language: English
Author: The Ethicurean
ISBN: 9781448147274
Publisher: Ebury Publishing
Publication: May 16, 2013
Imprint: Ebury Digital
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

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