The Farm Table
[A Cookbook]
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- 4,99 $US
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- 4,99 $US
Description de l’éditeur
Enjoy the comforts of the English countryside with 100 seasonal recipes to savor throughout the year and thoughtful essays about living farm-to-table—from British chef-turned-farmer Julius Roberts.
“A heartwarming and uplifting book. The recipes are utterly gorgeous.”—Nigel Slater
“Julius is a true artist and his talents are an inspiration.”—Courteney Cox
Professionally trained chef Julius Roberts left a busy and frantic London restaurant life to pursue his dream of living sustainably on a small farm in the English countryside. The Farm Table transports us to his farmstead, taking us through a calendar year with diary entries and images grounded in the natural world. We take joy in reading about new goats and sheep being born, learn to grow some vegetables, and forage for simple herbs and flowers, all while discovering Julius's outstanding recipes.
Broken into sections based on the season, The Farm Table encourages cooking with seasonality in mind through scrumptious recipes to inspire joy and confidence in the kitchen.
Recipes include:
• Fall: Braised Pumpkin with Sage and Hazelnuts; Plum and Fig Leaf Jam
• Winter: Chicory Tart Tartin with Thyme and Cheese; Slow Cooked Squid with Saffron and Chickpeas
• Spring: Spicy Green Salad with Nuts and Pecorino; Barbequed Wild Quail with Garlic Butter and Tahini Sauce
• Summer: Squash Blossom Ravioli; Fire Grilled Plums with Brandy, Labneh, and Mint
Combining honest tales from farming life, delicious home-cooked recipes, and stunning photography of the Dorset countryside and coast, The Farm Table encourages us to embrace the pace of a slower life, take inspiration and delight from nature, and always gather around the table to enjoy the journey.
PUBLISHERS WEEKLY
Chef-turned-farmer Roberts's rustic and delightful debut offers 100 simple, seasonal recipes that capitalize on freshness and ingredients at their peak. The amazing array of options includes everything from small plates and vegetable dishes to fish, meat, and desserts. Recipes are appetizing, unfussy, and often palatably unusual, including spinach, smoked trout, and crème fraiche pasta; and sardine puttanesca. Inspired by a mission to reconnect with nature and grow his own food, Roberts explains that his philosophy is to minimally fuss with ingredients and let their natural flavors shine. This approach is evident in winter dishes such as mouthwatering pork belly braised in cider with onions and prunes, and puy lentils with spinach and pancetta. Spring fare includes savory mussels with leeks, bacon and cider, and a scrumptious coffee semifreddo with salted caramel pistachios. The bounties of summer and fall make for delicious pairings including zucchini pasta with mascarpone, basil, and lemon; chicken and ricotta meatballs in broth; and a rippled berry tart. Roberts also includes a chapter on basics such as chicken stock, aioli, pesto, and short crust pastry. Beautiful photos bring an already excellent collection to new heights, allowing the reader to see both finished dishes and glimpses of farm life. Readers will relish these unpretentious but flavorful offerings.
