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An informative, photography-filled package that celebrates the seasonal bounty of Britain's produce as refracted through the mind of one of the country's most exciting new talents. Before opening her award-winning pub and restaurant, The British Larder, chef Madalene spent her time in many professional kitchens, including working with Gordon Ramsay. In this, her first book, she brings her passion for seasonal, locally-sourced produce to the fore, aiding her crusade to convert all who love food to thinking and eating seasonally. This is a month-by-month tour of the best produce that the country has to offer, paired and transformed in the unique way that has been responsible for so much of the The British Larder's swiftly-gained and extremely fast-growing reputation (including winning 'Best Newcomer' at the 2012 Top 50 Gastropub awards). Madalene's own sumptuous photographs of food created and styled by her own hands make The British Larder cookbook an incredibly glowing testament to her immense talent and her admirable ethos.
The British Larder has just won the 2012 World Gourmand Cookbook Award for the World's Best Cookbook by a woman chef.
- Sales Rank: #1614536 in Books
- Brand: Brand: Absolute Press
- Published on: 2012-11-22
- Released on: 2012-11-22
- Original language: English
- Number of items: 1
- Dimensions: 1.00" h x 1.00" w x 1.00" l, .0 pounds
- Binding: Hardcover
- 448 pages
- Used Book in Good Condition
Review
The British Larder: winner of the World Gourmand Cookbook Award for the World's Best Cookbook by a woman chef in 2012 World Gourmand Cookbook Awards The British Larder is a treat in store for the greedy eater. -- Jay Rayner The Observer A major piece of work ... leaves the reader stuck for choice as to which recipe to steal first -- Paul Merrett Caterer & Hotelkeeper Its astonishing 488 pages contain recipes no self-respecting foodie will want to be without Homes & Gardens
About the Author
Professional chef Madalene has worked in some of the country's finest restaurants, from Aubergine (as part of Gordon Ramsay's brigade) and Claridges, and under Michel Roux Jr at Le Gavroche. The British Larder website was created in 2008 by Madalene and her partner Ross Pike, and gave them an outlet to share and show off their love of seasonal produce, pairing ingredients, flavours and textures in new and exciting ways. The website gained great critical acclaim and Maddy and Ross decided to turn 'clicks into bricks', and in August 2010, they opened the doors to The British Larder, in Suffolk. Since then, they have come to the attention of every serious food critic and institution, landing acclaim from many.
Most helpful customer reviews
1 of 1 people found the following review helpful.
with such a great first book, the second one has an incredibly high bar to beat.
By Autamme_dot_com
This is a book that reminds this reviewer of a great lunch in a traditional English pub. A big thick brick of a sandwich, simple yet with a great filling. Something you can return to time after time without feeling jaded or seeking something new.
And what is more this is the author's first book. What will future ones be like? The author is a relatively new name in English cuisine, who now operates her own pub and restaurant called "The British Larder" (guess where the book's title came from!). Essentially you get a month-by-month look at some of the best produce available in the United Kingdom and many great recipes designed to take advantage of the cream of the crop.
Production values have not been skimped with this book, which is great to see. First you are greeted to a fair old bit of "housekeeping" explaining about the British Larder, the author and her website, a look at the Suffolk region of England (from where the pub-restaurant is based), various notes about the recipes and then general advice before being presented with the "British Larder" basics, essential sauces, stocks and the like that will feature regularly within the recipes.
After that it is time to work through the calendar. Each month starts off with a veritable feast of information about various rituals and activities particular to that month, a look at seasonal produce (and how it might be preserved for later) and lots of little nuggets of lore, information and advice for good measure. This is one of those books that should you not be minded to go in the kitchen, you can still curl up with it on your sofa and just enjoy the text and - of course - the exceptionally brilliant photography. You are getting a bit of a lifestyle book for good measure too.
You can really feel the love, the passion, that the author has for food and country life- as-a-whole through this book. It figuratively drips through each and every page.
When you get to the recipes it is fair to say that they err more on the complex, involved side than the simple, "10 minutes and you are done"-style of things. This is no bad thing. You are working with good ingredients and they deserve good, respectful treatment at the same time. Yet nothing in this book seems to fall into the "style over substance" school of overtly-fussy cooking either. Naturally there are pub favourites with a twist, so instead of a regular boring beef burger you can try "Venison Burgers with Roasted Parsnip Straws and Beetroot and Red Onion Relish". These would be worth breaking any diet for!
Simpler fare can exist with things like a "Chilled Pea Soup with Cheddar Cream and Soft-boiled Quail's Eggs" or a "Damson and Bramble Plate Pie" for those who want something tasty yet slightly smaller in size. Something exists for probably everyone who likes food and, of course, all recipes are tweakable should you so desire or should there be difficulties obtaining a certain ingredient or two.
The book goes through the year at speed, despite it feeling like a leisurely pace and not-at-all rushed. Yet at the end of the year you can "smell" burning rubber as the brakes are slammed on and a great index is presented. No retrospective. No review. Nothing that one can say is particularly missing but, yet, a tinge of sadness can exist. What to do then, other than start the book again whilst the author (hopefully) beavers away on a second tome. But boy, with such a great first book, the second one has an incredibly high bar to beat.
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