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Raw and Rare
Delicious raw, lightly cured and seared dishes - from sashimi and ceviche to carpaccio and tartare
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Artikel-Nr:
9781910254158
Veröffentl:
2017
Seiten:
176
Autor:
Lindy Wildsmith
Gewicht:
824 g
Format:
258x199x19 mm
Sprache:
Englisch
Beschreibung:
Food writer, cook, teacher and traveller Lindy Wildsmith is a great believer in the importance of seasonal ingredients and connecting with the land, people and producers she meets. Her book Cured was shortlisted for the André Simon award and the Guild of Food Writers best food book. Her most recent book, Artisan Drinks , 2014, celebrated the pleasure to be had from making your own everything, from tisanes to champagne.
Lindy has worked with Chef Franco Taruschio OBE (founder of the famed Walnut Tree Inn) since his retirement 15 years ago. For many years she ran the Chef's Room cookery school in Wales, and now organises pop-up corporate and bespoke private cooking events, as well as teaching preserving and curing at The School of Artisan Food in Nottinghamshire, and Italian cooking at the WI cookery school, Denman College, near Abingdon.
Lindy has worked with Chef Franco Taruschio OBE (founder of the famed Walnut Tree Inn) since his retirement 15 years ago. For many years she ran the Chef's Room cookery school in Wales, and now organises pop-up corporate and bespoke private cooking events, as well as teaching preserving and curing at The School of Artisan Food in Nottinghamshire, and Italian cooking at the WI cookery school, Denman College, near Abingdon.
From the award-winning food and drink writer and author of the bestselling "Cured", she returns with 80 new recipes for raw and lightly cooked food.