The British Larder A Cookbook For All Seasons

by Bonvini-Hamel, Madalene

• ISBN13: 9781906650711
• ISBN10: 1906650713
• Edition: 1st
• Format: Hardcover
• Copyright: 2012-11-22
• Publisher: Absolute Press

Summary

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.

Author Biography

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.