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

The Ethicurean .

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Published by Ebury Press, part of Ebury Publishing

Format: Hardback

£25.00

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Details

EAN: 9780091949921
Published: 16 May 2013

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About the book

Synopsis

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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What the critics say

Book of the year? The Ethicurean Cookbook, a beautiful book full of innovative seasonal recipes inspired by a year in the walled kitchen garden that supplies the much-lauded Ethicurean Restaurant near Bristol.
- Telegraph

There's a magical walled garden just outside Bristol. Inside, instead of fairy stories, you'll find the most creative, seasonal and joyful cooking, a hearty serving of boozy bonhomie and a dash of English eccentricity. This book offers a delicious diversion from the everyday - it's your key to the garden.
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A splendid picture of a walled garden, tinctures, cider, bowler hats and cooking in seasons, all make up the Ethicurean
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The UK's answer to NOMA
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About the Author

Inspired by their shared passion for ethical eating and British seasonality, The Ethicurean was founded by four friends in their 20s at Barley Wood Walled Garden, a few miles to the west of Bristol, in 2010. Jack Adair-Bevan is a writer, wild meat hunter and mixologist fascinated by food history. Paûla Zarate, born in Mexico, is the backbone of The Ethicurean. She gave up a previous career as senior legal counsel to support this sustainable venture. Matthew and Iain Pennington are self-taught chefs. They focus on balancing bold flavours & culinary technique fortified with foraged wild produce.

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