Larder: From pantry to plate - delicious recipes for your table

Robin Gill is a renowned chef and restaurateur who has revolutionized the way British food is cooked and enjoyed. His new book, Larder, showcases forgotten techniques and produces bold new recipes with absolute freshness and seasonality at the heart of his cooking. The book includes recipes for bread, charcuterie, vegetable ferments, chutneys, pickles, curing, and smoking, and is accompanied by stunning photography by Paul Winch-Furness.

\n Format: Hardback
\n Length: 288 pages
\n Publication date: 17 May 2018
\n Publisher: Absolute Press
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Robin Gill is a remarkable chef and restaurateur, showcasing his exceptional skills in both culinary artistry and storytelling. This captivating book offers a diverse range of recipes, spanning from delectable pickles to exquisite cured meats, catering to the adventurous home cook.

Sunday Times Larder is poised to revolutionize the perception and appreciation of British cuisine worldwide. Robin's recipes take readers on an enlightening journey, rediscovering forgotten techniques that were once the cornerstone of British cooks' expertise. Through his innovative approach, he achieves remarkable fresh and modern interpretations, redefining the way British food is cooked and savored.

Similar to the way Ottolenghi has pioneered a new era of celebrating Middle Eastern and Mediterranean cuisines and their ingredients, Robin Gill has revolutionized the culinary landscape of Britain. His philosophy revolves around harnessing classic techniques to create bold and innovative recipes. At the core of his cooking lies a deep commitment to the freshest and most seasonal ingredients. Game, when in season, takes center stage on his menus, while the vibrant city kitchen gardens attached to each of his restaurants yield an abundance of produce for the tables, jars, and bottles that adorn his destinations. Curing, fermenting, and pickling are prominent techniques, seamlessly integrated with a holistic philosophy of utilizing every part of the ingredient, from nose to tail and tail to gill, and embracing the beauty of root to bloom.

In Robin's own words, he expresses his passion for sharing his techniques and demonstrating that a more traditional cooking method is entirely achievable within the confines of any home. The rewards and possibilities are boundless, as he teaches readers about bread, charcuterie, vegetable ferments, chutneys, pickles, curing, and smoking. These techniques don't necessitate a rural setting to establish a thriving larder, which in turn becomes a secret weapon in crafting inspiring dishes. What we are doing may not be entirely novel, but it is the way we piece everything together that sets us apart. This, in my opinion, marks the beginning of a new culinary era.

\n Weight: 1044g\n
Dimension: 198 x 255 x 29 (mm)\n
ISBN-13: 9781472948540\n \n