The Bottom Line
One of the most beautiful cook books to appear in a long time. This is a must-have coffee table book which not only looks good with the chocolate brown suede cover, is also great to cook from.
Pros
- A beautiful to not only look at but also to read.
- Packed full of inspirational recipes.
- Stunning photography.
- Well designed and easy to follow from chapter to chapter.
Cons
- Occasionally text lays across two pages, difficult to read in the spine.
Description
- Black Pudding and Foie Gras
- Andrew Pern
- £48.00
Guide Review - Book Review
Andrew Pern is one of Britain's leading chefs. He has held a Michelin Star for the past 9 years at The Star Inn, Harome near Helmsley in North Yorkshire which he owns with his wife Jacquie.
Not all great chefs can also write, but this one can! The book reads like a conversation curled up by the log fire; full of warmth, humor and humility and inspirational recipes.
Andrew starts at the beginning as we follow his journey from life on the farm near Whitby to chef school in Scarborough and career path before he and wife Jacquie bought the run-down inn which is now one of the most renowned in the UK.
There follows a gentle stroll through the seasons in Yorkshire and its produce, a chance to meet the suppliers at the Star, till we eventually reach the weightiest part of the book - the recipes.
Many chefs of Andrew’s caliber too often make the mistake of talking down to readers with recipes too difficult to create at home. In this book the recipes are straightforward with easy-to-find or replace ingredients and few ‘cheffy’ techniques to put the home cook off.
Andrew’s philosophy on food is simple; he believes in the food of the poet and the peasant brought together as one, as the title of the book implies. He uses fresh, locally sourced, seasonal produce and his cooking is steeped in the classics yet with a fresh modern flair.
Like his cooking, the book is set to be a classic in its own right and one to enjoy for a long time to come.
Not all great chefs can also write, but this one can! The book reads like a conversation curled up by the log fire; full of warmth, humor and humility and inspirational recipes.
Andrew starts at the beginning as we follow his journey from life on the farm near Whitby to chef school in Scarborough and career path before he and wife Jacquie bought the run-down inn which is now one of the most renowned in the UK.
There follows a gentle stroll through the seasons in Yorkshire and its produce, a chance to meet the suppliers at the Star, till we eventually reach the weightiest part of the book - the recipes.
Many chefs of Andrew’s caliber too often make the mistake of talking down to readers with recipes too difficult to create at home. In this book the recipes are straightforward with easy-to-find or replace ingredients and few ‘cheffy’ techniques to put the home cook off.
Andrew’s philosophy on food is simple; he believes in the food of the poet and the peasant brought together as one, as the title of the book implies. He uses fresh, locally sourced, seasonal produce and his cooking is steeped in the classics yet with a fresh modern flair.
Like his cooking, the book is set to be a classic in its own right and one to enjoy for a long time to come.
