Roots
Tommy Banks
Roots
Tommy Banks
Hardback / gebonden
|
Engels
€ 32,95
- Vanaf €15,- geen verzendkosten.
- 30 dagen ruiltermijn voor fysieke producten
Omschrijving
A stunning fully illustrated cookbook with recipes celebrating nature, seasons and the land by Great British Menu winner and Michelin star chef Tommy Banks
A truly original and special take on foraging and seasonal eating
Tommy Banks is a great chef, practising what he preaches about home grown produce cooked with love.
This book, like the author is notable for its integrity
Tommy Banks is one of the finest chefs working in Britain today. Roots defines his approach to cooking, based on ingredients sourced from a few miles around his restaurant, and transformed by his vision, skill and originality
Roots is gloriously, fervently seasonal, revelling in challenge of the hungry months as much as the abundance of late summer and the glut of autumn. Other chefs pay lip service to the seasonal and local mantra: Banks embraces it heart, soul and plate. Gems of simplicity share pages with more complex recipes: Banks values them both equally
The most serious and interesting cookbook of the season is, by some distance, Roots
An uplifting read from a flourishing chef
Tommy Banks is the Head Chef at the family restaurant, The Black Swan, in Oldstead, North Yorkshire. Tommy started cooking at the age of 17 and at 24 became the youngest chef in Britain to win a Michelin star. A farmer's son, Tommy has a strong food philosophy of eating off the land and eating local ingredients. He grows his own produce and sources everything from within a mile of his front door. He prides himself on using old fashioned techniques including clamping, preserving and fermenting. All the time Tommy is paying homage to locally grown and preserved produce.
A truly original and special take on foraging and seasonal eating
Tommy Banks is a great chef, practising what he preaches about home grown produce cooked with love.
This book, like the author is notable for its integrity
Tommy Banks is one of the finest chefs working in Britain today. Roots defines his approach to cooking, based on ingredients sourced from a few miles around his restaurant, and transformed by his vision, skill and originality
Roots is gloriously, fervently seasonal, revelling in challenge of the hungry months as much as the abundance of late summer and the glut of autumn. Other chefs pay lip service to the seasonal and local mantra: Banks embraces it heart, soul and plate. Gems of simplicity share pages with more complex recipes: Banks values them both equally
The most serious and interesting cookbook of the season is, by some distance, Roots
An uplifting read from a flourishing chef
Tommy Banks is the Head Chef at the family restaurant, The Black Swan, in Oldstead, North Yorkshire. Tommy started cooking at the age of 17 and at 24 became the youngest chef in Britain to win a Michelin star. A farmer's son, Tommy has a strong food philosophy of eating off the land and eating local ingredients. He grows his own produce and sources everything from within a mile of his front door. He prides himself on using old fashioned techniques including clamping, preserving and fermenting. All the time Tommy is paying homage to locally grown and preserved produce.