Britain's youngest Michelin-starred chef shares over 100 unique seasonal recipes from his family farm and pub -- as well as stories and ideas about growing, foraging, and preserving. Tommy Banks is redefining food in a way that reverberates worldwide. With an approach to food that is above all local, Tommy celebrates key ingredients locally grown or foraged, preserved for later or eaten within days (or hours!) of harvest. The Black Swan is more than just award-winning food - it is about identity and rootedness mixed with creativity and eccentricity. Fervently seasonal, Tommy celebrates summer abundance and autumnal bounty, but he revels in winter's "hungry months." Other chefs pay lip service to the seasonal/local mantra, but Tommy embraces it heart, soul, and plate. Influenced by the rhythms of the land, he renames and redefines the seasons into three growing groups based on garden availability and shares creative recipes, preserving techniques, and ideas on using these 'root' ingredients all year round. Gems of simplicity share pages with more complex recipes. Beautifully photographed throughout the shifting seasons, the images showcase recipes, ingredients, and the landscape from which they hail.
He also started an educational wine program for staff and created the restaurant's first wine pairing menus. www.theinnatlittlewashington.com Kathy Casey is the chef-owner of Kathy Casey Food Studios in Seattle.
GIBSON. EVOE. A perfectionist conquers the seasons with a grill pan and a make-do playbook. Imagine you've wandered into a cooking show, but the audience is just you. Standing in what looks like a dorm room decorated by Sur La Table, ...
Gibson. Martini. Martinis are not only excellent, but also sophisticated. Ingredients: 6 parts gin or vodka 1 part dry vermouth 3 cocktail onions Directions: 1. Shake or stir gin (or vodka) and vermouth with ice. 2.
... 153; in calas, 175 Roanoke Island, N.C., 74 Roux, 12, 13, 16, 17, 84, 85 S St. Cecilia Punch, 189 St. Charles Hotel, 183 Salad: wilted, 133; composed, 135; potato, 135; tomato aspic, 140; cucumbers and onions, 141 Salisbury, ...
Food preservation teacher and cook Karen Solomon teaches you how to smoke, pickle, salt-cure, oil-cure, and dehydrate a variety of meats, dairy, fish, eggs, and other proteins economically and at home.
A lot of it was food that would ordinarily be a hard - sell on an à la carte menu . It was sort of funky food that people practically fell over — they were so impressed with it . But if we had put some of these dishes on our menu — like ...
Wineries of all types , sizes , and levels of quality buy and sell wines in bulk . Some sell all of their production that way . Most large producers buy significant amounts of bulk wines from other wineries and then BLEND , bottle , and ...
A comprehensive guide to whole-animal butchery, covering the rudiments of butchery; how meat animals are raised, slaughtered, and marketed; and the complexities of meat grading, carcass yield, marbling scores, and issues with inspection.
Two hip event planners team up to present a guide to throwing a fabulous party, offering insider tricks, fashionable tips, and clever strategies on choosing a creative theme, finding the perfect location, designing memorable invitations and ...
There's a complete resource guide in the back, not to mention savvy tips from Puff Daddy, Russell Simmons, Lara Flynn Boyle, David Copperfield, Hugh Jackman, and Donald Trump.