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From how to stretch a native breed, properly hung cut of beef to eight meals, to making stock from prawn or langoustine shells, to saving by making your own bread (and using it right up to the last crumb), 'The New English Kitchen' will inspire you make the absolute most of the food you buy. Acclaimed food writer Rose Prince guides you in making the most of local availability and seasonality, keeping a well-stocked store cupboard, growing staples such as herbs and peppering your diet with luxuries such as Parma ham, figs and wonderful cheeses, creating not so much a cookbook but a plan, and a brilliantly practical manual for future generations of cooks.
'At last, a fresh voice in the kitchen.'
'An exceptional cookbook.'
'A timely book with a practical and economical approach to sourcing top-quality, locally produced food.'
'A cookbook with a difference. I instantly warmed to its readability, fierce intelligence and admirable sense of economy.'
'In its particular combination of pleasure and principle, The New English Kitchen can claim to be a subtly transformative work.'
Publication date: 30/07/2015
Publisher: Fourth Estate Ltd an imprint of HarperCollins Publishers
|Publication date:||30th July 2015|
|Publisher:||Fourth Estate Ltd an imprint of HarperCollins Publishers|
|Genres:||Cookery, Food and Drink,|
|Categories:||General cookery & recipes,|
Rose Prince is a food columnist on the Daily Telegraph and for the Telegraph Magazine and contributes to the Daily Mail and the Independent on Sunday. She has been writing campaigning articles about food and farming for over 10 years, travelling all over the world in pursuit of great producers. For her previous column on the Daily Telegraph, Shop Local, she travelled to 70 UK market towns and cities, studying regional food shops and producers. She is the author of four books, The New English Kitchen (2005), which champions economical ways to cook with better quality ingredients; The Savvy Shopper (2006), an ethical food ...More About Rose Prince