Sally Clarke: 30 Ingredients

Sally Clarke, photographs by Tessa Traeger
AUD $55.00
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Clarke's is the legendary Notting Hill restaurant that pioneered seasonal fine dining in British cuisine. To mark the restaurant's 30th birthday year, Sally Clarke, the award winning chef, restauranteur and author has chosen a handful of recipes for each of her favourite 30 ingredients.

Clarke's is the legendary Notting Hill restaurant that pioneered seasonal fine dining in British cuisine. To mark the restaurant's 30th birthday year, Sally Clarke, the award winning chef, restaurateur and author has chosen a handful of recipes for each of her favourite 30 ingredients. The simple idea of cooking with the freshest and best market produce, Sally Clarke's vision for thirty years, is at the heart of her new book of ninety-five recipes. Clarke's restaurant is loved by critics and gourmands alike, and pioneered the seasonality movement in the UK, now more popular than ever. In this book, Sally writes about her love of each particular ingredient, and what she has learned in 30 years at the top of her profession.

Author bio:

SALLY CLARKE MBE is one of Britain's most acclaimed chefs and restaurateurs. Trained in Paris and London, she moved to California in 1979, where she worked in the kitchens and dining rooms of Michael's and West Beach Cafe. It was while in California that she met her mentor Alice Waters, chef and proprietor of Chez Panisse, and that her love of disarmingly simple cooking based on the freshest local ingredients was born. 2014-15 is the thirtieth anniversary year of the opening of her restaurant.

Category: TV / Celebrity Chefs
ISBN: 9780711237520
Publisher: Quarto UK
Imprint: Frances Lincoln (Adult)
Pub Date: August 2015
Page Extent: 288
Format: Hard Cover
Age: 0 - 0
Subject: TV / celebrity chef cookbooks