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What to Eat Now: More Please!

What to Eat Now: More Please!

by Howard Sooley (Photographer), Valentine Warner (Author)

  • Used

    Hardcover 2009

    $3.25
Synopsis

In "What to Eat Now - More Please!", Valentine Warner explores the ingredients and flavours of Spring and Summer food. Eating seasonally ties in with the zeitgeist of contemporary society and, with Valentine as our guide, we can explore the bounty of our natural larder. Containing over 100 delicious recipes that are simple to recreate at home, "What to Eat Now - More Please!" is the ideal companion to how we should be cooking today. When we follow the seasons, our food has the most flavour and goodness and, by eating native ingredients, food miles are lowered and we do the least possible harm to our world. Valentine has been described by many as the new Jamie Oliver - like Jamie, he shares an intense passion and enthusiasm for food and, like Jamie, he is destined to change the way a whole generation think about what they eat.

$3.25

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More Information

Format: Hardcover
 Pages: 256
 Edition: First Edition
 Publisher: Mitchell Beazley
Published: 29 Jun 2009
ISBN 10: 1845334876
ISBN 13: 9781845334871
Book Overview: The follow up to the acclaimed first volume of What to Eat Now, which covered autumn and winter food and also tied in to major prime-time BBC television series. Focus on seasonality and local produce, a key contemporary trend The television show is produced by the team behind The Naked Chef, Kitchen Nightmares, The F Word, French Leave and Two Fat Ladies. Optomen's MD, Patricia Lewellyn, producer of What to Eat Now (series one and two) is known as a 'star-maker' - Jamie Oliver, Nigella Lawson and Gordon Ramsay all owe much of their success to her. Valentine Warner is an exceptional new talent with massive A-List celebrity potential.

Author Bio
Valentine Warner is a cook, forager, fisherman, and above all, culinary adventurer. He spent five years working in London's restaurant kitchens under chefs such as Alastair Little and Rose Carrarini before setting up a private catering company. In his BBC Two series What to Eat Now he celebrated seasonal cooking, travelling around our rivers, fields, woods and shores, often preparing food he's just picked, caught or shot - but that we can all buy from the shops - while paying homage to the best farmed ingredients.