Sally Clarke's Book: Recipes from a Restaurant,Shop and Bakery

by Alice L. Waters (Foreword), Sally Clarke (Author)

• Used

  Paperback
  2004

  $3.36

  Sally Clarke's cooking is of the utmost simplicity; everything depends on the absolute freshness and quality of the ingredients. It is firmly rooted in Mediterranean and California traditions, using the day's best produce in a light, contemporary style that has gained accolades, awards and rave reviews since her now world-famous restaurant, Clarke's, opened its doors in the mid 1980s in London. But at long last the rest of us have caught up with her and her philosophy. Never before has this book been so meaningful or useful. Any cook will learn a great deal and for those now following the contemporary food culture which preaches seasonality and terroir, it is a 'must-have' cookbook which won the coveted Glenfiddich Award when it was first published. This collection of her creations, arranged by season offers heaps of excellent modern recipes, and an introduction to how you, the home cook, can produce her signature dishes.

• Used

  Hardcover
  1999

  $6.00

  A recipe collection from one of Britain's most distinctive chefs. Sally Clarke's food has long been savoured by those in the know , who have made the pilgramage to her restaurant in London's Kensington Church Street, or visited her shop next door, Clarke's & , for it breads, cheeses and delicatessan - all made on the premises, or carefully selected from regional producers. This is the book that brings he skills, taste and flavour to everyone. For Sally Clarke, salads, herbs and vegatables are as important as any piece of flesh, and the grill is the cooking medium. She has been inspired by the Californian cuisine of Chez Panisse guru Alice Walters, but brought this together with her own experience and resources to forge a new British tradition. Seasonal in approach, the dishes especially selected to go together in menus such as lunches, picnics and dinners, and also includes things that go with other things - marmalades, breads and buscuits. The writing includes essays by Sally on the nature of her produce, and the story of how she finds it around the country.