Larder: From pantry to plate - delicious recipes for your table
Autor Robin Gillen Limba Engleză Hardback – 17 mai 2018
Observăm o schimbare profundă în modul în care bucătăria britanică este percepută astăzi, iar Larder este manifestul acestei transformări. Prin acest volum, Robin Gill ne oferă instrumentele necesare pentru a transforma o cămară obișnuită într-un laborator de arome, permițându-ne să recreăm acasă experiența unui „modern bistro”. Rezultatul vizual și practic este spectaculos: de la borcane cu legume fermentate și chutney-uri artizanale, până la mezeluri pregătite manual, masa dumneavoastră va deveni un omagiu adus prospețimii absolute.
Structura cărții este gândită progresiv. Începem cu capitolul dedicat cămării (Larder), inima oricărei bucătării sustenabile, și continuăm prin secțiuni dedicate surselor de hrană: Garden, Sea și Land. Această organizare reflectă filozofia autorului de a respecta integral ingredientul, de la rădăcină până la floare. Ca și Tom Kerridge Cooks Britain, această lucrare pune accent pe calitatea excepțională a produselor locale, dar Robin Gill aduce un stil propriu, mai tehnic și mai experimental, inspirat din stagii la restaurante iconice precum Noma. Dacă Tom Kerridge celebrează confortul pub-ului, Gill ne provoacă să stăpânim tehnici precum afumarea sau murarea pentru a obține gusturi intense și moderne.
Experiența de lectură este una tactilă și vizuală, grație fotografiilor semnate de Paul Winch-Furness, care documentează nu doar preparatul final, ci și procesul de transformare a ingredientelor brute. Este o invitație de a încetini ritmul, de a respecta sezonalitatea și de a redescoperi tehnici care, deși tradiționale, par revoluționare în contextul gastronomic actual.
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Specificații
ISBN-10: 1472948548
Pagini: 288
Ilustrații: Fully illustrated with specially commissioned photographs by Paul Winch-Furness
Dimensiuni: 192 x 248 x 28 mm
Greutate: 1.06 kg
Editura: Bloomsbury Publishing
Colecția Absolute Press
Locul publicării:London, United Kingdom
De ce să citești această carte
Recomandăm această carte oricărui pasionat de gastronomie care dorește să treacă de la simpla gătire la arta conservării și a valorificării integrale a ingredientelor. Veți câștiga nu doar o colecție de rețete, ci și abilități practice — de la coacerea pâinii la fermentare — care vă vor permite să construiți o cămară vie, sursa unor mâncăruri cu un profil de aromă complex și autentic.
Despre autor
Robin Gill este unul dintre cei mai apreciați bucătari și restauratori din Londra, fiind desemnat „Restaurateur of the Year” în 2016. Cariera sa s-a format în bucătării de elită, de la legendara The Oak Room a lui Marco Pierre White, până la stagii de perfecționare la Noma în Copenhaga. Această experiență diversă, combinată cu rigoarea învățată în restaurante cu stele Michelin din Italia și Marea Britanie, i-a permis să revoluționeze conceptul de bistro britanic modern prin restaurantele sale, precum The Dairy.
Descriere
The Larder Chef is set to change the way the world looks at and enjoys British food. Robin's recipes will take the reader on a journey discovering forgotten techniques that once were the backbone of the British cooks' skills, achieving startling fresh and modern ways with plate and palate. In the same way that Ottolenghi has defined a new way of celebrating Middle Eastern and Mediterranean cuisines and their ingredients so too Robin Gill has revolutionised the way British food is cooked and enjoyed, with his philosophy of using classic techniques to produce bold new recipes.Absolute freshness and seasonality is at the heart of his cooking. Game, when is in season, is a hero of his menus, and in spring the fruits of his city kitchen gardens attached to each of his restaurants provide produce for the tables, jars and bottles that adorn each of his destinations. Curing, fermenting and pickling are very much to the fore linked hand in hand with an unfettered philosophy of nose to tail, tail to gill and root to bloom.In Robin's own words: I want to share my techniques and prove that a more traditional cooking method is perfectly achievable in any home but the rewards and possibilities are endless. Bread, charcuterie, vegetable ferments, chutneys, pickles, curing and smoking are but a few techniques that you will learn that don't require a countryside location to achieve a healthy larder - which in turn will become your secret weapon in creating some inspiring dishes. What we are doing is nothing new but it's how we piece everything together, and this is what I believe to be the start of a new wave in modern cooking and the birth of the modern bistro.This new book is a true reflection of Robin's ethos and brings his unique recipes to reader's home kitchens. Each recipe is accompanied by stunning photography by Paul Winch-Furness.
Cuprins
IntroductionThe LarderCocktailsSnackGardenSeaLandSweetIndex
Recenzii
Gill is a brilliant chef/restaurateur and terrific raconteur too. This very readable book has recipes for everything from pickles to cured meats for the ambitious home cook.
Gill's approach maximises flavour while interfering with the ingredients as little as possible to let the quality speak for itself. If chefs aren't inspired by what can be found in the larder (which is very unlikely), they can take something from the presentation of these dishes - all ingredients shining proudly in their natural state.
Larder offers recipes from every corner of the kitchen [and] is a detailed encyclopaedia for envious fellow chefs and avid home cooks alike.
Should I buy it? If you want to understand contemporary British restaurant cooking, this is an essential purchase.
This is an interesting and unusual book. Many of the recipes are super simple, fun to make and will transform your food as well as get you addicted to stacking your larder shelves.
Chef Robin Gill is one to watch.
Notă biografică
Having commenced his career at Dublin's La Stampa Restaurant, Robin moved to London to work at Marco Pierre Whites' legendary The Oak Room. He then went on to work at Ristorante Don Alfonso, a two Michelin starred restaurant and farm on the Italian Amalfi Coast. Upon returning to the UK, Robin moved to Oxfordshire to work at the eponymous Belmond Le Manoir aux Quat' Saisons. In February 2012 Robin embarked on a journey to find new suppliers and inspiration and visited some of the world's best restaurants, completing short stints in top kitchens such as Noma in Copenhagen and Franzten in Stockholm.After several months travelling the British Isles and Europe he stumbled across an old dilapidated building in Clapham Old Town London. After some dubious negotiations, a few beers and the support of his wife Sarah, Robin took on the site without a penny to his name in November 2012. Five months later Robin and Sarah, with the help of close friends, scrubbed, sanded, painted, and threw blood, sweat, tears and every penny into the place. Five months later, on none other than St Patrick's Day (as fate would have it), The Dairy was born.Robin has made various television appearances, including alongside Mary Berry, discussing the best of herbs in his rooftop garden, and recently took to the stage at Taste of London. In 2016 Robin and Sarah were awarded Evening Standard Restaurateur of the Year, and Paradise Garage was nominated for Best New Restaurant in the same awards. In 2017 he appeared as a judge on Masterchef Ireland.@robingillchef