- Gebundene Ausgabe: 304 Seiten
- Verlag: Frances Lincoln (1. April 2014)
- Sprache: Englisch
- ISBN-10: 0711234604
- ISBN-13: 978-0711234604
- Größe und/oder Gewicht: 20,3 x 3,8 x 25,4 cm
- Durchschnittliche Kundenbewertung: Schreiben Sie die erste Bewertung
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Scottish Kitchen Garden Cookbook: The Lives of a Theatrical Dynasty (Englisch) Gebundene Ausgabe – 1. April 2014
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"Part gardener's journal, part family memoir, part cookbook, "Kitchen Garden Cookbook" will appeal to gardeners and food lovers of all kinds. It's organized by month, which means that even in the seemingly dreary root vegetable overdose of the winter, you'll still be able to find some cooking inspiration." "(5 COOKBOOKS FOR PEOPLE WITH A VEGETABLE GARDEN (OR WHO JUST LOVE GROWING FOOD) - Ecosalon"
"Victor and Carina Contini are oustanding restauranteurs who are passionate about food and knowledgeable about the 'buzz' and atmosphere that a really good restaurant should have. They marry Italian elegance with Scottish savvy to create spectacular fresh dishes." "- Ian Rankin"
Über den Autor und weitere Mitwirkende
Originally their grandparents were shepherds in the Abruzzi mountains. Weeks on end were spent up on La Meta, the highest peak in the Apennines with their small flock of sheep and a few goats, making cheese over open fires. In their smallholdings down in the valley they would grow just enough to feed the family, a few pigs to supply enough sausages, prosciutto, lardo and salame for the winter. Vegetables like spinach, cavolo nero, potatoes and green beans.
When they came to Scotland they opened cafes selling ice cream and then fish and chips and, of course, great Italian coffee. Carina's parents took over the family cafés in Cockenzie & Port Seton in 1952. With the end of rationing the food became more adventurous and Scots classics also crept in. But remembering their heritage, fresh and best ingredients were at the heart of everything they did.
Fifty years on, Carina and Victor have Edinburgh's most highly regarded Italian restaurant, Centotre, and the award-winning Scottish Cafe at Scotland's National Gallery. They have regularly cooked for First Minister Alex Salmond and are given the special honour of cooking for Sir Sean Connery when he has been in Scotland. Ian Rankin, Jack Vettriano, Pippa Middleton, Brian Cox, JK Rowling and Nick Nairn are all frequent guests.
They are passionate about the best local ingredients and work closely with over 50 artisan Scottish suppliers. This ensures that throughout the year they get the best of Scotland’s larder. In recognition of her achievements and support for local, seasonal cuisine, Slow Food Chefs Alliance invited Carina to join as its first female chef in January 2012.
Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)
I'm not a huge fan of books set up by month as what is in season say during July in one area might be in season in June or August somewhere else. However, that is just a personal preference. Also, while it talks about what fruits or vegetables are in season, it also goes by meats as well. For instance, January says "In season we have cabbage, cauliflower, chicory, chard, pheasant, partridge, red deer, haddock, cod, whiting and pears." There are cook's notes in the beginning of the book as well as the history of her garden, and growing notes throughout the book. It is also to be noted that the author lives in Scotland, so here in America some things are harder, if not impossible to find such as langoustines.
The author is Scottish, but her father was Italian. This makes for some interesting Scots/Italian recipes such as 'Broad Bean, Pea & Ham Pasta' and 'Cooked Cream with Rhubarb Compote & Toffee Brittle' which is actually an indulgent 'Panna Cotta'. I love how she integrated both heritages into her food.
I really like this cookbook. It's beautiful, well made with an abundance of delightful recipes. While there are some that either don't appeal to me or I don't have access to the ingredients, there are many, many more that have my taste buds salivating! I highly recommend this cookbook to all.
I received a copy of this cookbook from Quartos Books for my honest review. All thoughts and opinions are my own.
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