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Wild Garlic, Gooseberries and Me: A Chef's Stories and Recipes from the Land (Englisch) Gebundene Ausgabe – 5. November 2007

5.0 von 5 Sternen 1 Kundenrezension

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Amazon.de

Dennis Cotter created a considerable stir with Café Paradiso and the award-winning Paradiso Seasons, both books that brought fresh and innovative elements into food writing. Wild Garlic, Gooseberries... and Me is different from the earlier books; this is a winningly written, often very funny collection of anecdotes and tempting to vegetarian recipes. Cotter takes us on a journey which is both an introduction his favourite foods as well as a way of collecting the best possible ingredients -- and as this involves foraging in woods and hedgerows, it's not for those will have no wish to stray further than their kitchens. Want to know how to find the best mushrooms, sloes or wild greens? You'll find Wild Garlic, Gooseberries... and Me a highly useful guide.

There are four themed chapters: It's a Green Thing, Wild Pickings, Nature and Nurture and Growing in the Dark; in these different sections, there are many delightful stories about the author's favourite vegetables (which turn out to have more individual character than one might expect) and valuable info regarding their preparation. Of course, it is the recipes which lie at the heart of a book like this, and those here are cherishable, from straightforward salads and soups up to more ambitious main courses and refreshing deserts. Complementing the recipes is the quirky text (the latter, of course, the speciality of the author); Cotter is the owner of the much-acclaimed Paradiso restaurant in Cork, celebrated for its use of local produce; the illustrations include striking images of the food and the locales featured within these pages. Whatever your attitude to vegetarian cooking may be, it's possible it will be changed by this book. --Barry Forshaw

Pressestimmen

'No other book on vegetables in my library is so beautifully written or so thought-provoking. The recipes are intriguing and original but even if you never cook a single thing out of this book (which would be a crying shame), its worth buying for Denis's beautiful prose - you'll never think of vegetables in the same way again.' Darina Allen in the Irish Examiner, 17th November 2007 'Not only the most gorgeous book title of the year, but also the most stylishly produced volume, and it's a cracking read too.' The Irish Times 'A cookbook to lust after.' Image Magazine 'Vegetarian cookery with delicious style.' BBC Good Food Magazine, January 08 'Whether you get a veg box every week or shop at your local supermarket, you can't fail to have noticed that the variety of veg on offer has increased markedly over the last couple of years. This is exactly the kind of book you need to make the most of them. Denis Cotter, owner of Cafe Paradiso in Cork, Eire, has a way with veg, and his passion for them really comes through. Celeriac fritters with caper and rosemary aioli were earthy and sweet and the aubergine and cime di rape (turnip tops) with chillies, feta, citrus and pomegranate is packed with flavour, with none of the gloom associated with salad in winter. We guarantee you won't even notice the lack of meat.' Book of the Month, Olive Magazine Image Interiors magazine, February 08 '!his latest book gives us an earthy and lyrical insight to his passion for food and the land it comes from. In what is much more than just a cookbook, Denis regales us with his ruminations on vegetables and adds quirky reminiscences and amusing anecdotes. The tone is fun and reverential - it's as though he treats the vegetables as stars and each recipe as one of their performances!the future for vegetarians never tasted so good.' Organic Life, January 08 '!the dishes in this book will dazzle you with their invention and tantalise your tastebuds further. Yet the book also informs you with great wit and charm, and will leave you thinking more about our own connections with the land and our evolving food culture.' Birmingham Evening Mail, 10th January 'A book for real foodies - bringing together chef's anecdotes with tasty choices.' Good Book Guide '!engaging narrative as well as stunningly innovative recipes.'

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Hola! Ja da geht man ganz anders in den Wald, und rausschallen tut's auch ganz anders. Man glaubt es nicht (Heino Jäger).
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