National Trust Food
2 total works
An exciting and beautiful new vegetable book by well-known food writer Sybil Kapoor. The 154 recipes are simple and modern and the book is divided into the four seasons so that readers are encouraged to cook vegetables when they are at their very best.
An exciting and beautiful new vegetable book by well-known food writer Sybil Kapoor. The 154 recipes are simple and modern and the book is divided into the four seasons so that readers are encouraged to cook vegetables when they are at their very best and come into season – especially useful if they grow their own.
Discover an incredible range of vegetable dishes, both as vegetarian options and as an accompaniment to meat and fish dishes, with this informative and detailed cookbook. Each of the 49 featured vegetables is accompanied by practical information for preparation and culinary notes with options for different ways of cooking. The featured vegetables range from peas and new potatoes through more unusual produce such as scorzonera and borlotti beans. The book is packed with atmospheric photography and contains mouth-watering recipes such as cucumber ice cream, salt-baked celeriac, wild mushroom and barley risotto, sticky blackcurrant shallots and carrot and cardamom cake.
This is a timely book to tie in with the current renaissance in vegetable gardening, allotments and community agriculture schemes.
Baking is one of life's great pleasures and in this beautiful new National Trust
cookery book Sybil Kapoor brings together an inspiring collection of baking
recipes, both sweet and savoury. She delves into our kitchen gardens, larders,
hedgerows and orchards to illustrate different aspects of modern British baking.
She shows how key ingredients such as produce from the orchard, grain from
the mill or butter from the dairy have shaped British baking and led to a
delicious and deservedly famous repertoire of cakes, pastries, savoury bakes
and bread.
Seville Orange Crunch Cake and Blackcurrant Meringue Pie are just a few of the
simple cakes and tarts that can be prepared with fresh dairy ingredients, while
pastry and breads from the mill provide a wholesome basis for Nectarine Slice
and Olive and Onion scones.
Harvest sumptuous apricots, cherries, pears and plums from the orchard for
Apricot Creams and Chocolate pear cake, or use the natural abundance of wild
herbs, mushrooms and nuts of the hedgerow to produce delicious almond
blackberry cake or soft hazelnut macaroons.
Sybil's interests in nature and the use of seasonal and local produce reflect the
National Trust's current food policy and combine to make this a unique and
exciting baking book for our times.