Coming Home: With Over 150 Easy to Make Recipes from Return of the Chef

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9780091901639: Coming Home: With Over 150 Easy to Make Recipes from Return of the Chef

French Leave followed John Burton Race and his family to the south of France. The result was an intriguing mix of the chaos of family life with one man's determination to find his culinary roots. What emerged from that year was a man with a different outlook on life. His family now mean even more to him and he has finally decided to turn his back on the two-star Michelin world he inhabited—for good. John and the family are moving back to rural Devon so he can run a small hotel and restaurant. No more chasing Michelin stars, this will be family foods that anyone can cook using fresh ingredients from the surrounding area.

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From the Inside Flap:

I'd had my first vague thoughts about opening a restaurant in England towards the end of my year's stay in France, while working on "French Leave. Living in that unspoilt area of France, enjoying no-fuss dishes made from seasonal local ingredients, had taught me that food didn't have to be fancy to be good. When we left France I wondered if it would be possible to capture what I'd learned and somehow bring it back to England.
Arriving back in the UK on the ferry to Plymouth, I was struck by the natural beauty of the countryside in the general area. Here was a region rich in natural produce: the iron-rich soil and lush pastureland perfect for yielding the best meat and dairy produce, the beautiful orchards of apples and pears, the river estuaries with their wonderful range of fresh and seawater fish and shellfish. There were even vineyards, for heaven's sake! I decided that if I was going to open a restaurant in England, Devon was the county to do it in.
One look at the spectacular setting of "The Carved Angel on the River Dart, and I was completely bowled over. Formerly owned by the legendary Joyce Molyneux, to my mind one of the best British chefs ever, I knew that buying this lovely waterfront restaurant was the right thing to do. I feel more privileged than I can say to have been able to buy it and to continue its fine traditions of excellence. Opening the restaurant as "The New Angel has been the perfect homecoming.
I'd like to think that this book, and the 8-part primetime television series which accompanies it, is a tribute to the best that England, as a whole, has to offer. Some of the dishes are from "The New Angel repertoire, others are personal or familyfavourites. All of them are easy to make, and I hope there's something here for everyone and that you get as much pleasure from the recipes as I have.

About the Author:

John Burton Race was born in Singapore in 1957, the son of a British diplomat, and he spent his formative years travelling the globe, experiencing a multitude of cuisines. His family settled in Hampshire and his journey to create the most beautiful food began then, and encompassed sous chef at Les Manoir Quat' Saisons, Oxford and head chef and manager of Le Petit Blanc, Oxford. In 1986, John opened a restaurant of his own — L'Ortolan, in Berkshire, gaining and maintaining two Michelin stars from 1986 until 2000. From 2000 until 2003 he ran The Landmark restaurant, in London's Landmark Hotel, and reclaimed not one, but two Michelin stars within the first year of trading.

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Book Description Ebury Publishing, United Kingdom, 2006. Hardback. Book Condition: New. Language: English . Brand New Book. French Leave followed John Burton Race, wife Kim and six children to the South of France. There he rediscovered good home cooking using fresh, seasonal produce. Now Home Leave finds John and the family moving to Devon where he is running The New Angel restaurant in Dartmouth. Describing Devon as France without the sunflowers , and taking his inspiration from the delicious fish and shellfish, delivered daily by boat to the restaurant, the Devon Ruby beef bought direct form the farm, and succulent lamb, venison and game fresh from the moors, John has created 150 brand-new recipes that anyone can cook. The simple and delicious dishes include imaginative twists on classics - Moules Marinieres becomes Mussels in Scrumpy Jack - and new interpretations of family favourites - ideas for the Sunday roast range from Roast Loin of Pork with Prunes and Apple, and Leg of Lamb in Salt Crust. Anyone who loved French Leave will enjoy this wonderful cookery book: No fancy recipes, just straightforward well-cooked food for everyone to enjoy!. Bookseller Inventory # AB99780091901639

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Book Description Ebury Publishing, United Kingdom, 2006. Hardback. Book Condition: New. Language: English . Brand New Book. French Leave followed John Burton Race, wife Kim and six children to the South of France. There he rediscovered good home cooking using fresh, seasonal produce. Now Home Leave finds John and the family moving to Devon where he is running The New Angel restaurant in Dartmouth. Describing Devon as France without the sunflowers , and taking his inspiration from the delicious fish and shellfish, delivered daily by boat to the restaurant, the Devon Ruby beef bought direct form the farm, and succulent lamb, venison and game fresh from the moors, John has created 150 brand-new recipes that anyone can cook. The simple and delicious dishes include imaginative twists on classics - Moules Marinieres becomes Mussels in Scrumpy Jack - and new interpretations of family favourites - ideas for the Sunday roast range from Roast Loin of Pork with Prunes and Apple, and Leg of Lamb in Salt Crust. Anyone who loved French Leave will enjoy this wonderful cookery book: No fancy recipes, just straightforward well-cooked food for everyone to enjoy!. Bookseller Inventory # AB99780091901639

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Book Description Ebury Publishing. Hardback. Book Condition: new. BRAND NEW, Coming Home: With Over 150 Easy to Make Recipes from Return of the Chef, John Burton-Race, French Leave followed John Burton Race, wife Kim and six children to the South of France. There he rediscovered good home cooking using fresh, seasonal produce. Now Home Leave finds John and the family moving to Devon where he is running The New Angel restaurant in Dartmouth. Describing Devon as 'France without the sunflowers', and taking his inspiration from the delicious fish and shellfish, delivered daily by boat to the restaurant, the Devon Ruby beef bought direct form the farm, and succulent lamb, venison and game fresh from the moors, John has created 150 brand-new recipes that anyone can cook. The simple and delicious dishes include imaginative twists on classics - Moules Marinieres becomes Mussels in Scrumpy Jack - and new interpretations of family favourites - ideas for the Sunday roast range from Roast Loin of Pork with Prunes and Apple, and Leg of Lamb in Salt Crust. Anyone who loved French Leave will enjoy this wonderful cookery book: No fancy recipes, just straightforward well-cooked food for everyone to enjoy!. Bookseller Inventory # B9780091901639

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