Sally Clarke's Book: Recipes from a restaurant, shop & bakery - Hardcover

Sally Clarke

Hardcover

ISBN 10: 0333745671 ISBN 13: 9780333745670

Publisher: Macmillan, 1999

Synopsis

A recipe collection from one of Britain's most distinctive chefs. Sally Clarke's food has long been savoured by those "in the know", who have made the pilgramage to her restaurant in London's Kensington Church Street, or visited her shop next door, "Clarke's &", for it breads, cheeses and delicatessan - all made on the premises, or carefully selected from regional producers. This is the book that brings he skills, taste and flavour to everyone. For Sally Clarke, salads, herbs and vegatables are as important as any piece of flesh, and the grill is the cooking medium. She has been inspired by the Californian cuisine of Chez Panisse guru Alice Walters, but brought this together with her own experience and resources to forge a new British tradition. Seasonal in approach, the dishes especially selected to go together in menus such as lunches, picnics and dinners, and also includes "things that go with other things" - marmalades, breads and buscuits. The writing includes essays by Sally on the nature of her produce, and the story of how she finds it around the country.

About this title

Review:

Is Sally Clarke the coolest chef in London? The answer would depend on a number of factors: the austere elegance of her restaurant / bakery / food shop in South Kensington; the fact that she was among the first, if not the very first, to import the subtly hedonistic, visionary Californian style of Alice Waters; that she herself would probably never even contemplate the question, and now Sally Clarke's Book. Clarke's cooking is of disarming simplicity, everything depending (rather unfairly, the supermarket-reliant home cook might feel) on absolute freshness and quality of organically grown ingredients. Famously, following the example of Waters at Chez Panisse, her menus offer no choices. But who would turn down "Parsley Soup with Morel Mushrooms and Crème Fraiche", "Slow-Baked Duck Leg with Onion Marmalade, Duck-Fat Roasted Potatoes & Bitter-Leaf Salad", or "Baked Vanilla Cream with Armagnac Prunes & Ginger Florentines"? Or "Soup of Five Tomatoes & Three Beetroots"? Or "Wild Mushrooms Baked in Cream with Gorgonzola Mascarpone"? Or "Baked Beans"? (Baked beans!) This is simplicity arrived at by distillation to essentials, by stripping away the non- essential. Clarke's food is seriously pleasurable. Any cook will learn a great deal from her book. The answer? Of course she is, but the question is meaningless. -- Robin Davidson

Review:

"'The essence of simplicity and balance' Rowley Leigh, Sunday Telegraph; 'Modern cooking at its best.....seasonal, simple and dead sexy' Matthew Fort, The Guardian"

About this edition

• Publisher: Macmillan
• Publication date: 1999
• ISBN 10: 0333745671
• ISBN 13: 9780333745670
• Binding: Hardcover
• Edition number: 1
• Number of pages: 310