The Clatter of Forks and Spoons

Corrigan, Richard

ISBN 10: 0007248903 / ISBN 13: 9780007248902

Published by Fourth Estate, London, 2008

About this Item

392 pages - includes INDEX. The white pages (majority) hold recipes and preparation techniques. The blue pages hold either : memories of restaurant favourites of the chef/author such as Ballymaloe House; or thoughts of farming and food - an example being Seed Savers as sketched on pp. 250 - 262. If you are like me the mere names of recipes : Tipsy Trifle, Alfonso Mango, Janssons Frestelse, Crushed Duck Egg, Quince Paste, Elderflower Fritters, and Caponata - can get me to salovating. Plenty on fish and Ireland. Colour photographs - noteably softly artistic are scattered throughout. . Author has signed the title page. Cond : Lettering is white. Blue spine band. Issued w/o dust jacket. End-papers are aquamarine blue. Very minor corner wear at hinge corners. Clean, square, tight, and bright. No names, marks, creases, nor tears. Collectible ! ! ! Front cover (photo)graphic features well used cutlery on a washboard. Quote (p. 09) : " We frequently have to babysit young chefs who arrive from other Michelin-starred kitchens and might have learned the skills but they are cooking by numbers, not by instinct. They are looking for puree of ._._._. ." Size: Quarto.

Seller Inventory # 007122

Bibliographic Details

• Title: The Clatter of Forks and Spoons
• Publisher: Fourth Estate, London
• Publication Date: 2008
• Language: English
• ISBN 10: 0007248903
• ISBN 13: 9780007248902
• Binding: Hardcover
• Illustrator: Colour Photographs
• Edition: First Edition.
• Condition: Fine
• Dust Jacket Condition: None -as Issued
• Signed: Signed by Author(s)
• Seller catalogs:
  • Cookbooks and Food

About this title

Synopsis

A cookbook with memoirs and opinions by Richard Corrigan, presenter of the BBC's Full on Food and one of Britain's leading chefs. Richard Corrigan is one of Britain's most respected and outspoken chefs. He has been a key pioneer in the rehabilitation of British and Irish food, a champion of small producers and, above all, the creator of a highly personal repertoire of innovative dishes utilising ingredients that once formed the basis of a vibrant native cuisine but which had been largely ignored recently by fashionable chefs.

Corrigan's food is based, to a large extent, on Curnonsky's dictum that 'everything should taste intensely of itself'. Never a slave to fashion, his approach to food reflects his down-to-earth, countryman's celebration of endemic foodstuffs. At his restaurant in Soho, Lindsay House, and more recently his fish restaurant, Bentley's, he has dedicated himself to rediscovering and reinterpreting the traditional foodstuffs of these islands, from beef and oysters to horseradish and herring, gooseberries and samphire.The Clatter of Forks and Spoons is about joyous eating and the sharing of recipes that all carry the distinctive Corrigan imprint and have been carefully adapted for the home kitchen. It includes an account of the suppliers Richard has come to know and trust, and who are responsible for every item that comes into the kitchen at Lindsay House: farmers, fishermen, gardeners, wine merchants, hunters, foragers and many more. The book is also a memoir of a great chef, telling the story of his move from rural Ireland to the kitchen of one of the world's leading kitchens, the experiences gathered along the way, and the evolution of his philosophy of food.

Michel Roux once famously commented that if Richard Corrigan were to cook an old boot, he would be happy to eat it. Corrigan's natural earthiness, deftness in the kitchen, instinctive passion about real food without fripperies and ruthless honesty marks him out as an important voice in British food.

About the Author

Richard was born to a farming family in County Meath, Ireland. After spending four years cooking in the Netherlands, he was head chef of Mulligan's in Mayfair, and won his first Michelin star at Stephen Bull's Fulham Road, before opening the acclaimed Michelin-starred Lindsay House in 1997. He now runs the famous Bentley's Seafood Bar & Grill in London and has recently opened an Irish Bentley's based in Dublin.