Flavour First - John Burton Race
Paperback. Near new condition. 2010
As he demonstrated in his two top-rated television shows, "French Leave" and "Return of the Chef", and at his widely acclaimed restaurant The New Angel in Dartmouth, John Burton-Race has a passion for using the best local produce to create amazing meals that really bring out the flavour of the core ingredients.
In this new book, John focuses on his favourite produce - the finest fruit and vegetables, wonderful fresh seafood and his choice cuts of meat and poultry and shows how to choose, prepare and cook each one for optimum flavour. His enthusiasm for great tasting food shines through on every page providing a constant source of inspiration for the reader.
This wonderful collection of mouth-watering, easy to prepare recipes includes highlights such as Stuffed Courgette Flowers with Fresh Crab, Lemon Sole Ceviche, Roasted Loin of Pork with a Cider Sauce and Vanilla Panna Cotta with Warm Cherries. Alongside each recipe, John provides simple serving suggestions that enhance the ingredients, but essentially allow the fresh flavours to shine through.
As he demonstrated in his two top-rated television shows, "French Leave" and "Return of the Chef", and at his widely acclaimed restaurant The New Angel in Dartmouth, John Burton-Race has a passion for using the best local produce to create amazing meals that really bring out the flavour of the core ingredients.
In this new book, John focuses on his favourite produce - the finest fruit and vegetables, wonderful fresh seafood and his choice cuts of meat and poultry and shows how to choose, prepare and cook each one for optimum flavour. His enthusiasm for great tasting food shines through on every page providing a constant source of inspiration for the reader.
This wonderful collection of mouth-watering, easy to prepare recipes includes highlights such as Stuffed Courgette Flowers with Fresh Crab, Lemon Sole Ceviche, Roasted Loin of Pork with a Cider Sauce and Vanilla Panna Cotta with Warm Cherries. Alongside each recipe, John provides simple serving suggestions that enhance the ingredients, but essentially allow the fresh flavours to shine through.
