Kitchen & Co: Colourful Home Cooking Through the Seasons - French & Grace
Paperback. Very good condition. 2012
Back in 2009, the kitchen table was where Rosie French and Ellie Grace began sharing their food experiments with the world through their blog Salad Club. The popularity of the blog prompted the two to start a supper club in Ellie's flat just above Brixton market. For each session, 30 complete strangers would come together to enjoy three or four course meals for a donation.
Kitchen & Co. conveys the informal, improvisational character of Salad Club. Its 100 recipes illustrate the authors' culinary adventurousness, which is built on a shared love for sourcing fresh produce from their local market, as well as unusual ingredients from ethnic supermarkets, wholefood shops and independent suppliers.
The book is divided into the four seasons, with many recipes created around fresh seasonal ingredients. Think Gin and Juniper Pork with Leek and Parmesan-Stuffed Squash for winter; Oeufs en Cocotte in Spring; Grilled Lamb Chops and Salad Club Mezze for Summer, Warm Barley, Almond and Pomegranate Tabbouleh and a Flourless Chocolate, Prune and Brandy Cake for an Autumn birthday.
Back in 2009, the kitchen table was where Rosie French and Ellie Grace began sharing their food experiments with the world through their blog Salad Club. The popularity of the blog prompted the two to start a supper club in Ellie's flat just above Brixton market. For each session, 30 complete strangers would come together to enjoy three or four course meals for a donation.
Kitchen & Co. conveys the informal, improvisational character of Salad Club. Its 100 recipes illustrate the authors' culinary adventurousness, which is built on a shared love for sourcing fresh produce from their local market, as well as unusual ingredients from ethnic supermarkets, wholefood shops and independent suppliers.
The book is divided into the four seasons, with many recipes created around fresh seasonal ingredients. Think Gin and Juniper Pork with Leek and Parmesan-Stuffed Squash for winter; Oeufs en Cocotte in Spring; Grilled Lamb Chops and Salad Club Mezze for Summer, Warm Barley, Almond and Pomegranate Tabbouleh and a Flourless Chocolate, Prune and Brandy Cake for an Autumn birthday.
