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Sally Clarke's Book
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Sally Clarke's book quickly went into its second print. Published by Macmillan, the book includes recipes
for mouth watering dishes using seasonal produce at its best. Martin Brigdale's stunning photographs are
styled by Clarke's Head Chef Elizabeth Payne…. Sally is finally giving some kitchen secrets.
The forward is written by Sally 's long term friend & mentor Alice Waters.
Winner of the Glenfiddich award "Food book of the year".
Price £25 (+p/p)
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Frontcover |
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Here are some of the seasonal menus in the book:
Spring |
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Ravioli of ricotta, goats cheese & parmesan with sage & globe artichokes |
Page 94 |
Roasted spring lamb leg with fresh mint sauce & pot of Jersey royal potatoes |
Page 105 |
Soft pistachio meringue with blood oranges & rhubarb |
Page 84 |
Summer |
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Salad of basil-roasted aubergine with buffalo mozzarella & country bread toasts |
Page 128 |
Roasted wild Scottish salmon with young spinach, girolles & courgette flower fritter |
Page 144 |
Raspberry & nectarine brioche with rich vanilla cream |
Page 148 |
Autumn |
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Roasted gem squash with ceps, cream, rosemary & white truffle |
Page 184 |
Grilled turbot, marinated peppers, olives & parsley with potato chive pancake |
Page 206 |
Damson 'soup' with blackberries & vanilla icecream |
Page 232 |
Winter |
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Grilled squid with Seville orange dressing |
Page 283 |
Pot roasted pigeon with parmesan polenta & white truffle |
Page 254 |
Warm lemon pudding with whipped cream & pistachio wafer |
Page 249 |
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