Sally Clarke: 30 Ingredients

Hardcover: 288 pages, 92 colour reproductions. Published 2015

In her latest book, written to celebrate 30 years of Clarke’s restaurant, Sally has selected her favourite 30 ingredients to create vibrant but uncomplicated dishes.

I love Sally’s unerring, instinctual ability to make each ingredient shine
– she is a purist, and has a very unique aesthetic. This book is a beautiful
meditation on these thirty fruits and vegetables, showing Sally’s deep
understanding of seasonality, ripeness, and the farmers who take care of
the land.

– Alice Waters

Sally Clarke is a legend and has changed the way we think about food
with her restaurant, bakery and shop (my partner Rose used to stop
there on her way home from the River Café). 30 Ingredients is beautifully designed, generous, interesting and warm – all you would expect from a legend.

– Ruth Rogers

Sally Clarke has always adored and revered her best beloved ingredients
and, here, she compels them to sing out loud.

– Simon Hopkinson

If you only buy one cookbook this year, it should probably be this one

– Telegraph Magazine

Sally Clarke’s Book: Recipes from a Restaurant, Shop and Bakery

Softcover: 310 pages, 95 colour reproductions. First published 1999, this edition 2004

Sally’s first book, which won the Glenfiddich Award for best food book and was shortlisted for the Guild of Food Writers Award, remains an essential guide to seasonal cooking. With recipes for everything from main courses to marmalades, Sally Clarke’s Book is filled with food rooted in her love of California and the Mediterranean.

Clarke’s food is seriously pleasurable. Any cook will learn a great deal from her book.

– Robin Davidson


The essence of simplicity and balance

– Rowley Leigh, Sunday Telegraph


Modern cooking at its best…seasonal, simple and dead sexy

– Matthew Fort, The Guardian

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