'Beautifully simple recipes from one of Britain's unsung culinary heroes.'
(Nigel Slater Observer Food Monthly)
'If you only buy one cookbook this year, it should probably be this one.'
Clarke's is the legendary Notting Hill restaurant that pioneered seasonal fine dining in British cuisine. To mark the restaurant's 30th birthday year, Sally Clarke, the award winning chef, restaurateur and author has chosen a handful of recipes for each of her favourite 30 ingredients. The simple idea of cooking with the freshest and best market produce, Sally Clarke's vision for thirty years, is at the heart of her new book of ninety-five recipes.
From the one of our best-loved food writers and the presenter of BBC One's Eating Together, A Year of Good Eating is a completely fresh take on seasonal cooking.
The third instalment of Nigel Slater's classic Kitchen Diaries series, A Year of Good Eating explores the balance and pleasure in eating well throughout the year. The leisurely recipes and kitchen stories of the Diaries are ingeniously interspersed with seasonal sections of quick, weeknight suppers in the style of Nigel's most recent bestseller Eat.
A salmon pie with herb butter sauce or an asparagus and blue cheese tart for when you have time to cook; roasted summer vegetables with sausages or quick baked eggs and greens for when you need to get dinner on the table fast.
With Nigel's characteristically simple recipes and inspiring writing, this new book will make good eating a joy, every day of the year.
In edition two, we encourage you to explore a couple of drinks that you might not ordinarily contemplate. Our cover story on absinthe travels back to 18th century France and is intertwined with mysterious tones. Of more indulgent offerings, our bordeaux and whisky tastings are for relaxation and recommendation as to how best an arm-chair can be accompanied. In our tasting of an 1890 wine from Madeira the words of Portuguese explorer Ferdinand Magellan are particularly apt; The sea is dangerous and its storms terrible, but these obstacles have never been sufficient reason to remain ashore.
Our pieces on real milk and clean water are thought-provoking and hold gravitas for our every day decisions. Our drink with David Bromley unearthed the wisdom of a successful artist whose unfailing pursuit of creativity consume all the hours of his day. We take in the view along the River Thames whilst we chat with The River Caf̩e.
Winner of Australia’s Best Wine Publication in 2015, Alquimie’s edition 6 comes with a bonus supplement: The Australian Table. Featuring Ben Shewry (Attica), Andrew McConnell, a journey to Tasmania's best whisky's and much more.
Edition 6 is a visual feast of food, wine, spirits, beer and many other drinks, featuring a cheese matching with cheese-authority Will Studd, a selection of high qualty Grenache, coffee-talk and internationally famed gypsey-brewer Mikkeller. Breathing new life into drinks, our shared table is a richer place for the guidance that Alquimie provides.
THE STORY: Judy O'Kane visits The Ledbury and Spring Restaurant in London
THE PALATE: We celebrate Australia's most exciting young winemakers
THE EXCESS: Philip Morrice traces the ghost distilleries of Scotland
THE STUDY: A trip to Greece unearths their indigenous grape varieties.
And much more ...
Introducing Volume 2: Denmark.
Right now is the most exciting time to dine in the Danish capital. Perhaps the most influential food city in the world, Copenhagen is the birthplace of the New Nordic movement, a cooking philosophy devoted to hyperlocal ingredients and boundless experimentation. Led by Rene Redzepi at Noma, the chefs in the Danish capital are creating a food culture all their own, all while exporting its ethos to countless cities across the globe. In this issue, the country’s great chefs—street vendors and guardians of hallowed centuries-old institutions to young guns and Noma disciples—tell us, through their own words and signature recipes, how Danish dining came into its own and what it’s like to cook in Denmark in 2016.
Volume 2 eats its way through Denmark and brings you stories, photos, and light recipes from the Scandinavian country’s greatest chefs.
In this issue, we hear from:
Brooklyn, an incredibly diverse borough of New York City, is many things to many people. It’s where the Ebbets Field and stickball-loving old New York meets young creative types obsessed with artisanship, where old school Jewish deli owners and Latin American vendors meet chefs armed with tweezers in graffitied warehouses. In this issue, the borough’s great chefs—street vendors and guardians of hallowed centuries-old institutions, young guns and Roberta’s disciples—tell us, through their own words and recipes, about one of the most influential and complex regions in the world, and what it’s like to cook and eat there in 2016.
Volume 3 eats its way through Brooklyn and brings you stories, photos, and light recipes from the New York City borough’s greatest chefs.
In this issue, we hear from:
Brian Smith and Jackie Cuscuna
Analogue Guides is a series of curated city guidebooks featuring high quality, unique, low key venues—distilled through the lens of the neighbourhood.
Set amid the stunning natural beauty of the Mediterranean coast, Barcelona is at once Europe’s casual beachside metropolis and the sophisticated capital of industrious and design-conscious Catalonia. In recent years, the city has simultaneously seen a strong resurgence of Catalan culture and a cosmpolitan influx of immigrants. Its new diversity is perhaps best displayed in the Born’s wealth of outdoor cafés, delightful restaurants and independent boutiques. The city’s avant-garde has shifted into the formerly industrial Poblenou, while the grand Eixample is home to Gaudí inspired architecture and the high-end establishments of great Catalan chefs. We’ve endeavoured to gather the best of what this wonderful city has to offer, with photography and maps throughout.