Jam With Lamb: Seasonal West Country Cooking - Hardcover

Guest, Richard

9781841585604: Jam With Lamb: Seasonal West Country Cooking

Hardcover

ISBN 10: 1841585602 ISBN 13: 9781841585604

Publisher: Birlinn, 2007

Richard Guest, Head Chef at Taunton's Michelin-starred Castle Hotel Restaurant, offers an impressive range of recipes based on the best of locally farmed produce and ingredients which can be found wild throughout the West Country. Divided by season - Easter Sunday Stew for Spring, June Salad for Summer, Quince Jelly for Autumn, and an array of Christmas dishes for Winter - the recipes are interspersed with shopping tips, preparation advice, and the culinary secrets of one of Britain's top chefs.

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About the Author:

Richard Guest started his career in the kitchens of a Yorkshire hotel before moving to London. Here he worked first in the Savoy Hotel's River Restaurant under Anton Adleman, then with Jean Christoph Novelli at the Four Seasons Restaurant and the Michelin-starred Maison Novelli, where he was head chef. At Taunton's Castle Hotel and Restaurant, where his predecessors were Phil Vickary and Gary Rhodes, he gained his own Michelin Star and has amassed other accolades including the Acorn Award. He has written for Hotel and Caterer and Olive magazines and appears on UKTV Food, and the Castle restaurant features in both The Good Food Guide and Tatler Best out of Town. Jam with Lamb was the winner of Best Local Cookery Book for the UK in the Gourmand World Cookbook Awards 2007.

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