What to Eat Now More Please. The Best of Spring and Summer Eating

Valentine Warner

ISBN 10: 1845334876 / ISBN 13: 9781845334871

Published by Mitchell Beazley, London England, 2009

About this Item

Hardcover. First Edition. What to Eat Now More Please! Here's the seasonal food that you should be eating now - and this is how to cook it. Illustrated. 272 pp. (We carry a wide selection of titles in The Arts, Theology, History, Politics, Social and Physical Sciences. Academic and Scholarly books and Modern First Editions ,and all types of Educational Reference Literature.).

Seller Inventory # 106052

Bibliographic Details

• Title: What to Eat Now More Please. The Best of Spring and Summer Eating
• Publisher: Mitchell Beazley, London England
• Publication Date: 2009
• Language: English
• ISBN 10: 1845334876
• ISBN 13: 9781845334871
• Binding: Cloth
• Edition: First Edition
• Condition: Fine
• Dust Jacket Condition: Near Fine
• Seller catalogs:
  • Food and Cooking and Wines

About this title

Synopsis

In "What to Eat Now - More Please!", Valentine Warner explores the ingredients and flavours of Spring and Summer food. Eating seasonally ties in with the zeitgeist of contemporary society and, with Valentine as our guide, we can explore the bounty of our natural larder. Containing over 100 delicious recipes that are simple to recreate at home, "What to Eat Now - More Please!" is the ideal companion to how we should be cooking today. When we follow the seasons, our food has the most flavour and goodness and, by eating native ingredients, food miles are lowered and we do the least possible harm to our world. Valentine has been described by many as the new Jamie Oliver - like Jamie, he shares an intense passion and enthusiasm for food and, like Jamie, he is destined to change the way a whole generation think about what they eat.

About the Author

Valentine Warner is a cook, forager, fisherman, and above all, culinary adventurer. He spent five years working in London's restaurant kitchens under chefs such as Alastair Little and Rose Carrarini before setting up a private catering company. In his BBC Two series What to Eat Now he celebrated seasonal cooking, travelling around our rivers, fields, woods and shores, often preparing food he's just picked, caught or shot - but that we can all buy from the shops - while paying homage to the best farmed ingredients.