The Sportsman - Stephen Harris - Recipe and Giveaway

The resume of Stephen Harris might cause one to scratch one's head. How does a punk rocker, turned history teacher, then financial advisor end up a self-taught Michelin-starred chef? The author's incredible journey is told in his new stunner of a debut cookbook, The Sportsman, released last month by Phaidon. 

The Sportsman, the restaurant located in Kent, has earned a Michelin star every year since 2008 and was also voted number one gastropub in the UK. The Sportsman, the cookbook, blends age-old techniques with those of today to perfect 50 British classics just as Harris does at the restaurant.

Along with full page photographs, Harris profiles each of the key players at his restaurant from the front of the house to the pastry chef. Kent and the places that surround this region are prominent characters as well. The author strikes the perfect balance with a great story, profiles of the area and his team, stunning photographs and elegant recipes. 

Lamb breast and mint sauce, Wild blackberry lollies with cake milk, Crab, carrot and hollandaise, and Elderflower posset and fritter are a few examples of the recipes here, all with detailed instructions. The Sportsman is a stellar offering from the multi-talented Stephen Harris. Please remember Eat Your Book members receive 30% off Phaidon titles when using the link provided. 

Phaidon is sharing one of the dishes from this book for our members the Pork belly with applesauce. This dish has multiple components and will take some planning but is brilliant in its simplicity. Please be sure to scroll to the bottom of this post to enter our contest open to members in the UK, US, Canada, and Australia for a chance to win a copy for yourself.

Pork Belly and Applesauce

Serves: 8-10 as part of a tasting menu 

Ingredients

Pork belly
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1 x 2 kg / 4 lb 8 oz pork belly, bone in good handful of sel gris
3 liters / 100 fl oz (12 cups) duck fat
Apple sauce
Mashed potatoes, to serve
Sautéed cabbage or steamed spinach, to serve

Applesauce
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makes 600 ml / 20 fl oz (2 ½ cups)

2 large Bramley apples, unpeeled, quartered and cored
350 ml / 12 fl oz (1 ½ cups) sugar syrup

Mashed potatoes
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serves 6

5 medium potatoes
300 ml / 10 ½ fl oz (1 ¼ cups) double (heavy) cream
50 g / 2 oz (¼ cup) butter
1 teaspoon salt

Sautéed cabbage
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serves 4

1 Savoy cabbage (or another green cabbage), outer leaves discarded 
50 g / 2 oz (1/4 cup) butter 
lemon juice 
sea salt and pepper 

Instructions:

To make the Applesauce

To make the apple sauce, cut the apples into small chunks and put into a small food processor or jug blender. Pour in enough sugar syrup to almost cover the apples. Blitz on high until you have a smooth, bright green sauce.

To make the Mashed potatoes
Preheat the oven to 180ºC/350ºF.

Roast the potatoes in their skins for 2 hours, then remove from the oven and allow to cool slightly. Cut the potatoes in half and scoop out the flesh (use rubber gloves if they are too hot). Press the potato flesh through a ricer into a mixing bowl. Heat the cream in a small pan and simmer for 5 minutes, taking care it doesn't catch on the bottom of the pan. Mix the hot cream into the potato then press it through a fine sieve. Mix in the butter then season with salt and serve.

To make the Sautéed cabbage

Cut the cabbage into quarters and discard the hard core sections. Cut into thin slices and wash.

Melt 20 g/3/4 oz of the butter in a lidded frying pan. Add the wet cabbage, cover the pan, and cook for 2 minutes over medium heat. Remove the lid and cook for around 2 minutes, or until the water has evaporated and the cabbage is soft, but still green. 

Add the remaining butter, then add lemon juice and seasoning to taste. Stir briskly to amalgamate, check the seasoning again, then serve.

To make the Pork belly

Sit the pork belly in a large roasting pan and rub the salt into the pork flesh. Put the pan into the refrigerator and pour in enough water to cover the mea completely. After 12 hours, take out of the refrigerator and pour away the water. Rinse well.

Preheat the oven to 100ºC/210ºF. Put the duck fat into a large pan and melt it slowly. Pour a layer of fat into the roasting pan and arrange the pork belly on top, skin side down. Pour in the rest of the fat and cover loosely with greaseproof (wax) paper. Cook for 12 hours.

After 12 hours, check that the pork belly is cooked by pulling at a rib bone. If it doesn't move freely, then return to the oven for another 20 minutes and check again.

Remove from the oven and leave to cool. You can strain off the duck fat to be used again. Transfer the pork belly to the refrigerator and leave overnight to set hard.

Remove the bones and trim the edges to create a neat rectangle. Keep the trimmings to make the pork scratchings.

Cut the belly in half down the middle and then divide into portions as you wish. We get 8-10 main course portions from one belly. Wrap the individual portions in clingfilm (plastic wrap) until they are needed.

When ready to serve, preheat the oven to 180ºC/350ºF and take the belly portions out of the refrigerator.

Arrange the belly portions in a non-stick, ovenproof frying pan and loosely cover with a baking paper. Roast for 20 minutes, then remove from the oven. If the skin isn't nicely browned, then finish on direct heat on the stove. Remember the skin is like glass: it will be gel like when hot, but will crisp up as it cools. Turn the portions over and leave to cool slightly before serving with applesauce, mashed potatoes and cabbage.

Adapted from THE SPORTSMAN by Stephen Harris (Phaidon, $49.95 US/59.95 CAN, September 2017) 

The publisher is offering three copies of this book to EYB Members in the UK, US, Canada and Australia. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on November 16th, 2017.

The evolution of the newspaper food section

 newspapers

In today's media saturated age, it can be difficult to imagine a time when there was only one or two sources for information about food and cooking. For decades, however, that was the case. Before there was Instagram, blogs, food television, or even food magazines, the newspaper food column provided the only information most people could get about recipes or dining. The Denver Post has just written a neat piece regarding the 125-year-plus history of its food writing, and what it says about that particular paper parallels the experience of many others.

Early in the newspaper's publication, in the late 1800s, there was no section dedicated to food. There were, however, the "women's pages", where articles ranged from daily devotions to poems and a few scattered stories about food. In 1895, for instance, an article provided some tips from a traveler to France: "Always boil soup long and slowly." 

Things progressed in the early 20th century, and by the 1930s stories about food were commonplace, as were advertisements about food for groceries and home keeping products. Prizes were offered for the best recipes from readers (much cheaper than paying someone to write full time). 

The 1950s and 60s were breakthrough years. This was the birth of dedicated food columns, along with profiles or interviews of chefs and cooks. Weekend magazines appeared on the scene, often featuring several pages of food writing, both home grown and from outside. Fast forward to the 1970s, and you see the first dedicated food section. Larger papers may have had it a few years prior, but this is when food writing in newspapers really began to take off. 

From there, the food section remained more or less the same for decades. Recipe articles shared space with restaurant reviews, food news, and stories from celebrity guest writers. Food advertisements moved from the paper's pages to inserts. Then, faced with severe budget pressures from a decline in subscribers (mainly due to the Internet), many newspapers began to curtail or even eliminate standalone food sections. Now only the largest newspapers such still have dedicated sections devoted to food and dining, although a large portion of the content has moved to the web.

While the future of printed newspapers may be uncertain, one thing we can say: food writing isn't going away, even if the papers do. Thanks to blogs, websites, and other online forums, there is a plethora of information and plenty of excellent food writing to be found. Newspapers helped usher in this golden age, and we should be ever thankful for that. 

Quick action saves M.F.K. Fisher's former home

The Art of EatingFew people have had as much impact on food writing as M.F.K. Fisher. Beginning with Serve it Forth, published in 1937, her career as a writer flourished. For the last 20 years of her life, Fisher resided in a home she designed and called "Last House", built in Glen Ellen, California. 

The recent devastating wildfires in northern California threatened the historic structure, part of the Audobon Canyon Ranch historic site. But thanks to the quick action by the Ranch's fire ecologist, Sasha Berleman, the house was saved

When one of the area's many fires began Monday, Berleman, "grabbed her gear and headed straight for Bouverie," said Wendy Coy, communications manager for the Audobon Canyon Ranch.  When Berleman arrived at the site, nearly all the buildings in the Bouverie Preserve, part of the Audobon Canyon Ranch, were on fire. Berleman organized a bucket brigade with the assistance of neighbors. They used water from the swimming pool next to David Pleydell-Bouverie's house, located adjacent to Last House. Nearby staff offices and other structures burned to the ground, but the two homes were saved.

As part of an ongoing restoration project, many of Fisher's personal possessions were recently returned to Last House. All items were all saved, including the writer's signature rattan Peacock chair, dining-room table, pottery, books, and her well-used Coronamatic typewriter.

Syria - Itab Azzam and Dina Mousawi

In Syria: Recipes from Home, Itab Azzam and Dina Mousawi, two food fanatics, bring the beauty and tenacity of the Syrian people to life within its pages. Despite incredible odds and harsh conditions, the people of this country still rejoice in the celebration of food and family.

The pair travelled across Europe and the Middle East meeting Syrian women, some who were living in tents, on the street or in one room apartments, but all were bravely fighting back against the destruction of their homes with the only way they know how through cooking. Following traditions and sharing dishes kept their sense of home alive. 

Throughout the book we meet these women - Hala, Tahani, Ahlam, Mona, Israa, Shaima, Fedwa, and Razan. We often see their stunning faces in photographs surrounded by the words of their escape from whatever hell they were living through and how their food memories and recipes kept them strong. Their favorite recipes and dishes are shared and for some there is no happy ending - just survival. 

The recipes are vibrant and approachable. The women are the same. While Syria is a cookbook and shares recipes such as Sweet stuffed pancakes, Turmeric cake, Freekeh with chicken, and Baba ganoush with minced lamb, the book shines in the narrative that reflects the indeliable spirit of the women of Syria.

Special thanks to the publisher for sharing one of the recipes from this truly spectacular book and for offering three copies in our contest opened to members worldwide. Scroll to the bottom of this post to enter. 

 

Za'atar flatbread
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(Mana'eesh)

SERVES 6

  • 3 tbsp za'atar
  • 5 tbsp extra-virgin olive oil
  • 1 x 320g pack of puff pastry
  • Fresh mint leaves, to serve
  • ½ tomato, diced, to serve


Preheat the oven to 160ºC/fan 150ºC/gas mark 3, then mix the za'atar with the olive oil.

Roll out the pastry and, using a pastry brush, spread the za'atar olive oil all over, leaving a 2.5cm border around the edges.

Bake in the oven for about 15 minutes until the pastry puffs up and turns golden brown.

Serve with fresh mint and tomato on top.

Recipe from SYRIA: Recipes from Home by Itab Azzam and Dina Mousawi, which is published by Trapeze in hardback and eBook. Photography by Liz and Max Haarala Hamilton.  

The publisher is offering three copies of this book to EYB Members worldwide. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on November 15th, 2017.

Featured Cookbooks and Recipes

Finding the best recipes amongst the millions online is not easy - but you don't have to! The team here at Eat Your Books, searches for excerpts from indexed books and magazines and every week we bring you our latest finds. Every day recipes are added from the best blogs and websites.

As a member, you can also add your own favorite online recipes using the Bookmarklet. With EYB, you can have a searchable index of all your recipes in one place!

Happy cooking and baking everyone!

 

Member Photo of the Week:

Apple Cider Pie with Toasted-Walnut Lattice Crust from The Weekend Baker: Irresistible Recipes, Simple Techniques, and Stress Free Strategies for Busy Peopleby Abigail Johnson Dodge

Photo submitted by Zosia. Have you uploaded any of your own photos yet? Learn more!

 

 

From Blogs & Websites:

Sweetened Condensed Milk by Stella Parks from indexed site Serious Eats

 

 

From Cookbooks:

6 recipes from L.A. Mexicano: Recipes, People & Places by Bill Esparza

Enter the L.A. Mexicano GIVEAWAY! (US only)

 

8 recipes from  Orange Appeal: Savory & Sweet by Jamie Schler

Enter the Orange Appeal WORLDWIDE GIVEAWAY!

 

9 recipes from  Breakfast, Lunch, Dinner... Life: Recipes and Adventures from My Home Kitchen by Missy Robbins with Carrie King

Enter the Breakfast, Lunch, Dinner...Life GIVEAWAY! (US only)

 

10 recipes from Unforgettable: The Bold Flavors of Paula Wolfert's Renegade Life by Emily Kaiser Thelin

Enter the Unforgettable GIVEAWAY! (US/CAN only)


10 recipes from Hot Mess Kitchen: Recipes for Your Delicious Disastrous Life by Gabi Moskowitz & Miranda Berman

Enter the Hot Mess Kitchen GIVEAWAY! (US/CAN only)


Friday Flashback - Southern Italian Family Cooking Carmela Hayes Sereno

Last month, I had the pleasure of reviewing and cooking from Carmela Sophia Sereno's cookbook, A Passion for Pasta which is truly a keeper - beautiful, inspiring and approachable. Check out my review and enter our promotion to win a copy along with some wonderful pasta making tools.

Today's Friday Flashback focuses on Carmela's her first title, Southern Italian Family Cooking: Simple, Healthy and Affordable Food from Italy's Cucina Povera. While it may appear to be a timid little paperback, it is filled with delicious family recipes including Fennel biscuits, Marrow parmigiana with Italian sausage sauce, and Auntie Anna's amaretto and dark chocolate cake. Rest assured all of the Southern Italian classics are covered as well. While Southern Italian doesn't have the visual beauty that A Passion for Pasta has, its content and Carmela's passion for food makes it just as valuable. 

Carmela is a friend and I've noticed in some of her photographs a gorgeous cookbook collection. I'm one of those people who will pause the television, rewind and pause again, if I see a cookbook collection or an interesting piece of kitchen equipment. So naturally, I asked Carmela if we could feature her collection here. Thank you, Carmela, for providing me a copy of Southern Italian and taking the time to share your library with us.

Which cookbook was your first?

The first cookbook that made me take notice was Nigella Lawsons 'How to Eat'.

How many cookbooks do you estimate you have in your collection?

I own approximately 800 cookbooks and my collection will continue to grow. Now, however, I am a little more selective as to what I choose to buy and add to my library. 

Which authors are your favorites? Which cookbook is a favorite?

My favourite authors are Anna del Conte, Valentina Harris, Tessa Kiros and Nigella Lawson, in truth I have a list of favourites but Anna is my number one. A favourite book is an impossible task. I love Anna del Conte's memoir Risotto with Nettles but I adore any book from my chosen authors.

Are there plans for another title from you?

Yes, book three is currently being penned and I am inspired to continue writing about my passion of Italian cookery and food but book three has a hint of seasonality through it.

Are recipes dead? Tyler Florence thinks so

Tyler FlorenceWhile attending the Smart Kitchen Summit in Seattle, celebrity chef Tyler Florence made a bold declaration: recipes are dead. Not only did he say that, he proclaimed that our entire approach to making food, from grocery shopping to ingredient preparation to cooking, is outdated. 

"Recipes served a purpose back in the day, but inflexible recipes don't work with the modern lifestyle anymore - they're too long, complicated, and require too much pre-planning," says Florence. "Today's recipe content is one dimensional - it doesn't know who I am, my family's nutrition needs and likes/dislikes, the food I have in my fridge, or the appliances I have in my home." The chef goes on to say cookbooks average about 125 recipes (it's actually more than that), but that most cooks only use about five of these, and the recipes are not created for the modern, busy person.

We beg to differ. Several recent cookbooks are perfect for the "modern, busy person" including The Simple Kitchen: Quick and Easy Recipes Bursting with FlavorHalf Hour HeroIndian Instant Pot Cooking: Traditional Indian Dishes Made Easy & Fast, and 5 Ingredients: Quick & Easy Food. That is just a small sampling from the last two months, and doesn't even include slow cooker books, where recipes are also easy if not fast.

Tyler's reason for disparaging cookbooks and recipes may be that he is hawking a product labeled as an "alternative" to traditional methods:  Innit's Connected Food Platform, "a high-tech platform that eschews classic recipes in favor of a computer-based integrated hub where food purchases and preferences are tracked and recipes are customized based on nutritional needs and what ingredients you should cook before they go bad in your fridge." 

Or, you know, he could use Eat Your Books to find recipes that use the ingredients he has on hand, and find a recipe that actually works instead of relying on an algorithm that doesn't take into account flavor affinities, preferred cooking methods, or other nuances. 

Plus EYB allows users to make notes on what works or doesn't, so that the next time they face the situation of expiring ingredients, they are armed with a more wholesome understanding of how to use them in a dish that really works for them and their families. Recipes are not dead, Mr. Florence, in fact they've never been more healthy and vibrant. Now, if you'll excuse me, I need to use EYB to find the perfect recipe for the fennel that's aging in my crisper. 

These cookbooks stand the test of time

Silver Palate CookbookCookbooks that sell into the hundreds of thousands are not as rare today as they once were. Fewer cookbooks were published years ago, and there were no Instagram feeds or food blogs saturated with gorgeous photographs to spark a sensation. Nevertheless, a handful of books managed to become huge hits, selling millions of copies over the years. How well have they stood the test of time? Charlotte Druckman of The Washington Post chronicles three volumes that still hold up today

The first of these is The Silver Palate Cookbook by Julee Rosso and Sheila Lukins. Over thirty years have passed since it first debuted with an initial printing of 37,000 books. Over 2.7 million more have since found their way into several generations of households. Cookbook store owner Bonnie Slotnick says that people still use this general-purpose book in lieu of other standards. "They don't have Fannie Farmer, 'Joy of Cooking' or Betty Crocker," she says. "Not only do people continue raving about it, but they continue to buy . . . copies to replace the ones they've worn out, and they're buying it for their children." 

Entertaining by Martha StewartAnother volume dating to the early 1980s that stands the test of time is Entertaining by Martha Stewart. It was the model-turned-caterer's first cookbook, and it launched an empire. Instead of being a general purpose tome containing recipes of all types, as was the standard at the time, Entertaining included planned menus and themed dinners. Stewart was inspired to write the book because she felt that if she didn't somehow memorialize what she had been doing, "in some way, the ephemeral nature of catering would just make everything disappear."

Victory Garden CookbookThe third cookbook discussed by Druckman isn't as obvious. The Victory Garden Cookbook would be on point in today's vegetable-focused culinary world, but back in 1982 it was a game-changer. The book came about as a companion piece to a PBS show titled "The Victory Garden." After viewers of the program learned how to grow vegetables like leeks and asparagus, they clamored for ideas on how to use them. Author Marian Morash was the wife of one of the show's producers. At her husband's request, she appeared in a segment on the show explaining how to prepare the garden's bounty. This caught the eye of esteemed Knopf editor  Judith Jones, who approached her with a book deal. The resulting cookbook was a huge success and remains relevant to this day.

Pantry and Palate - Simon Thibault

In the process of writing Pantry and Palate: Remembering and Rediscovering Acadian Food, Simon Thibault explored his roots and scoured old family recipes, ladies' auxiliary cookbooks, and folk wisdom to locate 50 of the best-loved recipes of Acadians past and present.

Recipes range from the art of pickling beets to old-fashioned foodways such as rendering lard and cooking with head cheese (this brings back memories of my grandmother and her butchering days), to staples like Classic French Canadian tourtière and Seafood chowder, along with a delicious assortment of desserts from Rhubarb custard pie to Acadian panna cotta. 

While this book is packed with lovely recipes the preserving chapter is my favorite - Salted green onions - who knew you could preserve green onions for up to a year. Thank you, Simon, for that technique! Pantry and Palate has an heirloom quality to it.  The chapters on preserving and homemade breads gives off a homespun feeling and the importance of family and traditions shines throughout its pages.

Including essays celebrating the stories behind the recipes, a foreword by bestselling author Naomi Duguid (Taste of Persia), and photos by noted food photographer Noah Fecks, this title is a lovely glimpse into Acadian cuisine. 

Special thanks to Nimbus for sharing a classic dish with our members today as well as providing two copies of this title in our contest open to members in the US and Canada. Scroll to the bottom of this post to enter. 

 

Les Dames Patronesses tourtiére
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Makes one pie - Serves 4 to 6

The first recipe is another of those I found in the Les Dames Patronesses collection. It is attributed to Mrs. Robert Belliveau and is a no-nonsense recipe. I've changed a little bit of the wording to make the directions a bit more clear. I'm somewhat surprised that it asks for veal, which isn't always the easiest meat to gain access to - let alone in 1960s rural Nova Scotia - but it adds much in terms of lusciousness to the finished pie.

For the filling:

  • 1 pound diced pork shoulder
  • 1/4 pound ground veal (or diced)
  • 3 tablespoons chopped onion
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup warm water
  • 1 tablespoon butter
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • pinch of summer savoury
  • pinch of thyme

In a skillet over medium heat, melt the butter. Add the pork, veal, and onions and cook about 25 minutes, stirring often. Season the mixture with with cloves, thyme, summer savoury, salt, and cinnamon. Taste for seasoning, and adjust if necessary. Allow to cool completely-preferably overnight-in the fridge before preparing the dough.

For the pastry:

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup shortening
  • 4 tablespoons ice-cold water

To make the pastry, measure the flour into a large bowl, then sift in the salt. Cut in shortening finely until pea-sized. Blend in cold water and mix with fork until the dough comes together. Wrap the dough in wax paper and refrigerate for 20 minutes. Divide the dough in two and roll each portion to 1/8-inch thickness. Place 1 layer on a 9-inch pie plate, fill with meat mixture, then cover with other layer of dough with cut eyelets.

Cook 10 minutes at 450˚F and then for 25 minutes at 350˚F.

Allow to cool slightly, about 30 minutes, before serving.

  • 1/4 pound butter, divided
  • 1 large onion, minced
  • 2 pounds of potatoes, diced into 1/4-inch cubes
  • at least one pound haddock, cut or shredded into pieces
  • at least one pound scallops
  • at least one pound lobster meat, shredded
  • 1/2 pound crab meat (optional)
  • 1 1/2 teaspoons seafood seasoning/old bay seasoning
  • 1/2 teaspoon paprika
  • 2 bay leaves
  • 1/4 teaspoon salted onions
  • 500 ml blend cream (10%)
  • 2 tablespoons finely chopped chives (optional)

In a large saucepan, melt 1/4 cup of the butter over medium-low heat. Add the onion, and cook until softened.  In a large pot, just barely cover the potatoes with cold water. Bring to a simmer and cook until they are about two-thirds done. You should be able to pierce them with a fork, but not all the way through.

In another skillet, warm up the shredded lobster in the remaining 1/4 cup of butter. Add a touch of paprika for colour, the seasoning, and then the cream. Bring the potatoes down to a gentle simmer, and add the haddock. Cook for 1 minute. Then add the lobster and cream.

Add the scallops, crab meat if available, and the salted onions. Bring the temperature to low, just enough to keep it warm.

Serve immediately, garnished with fresh chives. And don't forget to have buttered rolls or bread on the table.

Excerpted from Pantry and Palate by Simon Thibault © 2017, Text by Simon Thibault. ©2017, Photographs by Noah Fecks. All rights reserved. Published by Nimbus Publishing

 

The publisher is offering three copies of this book to EYB Members in the US and Canada. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on November 13th, 2017.

Artisan and René Redzepi team up for new cookbooks

DowntimeWe have just learned that pioneering chef and James Beard award-winning author René Redzepi is partnering with Artisan Books to produce three new cookbooks in late 2018. The first of these books, Foundations of Flavour: The Noma Guide to Fermentation, set to be published in October of next year, is sure to be an thorough guide on the trending topic of fermentation.

Redzepi explains the concept behind the new Foundations of Flavour series, saying that he wants to "teach the principles of fermentation that have made us successful at noma." He continues, "I am so excited to be writing a book with David Zilber, and to have the opportunity to pass this knowledge on to a wider audience. We know that our approach to cooking can benefit any kitchen, and we want to inspire people to explore the possibilities of fermentation at home." 

In addition to the cookbooks, Artisan and Redzepi will launch  Dispatches, a biannual series designed to further the ideas and conversations of MAD, the nonprofit established by Redzepi to galvanize the creative potential of the global cooking community.

Another book to keep on your radar is Downtime by Nadine Levy Redzepi, due out later this month. When you are married to one of the world's premier chefs, you never know who will be stopping by for dinner. That's why Nadine has accumulated a repertoire of sensational yet accessible recipes. Downtime is a celebration of the joys of cooking well -and making it look easy while you do it, an aspirational guide for any cook ready to take their home cooking to the next level without sacrificing ease or enjoyment in the process. Watch for an upcoming review and promotion for Downtime.

Seen anything interesting? Let us know & we'll share it!

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