Kitchen & Co.: Colorful Home Cooking Through the Seasons by Rosie French and Ellie Grace

  • Oeufs en cocotte

    from Kitchen & Co: Colourful Home Cooking Through The Seasons Kitchen & Co by Rosie French and Ellie Grace

    • Categories: Egg dishes; Breakfast / brunch; Spring; French; Vegetarian
    • Ingredients: tomato purée; eggs
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Notes about Recipes in this book

  • Bruschetta

    • MmeFleiss on June 19, 2016

      Great ideas for different types of bruschettas.

  • Honey, almond and polenta cake

    • Melanie on September 28, 2013

      A very nice cake - I served this with yoghurt and a drizzle of honey on the side and didn't decorate with the blanched almonds.

  • Crunchy granola

    • Melanie on March 07, 2014

      I found it difficult to get this to stay crunchy however it tasted delicious. I loved the mix of apple, pecan and cinnamon.

    • NikkiPixie on May 05, 2014

      I did have to roast this for longer than the 40 min stated to acquire crunchy status, but it was worth the extra time.... absolutely delicious. Caveat: beware nuts burning during this extra time! Also added shredded coconut, pumpkin seeds, and dried blueberries & cranberries to mine.

  • Lamb, squash and orzo stew with minted yogurt

    • Melanie on September 28, 2013

      Delicious and very easy to prepare - takes a while to cook but very low amount of hands on time. I substituted water for the lamb stock. I didn't make the minted yoghurt as it didn't quite work in my head.

    • Astrid5555 on November 29, 2015

      Nice, but have had better lamb stews already. As mentioned by previous reviewer very little hands-on time required so a nice alternative when pressed for time.

  • Allspice buttered chicken

    • NikkiPixie on January 21, 2014

      This chicken was incredible. The accompaniments are a must, they all go so well together....my boy said the pilaf was the best rice he's ever had!

  • Vanilla pear pancakes with hazelnut mascarpone

    • Melanie on September 28, 2013

      Admittedly I only made the pancakes from this recipe however it is a nice small batch, perfect for one or two people. They are more like crepes than fluffy pancakes.

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Reviews about this book

  • Boston Globe by T. Susan Chang

    Most of the recipes are not-quite-finished sketches of some very good ideas, which is fine if you’re the kind of cook who reads a recipe and then shuts the book and takes off running.

    Full review
  • ISBN 10 1906868859
  • ISBN 13 9781906868857
  • Published Feb 16 2013
  • Format Paperback
  • Page Count 176
  • Language English
  • Countries United States
  • Publisher Kyle Cathie

Publishers Text

Back in 2009, the kitchen table was where Rosie French and Ellie Grace began sharing their food experiments with the world through their blog Salad Club. The popularity of the blog prompted the two to found a supper club in Ellie's flat just above the Brixton market. For each session, 30 complete strangers would come together to enjoy three or four course meals for a donation. "The Kitchen Table Cookbook" conveys the informal, improvisational character of Salad Club. Its 100 recipes illustrate the authors' culinary adventurousness, which is built on a shared love for sourcing fresh produce from their local market, as well as unusual ingredients from ethnic supermarkets, wholefood shops and independent suppliers. The book is divided into the four seasons, with many recipes created around fresh seasonal ingredients. Think Gin and Juniper Pork with Leek and Parmesan-Stuffed Squash for winter; Beetroot, Goat's Cheese, Chorizo and Mint Salad for spring; Eggy Focaccia with Cayenne and Rosemary for summer; and, Garlic Chestnut Mushrooms for autumn.

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