The Ethicurean Cookbook: Recipes, Foods and Spirituous Liquors, from Our Bounteous Walled Garden in the Several Seasons of the Year by The Ethicurean

  • Beetroot carpaccio with honeyed walnuts (page 16)

    from The Ethicurean Cookbook: Recipes, Foods and Spirituous Liquors, from Our Bounteous Walled Garden in the Several Seasons of the Year The Ethicurean Cookbook by The Ethicurean

    • Categories: Appetizers / starters; Winter; Vegetarian
    • Ingredients: beetroots; red wine vinegar; caster sugar; whole cloves; whole star anise; black peppercorns; cinnamon sticks; winter salad leaves; walnuts; runny honey
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Notes about this book

  • DKennedy on March 26, 2017

    Almond, Pear, Cardamom and Chocolate Cake. 268 Outstanding! I made this dessert for a small, casual dinner party. While it was baking the house smelled divine. I baked it at 320 for the time directed but it ended up needing 20 additional minutes to achieve an internal temperature of 94 c. I also had to substitute cashew flour for some of the almond flour as I ddi not have enough on hand. I used a decorative tube pan which I sprayed with canola oil but the cake refused to come out of the pan so it will be served spooned out of the pan tonight. No matter, because this is not a fancy party, but next time use a springform pan and line with parchment. The flavor profile is outstanding - cardamom, pears, nuts and chocolate. And, it is gluten free!!! More people need to know about this book!

  • DKennedy on February 07, 2017

    Beautifully illustrated and lyrically written. The imagery makes me want to step into the pages. A first read through uncovered a host of unfamiliar terms and ingredients. I will learn a lot from cooking from this book.

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  • ISBN 10 0091949920
  • ISBN 13 9780091949921
  • Linked ISBNs
  • Published May 16 2013
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United Kingdom
  • Publisher Ebury
  • Imprint Ebury Press

Publishers Text

"The Ethicurean" is an innovative, inspiring restaurant at the heart of the strong food community that is emerging in the south-west of England. Winners of the OFM Best Ethical Restaurant Award in 2011, the Ethicureans are four friends who source and grow everything locally - most of the produce comes from within metres of their walled garden, set within Somerset's Mendip Hills. Offering 120 recipes and 200+ photographs from this enchanting, secret garden, the cookbook follows the team over the course of a year, placing the emphasis on seasonality, traditional British festivals and overlooked ingredients. Confit rabbit is paired with lovage breadcrumbs, Cured roe deer with wood sorrel, and foraged Nettle soup with a young Caerphilly cheese. The salads are fresh as a daisy: Beetroot carpaccio with honeyed walnuts, Ewe's curd and cucumber salad. And British food means pies and puds: Pork and juniper pie, Milk stout steamed pudding, Eccles cakes with Dorset Blue Vinny. The Ethicureans also know their cocktails, making their own vermouth and apple juice for concoctions such as Janet's Jungle Juice and the perfect Negroni. Celebrating the very best ingredients and food producers the UK has to offer, this young team is redefining the way we cook and eat today.

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