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 1448147271
  • ISBN 13 9781448147274
  • Published May 16 2013
  • Format eBook
  • Page Count 320
  • Language English
  • Countries United Kingdom
  • Publisher Random House (Digital)
  • Imprint Ebury Digital

Publishers Text

The Ethicurean philosophy is simple: eat local, celebrate native foods, live well.

The Ethicurean is quietly changing the face of modern British cooking:­ all from a walled garden in the heart of the Mendip Hills. The Ethicurean Cookbook follows a year in their magnificent kitchen and garden,­ and celebrates the greatest food, drink and traditions of this fair land.

The combinations are electric: confit rabbit is paired with lovage breadcrumbs, cured roe deer flirts with wood sorrel, and foraged nettle soup is fortified by a young Caerphilly. The salads are as fresh as a daisy: honeyed walnuts nestle amongst beetroot carpaccio, rich curd cheese is balanced by delicate cucumber. And the comfort of pies and puds - pork and juniper pie, Eccles cakes with Dorset Blue Vinny­ - is only enhanced by the apple juice, cider and beer poured in equal measure.

With 120 recipes and a year of seasonal inspiration in photographs and words, Ethicureanism is a new British cooking manifesto.

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