Paul Heathcote's Rhubarb & Black Pudding: A Year in the Kitchen of Lancashire's Star Chef by Matthew Fort and Paul Heathcote

  • Eddie Holmes's treacle toffee

    from Paul Heathcote's Rhubarb & Black Pudding: A Year in the Kitchen of Lancashire's Star Chef Paul Heathcote's Rhubarb & Black Pudding by Matthew Fort and Paul Heathcote

    • Categories: Candy / sweets; Spring
    • Ingredients: butter; treacle; malt vinegar; brown sugar; double cream
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  • ISBN 10 1857025008
  • ISBN 13 9781857025002
  • Published Sep 03 1998
  • Format Hardcover
  • Language English
  • Countries United Kingdom
  • Publisher HarperCollins Publishers
  • Imprint Fourth Estate Ltd

Publishers Text

Not another chef's book but a book about English food and English cooking and an English chef. Paul Heathcote is one of the UK's most successful chefs. Since opening his restaurant Heathcote's at Longridge in Lancashire in 1989, he has gained two Michelin stars and was voted Egon Ronay Chef of the Year in 1994. All this, while serving such dishes as black pudding studded with sweetbreads, wing of skate with mussel and celery tartar, roast Goosnargh duck with potato cooked in cider and dumpling made from the leg; pig's trotter stuffed with ham hock and sage, and strawberry shortcake. These are dishes which depend on local producers for the quality of their ingredients. They are distinctively English, distinctively Lancastrian even. They provide the basis for a book celebrating those culinary traditions whose renewal seemed, for a long time, as if it would never happen. Lavishly illustrated with photography of both food and the changing seasonal landscape of the Ribble Valley.

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