Time: A Year and a Day in the Kitchen by Gill Meller

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Notes about Recipes in this book

  • Buckwheat and oat granola

    • e_ballad on March 29, 2019

      This is quite a sweet granola. We needed to cook it longer than specified in the recipe to dry it out (not that I suspect it will last very long at the rate my kiddo is devouring it!).

  • A kind of minestrone soup

    • e_ballad on September 08, 2019

      A perfectly serviceable minestrone-style soup, but nothing to raise it beyond the usual.

  • Roast bream with artichokes, onions, smoked bacon and thyme

    • grindabod on February 23, 2020

      I always forget how delicious bream can be. This recipe is all about the pure flavours of really good ingredients and it's barely any work to prepare. I added some carrots to roast as I had them lying around.

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  • ISBN 10 1787130312
  • ISBN 13 9781787130319
  • Published Sep 20 2018
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United Kingdom, United States
  • Publisher Quadrille Publishing Ltd

Publishers Text

Time is the highly anticipated follow-up to the award-winning Gather. In it Gill Meller distills the essence of his approach to food and cooking - time spent in the kitchen, with good ingredients, makes for the best possible way of life. Morning, daytime and night - these are the touchstones of our days, and days are the markers of our years. Gill's unique dishes fit within this framework, moving through the seasons, from freshness and light, to comfort and warmth. Gill's dishes follow the course of the day: simple breakfasts (wild mushroom & sausage chachouka, buckwheat pancakes), glorious seasonal lunches (steamed vegetables with tamari, honey & sunflower seeds, chicken with chamomile, tomato & anchovy tart, date, olive oil & fennel cake), evening gatherings in the soft glow of summer or chill of winter (lentil dhal with crispy kale, roast pheasant with parsnips & chorizo, ceviche with rhubarb, lemon & chilli, treacle tart with thyme & orange, quince & vanilla creme brulee). This is the best of modern British cooking, from the most exciting new voice in food writing. Praise for Gill's previous book, Gather: `Gather does for contemporary British food what Ottolenghi has done for contemporary Middle Eastern cooking... Beautiful writing, beautiful food, this is an exquisite book that I cannot stop reading.' Nigella Lawson `My book of the autumn and possibly of the year... Gather is a perfect expression of something food writers have been trying to define for the past three decades: modern British cooking.' Diana Henry

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