Roots: Farm to Table Recipes from England's Michelin-Starred Pub, The Black Swan by Tommy Banks

  • Black garlic paste (page 18)

    from Roots: Farm to Table Recipes from England's Michelin-Starred Pub, The Black Swan Roots by Tommy Banks

    • Categories: Spice / herb blends & rubs
    • Ingredients: black garlic; sea salt
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Notes about Recipes in this book

  • Elderflower cordial

    • tekobo on June 06, 2020

      This was my first go at making elderflower cordial. Tasted like strong over brewed tea with too much sugar. I have since found that Tommy's recipe uses the least sugar of all the recipes I have tried (tick) but others also steep with citrus fruit. Still experimenting but I think Tommy's proportions with citrus juice added once it has cooled may well be the answer for me. P.S. This cordial, drizzled on gooseberry sorbet, is the bomb!

  • Roast duck breast with white currants and peas

    • tekobo on August 29, 2020

      Tasted divine. White currants popping in the peas were delicious.

  • Plum kernel ice cream with roasted plums

    • tekobo on August 29, 2020

      A subtle ice cream. Very nice

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  • ISBN 10 0847864189
  • ISBN 13 9780847864188
  • Linked ISBNs
  • Published Sep 11 2018
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Rizzoli

Publishers Text

Britain's youngest Michelin-starred chef shares over 100 unique seasonal recipes from his family farm and pub -- as well as stories and ideas about growing, foraging, and preserving.

Tommy Banks is redefining food in a way that reverberates worldwide. With an approach to food that is above all local, Tommy celebrates key ingredients locally grown or foraged, preserved for later or eaten within days (or hours!) of harvest.
The Black Swan is more than just award-winning food - it is about identity and rootedness mixed with creativity and eccentricity. Fervently seasonal, Tommy celebrates summer abundance and autumnal bounty, but he revels in winter's "hungry months." Other chefs pay lip service to the seasonal/local mantra, but Tommy embraces it heart, soul, and plate.

Influenced by the rhythms of the land, he renames and redefines the seasons into three growing groups based on garden availability and shares creative recipes, preserving techniques, and ideas on using these 'root' ingredients all year round. Gems of simplicity share pages with more complex recipes. Beautifully photographed throughout the shifting seasons, the images showcase recipes, ingredients, and the landscape from which they hail.

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