The Hand and Flowers Cookbook by Tom Kerridge

  • Oak-smoked salmon with raw salmon parfait, pine emulsion & beer cracker (page 31)

    from The Hand and Flowers Cookbook The Hand and Flowers Cookbook by Tom Kerridge

    • Categories: Cookies, biscuits & crackers; Dressings & marinades; Ice cream & frozen desserts; Sauces, general; Appetizers / starters; Cooking for a crowd; Entertaining & parties
    • Ingredients: salmon fillets; salt; liquid smoke; smoking wood chips; single cream; glycerine; lemons; smoked rapeseed oil; caster sugar; muscovado sugar; charcoal powder; chocolate barley malt; vegetable oil; pine needles; parsley; egg yolks; malt extract; sourdough bread; ale; green-skinned apples; shallots; cornichons; Lilliput capers; chives; nasturtium leaves; oscietra caviar; sea salt flakes; Sleeping Lemons beer; Rebellion ale
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Notes about this book

  • hlange on July 31, 2023

    Unfortunately not modified in any way for the home cook; this was written for other chefs with professional kitchens. I'm sorry to say I don't have access to deep friers, blast chillers, Pacojets and Thermomixers. It's a shame since this deserves to be more than a coffee table book.

Notes about Recipes in this book

  • Sweet & sour aubergine

    • hlange on August 01, 2023

      Recipe is incomplete. Says to salt the aubergine for 24 hours, then rinse, then pan fry them for color, preheat the oven and transfer aubergines to a roasting tray. Does not say anything about roasting them or for how long. Next step however says to pour the reduced liquid over the "roasted" aubergine wedges and to braise.

  • Marmite butter

    • Thermomixit on April 09, 2025

      Very easily made in a Thermomix.

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  • ISBN 10 147293539X
  • ISBN 13 9781472935397
  • Published Nov 12 2020
  • Format Hardcover
  • Page Count 416
  • Language English
  • Countries United Kingdom
  • Publisher Bloomsbury Absolute

Publishers Text

The long-awaited cookbook from Tom Kerridge's legendary two-Michelin-star pub.

The Hand & Flowers is the first (and only) pub in the world to acquire two Michelin stars. At this relaxed and accessible dining space in the heart of Buckinghamshire, Tom Kerridge serves up innovative, sophisticated dishes that masterfully reinvent and elevate British classics for the twenty-first century.

The incredible new cookbook presents 70 of the best dishes that have ever appeared on the menu, including Roast hog with salt-baked potatoes and apple sauce; Slow-cooked duck breast, peas, duck-fat chips and gravy; Smoked haddock omelette; Salt cod Scotch egg with red pepper sauce and picante chorizo; and Chocolate and ale cake with salted caramel and muscovado ice cream.

With specially commissioned photography by renowned photographer Cristian Barnett, The Hand & Flowers Cookbook is a stunning celebration of one of the world's best and most authentic restaurants.

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