Core by Clare Smyth

  • Jellied eel, beer toasted seaweed and malt vinegar (page 176)

    from Core Core by Clare Smyth

    • Categories: Pies, tarts & pastries; Small plates - tapas, meze; Appetizers / starters; Cooking ahead; Cooking for a crowd; Entertaining & parties
    • Ingredients: eel bones; malt vinegar; toasted nori; stock syrup; double cream; celery; gellan gum type F; chicken stock; dried kombu; dry white wine; bronze gelatine leaves; flat-leaf parsley; vegetable nage
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Notes about Recipes in this book

  • Dashi stock

    • Acarroll on December 29, 2022

      To be honest I don't know what a dashi is supposed to taste like. But I made this for a hotpot dish and it was very flavorful. I was a bit confused by the temperatures, since the outer edge of my pot (where my clip-on thermometer is) was significantly cooler than the middle. All turned out well though.

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  • ISBN 10 1838664068
  • ISBN 13 9781838664060
  • Published Jul 07 2022
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries Australia, Canada, United Kingdom, United States
  • Publisher Phaidon Press

Publishers Text

An exclusive insight into the work and mind of the highly acclaimed chef Clare Smyth and her three-Michelin-starred restaurant, Core, in London's Notting Hill.

Clare Smyth's food is of superlative elegance and redefines modern British cuisine. Through Core's tasting menu Smyth shares stories about ingenuity, nostalgia, humour and craft, and showcases Britain's outstanding produce. In so doing, Smyth provides an exceptional fine-dining experience. This much-anticipated debut book includes 60 key recipes served at Core as well 70 recipes for basics including stocks, sauces and breads, and tells the fascinating story of Smyth's journey and philosophy that led to her opening and running one of the finest restaurants in the UK.