Wild Garlic, Gooseberries and Me: A Chef's Stories and Recipes from the Land by Denis Cotter

  • Sprouting broccoli and oyster mushrooms in a ginger broth with pumpkin and macadamia dumplings

    from Wild Garlic, Gooseberries and Me: A Chef's Stories and Recipes from the Land Wild Garlic, Gooseberries and Me by Denis Cotter

    • Categories: Stocks; Appetizers / starters; Main course; Cooking for 1 or 2; Vegan; Vegetarian
    • Ingredients: purple sprouting broccoli; oyster mushrooms; spring onions; onions; celery; carrots; garlic; ginger root; chillies; coriander leaves; parsley; soy sauce; pumpkins; macadamia nuts; wonton wrappers
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Notes about this book

  • love2chow on February 23, 2020

    Note that the kindle version of this book is all text (no photos, no illustrations). That was disappointing, particularly for the foraging chapter.

  • MelMM on September 13, 2010

    A very personal, quirky, and somewhat nerdy discussion of the vegetables this particular chef is obsessed with. Also includes some fantastic recipes, which all happen to be vegetarian.

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  • ISBN 10 0007357036
  • ISBN 13 9780007357031
  • Published Jan 21 2010
  • Page Count 320
  • Language English
  • Edition ePub ed
  • Countries United Kingdom
  • Publisher HarperCollins Publishers (Digital)
  • Imprint Collins

Publishers Text

Following the successes of Cafe Paradiso and the award-winning Paradiso Seasons, Denis Cotter is back with an evocative, witty collection of tales and a superb range of exciting and delicious vegetarian recipes. Wild Garlic, Gooseberries and Me cajoles, informs and questions our relationship to the land and the vegetables we eat. We go on a personal journey with Denis as he shares his passion for his favourite foods. Denis drags us into muddy fields and introduces us to the growers of the best produce imaginable. Through heart-felt and charming text, he informs and amuses. The excitement of a robust blackberry jam becomes a passionate argument for us to go out into the countryside, the dazzling sight of high-trailing borlotti beans ignites a discussion on the future of artisan growing. Whether creating a restaurant masterpiece or foraging in hedgerows and woods, Denis searches for a new connection between food, people and land ! oh, and he also teaches you how to search for mushrooms, wild greens and sloes, how to cook asparagus and take on an artichoke with attitude. Divided into four themed chapters, 'It's a Green Thing', 'Wild Pickings', 'A Passionate Pursuit' and 'Growing in the Dark', each including information and anecdotes about the vegetables that feature as well as many delicious recipes. There are simple salads and soups as well as more challenging main meals and mouth-watering desserts. Recipes include: Fresh Pasta with Abyssinian Cabbage, Pine Nuts & Sheep's Dressing; Courgette Flower, Pea and Chive Risotto; Samphire Tempura with Coriander Yoghurt; Grilled Portobello Mushrooms with Potato Pancakes and Tarragon Cream; Cabbage Timbale of Celeriac and Chestnuts with Porcini and Oyster Mushroom Sauce Stunning images of the landscape, the food and the finished recipes complete this delightful read and unique recipe book.

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