Real Food Cookbook by Raymond Blanc and Giorgio Locatelli and Cyrus Todiwala and Thomasina Miers and Allegra McEvedy and Valentina Harris

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  • Courgette and mint soup (page 14)

    from Real Food Cookbook Real Food Cookbook by Raymond Blanc and Giorgio Locatelli and Cyrus Todiwala and Thomasina Miers and Allegra McEvedy and Valentina Harris

    • Categories: Soups; Summer; Vegetarian
    • Ingredients: onions; potatoes; vegetable stock; courgettes; round lettuce; double cream; mint
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  • Spicy tomato soup (page 16)

    from Real Food Cookbook Real Food Cookbook by Raymond Blanc and Giorgio Locatelli and Cyrus Todiwala and Thomasina Miers and Allegra McEvedy and Valentina Harris

    • Categories: Soups; Summer
    • Ingredients: onions; celery; tomatoes; cooked beetroots; chicken stock; chilli jelly; crème fraîche; basil
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  • Chickpea and rosemary soup (page 19)

    from Real Food Cookbook Real Food Cookbook by Raymond Blanc and Giorgio Locatelli and Cyrus Todiwala and Thomasina Miers and Allegra McEvedy and Valentina Harris

    • Categories: Soups; Italian
    • Ingredients: dried chickpeas; pancetta; rosemary sprigs; store-cupboard ingredients
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  • Aubergine pâté (page 20)

    from Real Food Cookbook Real Food Cookbook by Raymond Blanc and Giorgio Locatelli and Cyrus Todiwala and Thomasina Miers and Allegra McEvedy and Valentina Harris

    • Categories: Dips, spreads & salsas; Appetizers / starters; Cooking ahead; Italian; Vegan; Vegetarian
    • Ingredients: aubergines; lemons; dried chilli flakes; crusty bread
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  • Chicken liver parfait (page 21)

    from Real Food Cookbook Real Food Cookbook by Raymond Blanc and Giorgio Locatelli and Cyrus Todiwala and Thomasina Miers and Allegra McEvedy and Valentina Harris

    • Categories: Dips, spreads & salsas; Appetizers / starters; Cooking ahead
    • Ingredients: butter; Port wine; brandy; Madeira wine; shallots; bay leaves; thyme sprigs; chicken livers; double cream
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  • Duck confit and Morbier croque (page 22)

    from Real Food Cookbook Real Food Cookbook by Raymond Blanc and Giorgio Locatelli and Cyrus Todiwala and Thomasina Miers and Allegra McEvedy and Valentina Harris

    • Categories: Sandwiches & burgers; Canapés / hors d'oeuvre; Main course; French
    • Ingredients: preserved duck legs; sourdough bread; Morbier cheese; store-cupboard ingredients
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  • Grilled oysters (page 25)

    from Real Food Cookbook Real Food Cookbook by Raymond Blanc and Giorgio Locatelli and Cyrus Todiwala and Thomasina Miers and Allegra McEvedy and Valentina Harris

    • Categories: Appetizers / starters
    • Ingredients: oysters; blue vein cheese; chives; chervil; water biscuits; parsley; shallots; ground cayenne pepper; blonde ale
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  • 21st century prawn cocktail (page 26)

    from Real Food Cookbook Real Food Cookbook by Raymond Blanc and Giorgio Locatelli and Cyrus Todiwala and Thomasina Miers and Allegra McEvedy and Valentina Harris

    • Categories: Salads; Appetizers / starters
    • Ingredients: cooked prawns; sweet chilli sauce; limes; tomatoes; thyme sprigs; rosemary sprigs; bay leaves; buffalo mozzarella cheese; vodka; iceberg lettuce; pea shoots
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  • Mini rarebits (page 28)

    from Real Food Cookbook Real Food Cookbook by Raymond Blanc and Giorgio Locatelli and Cyrus Todiwala and Thomasina Miers and Allegra McEvedy and Valentina Harris

    • Categories: Sandwiches & burgers; Appetizers / starters; British; Vegetarian
    • Ingredients: white bread; egg yolks; cheddar cheese; wholegrain mustard; lettuce
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  • Trotter toast (page 29)

    from Real Food Cookbook Real Food Cookbook by Raymond Blanc and Giorgio Locatelli and Cyrus Todiwala and Thomasina Miers and Allegra McEvedy and Valentina Harris

    • Categories: Appetizers / starters
    • Ingredients: pig trotters; dry white wine; bay leaves; onions; celery; carrots; thyme sprigs; black peppercorns; fennel seeds; juniper berries; sourdough bread; shallots; parsley; egg yolks; wholegrain mustard; sunflower oil; apple cider vinegar; cornichons; capers; pickled walnuts
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  • Garden salad of raw vegetables and herbs (page 33)

    from Real Food Cookbook Real Food Cookbook by Raymond Blanc and Giorgio Locatelli and Cyrus Todiwala and Thomasina Miers and Allegra McEvedy and Valentina Harris

    • Categories: Salads; Side dish; Vegetarian
    • Ingredients: broad beans; courgettes; carrots; fennel; baby beetroots; peppery greens; mixed herbs; feta cheese; lemons
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  • Hot-smoked salmon with garlic shoots and a chilli lemon dressing (page 34)

    from Real Food Cookbook Real Food Cookbook by Raymond Blanc and Giorgio Locatelli and Cyrus Todiwala and Thomasina Miers and Allegra McEvedy and Valentina Harris

    • Categories: Salads; Lunch; Main course
    • Ingredients: new potatoes; garlic shoots; mixed salad leaves; parsley; mint; radishes; hot-smoked salmon; lemons; wholegrain mustard; red chillies
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  • Grilled courgettes, tomato and bean salad with a basil dressing (page 39)

    from Real Food Cookbook Real Food Cookbook by Raymond Blanc and Giorgio Locatelli and Cyrus Todiwala and Thomasina Miers and Allegra McEvedy and Valentina Harris

    • Categories: Salads; Lunch; Side dish; Summer; Vegan; Vegetarian
    • Ingredients: dried cannellini beans; courgettes; cherry tomatoes; basil
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  • Speck and fresh goat's cheese salad with balsamic vinegar (page 40)

    from Real Food Cookbook Real Food Cookbook by Raymond Blanc and Giorgio Locatelli and Cyrus Todiwala and Thomasina Miers and Allegra McEvedy and Valentina Harris

    • Categories: Salads; Lunch; Main course
    • Ingredients: lollo rosso lettuce; oak leaf lettuce; frisée lettuce; speck (Italian); soft goat cheese; radishes; cooked beetroots; marigold petals; balsamic vinegar; nasturtium flowers
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  • Puy lentil, spelt grain, bean and vegetable salad (page 42)

    from Real Food Cookbook Real Food Cookbook by Raymond Blanc and Giorgio Locatelli and Cyrus Todiwala and Thomasina Miers and Allegra McEvedy and Valentina Harris

    • Categories: Salads; Lunch; Side dish; Summer; Vegan; Vegetarian
    • Ingredients: Puy lentils; bay leaves; spelt grains; dried borlotti beans; raisins; aubergines; red peppers; courgettes; parsley; soy sauce
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  • Asian coleslaw with peanuts and chilli (page 43)

    from Real Food Cookbook Real Food Cookbook by Raymond Blanc and Giorgio Locatelli and Cyrus Todiwala and Thomasina Miers and Allegra McEvedy and Valentina Harris

    • Categories: Salads; Side dish; Asian
    • Ingredients: peanuts; white cabbage; carrots; apples; red peppers; beansprouts; mushrooms; tomatoes; chillies; fish sauce; sweet chilli sauce
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  • Battered salmon tails with split walnut, honey and balsamic dressing (page 46)

    from Real Food Cookbook Real Food Cookbook by Raymond Blanc and Giorgio Locatelli and Cyrus Todiwala and Thomasina Miers and Allegra McEvedy and Valentina Harris

    • Categories: Main course
    • Ingredients: salmon tails; seasoned flour; vegetable oil; chervil; walnuts; balsamic vinegar; liquid honey; thyme sprigs; lemons; self-raising flour; pale ale
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  • Salmon with sweet and sour seasonal vegetables (page 49)

    from Real Food Cookbook Real Food Cookbook by Raymond Blanc and Giorgio Locatelli and Cyrus Todiwala and Thomasina Miers and Allegra McEvedy and Valentina Harris

    • Categories: Main course; Cooking for 1 or 2
    • Ingredients: salmon fillets; aubergines; ginger root; red peppers; yellow peppers; carrots; sweet chilli sauce; limes; dill
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  • Red mullet with orange and cardamom potatoes (page 50)

    from Real Food Cookbook Real Food Cookbook by Raymond Blanc and Giorgio Locatelli and Cyrus Todiwala and Thomasina Miers and Allegra McEvedy and Valentina Harris

    • Categories: Stews & one-pot meals; Main course
    • Ingredients: red mullet fillets; oranges; cardamom seeds; baby new potatoes; olive oil; garlic; red onions; capers
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  • Trout fillets with dill and bacon (page 52)

    from Real Food Cookbook Real Food Cookbook by Raymond Blanc and Giorgio Locatelli and Cyrus Todiwala and Thomasina Miers and Allegra McEvedy and Valentina Harris

    • Categories: Main course
    • Ingredients: trout fillets; dill; lemons; dry-cured streaky bacon; crème fraîche; beer mustard; country bread; salad leaves
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  • Roast cod with brown shrimps, crispy asparagus and sea purslane (page 53)

    from Real Food Cookbook Real Food Cookbook by Raymond Blanc and Giorgio Locatelli and Cyrus Todiwala and Thomasina Miers and Allegra McEvedy and Valentina Harris

    • Categories: Main course
    • Ingredients: cod fillets; sea purslane; cooked brown shrimp; parsley; vegetable oil; asparagus; sparkling water
    show

  • Pan-fried sea bass with artichokes and broad beans (page 55)

    from Real Food Cookbook Real Food Cookbook by Raymond Blanc and Giorgio Locatelli and Cyrus Todiwala and Thomasina Miers and Allegra McEvedy and Valentina Harris

    • Categories: Main course
    • Ingredients: sea bass fillets; broad beans; cooked artichoke hearts; preserved lemons; spring onions; sumac
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  • Celery and lemon-marinated sea bass fillets (page 56)

    from Real Food Cookbook Real Food Cookbook by Raymond Blanc and Giorgio Locatelli and Cyrus Todiwala and Thomasina Miers and Allegra McEvedy and Valentina Harris

    • Categories: Main course
    • Ingredients: lemons; tarragon; sea bass fillets; celery seeds
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  • Confit of pollack with clam chowder (page 59)

    from Real Food Cookbook Real Food Cookbook by Raymond Blanc and Giorgio Locatelli and Cyrus Todiwala and Thomasina Miers and Allegra McEvedy and Valentina Harris

    • Categories: Quick / easy; Soups; American
    • Ingredients: clams; pollock fillets; olive oil; thyme sprigs; smoked bacon; potatoes; celery; leeks; chicken stock; crème fraîche; parsley; ciabatta bread
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  • Hay-smoked mackerel, pickled lemon and pea shoots (page 60)

    from Real Food Cookbook Real Food Cookbook by Raymond Blanc and Giorgio Locatelli and Cyrus Todiwala and Thomasina Miers and Allegra McEvedy and Valentina Harris

    • Categories: Appetizers / starters; Main course
    • Ingredients: mackerel fillets; olive oil; pea shoots; Chardonnay vinegar; caster sugar; Amalfi lemons; lemons; limes; coriander seeds; hay
    show

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  • ISBN 10 1844839575
  • ISBN 13 9781844839575
  • Published Apr 14 2011
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United Kingdom
  • Publisher Duncan Baird Publishers
  • Imprint Duncan Baird Publishers

Publishers Text

Celebrity cooks such as Raymond Blanc and Giorgio Locatelli reveal how you can bring out a whole new spectrum of flavours at home from food that is refreshingly free of all the bad effects of mass market production. As increasing numbers of people buy ingredients directly from farmers' markets, food festivals, local farm shops and specialist retailers, it's clear that there is a growing desire to learn more about the provenance of our food - and to re-connect with traditional farming and enjoy the fruits of the land. But ultimately it's all about taste - fresh, bold flavours that explode in your mouth. Cut into a freshly grown tomato, for example, and enjoy the sweet ripeness that is miles away from mass-produced varieties. Roast these with peppers, perhaps, and put onto bruschetta for a quick snack; mix with goat's cheese and basil and pile onto puff pastry for a lunch-time tart; or pan-fry, drizzled with balsamic vinegar, with pork, fennel and red onion for dinner. The Real Food Cookbook gives you great recipes for meals that are simple to prepare - and shows you how to make the ingredients really sing, and your heart melt.

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