Roots: Farm to Table Recipes from The Black Swan, a Restaurant in the English Countryside

by Tommy Banks

Overview

"'At the Black Swan we cook seasonally, but we do not cook around the seasons. Our menus are inspired by our ingredients. These key ingredients become the roots of our food. In this book I aim to show you how these 'root ingredients' inspire our food all year round.' Beautifully shot throughout the year at Tommy's restaurant in Oldstead, Yorkshire, and complete with stories and ideas about growing, foraging and preserving each 'root' ingredient, Roots will appeal to home cooks, professional chefs and keen gardeners alike."--

Product Details

ISBN-13:	9780789341037
Publisher:	Rizzoli
Publication date:	10/12/2021
Pages:	288
Product dimensions:	7.77(w) x 10.00(h) x 1.12(d)

About the Author

Tommy Banks became Britain's youngest Michelin-starred chef in 2013 and won the Great British Menu in 2016 and 2017. Chosen as a Sunday Times One to Watch, Tommy was also featured in 2017's Observer Food Monthly 50. In 2017, the annual TripAdvisor Awards named The Black Swan the world's best-rated restaurant.

Table of Contents

My Roots 04

Why "Roots"? 07

How to Use This Book 10

The Hungry Gap 12

Onions and Garlic 16

Jerusalem Artichokes 34

Early Foraged Leaves 50

Spruce and Fir 64

Rhubarb 82

Time of Abundance 96

Young, Sweet Vegetables 100

Elderflower 116

Garden Herbs 132

Tomatoes, Cucumbers, and Zucchini 148

Sumer Berries 164

The Preserving Season 184

Brassicas 188

Celery and Celeriac 206

Fermentation 222

Hedgerow Harvests 238

Root Vegetables 258

Notes and Staples 273

Index 282

Acknowledgments 288