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The orchard cook : recipes from tree to table / Stuart Ovenden.

By: Ovenden, Stuart [author.].
Material type: materialTypeLabelBookPublisher: London : Clearview, 2018Description: 207 pages : illustrations (chiefly colour) ; 24 cm.ISBN: 9781908337467.Subject(s): Cooking (Fruit) | FruitGenre/Form: Cookbooks.DDC classification: 641.64 Summary: "From the first ripe cherries in early summer to the smoky autumnal flavours of quince and medlar, The Orchard Cook contains over 80 sweet and savoury recipes. Classics are rediscovered here - fruit pies, tarte tatin, membrillo - as well as the more unusual - oysters with apple mignonette, Georgian sour plum sauce and pear juice-soused mackerel. Pickles, jams and chutneys are essential in using up surplus produce, and recipes for drinks and smoking foods using apple, pear and cherry wood help to build up a plentiful and self-sufficient larder for the thrifty cook." -- Provided by publisher.
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Item type Current location Collection Call number Status Date due Barcode Item holds
Non Fiction Ōpūnake LibraryPlus
Non Fiction
Non Fiction 641.64 (Browse shelf) Available I2185390
Total holds: 0

Enhanced descriptions from Syndetics:

From the first ripe cherries in early summer to the smoky autumnal flavours of quince and medlar, The Orchard Cook contains over 80 sweet and savoury recipes. Classics are rediscovered here - fruit pies, tarte tatin, membrillo - as well as the more unusual - oysters with apple mignonette, Georgian sour plum sauce and pear juice-soused mackerel. Pickles, jams and chutneys are essential in using up surplus produce, and recipes for drinks and smoking foods using apple, pear and cherry wood help to build up a plentiful and self-sufficient larder for the thrifty cook.

Includes index.

"From the first ripe cherries in early summer to the smoky autumnal flavours of quince and medlar, The Orchard Cook contains over 80 sweet and savoury recipes. Classics are rediscovered here - fruit pies, tarte tatin, membrillo - as well as the more unusual - oysters with apple mignonette, Georgian sour plum sauce and pear juice-soused mackerel. Pickles, jams and chutneys are essential in using up surplus produce, and recipes for drinks and smoking foods using apple, pear and cherry wood help to build up a plentiful and self-sufficient larder for the thrifty cook." -- Provided by publisher.

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