Riverford Farm Cook Book Tales from the Fields, Recipes from the Kitchen

This book charts the rise of Riverford and ethical eating, the new concern for ''food miles'' and local food production, and is a must-have guide to growing, sourcing and using the best-quality produce in the most effective and environmentally aware manner.

Info autore

Guy Watson began farming organically at Riverford, South Devon, in 1985. What started out as a vegetable-delivery service for local shops soon morphed into a groundbreaking home-delivery box scheme that now has sister farms in Hampshire, Cambridgeshire and Yorkshire. Riverford has now become one of the country’s largest independent growers, certified by the Soil Association.

Jane Baxter has been head chef at Riverford’s Field Kitchen since 2005. She trained with Joyce Molyneux at the Carved Angel in Dartmouth before moving on to the River Cafe in London. Subsequent years of travelling and cooking her way around the Southern Hemisphere have greatly influenced her cooking style.

Relazione

'I like Riverford's fruit and vegetables, I like their recipes, and I like their philosophy. This is a super book.' Hugh Fearnley-Whittingstall

Dettagli sul prodotto

• Autori: Baxter Jane, Jane Baxter, Guy Watson & Jane Baxter, Guy Watson, Guy Baxter Watson
• Editore: Fourth Estate
• Contenuto: Libro
• Forma del prodotto: Tascabile
• Data pubblicazione: 01.09.2008
• Categoria: Guide e manuali > Mangiare e bere > Libri di cucina generici, tecniche e ricette di ba
• EAN: 9780007265053
• ISBN: 978-0-00-726505-3
• Dimensioni (della confezione): 15.3 x 22.1 x 3.2 cm
• Categorie: organic, COOKING / General, Devon, herbs, Vegetarian cookery, General cookery & recipes, food miles, Fruit, General cookery and recipes, Seasonal, farming;vegetarian cookery;Riverford;herbs;organic;cooking vegetables;food miles;fruit;British food;Devon;seasonal;Fearnley-Whittingstall, british food, cooking vegetables, Fearnley-Whittingstall, Riverford