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    "What to Eat Now" (Hardback) By (author) Valentine Warner

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    DescriptionIn the BBC2 programme, "What to Eat Now", Valentine Warner takes us on a mouth-watering, content-rich and beautifully filmed journey through the best of autumnal food. He charts the growth of his favourite foods from their first stirrings as seeds through to fully grown foods. Natural history filming techniques will capture the life-cycle of everything from rabbit to mackerel to pumpkin. The programme then follows Valentine as he brings each ingredient back from the river, sea, woodland and field, shore or highland and launches it into ovens, pans and barbecues. He cooks 3-4 dishes in each episode, both indoors and out.


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    Title
    "What to Eat Now"
    Authors and contributors
    By (author) Valentine Warner
    Physical properties
    Format: Hardback
    Number of pages: 256
    Width: 198 mm
    Height: 255 mm
    Thickness: 30 mm
    Weight: 1,135 g
    Language
    English
    ISBN
    ISBN 13: 9781845334505
    ISBN 10: 1845334507
    Classifications

    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    BIC subject category V2: WBA
    DC22: 641.564
    BISAC V2.8: CKB000000
    Thema V1.0: WBA
    Illustrations note
    200 full-colour photographs
    Publisher
    Octopus Publishing Group
    Imprint name
    MITCHELL BEAZLEY
    Publication date
    01 September 2008
    Publication City/Country
    London
    Author Information
    Chef and culinary explorer Valentine Warner grew up on a farm in Dorset, where he learned to fish and shoot. He spent 7 years working with top chef Alastair Little. Valentine ran his own catering company, Green Pea, which he set up with the manager of the River Cafe, and catered for big names such as Yves Saint Laurent and Gucci. He also has his own restaurant called Taqueria Cafe, situated on Westbourne Grove, London.
    Table of contents
    Introduction; 4 LEGS; Braised shoulder of lamb with bitter herbs and honey; Lamb in onion sauce; Lamb birria (a Mexican stew); Poached lamb's tongues with caper sauce; Sweet and smoky pork neck with roasted beets and kale; Ham in parsley sauce; Bean stubby - a pork, ham and bean stew with beer and molasses; Roast suckling piglet; Corned beef and cabbage hash; Oxtail stew; Shin of beef with tomatoes, lemon and capers; Hot chicken tea with mint and lemon; Hot beef tea with sherry and chile; Rabbit, with peas, lettuce and cider; Rabbit fennel top and green bean salad; MAGICAL ANIMALS; Jugged hare; Venison stew; Venison liver with sage and capers; BIRD & BEAK; Poached chicken with beetroot and horseradish relish; Chicken legs in penny bun sauce; Chicken with apples and paprika; Partridge with Raz el Hanout; Coronation partridge; Le Garbure (a south-western French stew with duck); Confit duck legs; Duck with warming walnut brandy sauce; Woodcock pate; Pigeon and pickled walnut and roast chicory Salad; Pheasant curry; VEHICLES FOR TOAST; Lamb's kidneys with onion, sherry and smoked paprika; Snipe on Toast; Mackerel on toast with salted cucumber and horseradish; FIN & GILL; Mackerel in oats with watercress; Pickled mackerel; Grey mullet on the grill with Charmoula; Japanese lunch mullet with grated turnips and ginger; Poached skate salad; Gurnard fillets with mushy peas; Turbot with potted shrimps; Salmon head soup; Conger eel stew with saffron and oranges; SHELLFISH; Crayfish hazelnuts and Pernod gratin; Boiled crayfish and mayonnaise; Curried mussels with beer and lovage; Mussel empanada; Mussels and roast jerusalem artichokes; Fried oysters with Bloody Mary sauce; Po Boy sandwhich (an oyster sandwich); Baked crab custard with crispy Cheddar; Spider crab fry with parsley , garlic and lemon; CHEESE & EGGS; Alpine macaroni; Dolcelatte and pear tart; Welsh Rarebit; BREAKFASTS; Sprottled Eggs; Scrambled eggs done properly; Mushrooms on Toast; Cockles and bacon in cream; Eggy pannetone; MUSHROOMS; Golden armoured mushroom and celeriac torte; Raw mushroom salad; Magic mushroom omelette; Wild mushroom lasagne; Autumn pie; VEGETABLES; Roasted chicory; Lentils and girolles with bacon; Lentils and chicory in a lemon and parsley vinaigrette; Stuffed marrow; Marrow with mustard and carroway; Pumpkin soup with sherry; Roasted Squash; Cabbage stuffed with stilton, dates and pickled walnuts; Red cabbage done properly; Alistair's cabbage and parma ham salad; Saurkraut; Creamed spinach; Stalkers onion; Onion Tart; Leeks in a vinaigrette; Leek and potato soup; Val's potatoes with duck fat, garlic and parsley; Pommes puree; Celeriac remoulade; Corn soup; Elote; PUDDINGS & BREADS; Joyce Molineux's easy chocolate tart; Caramel oranges; Poached pears; Poached plums; Bakewell Tart; Rhubarb and pomegranate breakfast; Blackberry and sloe gin jelly; Quince and damson crumble; Baked bananas with rum; Sue' s marmalade tart; Apple Charlotte; Soda Bread; Corn Bread; DRINKS; Spiced cider; Pink French; Sloe Gin; Stores at home; Scrimping and saving; Responsibilities for hunting; Cooking for girls (or boys); Something on seasonality; A few suppliers; Index; Acknowledgements.