On The Menu : Seasonal Recipes for a Culinary Life
Michelin-starred chef James Mackenzie's award-winning cookbook demonstrates his outstanding take on classic Great British food at the Pipe & Glass Inn.The debut book from Michelin-starred chef James Mackenzie at The Pipe & Glass Inn is an autobiographical cookbook with an inspirational collection of recipes. The book is a comprehensive reference guide featuring an inspirational collection of over 70 recipes with step-by-step instructions revealing everything from how to create challenging dishes such as beer-braised oxtails with deep-fried oyster fritter to tomato, mozzarella & avocado salad to perfect chocolate brownies. The recipes are divided into 8 chapters: Cow, Pig, Sheep, Fish, Shellfish, Poultry & Game, Veg Patch & Afters. Jason Lowe's photography brilliantly captures James' innovative food and this beautiful unspoilt part of Yorkshire throughout the seasons.With a foreword by the BBC's Nigel Barden and photography by Jason Lowe.
- Hardback | 300 pages
- 218 x 286 x 36mm | 1,619.32g
- 01 Nov 2011
- Leeds, United Kingdom
Table of contents
1. Contents. 2. Foreword by Nigel Barden. 3. Introduction. 4. Cow. 5. Pig. 6. Sheep. 7. Fish. 8. Shellfish. 9. Game & Poultry. 10. Veg Patch. 11. Afters. 12. Index. 13. Acknowledgements
About James MacKenzie
James Mackenzie is the owner and head chef of the Michelin-starred Pipe and Glass Inn, which he and his wife Kate have owned since 2006. Not only do James and Kate epitomise the skill and sound judgment required to run a successful restaurant, but they exude Yorkshire hospitality - their pub, a former coaching inn, is as noted for its welcoming atmosphere as it is for its classy comfort food, has become a world-class Michelin-starred destination. James trained at Scarborough Technical College, where he met fellow Yorkshire men James Martin and Andrew Pern. After cutting his teeth at various establishments, James became Head Chef at Pern's restaurant, The Star Inn at Harome. Here, he swore allegiance to British cuisine and perfected a lightness of touch that's required to turn a good gastropub into a great one. Exemplary dishes are bold yet familiar, such as home smoked Mallard salad, dandelion leaf, air dried ham, crispy duck heart croutons, cranberry and clementine relish. The Pipe and Glass has held a Michelin star since 2010 and had bestowed on it numerous other honours. In 2011, James published On the Menu, which won the Best First Cookbook at the Gourmand World Cookbook Awards. Unsurprising, given that James's imaginative approach to old favourites proves that he's a man as much in touch with his diners as the food he serves.
"On The Menu is outstanding. The recipes are sensible and you will indeed be driven to make them. That surely should be the test of a good cookbook. It will likely spend its life on the kitchen table. Your kids will leaf through this just as James turned the pages of his mum's cookbooks. Your family and friends will love these dishes that are unfussy but have that ooohh-aaahh factor that is so often missing in chef-authored books. This is sure to become a prizewinner" Chrissie Walker, Mostly Food Journal