Bøker av Angela Clutton

Borough Market: The Knowledge provides stories, skills and expert advice from the market's traders, plus over 80 exciting recipes from award-winning food writer Angela Clutton that will help you make the most of their exceptional produce. With stunning atmospheric photography, this is the definitive guide to shopping and cooking for every kitchen.Find intriguing in-depth features and unmissable Q&As with traders, along with visual step-by-step guides to preparing ingredients and lists of interesting seasonal produce. Moving through meat, fish, vegetables, fruit, dairy, bakery and store-cupboard ingredients, each chapter shares a collection of tantalising recipes that will teach you how to make the most of your produce, inspired by the incredible seasonal offerings from Borough Market traders.Recipes include Fishmonger's pie with fish crackling; Baked gammon with Market preserve glaze; Parsnip gnocchi and smoked garlic butter; Walnut and pomegranate baby aubergines with saffron quinoa; Brown bread Victoria sponge with orange and saffron curd; Chocolate olive oil cake with figs and hazelnuts.Come away feeling confident and excited to use your newfound understanding of ingredients, armed with the market traders' unrivalled expertise and delightful seasonal recipes.'Borough Market: The Knowledge is a treasure trove of culinary wisdom and inspiration that captures on paper the magic and the bustle of Borough Market. Its pages are brimming with exquisite produce, recipes, stories and practical tips that will transform the way you shop and cook for the better. This is a book that makes me long to cook (and to eat!).' - Skye McAlpine, author and creator of the blog From My Dining Table

Winner of the 2020 Guild of Food Writers First Book Award and Specialist or Single Subject Award, as well as the 2020 Fortnum & Mason Food & Drink Awards for Debut Cookery Book'Everything you ever needed to know about this vital ingredient for good cooking' - Ken Hom 'An authoritative compendium on the history, production and benefits of a broad spectrum of vinegars interspersed with recipes.' - Sunday TimesFrom food writer and historian Angela Clutton comes The Vinegar Cupboard, demonstrating the many great ways vinegars can be used to balance and enhance flavours, and enable modern cooks to make the most of this ancient ingredient. There aren't too many ingredients which manage to bring flavour and adaptability to recipes and are actively good for you, but vinegar manages it, and this must-have new book, winner of the Jane Grigson Trust Award 2018, looks at how they have woven their way through culinary and medical history for thousands of years, and highlights the ways we can all benefit from vinegar in our diet. There is a growing interest in vinegars and a recognition of the role acidity plays in cooking, and within these pages, Angela Clutton shows how much can be achieved using just red or white wine vinegar in your cooking, as well as exploring the vast array of vinegars available. The range of vinegars on the market are expanding rapidly, and you can easily find fruit, herb, sherry, cider, malt, rice, balsamic and many types of red and white wine vinegars (from rioja through to champagne) on your supermarket shelves. The Vinegar Cupboard encourages cooks to have an arsenal of as many varieties of vinegars as they can fit in their kitchen; while we don't expect everyone to have a vinegar cupboard, we'd like to think this book will encourage a vinegar shelf at least!Photography, info-graphics and flavour wheels enhance the recipes in this collection, ensuring this is a usable and accessible book for all home cooks.

In each of the four sections of this timeless book, Angela Clutton delves into vital techniques for cooking, eating and preserving. So, in Spring we learn to infuse the season's first delicate herbs in oils and vinegars and in Winter how to salt and confit produce. Each season will be introduced with a double-page design of hero ingredients, key techniques and flavour partnerships followed by 'seasoning notes' - a harmonisation of produce and process. Fresh, modern and approachable recipes will then put these notes into practice. From warming Winter dishes like Roasted cauliflower with feta fritters to Summer's Lavender honey madeleines with quick raspberry compote, these are recipes to empower the home cook to understand and coax the best out of their ingredients all year round.Vegetables and fruits take centre stage, but Angela also weaves in profiles of meat and fish, the latter so often neglected in seasonal cookbooks. Angela's interconnected and intuitive approach, considering both the character of each season's ingredients and the changes in how we 'season' them, is exactly what will make SEASONING an essential year-round toolkit. This is a book that shares the ambition of Salt, Fat, Acid, Heat and just as Samin Nosrat taught us how to cook in that volume, Angela here provides lessons on creating flavours and shows how we can temper and flex them throughout a seasonal calendar. Her recipes are thoughtful and imaginative without seeming overwrought and unattainable.