With over 100 recipes, broken down into four sections, this is a cookbook to suit most levels of cook, and is a very comprehensive selection of cuisines and styles.
The following are examples in each section:
Starters:
Tuna tartare DIY; confit tuna with piperade and chives’ salmon crude with pickled cucumber, wasabi and avocado purée; Spansh tomato bread with sardines; pastrami of sea bass with gazpacho garnish; beetroot-cured sea trout with roast beetroot and horseradish cream; kohlrabi, apple, whisky, walnut and sea trout salad; scallop ceviche with pickled fennel and lemon confit…
Main Courses:
Loin of venison with beetroot and venison sauce, braised cabbage; Roast venison and beetroot with poached pears; roast Anjou squab, with yakitori of innards, Brussel sprout and braised red cabbage; roast duck breast with mini roast potatoes, turnips, beetroot and carrot purée; Spiced roast pheasant with pumpkin, bread sauce and home-made granola…
Desserts:
Blood orange granita with crème Chantilly and candied lime; apple and blackberry crumble; rice pudding with oat crumble biscuit; mascarpone mousse tarts with poached rhubarb and rhubarb sorbet; tarte tatin with clotted cream ice-cream; almond prune and rum tart’ spiced melon soup with ginger sorbet and basil’ summer fruit cooked in liquorice with fromage blanc sorbet…
Basics:
Tomato sauce; spicy tomato sauce; tomato fondue; parsley purée, piccalilli; shallot vinaigrette; basic vinaigrette; yuzu wasabi dressing; Vietnamese dressing; dashi (Japanese stock); herb oil; duck jus; chicken stock; brown fish stock; vegetable stock; veal / beef stock; aÏoli; tapenade; confit lemon strips; confit shallots; mascarpone cinnamon ice-cream
Photographs are detailed, and the food, though of a restaurant/brasserie standard is laid out in a rustic way, on wooden boards, hessian, linen etc… Recipes are detailed, well laid out, though of a sufficiently high standard as to require some understanding of techniques from the cook. They are written in a timeline, to ensure you tackle each task in order.
Lots of nice things to eat, does require a certain level of expertise, ingredients and equipment, but with carefully planning would prove useful to most cooks. Also a good go-to book for restaurant basics, like confit shallots, lemons etc.
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