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The Foragers Table 80 seasonal recipes inspired by the Pignut & The Hare kitchen
-
- Englisch ausgewählt
Fr. 46.90
inkl. gesetzl. MwSt.,
Beschreibung
Produktdetails
Einband
Gebundene Ausgabe
Erscheinungsdatum
09.06.2026
Verlag
Meze PublishingSeitenzahl
192
Maße (L/B/H)
19.6/25.4/2 cm
Gewicht
692 g
Sprache
Englisch
ISBN
978-1-915538-43-7
Embark on a journey through the rhythms of land and sea with The Forager’s Table, inspired by the Pignut & The Hare kitchen in Helmsley, North Yorkshire. Discover simple, seasonal dishes celebrating wild ingredients like elderflower and wild garlic, alongside oils and preserves. Organised by season, it reflects chef Tom Heywood’s ethos of sustainability, community and connection - encouraging readers to cook, share and explore the edible treasures found across the UK.
Embark on a journey into the rhythms of land and sea with The Forager's Table, a recipe collection inspired by the Pignut & The Hare kitchen in Helmsley, North Yorkshire.
This book guides readers through creating simple dishes and home-cook versions of the restaurant menu, using foraged ingredients such as elderflower and wild garlic, alongside oils and preserves. While not a comprehensive foraging guide, the book references sources used by head chef Tom Heywood and highlights wild ingredients that are accessible throughout the UK.
Echoing the restaurant's philosophy of sustainability and community, The Forager's Table is organised by season and champions local forage and regional produce. Whether you're out in nature searching for ingredients or cooking and sharing finished dishes with loved ones, this book invites readers to connect with the land and with each other through the medium of food.
Embark on a journey into the rhythms of land and sea with The Forager's Table, a recipe collection inspired by the Pignut & The Hare kitchen in Helmsley, North Yorkshire.
This book guides readers through creating simple dishes and home-cook versions of the restaurant menu, using foraged ingredients such as elderflower and wild garlic, alongside oils and preserves. While not a comprehensive foraging guide, the book references sources used by head chef Tom Heywood and highlights wild ingredients that are accessible throughout the UK.
Echoing the restaurant's philosophy of sustainability and community, The Forager's Table is organised by season and champions local forage and regional produce. Whether you're out in nature searching for ingredients or cooking and sharing finished dishes with loved ones, this book invites readers to connect with the land and with each other through the medium of food.
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