Adventures in & around my kitchen. Packed with recipes for every month & born out of a obvious passion food, The Good Table really cuts its own groove with some classic & some more unusual dishes from home and abroad, all the recipes showcasing ingredients available in this country.
Not just about recipes, this book is full of stories from Valentine’s travels, accompanied by truly beautiful photograpy. There are many of his favourites such as Toad In The Hole, Pickled Onion, Steak and Ale Pudding, classics such as Gingersnap Horns, Whipped Cream and Summer Berries and recipes from far flung shores such as fish soup from Lapland and from Spain, Quails with Fino & Ham. Valentine pays homage to the slow cooking of cheaper cuts of beef, pork and lamb, whilst encouraging us to enjoy less well-used meat such as rabbit and venison. His ingredients are mostly local, inexpensive and easy to find. He seeks out sustainable fish, creates meals with a luxury feel from everyday ingredients, and cooks with the seasons to maximise flavour.