I love Sally's unerring, instinctual ability to make each ingredient shine
- she is a purist, and has a very unique aesthetic. This book is a beautiful
meditation on these thirty fruits and vegetables, showing Sally's deep
understanding of seasonality, ripeness, and the farmers who take care of
the land. This understanding and respect for the ingredients comes forth
in the stunning photography on every page.
Sally Clarke is a legend and has changed the way we think about food
with her restaurant, bakery and shop (my partner Rose used to stop
there on her way home from the River CafA (c)). In this book she tells us her
secrets and shares her knowledge, she inspires and she informs.
30 Ingredients is beautifully designed, generous, interesting and
warm - all you would expect from a legend.
'If you only buy one cookbook this year, it should probably be this one'.
I love Sally's unerring, instinctual ability to make each ingredient shine
- she is a purist, and has a very unique aesthetic. This book is a beautiful
meditation on these thirty fruits and vegetables, showing Sally's deep
understanding of seasonality, ripeness, and the farmers who take care of
the land. This understanding and respect for the ingredients comes forth
in the stunning photography on every page.
Sally Clarke has always adored and revered her best beloved ingredients
and, here, she compels them to sing out loud.
Sally Clarke is a legend and has changed the way we think about food
with her restaurant, bakery and shop (my partner Rose used to stop
there on her way home from the River Cafe). In this book she tells us her
secrets and shares her knowledge, she inspires and she informs.
30 Ingredients is beautifully designed, generous, interesting and
warm - all you would expect from a legend.
Her [Sally Clarke's] calm discretion and disarmingly simple cooking have paid dividends; Clarke's, which also boasts a deli and an acclaimed bakery, is now in its 30th year. To celebrate, she has published a handful of recipes for each of her favourite 30 ingredients - including apricots, quinces, beets, cherries - in a new book that dances through the seasons
'Beautifully simple recipes from one of Britain's unsung culinary heroes.'
'If you only buy one cookbook this year, it should probably be this one'.
30 Ingredients...a collection of beautiful still lifes shot alongside mouthwatering images of Clarke's recipes...There is no fuss or bother, which suits Clarke exactly. She doesn't believe in complicated cooking...It's this honest approach that has served her and her diners so well for three decades.
