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Denis Cotter is the owner and chef of the celebrated Cafe Paradiso in Cork, Ireland, where his unique take on vegetarian cooking is heavily influenced by local vegetable and cheese producers. He is the author of two previous books, The Cafe Paradiso Cookbook, published in 1999, and Paradiso Seasons, 2003. The latter won ‘Best Vegetarian Cookbook in the World’ at The Gourmand World Cookbook Awards.
Wild Garlic, Gooseberries and Me: A chef's stories and recipes from the land
by Denis Cotter
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ISBN-13:
9780007357031
- Publisher: HarperCollins Publishers
- Publication date: 01/21/2010
- Sold by: HarperCollins Publishers
- Format: eBook
- Pages: 320
- Sales rank: 246,630
- File size: 391 KB
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Following the successes of Café Paradiso and the award-winning Paradiso Seasons, Denis Cotter is back with an evocative, witty collection of tales and a superb range of exciting and delicious vegetarian recipes.Wild Garlic, Gooseberries and Me cajoles, informs and questions our relationship to the land and the vegetables we eat. We go on a personal journey with Denis as he shares his passion for his favourite foods.Denis drags us into muddy fields and introduces us to the growers of the best produce imaginable. Through heart-felt and charming text, he informs and amuses. The excitement of a robust blackberry jam becomes a passionate argument for us to go out into the countryside, the dazzling sight of high-trailing borlotti beans ignites a discussion on the future of artisan growing.Whether creating a restaurant masterpiece or foraging in hedgerows and woods, Denis searches for a new connection between food, people and land … oh, and he also teaches you how to search for mushrooms, wild greens and sloes, how to cook asparagus and take on an artichoke with attitude.Divided into four themed chapters, 'It's a Green Thing', 'Wild Pickings', 'A Passionate Pursuit' and 'Growing in the Dark', each including information and anecdotes about the vegetables that feature as well as many delicious recipes. There are simple salads and soups as well as more challenging main meals and mouth-watering desserts.Recipes include:Fresh Pasta with Abyssinian Cabbage, Pine Nuts & Sheep's Dressing;Courgette Flower, Pea and Chive Risotto;Samphire Tempura with Coriander Yoghurt;Grilled Portobello Mushrooms with Potato Pancakes and Tarragon Cream;Cabbage Timbale of Celeriac and Chestnuts with Porcini and Oyster Mushroom Sauce
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