Wild Garlic, Gooseberries and Me by Denis Cotter

A Chef's Stories and Recipes from the Land

320 pages, Paperback

240 x 165 x 25mm (L x W x T)

Condition: LIKE NEW: This book is almost as new, with no damage nor defects. There no markings, inscriptions or signatures of any kind, pages are clean and vibrant.

Genres: Cookbooks / Food / Nonfiction

Denis Cotter's Wild Garlic, Gooseberries and Me, now available in paperback, presents a compelling collection of vegetarian recipes interwoven with evocative narratives that explore the relationship between food, land, and sustainable practices. This work transcends conventional cookbooks by offering a personal journey with Cotter, who shares his deep-seated passion for fresh, locally sourced ingredients.

Cotter's narrative engages readers through vivid descriptions of his interactions with growers and the landscapes that yield exceptional produce. The text blends practical culinary instruction with philosophical reflections on food sourcing and artisan cultivation. Through anecdotes and observations, Cotter transforms the act of cooking into a broader commentary on environmental stewardship and the importance of reconnecting with the natural world.

The book is structured into four thematic chapters'It's a Green Thing', 'Wild Pickings', 'A Passionate Pursuit', and 'Growing in the Dark'each offering detailed information about featured vegetables, alongside a range of recipes. From simple salads and soups to complex main courses and desserts, Cotter provides a diverse culinary experience. Notable 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; and Cabbage Timbale of Celeriac and Chestnuts with Porcini and Oyster Mushroom Sauce.

Enhanced by visually striking photography that captures the essence of the landscapes, ingredients, and finished dishes, Wild Garlic, Gooseberries and Me serves as both a culinary guide and a reflective exploration of sustainable food practices.