Real Food Cookbook

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Experience the flavour of real food with 100 delicious recipes from a range of world-renowned chefs and producers Real food... Tastes wonderful Is sustainably & ethically produced Celebrates local roots Nurtures the environment Respects our food heritage A fabulous cookbook that captures the atmosphere, aromas and tastes of the Real Food movement, with recipes from an eclectic array of leading chefs including Raymond Blanc and Giorgio Locatelli. Celebrity cooks such as Raymond Blanc and Giorgio Locatelli reveal how you can bring out a whole new spectrum of flavours at home from food that is refreshingly free of all the bad effects of mass market production. As increasing numbers of people buy ingredients directly from farmers’ markets, food festivals, local farm shops and specialist retailers, it’s clear that there is a growing desire to learn more about the provenance of our food – and to re-connect with traditional farming and enjoy the fruits of the land. But ultimately it’s all about taste – fresh, bold flavours that explode in your mouth. Cut into a freshly grown tomato, for example, and enjoy the sweet ripeness that is miles away from mass-produced varieties. Grill these with courgettes and beans, perhaps, and mix with a basil dressing for Jane Baxter’s delicious salad; or combine with carrots, asparagus, peas, courgettes, broad beans and sugar snap peas to make Giorgio Locatelli’s Tagliolini with Summer Vegetables for lunch or dinner. The Real Food Cookbook gives you great recipes for meals that are simple to prepare – and shows you how to make the ingredients really sing, and your heart melt.

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Raymond Blanc came to the UK from France in 1972, and started modestly as a waiter in a pub in Oxford. He is now recognized as one of the world’s finest chefs and holds two Michelin stars at the highly acclaimed Le Manoir aux Quat’ Saisons. He believes in ‘good food being central to good living’, is a long standing supporter of the organic movement and has been ambassador to the Real Food Festival since its very beginning. Giorgio Locatelli is considered by many to be one of the best Italian chefs in the UK, Giorgio Locatelli’s outstanding Michelin stared Locanda Locatelli’s serves traditional Italian dishes, emphasizing the quality and freshness of the produce, as well as adding his own personal creative spirit. A Real Food Festival supporter from its inception. Giorgio has always promoted the value and importance of using the best ingredients possible while caring about those who produced it and how it was made. Cyrus Todiwala described by Harper’s Bazaar as a ‘Chef of Genius’, Cyrus is a passionate campaigner for sustainability and buying locally – Café Spice Namasté’s list of green awards includes two ‘Environmental Best Practice’ awards. The Green Point Award and most recently was Highly Commended in the Sustainable Food category of the Sustainable City Awards 2009. Cyrus was awarded an OBE by the Queen. Renowned for its innovative and fresh Indian cuisine. Café Spice Namasté is one of the most highly regarded Indian restaurants in the UK. Thomasina Miers attended the celebrated Ballymaloe Cookery School in Ireland before going on a trip to Mexico and starting an ongoing love affair with the country. After winning Masterchef she made a couple of television programmes including A Cook’s Tour of Spain, a wonderfully evocative food travelogue, before opening the first Wahaca restaurant in Covent Garden, a highly successful and growing restaurant group offering authentic Mexican street food. She is also author of a number of cookery titles including Cook: Smart Seasonal Recipes and Mexican Food Made Simple. She champions localmarkets and cooking seasonal food. Allegra McEvedy worked in The Belvedere, The Groucho Club, River Café, The Cow and Robert De Niro’s Tribeca Grill in New York before returning to London as Head Chef of the Tabernacle, a community restaurant in Notting Hill serving a two-course lunch every day for £5. This shunning of the Michelin allure and a belief that good healthy food should be eaten by one and all led her to open the award winning, healthy fast-food chain LEON with Henry Dimbleby and John Vincent. Allegra is currently chef in residence at the Guardian. Her TV work includes presenting Economy Gastronomy, and she has penned a series of cookbooks of her own including Allegra McEvedy’s Colour Cookbook and LEON: Ingredients & Recipes. Valentina Harris has hosted the Real Food Festival chef theatre from the festival’s beginning and is one of the country’s leading authorities on Italian Cuisine and gastronomy. As well as her many TV appearances, Valentina is a prolific author and has won many accolades for her cookery books and on the subject of the art of mangiar bene. Table of Contents Introduction Starters & Salads Fish & Seafood Poultry, Game & Meat Vegetarian Desserts Baking Contributors Index