Simon Rogan – The Cookbook
Simon Rogan’s restaurants are perhaps the natural successor to the talents of Heston Blumenthal and his Fat Duck restaurant. Whereas Blumenthal wowed diners with what became known as molecular gastronomy Rogan’s style of cooking was far more rooted in British cooking and produce and as Xanthe Clay puts it “are steeped in our climate, our history and our future, as much part of the Cumbrian landscape as Heardiwck sheep”.
The recipes in this book are not those you can knock up in twenty minutes when you get home from work and it maybe that some of them are a little too fancy to even contemplate attempting but others are a different story. Kohlrabi gratin sounds delicious and easy as does slow-cooked beef brisket with mushrooms.
There are recipes organised by key ingredients, including damsons and the design and photography through out is exquisite.
Hardback. 304 pages.
23.6cm x 28.6cm x 3cm