Founded in 1994 and acclaimed for its simple recipes, focus on quality ingredients, and zero waste cooking. The collection includes signature dishes, menu ideas, wine pairings, and insights into their approach that has inspired chefs and home cooks alike.
First
Braised Octopus with Fennel, Sherry, Red Wine & Herbs (page 35)
Second
Chicory Wedge Salad with Ham Terrine (page 77)
Third
Braised Lamb, Peas, Crème Fraiche & Mint (page 33)
- or -
Braised Chicken, Red Wine & Trotter with Duck Fat Toast (page 156)
Fourth
A Doughnut (page 247)
DON’T FORGET TO CHECK OUT THE REST OF THE SERIES
