The New English Kitchen

Rose Prince

From how to stretch a native breed, properly hung cut of beef to eight meals, to making stock from prawn or langoustine shells, to saving by making your own bread (and using it right up to the last crumb), ‘The New English Kitchen’ will inspire you make the absolute most of the food you buy. Acclaimed food writer Rose Prince guides you in making the most of local availability and seasonality, keeping a well-stocked store cupboard, growing staples such as herbs and peppering your diet with luxuries such as Parma ham, figs and wonderful cheeses, creating not so much a cookbook but a plan, and a brilliantly practical manual for future generations of cooks. With wonderfully simple recipes for leftovers, cheaper cuts, and making nourishing meals from the simplest of components, ‘The New English Kitchen’ will help you discover that it is possible to eat well, and eat economically, without compromising on quality or the simple pleasure of eating good food.

Reviews of The New English Kitchen

    • ‘At last, a fresh voice in the kitchen.’ Nigel Slater
    • ‘An exceptional cookbook.’ Sunday Telegraph
    • ‘A timely book with a practical and economical approach to sourcing top-quality, locally produced food.’ Evening Standard
    • ‘A cookbook with a difference. I instantly warmed to its readability, fierce intelligence and admirable sense of economy.’ The Independent
    • ‘In its particular combination of pleasure and principle, The New English Kitchen can claim to be a subtly transformative work.’ TLS