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Cook Country
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January/February March/April May/June July/August September/October November/December

Promotional Information

Matt Tebbutt cooks what so many of us want to eat today: rustic, seasonal and comforting Modern British food. The dishes, many taken from the menu of his award-winning restaurant The Foxhunter, use seasonal British ingredients in recipes inspired by both European and local dishes. The book is based around the seasons and each chapter contains ideas for everyday suppers and more leisurely weekend meals. A new voice in cookery, Matt Tebbutt promises to become a staple on your bookshelves - this is a cookbook to turn to again and again whenever you want to indulge yourself or treat your friends.

January/February March/April May/June July/August September/October November/December

About the Author

After completing a diploma in London with Leith s School of Food and Wine, Matt Tebbutt trained with renowned Michelin-starred chef Marco Pierre White, working at The Oak Room and then The Criterion. He later moved to Chez Bruce, working under the tutelage of Bruce Poole; and Clarke s, Sally Clarke s Kensington restaurant. He also worked with Alastair Little, pioneer of the non-stuffy, high-quality eatery and renowned for revolutionary freshness and flavour. Matt is a passionate exponent of Modern British cooking, and has transformed an old stationmaster s house in Nantyderry, Wales, into gastropub The Foxhunter, which has since won the AA Restaurant of the Year for Wales award in 2003 and the Perfect Pub Award for Best Food in 2007 in The Saturday Telegraph. He co-presents on various BBC cookery shows and on UKTV s Market Kitchen, and writes for BBC Good Food magazine. He lives in Wales.

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