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The Ethicurean Cookbook
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The future of British cooking, inspired by the food of the past- a year of recipes, ingredients and photographs from a walled garden in Somerset

About the Author

Inspired by their shared passion for ethical eating and British seasonality, The Ethicurean was founded by four friends in their 20s at Barley Wood Walled Garden, a few miles to the west of Bristol, in 2010. Jack Adair-Bevan is a writer, wild meat hunter and mixologist fascinated by food history. Pa la Zarate, born in Mexico, is the backbone of The Ethicurean. She gave up a previous career as senior legal counsel to support this sustainable venture. Matthew and Iain Pennington are self-taught chefs. They focus on balancing bold flavours & culinary technique fortified with foraged wild produce.

Reviews

"Book of the year? The Ethicurean Cookbook, a beautiful book full of innovative seasonal recipes inspired by a year in the walled kitchen garden that supplies the much-lauded Ethicurean Restaurant near Bristol." -- Carolyn Hart * Telegraph * "There's a magical walled garden just outside Bristol. Inside, instead of fairy stories, you'll find the most creative, seasonal and joyful cooking, a hearty serving of boozy bonhomie and a dash of English eccentricity. This book offers a delicious diversion from the everyday - it's your key to the garden." -- Marina O'Loughlin "A splendid picture of a walled garden, tinctures, cider, bowler hats and cooking in seasons, all make up the Ethicurean" -- Fergus Henderson "The UK's answer to NOMA" -- Fiona Beckett

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