Paul Heathcote's Rhubarb and Black Pudding - Matthew FortLondon: Fourth Estate, 1998, Hardback in Dust Wrapper.
Condition: Very Good — in Very Good Dust Wrapper. A little rubbing to the edges of the dust wrapper. Leans slightly. Text complete, clean and tight.
Illustrated by way of: Black & White Photographs; Colour Photographs;
From the cover: “Paul Heathcote is a phenomenon even among the elite band of Britain’s master chefs. Not only has he resolutely stayed put in his native Lancashire to become one of the few Michelin-starred English chefs north of Watford, but he has also achieved this while pioneering his own special brand of haute cuisine, which is quite distinctively British, if not English — even Lancastrian.
Deconstructing and elevating traditional dishes like black pudding, roast duckling with mead, pig’s trotters stuffed with ham hock, apple crumble soufflé and deep-fried Stilton fritters, Heathcote has created the sort of cuisine du terroir so characteristic of the great French chefs but hitherto virtually unknown amongst their British counterparts.
In Rhubarb & Black Pudding, Paul Heathcote and award-winning food writer Matthew Fort have gathered together the best of Heathcote’s recipes. Arranged by seasons, they include dishes as varied as Pressed Ham Terrine; Fillet of Red Bream Marinated in Whisky and Dill; Roast Rack of Spring Lamb with Hot-pot Potatoes, Braised Lentils, Roast Shallots and Rosemary Juice; Compote of Caramelized Rhubarb with Elderflower Cream; and Creamed Rice Pudding Scented with Hazelnut. Matthew’s colourful introductions to each section also vividly convey the changing seasonal landscape and the creative processes as they unfold in the kitchen.
With stunning colour photography of the food, clear black-and-white reportage of the kitchens and evocative landscapes of the Ribble Valley through the changing seasons, Rhubarb & Black Pudding provides a unique picture of a great chef at work.”