The Farm Table: THE SUNDAY TIMES BESTSELLER

£13.5
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The Farm Table: THE SUNDAY TIMES BESTSELLER

The Farm Table: THE SUNDAY TIMES BESTSELLER

RRP: £27.00
Price: £13.5
£13.5 FREE Shipping

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Professionally trained chef Julius Roberts left a busy and frantic London restaurant life to pursue his dream of living sustainably on a small farm in the English countryside. The Farm Table transports us to his farmstead, taking us through a calendar year with diary entries and images grounded in the natural world. We take joy in reading about new goats and sheep being born, learn to grow some vegetables, and forage for simple herbs and flowers, all while discovering Julius’s outstanding recipes. an elegant, fuss-free dinner of roast pumpkin, mozzarella, hazelnuts and sage, and a hearty sausage stew What’s it about: Julius’ first cookbook is a collection of 100 recipes that capture the essence of British rural life. Written over the course of a year on his smallholding in Dorset, The Farm Table offers a unique insight into farm life and features an array of thoughtful recipes that celebrate the changing seasons. Julius is a firm believer in the importance of seasonality and he showcases how to make the most of each season’s produce with simple, unfussy recipes that allow these hero ingredients to take centre stage. Think stewed plums with whipped yoghurt in autumn, poached quince with ginger cake in winter, asparagus and ricotta tart in spring and courgette frittata in the summertime. With breathtaking photography throughout, this is a cookbook that embodies the essence of home cooking at its finest. Making the most of simple ingredients, this is food to comfort and inspire. A few good things on a plate, assembled with joy and ease. Beginning in winter, recipes include:

As you’d expect, his debut book channels all of the beauty of his smallholding—especially the moments captured through the seasons on the farm—as he launches into around 100 recipes, beginning with the seductive food of the coldest months. These dishes are familiar (Roberts readily admits that these are the things he and his family have cooked forever), but they chime right now for their simplicity and seasonality; it’s the kind of food that you want to cook right away. Above: Self-sufficiency has been Roberts’ aim since he started his first smallholding. Here, the chef harvests rainbow chard and cavolo nero. Above: A bountiful tomato harvest results in one of the book’s many tempting recipes — tomato curry. Enjoy the comforts of the English countryside with 100 seasonal recipes to savor throughout the year and thoughtful essays about living farm-to-table—from British chef-turned-farmer Julius Roberts.

Julius Roberts’ The Farm Table is in bookstores now in the UK; the book launches in the US February 13, 2024.

Spring: Spicy Green Salad with Nuts and Pecorino; Barbequed Wild Quail with Garlic Butter and Tahini Sauce winter: an elegant, fuss-free dinner of roast pumpkin, mozzarella, hazelnuts and sage, and a hearty sausage stewEach season’s recipes channel their essence —the earthiness and abundance of autumn, the verdant zinginess of spring (baked fish with herbs, lemon and asparagus or a courgette frittata with goat cheese, lemon, mint). There are tarts and pies, soups and stews, and many warming dishes. (Baked vacherin with Swiss chard and pink fir apple potatoes? Yes please). None of it feels fussy or time consuming, but with a farm to run, why would it? Above: Roberts in the squash patch. Passionate about seasonality, Julius shows us how to make the most of produce, from crisp, crunchy apples in autumn, pink rhubarb in winter, asparagus in spring and the first summer strawberries. Julius Roberts' The Farm Table is unfussy home cooking at its very best. If you’re not familiar with Roberts, his story is redolent of our times. Having grown up in London, and trained in the intense kitchen of Noble Rot (a London restaurant so consistently lauded that it features on many food writers and chefs’ lists of favorite places to eat), he went searching for a life more in harmony with the land. That quest first took him east to the Suffolk countryside, where he cut his teeth as a homesteader, and then three years ago to a family smallholding in the far more lush hills of Dorset. Above: The book is in stores now in the UK and will arrive next February in the US. Passionate about seasonality, Julius shows us how to make the most of produce, from crisp, crunchy apples in autumn, pink rhubarb in winter, asparagus in spring and the first summer strawberries. Read more Details

First-generation farmer and chef Julius Roberts shares honest tales of farming life and easy, thoughtful dishes to reconnect us to nature and the seasons. Broken into sections based on the season, The Farm Table encourages cooking with seasonality in mind through scrumptious recipes to inspire joy and confidence in the kitchen.



  • Fruugo ID: 258392218-563234582
  • EAN: 764486781913
  • Sold by: Fruugo

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