Long and Messy Business

Description

'I get fed up with the number of cookbooks that promise quick and easy meals, those that promise a three-course dinner that can be knocked up in thirty minutes. Most cooking, and certainly most enjoyable cooking, takes a little longer. I can knock something up in a hurry if I have to there are plenty of quick and easy recipes in this book but that ability was a long time in the acquisition, and I still prefer to take my time, in order to do it better than I did it last time.' These recipes and essays, first published in the Financial Times, are a distillation of Rowley Leigh s forty years as both a professional chef and a home cook. They detail with precision and wit how to cook and enjoy both unusual and familiar ingredients through the seasons. With Leigh s succinct wine recommendations and over 120 recipes, this is a book to get messy with overuse in the kitchen and to pore over in an armchair with a glass of the author s beloved Riesling close to hand. Review Rowley Leigh is one of Britain's most celebrated and influential chefs, and has won three Glenfiddich awards for his food writing. These 120 straightforward recipes allow everyone to eat Rowley's classical, elegant food; a signature style he has spent over forty years perfecting. Rowley will be appearing at Hay Festival, and is available for events in the run-up to publication. Widespread review and feature coverage is expected. For fans of Nigel Slater and Simon Hopkinson, as well as recipe books such as Oliver Rowe's Food for All Seasons, Skye Gyngell's A Year in My Kitchen, Claire Lattin and Tom Hill's Ducksoup Cookbook and The River Café Cookbook by Rose Gray and Ruth Rogers. The book features photographs by Andy Sewell, whose book The Heath won the International Photobook Award in 2012, and whose work can be found in important collections across the world. About the Author Rowley Leigh is one of Britain’s most celebrated and influential chefs, and has won three Glenfiddich awards for his food writing. These 120 straightforward recipes allow everyone to eat Rowley’s classical, elegant food; a signature style he has spent over forty years perfecting. Rowley will be appearing at Hay Festival, and is available for events in the run-up to publication. Widespread review and feature coverage is expected. For fans of Nigel Slater and Simon Hopkinson, as well as recipe books such as Oliver Rowe’s Food for All Seasons, Skye Gyngell’s A Year in My Kitchen, Claire Lattin and Tom Hill's Ducksoup Cookbook and The River Café Cookbook by Rose Gray and Ruth Rogers. The book features photographs by Andy Sewell, whose book The Heath won the International Photobook Award in 2012, and whose work can be found in important collections across the world. IndexAcquacotta 81–2almondsAlmond Picada 326Apricot and Almond Tarte Fine 202–4Quails with Chickpeas, Pimentónand Almonds 228–30Ricciarelli Biscuits 358–61anchovies see fishapplesApple Sauce 394Blackberry and Apple Pie 269–71Roast Wild Duck with Swiss Chard,Apples, Rosemary and Bacon 290–1Tarte Tatin 297–8Waldorf Salad 343–5Apricot and Almond Tarte Fine 202–4artichokesPappardelle with Artichokes 115–18Torta Pasqualina 122–4asparagus: White Asparagus withSpeck and Sorrel 119–21Aubergine Imam Bayildi 243–4baconDaube de Boeuf 67–9Lamb, Bacon and Partridge Stew325–6Oeufs en Meurette 49–50Roast Wild Duck with Swiss Chard,Apples, Rosemary and Bacon 290–1Bagna Cauda 246Baked Endives with Ham and Cheese87–8Baked Quinces with Ricciarelli Biscuits358–61Baked Turbot with Hollandaise 130–33beansBroad Beans with Pancetta 153–4Grouse in Pancetta with Coco Beans287–9Minestra, La 79–80Spaghetti with Broad Beans 153–4beefBeef Consommé with Oysters 366–8Braised Short Ribs with Paccheri383–4Carne Cruda with White Truffles372–3Daube de Boeuf 67–9Steak au Poivre 33–4Tagliatelle al Ragù 305–6Winter Broth 15–16see also vealbeetrootPickled Herring and Beetroot Salad374–6Steamed Beetroots and Turnips withBeluga Lentils, Pickled Garlic andLemon 54–5Belly Pork with Fennel 99–100Biscuits, Ricciarelli 358–61Blackberry and Apple Pie 269–71Boiled Leg of Mutton 137–40Bouilli 15Braised Short Ribs with Paccheri 383–4bread 178Bread Pudding with Ceps andRadicchio 369–71Panzanella 178–80cabbageCabbage Cake with Mozzarella andChestnuts 341–2Pennette with Ceps, Cabbage andPancetta 27–9Spiced Red Cabbage 394cakesChocolate Truffle Cake 141–3Far Breton (Custard Cake withPrunes) 39–40Kugelhopf 396Roulé Marquis 205–6Sponge Fingers 72Caesar Salad 149–50Caramel Cream Puffs 107–9Carne Cruda with White Truffles 372–3Castelfranco Salad with Pears and BlueCheese 58–60Cauliflower Soup 113–14celeryPheasant with Celery, Cream andPimentón 321–4Squid, Celery and Tomato Salad 181–5Waldorf Salad 343–5cheeseBaked Endives with Ham and Cheese87–8Cabbage Cake with Mozzarella andChestnuts 341–2Castelfranco Salad with Pears andBlue Cheese 58–60Cos Salad with Peas and Parmesan149–50Fonduta with White Truffles 349–52Pumpkin Soup with Cream, Croutonsand Gruyère 302–4Spaghetti Cacio e Pepe 158–9Sweetcorn and Yellow Pepper Soupwith Tomato, Goat’s Cheese andMint 274–6cherries: Roast Duck with Cherries197–8Chermoula 253–5chestnuts: Cabbage Cake withMozzarella and Chestnuts 341–2chickenChicken Risotto with Nettles 125–7Chicken with Morels 167–8Grand Couscous, A 231–4Moroccan Chicken Salad 185–7Poulet Antiboise 199–201chickpeas 47Chickpea and Spinach Soup 336–8Pasta e Ceci 47–8Quails with Chickpeas, Pimentónand Almonds 228–30chicory see endivesChilli, Venison 356–7chocolateChocolate Soufflés 329–30Chocolate Tart 295–6Chocolate Truffle Cake 141–3Hot Chocolate Sauce 330Roulé Marquis 205–6Choux Pastry 108–9Christmas Recipes 386–96Citrus Dressing 86Civet de Lotte Camarguaise 377–9clams: John Dory with Clams 223–7Coconut Ice Cream 74cod see fish407