Publisher: Face Publications
This I have to say is an exceptional cookbook. Fabulous, slightly quirky presentation, tantalising recipes and great use of seasonal local produce. The book brings a taste of Michelin starred James Mackenzie's North Yorkshire based restaurant The Pipe and Glass to the reader.
One of the many things I love about his recipes is his use of secondary cuts to dishes of homely luxury. I, myself, cook mainly with cheaper cuts of meat as I found they have more flavour to offer. James also concentrates on local seasonal produce, as in his use of rapeseed oil and not olive, air dried ham not simply prosciutto and forced Yorkshire rhubarb. Recipes a beautifully presented with clear easy to follow recipes accompanied by gorgeous photographs that capture the very essence of the food and region. While some of the recipes have many components it is easy to take the main body of the recipe to create a simpler, but still delicious dish or follow the clear steps to create, dare I say it, a master piece. What I am trying to say is that the recipes work on many levels.
To give you just a taste of whats on offer recipes include: Crispy Pork Belly with Liquorice Soubise, Halibut with Monkfish Cheek Fritters, Rabbit Rissoles, Mushroom Tart with Yorkshire Blue Rarebit,Yorkshire Rhubarb Trifle, Treacle Tart with Eggnog Ice-Cream and Nutmeg Custards. With over 70 mouth watering recipe this book is a winner. A cookbook with passion.