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Riverford Farm Cook Book电子书

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作       者:Guy Watson,Jane Baxter

出  版  社:Fourth Estate

出版时间:2010-06-03

字       数:249.1万

所属分类: 进口书 > 外文原版书 > 饮食/健康

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‘What we like most is to produce foods ourselves from start to finish – from farm to table, the Riverford way. Food should tell a story and, because we know what it is, we can tell you.’ Guy Watson’s ethos is simple: he wants to put fresh, flavoursome, seasonal food back onto people’s plates. In 1985, armed with a wheelbarrow and a borrowed tractor, he established his first Riverford farm in South Devon. Since then, and largely thanks to a groundbreaking home-delivery vegetable box scheme, a small network of Riverford farms has sprung up across Britain. Packed with tips on growing your own organic vegetables and brimming with hearty recipes from Riverford’s celebrated Field Kitchen, the ‘Riverford Farm Cook Book’ gives an organic farmer’s unique insight into great-tasting food grown with care and cooked with passion.
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Cover Page

Title Page

Dedication

Table of Contents

About Riverford

About the Field Kitchen

Apples

Apple and Amaretti Tart

Apple, Potato and Cheese Casserole

Apple, Orange and Dried Apricot Crumble

Caramel Apple Pavlova with Pomona

An ode to dirt

Asparagus

Asparagus Carbonara

Stir-fried Asparagus

Beetroot

Beetroot Gratin

Beetroot Haters’Soup

Warm Beetroot Salad with Orange

Chocolate Beetroot Brownies

Bitter Leaves

Grilled Radicchi

Salade Lyonnaise

Escarole and Bean Soup

Glazed Chicory with Orange

Beware the freaks from the fringe

Broad Beans

Broad Bean and Courgette Soup

Penne with Broad Beans, Bacon, Mint and Creamp

Fattoush with Broad Beans

Broccoli

Broccoli, Bean and Pasta Soup

Warm Salad of Romanesco, Grilled Leeks and Haricots

Annie O’Carroll’s Roast Calabrese with Chilli and Soy

Braised Broccoli with Bean Curd

Spicy Purple Sprouting Broccoli with Garlic, Olives and Toasted Breadcrumbs

Purple Sprouting Broccoli with Mustard and Tarragon Hollandaise

Brussels Sprouts

Bubble and Squeak Soup with Wensleydale Cheese

Crisp Brussels Sprouts with Pine Nuts and Balsamic Vinegar

Wok-fried Brussels Sprouts with Ginger

Enough

Cabbage

Asian Coleslaw with Peanuts and Chilli

Cabbage with Lentils, Chilli and Coriander

Gujerati Cabbage and Carrot

Stuffed Cabbage

Braised Red Cabbage

Warm Red Cabbage Salad with Toasted Walnuts and Blue Cheese

Red Cabbage and Beetroot Confit

Carrots

Carrot Salad with Beetroot and Sesame

Braised Carrots and Turnips with Honey

Crushed Roast Carrots with Cumin and Goat’s Cheese

Carrot Cake

Chickpeas with Carrots and Swiss Chard

Cauliflower

Cauliflower and Potato Dal

Cauliflower and Stilton Soup

Spanish Crisp Cauliflower

Penne with Cauliflower, Garlic and Anchovies

Keeping the faith

Celeriac

Celeriac and Apple Mash

Celeriac and Celery Soup

Spiced Celeriac with Lemon

Celeriac Rémoulade

Celery

Waldorf Salad

Celery Braised with Anchovies

Celery with Garlic and Walnut Sauce

Chillies

Linguine with Chilli, Parsley and Garlic

Ceviche

Stir-fried Chicken with Chillies and Basil

Braised Shoulder of Lamb Stuffed with Salsa Rossa

Courgettes and Marrows

Grilled Courgette, Tomato and Bean Salad with Basil Dressing

Baked Courgettes with Mint and Chilli

Mexican One-pot Courgettes

Slow-cooked Courgettes with Lemon, Dill and Capers

Stuffed Marrow

Chocolate Courgette Cake

Posh nosh to choke on

Cucumber

Cucumber and Radish Salad

Spiced Cucumber

Cucumber Pickle

Fennel

Fennel Gratin

Fennel, Black Olive and Orange Salad

Atafu Pork with Braised Fennel

French and Runner Beans

French Beans with Tomato Sauce and Fried Breadcrumbs

Warm Runner Bean Salad with Fennel, Apple and Walnut Dressing

Salad of French Beans and Grilled Leeks with Tapenade Dressing

Runner Bean Chutney

Garlic

Bagna Cauda

Wet and Wild Garlic Risotto

Globe Artichokes

Artichoke, Salmon and New Potato Salad with Anchovy Sauce

Braised Artichokes with Broad Beans and Mint

Roast Artichokes and New Potatoes

Stuffed Artichokes

Supermarkets: a lifetime of loathing

Gooseberries

Gooseberry and Elderflower Fool

Gooseberries in Honey Saffron Custard

Gooseberry Sauce for Oily Fish or Pork

Herbs

Pesto

Chunky Avocado and Tomato Salad with Coriander and Sweet Chilli Dressing

Basil Dressing

Mint Tea

Sorrel and Onion Tart

Tarragon and Garlic Stuffing for Chicken

Parsley Salad

Salsa Verde

Sorrel Sauce

Rosemary Garlic Butter

Sage Butter

Sage and Anchovy Fritters

Jerusalem Artichokes

Jerusalem Artichoke Soup

Jerusalem Artichokes and Mushrooms in a Bag with Goat’s Cheese

Jerusalem Artichokes with Leeks, Bacon and Sizzled Sage

Kale

Black Rice with Black Kale and Truffle Oil

Kale, Chorizo and Potato Hash

Cavolo Nero and Potato Soup with Red Chilli

Kohlrabi

Kohlrabi, Apple and Walnut Salad

Kohlrabi and Peanut Stir-fry

Where did all the growers go?

Leeks

Leek and Potato Soup with Chicken, Bacon and Sage

Leek and Roquefort Pizza Bread

Braised Leeks with Shallot and Caper Vinaigrette

Mussels, Leeks and Bacon on Toast

Onions and Shallots

Red Onion Salad with Beetroot, Lentils, Feta and Mint

PissaladiÈre

Sausages with Onion Gravy

Caramelised Shallots

Twice-cooked Belly Pork with Spring Onions and Ginger

Has cooking become a spectator activity?

Parsnips

Spiced Parsnip Soup

Creamed Parsnips with Almonds

Parsnip Couscous

Parsnip Cake

Peppers

Sweet and Sour Pepper Tart with Basil Custard

Roasted Red Pepper Soup

Shakshouka

Potatoes

Potato Salad

Basic Potato Gratin

Panackelty

New Potatoes Baked in Parchment

Perfect Mash

Baked Fish and Potatoes with Salsa Verde

Our Chips

Fresh: what does it mean and when does it matter?

Quince

Membrillo

Rhubarb

Rhubarb Butter Sauce for Fish

Rhubarb and Strawberry Crumble

Rhubarb and Cardamom Fool

Salad Leaves

Summer Salad with Beetroot, Goat’s Cheese and Green Beans

Winter Salad with Spiced Pecans, Pears and Devon Blue

Minted Braised Little Gems

Duck with Little Gem, Spring Onions and Peas

Pak Choi with Chicken Broth

Simple Rocket Salad with Prosciutto and Parmesan

Basic Vinaigrette

Growing vegetables organically makes you a better person

Spinach and Chard

Gnocchi Verde

Spinach and Crab Frittata

Sesame Coconut Fish (or Chicken) with Chilli Spinach

Grilled Leg of Lamb with Swiss Chard and Anchovy Gratin

Swiss Chard and Onion Tart

Spring Greens

Spring Greens with Coconut and Chilli

Spring Greens with Garlic and Soy Sauce

Spring Greens with Wet and Wild Garlic

Squash and Pumpkins

Squash and Lentil Soup with Chilli and Fennel Seeds

Dev-Mex Pumpkin Soup

Roasted Butternut Squash with Garlic and Chilli

Squash Risotto with Fried Sage Leaves

Strawberries and Cane Fruit

Strawberry Shortcake

Quick Strawberry Ice Cream

Chocolate Pavlova with Raspberries

Raspberry Trifle

Raspberry Brown Butter Tart

Berry Gratin

Blackberry and Apple Plate Pie

Baked Custard with Macerated Blackcurrants

Blackcurrant and Beetroot Relish

Sweetcorn

Storage and preparation

Braised Sweetcorn with Spinach

Chicken, Leek and Corn Soup

Sweetcorn Fritters

Corn on the Cob with Red Pepper and Chive Butter

Tomatoes

Gazpacho

Toasted Bread Salad with Basil and Tomatoes

Basic Tomato Sauce

Home-dried Tomatoes

Fried Green Tomatoes

Turnips and Swedes

Turnips, Brussels Sprouts and Beetroot with Hazelnuts

Baked Turnips with Tomatoes

Creamed Turnips with Smoked Haddock

Middle Eastern Pickled Turnips

Ham Hock Soup with Swede

Food miles: why local is not always best

Mixed Vegetable Dishes

Soupe au Pistou

Winter Minestrone with Farro and Beans

Moroccan Lamb Soup

Navarin of Lamb and Spring Vegetables

Shin of Beef, Noodle and Vegetable Soup

Indonesian Green Vegetable Salad with Coconut Dressing

Roasted Root Vegetables

Spring Vegetable Risotto

Vegetables à la Grecque

Malaysian Vegetable Pickle

Mexican Dressing

The last leek: using up the odds and ends in your veg box

Riverford Bread

Index

Acknowledgements

Copyright

About the Publisher

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