Anna Hedworth – författare
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2 produkter
294 kr
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*A Sunday Times food book of the year 2019* *A Financial Times Restaurant of the Year 2019* *A Best Food Books of Autumn 2019 pick for the Telegraph* *A Food Book of the Year 2019 for The Week* Have you ever dreamed of quitting your job and starting a business of your own, cooking delicious food to make people smile? Anna Hedworth did. She opened Cook House: an award-winning restaurant housed in two shipping containers. Self-taught chef and proprietor Anna tells the story of how she plucked up the courage to realise her dream – from designing a restaurant, to menu planning, growing her own produce, foraging locally and cooking every day. Cook House is a book filled with more than 100 delicious recipes as well as a story to inspire the millions of others who dream of jumping ship. 'Anna is as impressive in her storytelling as with her food' JEREMY LEE. 'One of my favourite books of the last few years. Recipes I want to cook, things I want to eat... A book that surprised me and delighted me, one that is staying in the kitchen' RACHEL RODDY. 'Anna's food tastes like an idealised version of home to me. I want to cook – and more importantly, to eat – everything in this beautiful book' BEE WILSON. 'Inspiration on every page... This book makes you want to down tools and get cooking' JULIE JONES. 'Anna's enthusiasm bursts from the pages... Cook House made me laugh out loud and hungry. It's brilliant' JAMES WHETLOR.
328 kr
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"A considered use of fresh, bright flavours and produce is a constant delight throughout this lovely book. It is a beauty, and reflects Anna’s soul in each dish." – Jeremy Lee "A peek behind the doors of a vibrant restaurant kitchen - its highs and lows - and a glorious collection of recipes. Anna Hedworth is brilliant with flavour." – Diana HenryIn Service, chef Anna Hedworth takes the reader through a day in her restaurant, the soothing rhythms of prep and mealtimes, and the ups and downs of service. It’s an all-day operation, from breakfast through to dinner and post service, and the recipes reflect those times of day and the menus Anna creates for her restaurants. Recipes are characterised by their simplicity and seasonality, including Spiced Pancakes with Poached Rhubarb & Raspberry for breakfast, BBQ Bavette & Courgettes with Sriracha Aioli for lunch, Braised Squid in Red wine with Fennel & Samphire for Dinner, Blood Orange, Cardamom & Olive Oil Cake for dessert and an array of drinks and seasonal preserves – this is an inspirational collection of stunning dishes. In the best traditions of chefs like Alice Waters, Stephanie Alexander, and Judy Rodgers, Anna’s passion for food, ingredients and the place she calls home shine through in her writing. Based in the northeast of England, Anna’s restaurants, and her food, are thoughtful, unique and compelling. As well as celebrating the joys and challenges of restaurant life, Service perfectly captures a key moment in modern British cooking and eating.