In recent years there has been a global explosion of culinary interest in the age-old traditions of eating raw fish, seafood and meat. Suddenly, it seems, sashimi, ceviche, tartare and carpaccio have become the inspiration and focus for young chefs around the world. This book gives you all these recipes, plus many more modern fusion dishes, so you can create globally inspired raw food in your own kitchen.
This book has a wealth of ideas for preparing and presenting raw fish, meat, vegetables and fruits, but also provides variations if you prefer them lightly cooked, whether fleetingly applying the searing heat of a griddle, the flame of a blow torch, a waft of hot or cold smoke, a surge of bubbling stock, or a brief encounter with a pickling potion, merely to seal the succulence within.
Raw and Rare is raw gastronomy for the home cook, inspired by simple age-old culinary traditions. It provides in-depth ideas on how to use healthy, seasonal raw fruit, vegetables and salads as well as fish, seafood and meat to prepare fresh, highly nutritious, top-quality and stunningly presented dishes.
A propos de l’auteur
Food writer, cook, teacher and traveller Lindy Wildsmith is a great believer in the importance of seasonal ingredients and connecting with the land, people and producers she meets. Her book Cured was shortlisted for the André Simon award and the Guild of Food Writers best food book. Her most recent book, Artisan Drinks, 2014, celebrated the pleasure to be had from making your own everything, from tisanes to champagne.Lindy has worked with Chef Franco Taruschio OBE (founder of the famed Walnut Tree Inn) since his retirement 15 years ago. For many years she ran the Chef’s Room cookery school in Wales, and now organises pop-up corporate and bespoke private cooking events, as well as teaching preserving and curing at The School of Artisan Food in Nottinghamshire, and Italian cooking at the WI cookery school, Denman College, near Abingdon.
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