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The Clatter of Forks and Spoons (Hardcover)
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The Clatter of Forks and Spoons (Hardcover)
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A cookbook with memoirs and opinions by Richard Corrigan, presenter
of the BBC's Full on Food and one of Britain's leading chefs.
Richard Corrigan is one of Britain's most respected and outspoken
chefs. He has been a key pioneer in the rehabilitation of British
and Irish food, a champion of small producers and, above all, the
creator of a highly personal repertoire of innovative dishes
utilising ingredients that once formed the basis of a vibrant
native cuisine but which had been largely ignored recently by
fashionable chefs. Corrigan's food is based, to a large extent, on
Curnonsky's dictum that 'everything should taste intensely of
itself'. Never a slave to fashion, his approach to food reflects
his down-to-earth, countryman's celebration of endemic foodstuffs.
At his restaurant in Soho, Lindsay House, and more recently his
fish restaurant, Bentley's, he has dedicated himself to
rediscovering and reinterpreting the traditional foodstuffs of
these islands, from beef and oysters to horseradish and herring,
gooseberries and samphire. The Clatter of Forks and Spoons is about
joyous eating and the sharing of recipes that all carry the
distinctive Corrigan imprint and have been carefully adapted for
the home kitchen. It includes an account of the suppliers Richard
has come to know and trust, and who are responsible for every item
that comes into the kitchen at Lindsay House: farmers, fishermen,
gardeners, wine merchants, hunters, foragers and many more. The
book is also a memoir of a great chef, telling the story of his
move from rural Ireland to the kitchen of one of the world's
leading kitchens, the experiences gathered along the way, and the
evolution of his philosophy of food. Michel Roux once famously
commented that if Richard Corrigan were to cook an old boot, he
would be happy to eat it. Corrigan's natural earthiness, deftness
in the kitchen, instinctive passion about real food without
fripperies and ruthless honesty marks him out as an important voice
in British food.
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