The Ethicurean Cookbook

28 02 2013

More details have been announced about The Ethicurean Cookbook, the first book from Wrington’s finest which will detail recipes, foods and liquors created in the Barley Wood Walled Garden over the course of a year. “Eat local, celebrate native foods, live well” is the philosophy at The Ethicurean and their book will reflect this simple mantra.

The Ethicurean CookbookThe Ethicurean was founded in 2010 by four friends: Jack Adair Bevan, Paula Zarate, and brothers and self-trained chefs Iain and Matthew Pennington.

The team is committed to focusing on seasonality, ethical sourcing of ingredients and attention to the local environment.

Not content to be named as this website’s Best Restaurant of 2011, they were also awarded the Observer Food Monthly Best Ethical Restaurant 2011 and a Michelin Bib Gourmand last year.

The hardbook book, published by Ebury Press on May 16, will feature 120 recipes, many with ingredients grown in their own garden, with more than 200 photographs by Bristol photographer Jason Ingram.

Recipes include such delights as confit rabbit paired with lovage breadcrumbs, cured roe deer with wood sorrel, pork and juniper pie, Bristol Beer Factory Milk Stout steamed pudding, and Eccles cakes with Dorset Blue Vinny and sherry sauce.

The book will also feature short sections on food history, traditional festivals such as their mid-winter Wassail, key producers, and guidance on preserving, smoking, curing and other techniques that make the most of produce and reduce waste.

The Ethicurean team