There is nothing more comforting and tempting than modern rural British food cooked simply but exceptionally. The recipes in "Cook Country" are delicious, seasonal, accessible and classy; just what you'd expect from Matt Tebbutt, the chef behind 'Britain's Best Food Pub', The Foxhunter ("Saturday Telegraph", 2007). For each month of the year, Matt brings us hearty dishes that are true to their season - from cauliflower soup with black pudding and dill to confit of guineafowl and from Eve's pudding to chocolate pudding with mascarpone ice-cream. A new voice in cookery, Matt Tebbutt promises to become a staple on your bookshelves - this is a cookbook to turn to again and again whenever you want to indulge yourself or treat your friends.
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Product Description
About the Author
Matt Tebbutt was born in High Wycombe in 1973, but his family moved to Wales when he was just six months old. He developed a passion for cooking for himself and his friends while at Oxford Poly, so when he moved to London in 1994 he headed straight for the kitchens of Marco Pierre White, Alastair Little and Sally Clarke. In 2001, Matt moved back to Wales with his wife Lisa, and together they opened The Foxhunter in Nantyderry, which won AA Restaurant of the Year for Wales in 2004 and was given the Perfect Pubs Best Food Award by the Daily Telegraph in 2007. He is a resident chef on BBC2's Castle in the Country and co-presents UKTV's Market Kitchen with Matthew Fort, Diana Henry, Tom Parker Bowles and Tana Ramsey. Matt is a regular contributor to various food magazines and publications.
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Customer Reviews
Most Helpful Customer Reviews
10 of 12 people found the following review helpful
Format:Hardcover
Really enjoying this book. Some great recipes - very earthy and tasty, with interesting ingredients. Particularly like the photography and the overall feel of the book. I live in Monmouthshire and I recognise a lot of the local area and great scenery.
Am liking the bits on wild foods and local suppliers too. This shows a different side to Matt from his Tv presenting...
Am liking the bits on wild foods and local suppliers too. This shows a different side to Matt from his Tv presenting...
1 of 1 people found the following review helpful
By sue
Format:Hardcover
Matts cook book is different from the usual books. He has different receipe's to the normal cook book. Having tried a few of them. They were tasty and turned out exactly how the book stated. This is worth having.
By robin101962
Format:Hardcover
I've had the pleasure of eating at Matt's restaurant, The Foxhunter, on a number of occasions, and I took this book away with me after my first visit. Matt champions the use of seasonal produce, and this book is set out to take full advantage of what is in season at any particular time.
The overall look shows his genuine passion for his family & his craft - the pictures of the area in Monmouthshire, the food & his family are all delightfully natural & unstaged. The notes with each recipe add a personal touch & shows that the dishes are not made up just for the book, but are used by him at home and in the restaurant.
Buy the book & try the recipes, then go and meet the man & have an amazing time in The Foxhunter.
The overall look shows his genuine passion for his family & his craft - the pictures of the area in Monmouthshire, the food & his family are all delightfully natural & unstaged. The notes with each recipe add a personal touch & shows that the dishes are not made up just for the book, but are used by him at home and in the restaurant.
Buy the book & try the recipes, then go and meet the man & have an amazing time in The Foxhunter.
Most Recent Customer Reviews
5.0 out of 5 stars
Better than the normal TV chef....
What a pleasant surprise, Imaginitive, interesting but very satisfying recopes. Easy to follow & nice witty writing style.
Published on 5 Mar 2010 by Mr. Br Heath
5.0 out of 5 stars
Great book, great food!
We recently had dinner at the Foxhunter and bought a copy of the book whilst there. We enjoyed amazing food and were lucky enough to have Matt sign the book personally for us. Read more
Published on 17 Feb 2009 by Mark Lewis
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