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Product Description
Product Description
Eat Slow celebrates food grown and prepared with love and consumed at leisure. The restaurants are chosen for their owners' commitment to supporting local producers, to sourcing food grown without chemicals and to creating a convivial space for diners to enjoy it. Discover menus lovingly composed from local larders, the freshest ingredients worked up into something magical and the flavours of British foods. Devon Red Ruby beef, hand-dived Lyme Bay scallops, Highland venison, partridge fresh from the Lammermuirs, roe deer from the Tweed valley and porcini, chanterelles, wood blewits from Ashdown Forest...
Also featured are forty-five of Britain's best organic food producers - all of them passionate about the importance of producing delicious food without harm to animals, land, humans or the environment. They all meet the stringent food production standards of the Soil Association and are all certified organic.
Each producer and restaurant is beautifully illustrated with colour photography. There is information, too, on the Slow Food Movement and links to food websites and blogs.
About the Author
Alastair has built a team of talented editors who are as committed as he is to the search for authenticity and personality in places to stay. They are also 'driving' the world's first carbon 'neutral' publishing company; the search for a reduced ecological footprint is a serious one. The company has won The Queen's Award for Enterprise in the Sustainable Development category, an award from Business Commitment to the Environment and a Green Apple Award and moved to its own eco-offices in January 2006.
Anna Colquhoun, is a 'culinary anthropologist'. She trained as a chef in San Francisco and was an intern at Alice Waters' legendary restaurant Chez Panisse. She studied anthropology at Cambridge, and has travelled extensivelyto research local foodways, cuisines and regional foods.
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Customer Reviews
I love this book, its about time that we had a book that celebrates both our lovely food places and where it comes from. The imagery used in the book is glossy and well shot and it really made me starting thinking about the whole food chain / process and how we can be better at it helping it!
A really great resource that i am using more and more to find that locally prepared cheese, wine, bread and of course where i can eat it.
For those of you that take pride in British fayre, then this is the book for you. We need more of this type of reference to ensure the quality food we have continues.
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