'Mark is part of the new wave of young British chefs who are changing the way we look at our home-grown cuisine. He uses local ingredient to awesome effect and is a star of the future' Jason Atherton.
'It's a well-written guide that gives you smart tips' Rachel Allen, Irish Mail on Sunday.
'a charming collection of recipes ranging from whelk stir-fry and lamb wellington to smoked haddock and kale lasagne, and roast pigeon Lord Nelson' Telegraph.
'a fabulous debut' BBC Good Food Guide.
From the Inside Flap
My Kind of Cooking is Mark Sargeant's exciting first solo cookbook. It is deeply personal, as Mark applies his Michelin-starred skills to childhood, favourite, fun and newly developed dishes. The book concentrates on the cheaper cuts of meat and types of fish, giving cooking techniques and 120 recipes to get the best out of them. Supermarkets are starting to introduce cuts such as oxtail, pork cheeks and beef flank in the aisles. Mark shows us how to use these fantastic pieces of meat, with recipes that make them as delicious and tender as the prime cuts, but at a less than prime price. He also uses a lot of the less expensive, and sustainable, fish that are becoming more widely available. The current financial climate means we've all had to tighten our belts, but this doesn't mean we need to forego fabulous and tasty food. 'Sarge' is passionate about getting the best out of the best produce, getting back to basics in the kitchen and showing that everyone can delight their palate whilst watching the pennies.
About the Author
Mark Sargeant is one of Britain's best chefs and was Gordon Ramsay's right-hand man and co-author for 13 years. He first worked with Gordon Ramsay at Aubergine in 1998 and was Head Chef at Claridge's from 2001 to 2008. He resigned in November 2009 and in June 2011 opened his own restaurant, Rocksalt, together with The Smokehouse, a fish and chip restaurant, in Folkestone. Mark regularly appears on the BBC's Saturday Kitchen and Food Network's Market Kitchen.