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Paul Heathcote's Rhubarb and Black Pudding [Hardcover]

Matthew Fort , Paul Heathcote
4.5 out of 5 stars  See all reviews (2 customer reviews)

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Book Description

3 Sep 1998

Not another chef’s book but a book about English food and English cooking and an English chef.

Paul Heathcote is one of the UK’s most successful chefs. Since opening his restaurant Heathcote’s at Longridge in Lancashire in 1989 he has gained two Michelin stars and was voted Egon Ronay Chef of the Year in 1994. All this, while serving such dishes as black pudding studded with sweetbreads, wing of skate with mussel and celery tartar, roast Goosnargh duck with potato cooked in cider and dumpling made from the leg; pig’s trotter stuffed with ham hock and sage, and strawberry shortcake. These are dishes which depend on local producers for the quality of their ingredients. They are distinctively English, distinctively Lancastrian even. They provide the basis for a book celebrating those culinary traditions whose renewal seemed, for a long time, as it would never happen. Lavishly illustrated with photography of both food and the changing seasonal landscape of the Ribble Valley.



Product details

  • Hardcover: 224 pages
  • Publisher: Fourth Estate; First Edition edition (3 Sep 1998)
  • Language: English
  • ISBN-10: 1857025008
  • ISBN-13: 978-1857025002
  • Product Dimensions: 25.8 x 20.2 x 2.6 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: 120,080 in Books (See Top 100 in Books)

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Product Description

Amazon Review

Rhubarb & Black Pudding is a rare find among books about food. It not only provides fabulous recipes, but it is also a good read. Written by award-winning journalist Matthew Fort, the book serves three functions: it paints a portrait of Michelin and Egon Ronay star chef Paul Heathcote, it records his recipes, and it describes the atmosphere in his restaurants, Manchester's Heathcote's and Preston's Heathcote's Brasserie.

Stunning colour photographs have been used to illustrate the food and emotive black-and-white pictures are used with reportage on kitchen activities, the landscapes of the Ribble Valley and the changing seasons in Lancashire. The book is divided into seasons and clear, concise and very detailed instructions are included in the recipes.

Heathcote's food has been described as similar to the French cuisine du terroir, but it remains distinctively British or even Lancastrian. His approach, in his own words, is to use seasonal ingredients and to avoid fashion trends. He is quoted as saying: "One of the bees in my bonnet is that too many chefs want to cook what's in fashion. They want to put plenty of olive oil and roasted peppers on to their menus, and every restaurant you go to has a similar kind of feel to it. Why can't we use things the same way chefs do in France and Italy, in the villages and bistros. They cook what their suppliers have in season."

The result is pig's trotter filled with ham hock and sage, jellied eel terrine, roast breast of Goosnargh chicken, roast duckling with mead, broth of quail with wild mushrooms, baby leeks and artichokes, and black pudding. Desserts are just as good: apple tarts with gingerbread ice- cream and cider butter, hot banana soufflé, or deep fried Stilton fritters. --Dale Kneen

From the Back Cover

Paul Heathcote is a phenomenon even among the élite band of Britain's master chefs. Not only has he resolutely stayed put in his native Lancashire to become one of the few Michelin-starred English chefs north of Watford but he has also achieved this while pioneering his own special brand of haute cuisine, which is quite distinctively British, if not English – even Lancastrian.

Deconstructing and elevating traditional dishes like black pudding, roast duckling with mead, pig's trotters stuffed with ham hock, apple crumble soufflé and deep-fried Stilton fritters, Heathcote has created the sort of cuisine du terroir so characteristic of the great French chefs but hitherto virtually unknown amongst their British counterparts.

In Rhubarb and Black Pudding, Paul Heathcote and award-winning food writer Matthew Fort have gathered together the best of Heathcote's recipes. Arranged by seasons, they include dishes as varied as Pressed Ham Terrine; Fillet of Red Bream Marinated in Whisky and Dill; Roast Rack of Spring Lamb with Hot-pot Potatoes, Braised Lentils, Roast Shallots and Rosemary Juice; Compote of Caramelized Rhubarb with Elderflower Cream; and Creamed Rice Pudding Scented with Hazelnut. Matthew's colourful introductions to each section also vividly convey the changing seasonal landscape and the creative processes as they unfold in the kitchen.

With stunning colour photography of the food, clear black-and-white reportage of the kitchens, portraits of the suppliers in their milieu and evocative landscapes of the Ribble Valley through the changing seasons, Rhubarb and Black Pudding provides a unique picture of a great chef at work.


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Most Helpful Customer Reviews
17 of 17 people found the following review helpful
By A Customer
Format:Hardcover
The perfect complement to Nigel Slater's 'Real Food', Matthew Fort has done a superb job of detailing the man, the food, the locale. This book brought me out in goosebumps remembering some of the places where I grew up so beautifully photographed and described.
If you're expecting "just a cookery book", then this really should surprise and delight you with its detailed histories and profiles. (And the sweets (wow!)... -- I'm sure I put on half a stone just looking at the photographs!)
Not just your average TV chef, the man that comes across is a passionate believer in the quality of the food he produces, and deeply involved in its sourcing and production.
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1 of 1 people found the following review helpful
4.0 out of 5 stars Cooking 1 Nov 2009
Format:Hardcover
husband loves this cookbook. he has tried several recipes now and i sample them and to be honest they're very tasty.
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 5.0 out of 5 stars  2 reviews
4 of 5 people found the following review helpful
5.0 out of 5 stars A great book to read and to cook from! 5 Jun 2003
By Alan Duxbury - Published on Amazon.com
Format:Hardcover
If you like a cook book to read, and not just to get recipes from, then this book is for you. It shows all the different aspects of a restauranteur's life right down to the way the ducks are killed - it's not for the squeamish, but deals with it very matter-of-factly. If you happen to be a Lancashire ex-patriot deprived of dishes such as Black Pudding, or Pig's Trotter (foot) stuffed with Ham-hock and Sage then you'll be drooling.
Consider this. A Gateau of Black Pudding, Onions and Cabbage. If that gets the juices going, then buy this book without hesitation!
5.0 out of 5 stars A great book to read and to cook from! 5 Jun 2003
By Alan Duxbury - Published on Amazon.com
Format:Hardcover
If you like a cook book to read, and not just to get recipes from, then this book is for you. It shows all the different aspects of a restauranteur's life right down to the way the ducks are killed - it's not for the squeamish, but deals with it very matter-of-factly. If you happen to be a Lancashire ex-patriot deprived of dishes such as Black Pudding, or Pig's Trotter (foot) stuffed with Ham-hock and Sage then you'll be drooling.
Consider this. A Gateau of Black Pudding, Onions and Cabbage. If that gets the juices going, then buy this book without hesitation!
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