The Joy of Organic Cookery

By Gilli Davies

The Joy of Organic Cookery Look inside
  • ISBN: 9781843580126
  • Publication Date: 30 Apr 2012
  • Format: Paperback
  • Publisher: John Blake Publishing Ltd
  • Imprint: Metro Books, London

Availability: Out of stock




Organic food is now widely avaliable - not just muddy potatoes but Japanese seaweed, chocolate and soy sauce! Ordinary modern recipe books don't take account of the different techniques required due to the more intense flavours of organic ingrediants and this book of quick and easy ingrediants, with a foreward by the Soil Association, brings busy people the possibility of enjoing wonderful flavours from the best of ingrediants. The modern organic cookery is stylish and delicious, with recipes here including fennel and lemongrass soup to squid in red wine, smoked duck with strawberry vinaigrette, broccoli and blue cheese souffles, tagine of lamb with couscous, and mango and lime ice cream. Sections include: why organic food really is different; satisfying soups; creative salads, starters and snacks; vegetarian dishes; fish; meat - lamb, beef and pork; poultry and game; baking - from bread to biscuits; and desserts. There are also sections on organic mail-order suppliers and the essential store cupboard.

About the author

Gilli Davies is a noted authority on Welsh food, who teaches at her own cookery school 'Good Things at Glebe Farm', and works with the local Health Trust on cookery classes. She began her career over twenty years ago with a certificate from the London Cordon Bleu School of Cookery, and has since held a number of catering posts, including Head Cook at the Open Air Theatre in Regent's Park. She has published Lamb, Leeks and Laverbread and A Taste of Wales. Gilli has written for various publications including Taste and Country Living and is a regular broadcaster, on programmes ranging from Radio 4's The Food Programme and Radio 5 to UK Living and a 10-part BBC television series A Taste of Wales.

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