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Michelin Star chef and Great British Menu champion Tommy Banks reveals his process of growing and foraging key ingredients for use at his restaurant The Black Swan, adapting this process across the seasons and tracing the ingredient gathering forward to a variety of recipes given here.
Tommy Banks is the Head Chef at the family restaurant, The Black Swan, in Oldstead, North Yorkshire. Tommy started cooking at the age of 17 and at 24 became the youngest chef in Britain to win a Michelin star. A farmer's son, Tommy has a strong food philosophy of eating off the land and eating local ingredients. He grows his own produce and sources everything from within a mile of his front door. He prides himself on using old fashioned techniques including clamping, preserving and fermenting. All the time Tommy is paying homage to locally grown and preserved produce.
Michelin Star chef and Great British Menu champion Tommy Banks reveals his process of growing and foraging key ingredients for use at his restaurant The Black Swan, adapting this process across the seasons and tracing the ingredient gathering forward to a variety of recipes given here.
Tommy Banks is the Head Chef at the family restaurant, The Black Swan, in Oldstead, North Yorkshire. Tommy started cooking at the age of 17 and at 24 became the youngest chef in Britain to win a Michelin star. A farmer's son, Tommy has a strong food philosophy of eating off the land and eating local ingredients. He grows his own produce and sources everything from within a mile of his front door. He prides himself on using old fashioned techniques including clamping, preserving and fermenting. All the time Tommy is paying homage to locally grown and preserved produce.
Tommy Banks is the Head Chef at the family restaurant, The Black Swan, in Oldstead, North Yorkshire. Tommy started cooking at the age of 17 and at 24 became the youngest chef in Britain to win a Michelin star. A farmer's son, Tommy has a strong food philosophy of eating off the land and eating local ingredients. He grows his own produce and sources everything from within a mile of his front door. He prides himself on using old fashioned techniques including clamping, preserving and fermenting. All the time Tommy is paying homage to locally grown and preserved produce.
Tommy Banks is a great chef, practising what he preaches about home grown produce cooked with love. - Prue LeithThis book, like the author is notable for its integrity - Jeremy Lee, chef-proprietor of Quo Vadis and Guardian ColumnistRoots is gloriously, fervently seasonal, revelling in challenge of the hungry months as much as the abundance of late summer and the glut of autumn. Other chefs pay lip service to the seasonal and local mantra: Banks embraces it heart, soul and plate. Gems of simplicity share pages with more complex recipes: Banks values them both equally. - Xanthe Clay, The TelegraphAn intuitive, natural chef...his dishes are are precise, imaginative inventions using unusual combinations and ingredients - The TimesTommy Banks is one of the finest chefs working in Britain today. Roots defines his approach to cooking, based on ingredients sourced from a few miles around his restaurant, and transformed by his vision, skill and originality - Matthew FortThe most serious and interesting cookbook of the season is, by some distance, Roots - Melanie McDonagh, Evening Standard
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