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MY KIND OF COOKING is Mark Sargeant’s exciting introduction to food that few people usually consider, or have the confidence to cook. It is also a very personal book with Mark applying his Michelin-starred skills to childhood, favourite, fun and newly developed dishes.
MY KIND OF COOKING 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 cheaper style cuts of meat – now you will find things like oxtail and beef flank in the meat aisles, and Waitrose are even putting pigs trotters on the shelves. Mark Sargeant shows us how to use fantastic pieces of meat, with recipes that make them as delicious and tender as the prime cuts, at a less than prime price. He also utilizes a lot of cheaper, and sustainable, fish which 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.
MY KIND OF COOKING 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 cheaper style cuts of meat – now you will find things like oxtail and beef flank in the meat aisles, and Waitrose are even putting pigs trotters on the shelves. Mark Sargeant shows us how to use fantastic pieces of meat, with recipes that make them as delicious and tender as the prime cuts, at a less than prime price. He also utilizes a lot of cheaper, and sustainable, fish which 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.
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Reviews
'a fabulous debut' BBC Good Food Guide.
'What a cracking book full of delicious, simply food you really want to eat. A great cook book by one of Britain's best' Jamie Oliver.
'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.