Sally Clarke: 30 Ingredients

Sally Clarke: 30 Ingredients by Sally Clarke

Format: Hardback, 288 Pages
ISBN: 9780711237520
Publisher: Frances Lincoln
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‘Beautifully simple recipes from one of Britain’s unsung culinary heroes.’

(Nigel Slater Observer Food Monthly)

‘If you only buy one cookbook this year, it should probably be this one’.

(Telegraph Magazine)

Clarke's is the legendary Notting Hill restaurant that pioneered seasonal fine dining in British cuisine. To mark the restaurant's 30th birthday year, Sally Clarke, the award winning chef, restaurateur and author has chosen a handful of recipes for each of her favourite 30 ingredients. The simple idea of cooking with the freshest and best market produce, Sally Clarke’s vision for thirty years, is at the heart of her new book of ninety-five recipes. 

SALLY CLARKE MBE is one of Britain’s most acclaimed chefs and restaurateurs. Trained in Paris and London, she moved to California in 1979, where she worked in the kitchens and dining rooms of Michael’s and West Beach Café. It was while in California that she met her mentor Alice Waters, chef and proprietor of Chez Panisse, and that her love of disarmingly simple cooking based on the freshest local ingredients was born. 2014-15 is the thirtieth anniversary year of the opening of the restaurant. The year began with a series of fundraising lunches and dinners, hosted by Sally Clarke and Alice Waters, in aid of the Edible Schoolyard Project.

Format: Hardback, 288 Pages
ISBN: 9780711237520
Size: 10.472 in x 7.48 in / 266 mm x 190 mm

“Her [Sally Clarke’s] calm discretion and disarmingly simple cooking have paid dividends; Clarke’s, which also boasts a deli and an acclaimed bakery, is now in its 30th year.  To celebrate, she has published a handful of recipes for each of her favourite 30 ingredients – including apricots, quinces, beets, cherries – in a new book that dances through the seasons”

‘If you only buy one cookbook this year, it should probably be this one’.

Sally Clarke is a legend and has changed the way we think about food
with her restaurant, bakery and shop (my partner Rose used to stop
there on her way home from the River Café). In this book she tells us her
secrets and shares her knowledge, she inspires and she informs.
30 Ingredients is beautifully designed, generous, interesting and
warm – all you would expect from a legend.

Sally Clarke has always adored and revered her best beloved ingredients
and, here, she compels them to sing out loud.

‘Beautifully simple recipes from one of Britain’s unsung culinary heroes.’ 

“30 Ingredients…a collection of beautiful still lifes shot alongside mouthwatering images of Clarke’s recipes…There is no fuss or bother, which suits Clarke exactly.  She doesn’t believe in complicated cooking…It’s this honest approach that has served her and her diners so well for three decades.”   

I love Sally’s unerring, instinctual ability to make each ingredient shine
– she is a purist, and has a very unique aesthetic. This book is a beautiful
meditation on these thirty fruits and vegetables, showing Sally’s deep
understanding of seasonality, ripeness, and the farmers who take care of
the land. This understanding and respect for the ingredients comes forth
in the stunning photography on every page.

August 9, 2016
The BPIF, Oxford Brookes University and The Publishers Association are delighted to announce the shortlist for the British Book Design and Production Awards 2016. The awards promote and acknowledge innovative book design and expert craftsmanship. Among the titles on the shortlist are Concrete Concept and Sally Clarke: 30 Ingredients, published by Frances Lincoln; Outside, published by Frances Lincoln Children's Books, and Jellyfish: A Natural History, published by Ivy Press. Read More.