Description
About the Author
Daniel de la Falaise works as a private chef, growing many of his ingredients on his farm in southwest France. He also writes a cooking column in French Vogue and has been profiled in The New York Times Style Magazine, The Wall Street Journal, and Town and Country.
Reviews
"A vegetable-centric cookbook moored in seasonality and subtle, smart cooking techniques."
-MARIN INDEPENDENT JOURNAL
"Filled with tips for the aspiring gentleman farmer, from how to store your cold-pressed olive oil to when one should expect mirabelle plums, the collection also includes recipes for every course - even if de la Falaise would prefer that his readers stay joyful and improvisational. . . Judging from the look of the saffron rissotto, seared banana, and caviar-topped quail eggs, though, it won't do you much harm to go by the book."
-VOGUE
"A book that takes the classics and gives you the perfect result ...de la Falaise took his training from some great chefs and can be totally trusted - a vital book if you seriously want to get it right." - Rose Prince, The Spectator
"Stylish and inspiring.... A highly original book, full of uncomplicated and visually dazzling and delicious recipes and ideas." - Diane Dorrans Saeks, the Style Saloniste
"It is rare that someone is able to recount the art of cooking as if it were a magic story that tickles all the senses...Nature's Larder provokes in the reader a kind of sensorial pleasure that takes one back to a real contact with nature." - Maria Grazia Meda, VOGUE Italia
"Nature's Larder is not just a cookbook. It's a classic." - Dutch Financial Times
"[Falaise's] prose packs a punch you might expect from Lawrence Durrell more than you would a cookbook. Well, this ain't your average cookbook." - Legacy Talk Radio
"Superb." - Arthur Dreyfus, Holiday Magazine
Book Information
ISBN 9780789332912
Author Daniel de la Falaise
Format Hardback
Page Count 272
Imprint Universe Publishing
Publisher Universe Publishing
Weight(grams) 1243g
Dimensions(mm) 254mm * 194mm * 29mm