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The Ethicurean Cookbook: Recipes, foods and spirituous liquors, from our bounteous walled garden in the several seasons of the year by The Ethicurean (Hardcover, 2013)

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The Ethicurean philosophy is simple: eat local, celebrate native foods, live well. The Ethicurean Cookbook follows a year in their magnificent kitchen and garden, and celebrates the greatest food, drink and traditions of this fair land.

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The future of British cooking, inspired by the food of the past- a year of recipes, ingredients and photographs from a walled garden in Somerset The Ethicurean philosophy is simple- eat local, celebrate native foods, live well. The Ethicurean is quietly changing the face of modern British cooking-- all from a walled garden in the heart of the Mendip Hills. The Ethicurean Cookbook follows a year in their magnificent kitchen and garden,- and celebrates the greatest food, drink and traditions of this fair land. The combinations are electric- confit rabbit is paired with lovage breadcrumbs, cured roe deer flirts with wood sorrel, and foraged nettle soup is fortified by a young Caerphilly. The salads are as fresh as a daisy- honeyed walnuts nestle amongst beetroot carpaccio, rich curd cheese is balanced by delicate cucumber. And the comfort of pies and puds - pork and juniper pie, Eccles cakes with Dorset Blue Vinny- - is only enhanced by the apple juice, cider and beer poured in equal measure. With 120 recipes and a year of seasonal inspiration in photographs and words, Ethicureanism is a new British cooking manifesto.