The New English Table: Over 200 recipes that will not cost the earth - Hardcover

'An inspiring guide to rediscovering long–lost British ingredients and recipes.' Daily Mail

'A proper kitchen book, made to spend time on the kitchen table...A book that chimes with the 'new austerity' ethos of buying wisely and making it last.'
Time Out

'Rose manages to turn traditional and unfamiliar ingredients into something special - but without the angst. We love how she recycles leftovers in ingenious ways to make really good food go further. Even nervous cooks will be won over!' SHE

Praise for ‘The New English Kitchen’:

'At last, a fresh voice in the kitchen.' Nigel Slater

'An exceptional new cookbook.' Bee Wilson, Sunday Telegraph

‘Every kitchen needs a Rose’ Nigel Slater

'A timely book with a practical and economical approach to sourcing top-quality, locally produced food.' Evening Standard

'A cookbook with a difference. I instantly warmed to its readability, fierce intelligence and admirable sense of economy.' Chris Hirst, The Independent

'In its particular combination of pleasure and principle, “The New English Kitchen” can claim to be a subtly transformative work.' Bee Wilson, Times Literary Supplement

‘A proper kitchen book, made to spend time on the kitchen table...A book that chimes with the ‘new austerity’ ethos of buying wisely and making it last.’ Time Out

Building upon the ever-more-popular principles of ‘The New English Kitchen’ and ‘The Savvy Shopper’, Rose Prince’s new book celebrates good British food and shows how to make the most of ingredients and leftovers.

Hot chestnut and honey soup, whipped potatoes with Lancashire cheese, melted ale and cheddar to eat with bread, baked haddock soup, saffron buns and watercress and radish sauce for pasta: just a few of the 200 completely delectable and original recipes in this inspiring new book.

In it Rose explores affordable and easy good food. She unlocks a larder of new and unfamiliar English ingredients from cobnuts to red Duke of York potatoes to watercress and also shows how eating local can mean good eating at the same time as being good for the environment. She explains how and where to shop and introduces a rhythm of cooking, identifying which foods are right for everyday meals, and which for the occasional feast. She shows how to make the most of costly ingredients - traditional breeds, organic produce and handmade foods - recycling leftovers for yet more delicious meals. Leftovers from a roast beef joint, for instance, become an aromatic salad with toasted green pumpkin seeds and herbs, or, simmered with fungi and red wine, a rich braise to eat with mash or buttered ribbons of pasta.

The New English Table is proof that good eating does not have to cost the earth.