Flavour First: How to Get the Best From the Best Ingredients - Softcover

'Michelin star-winning chef John Burton Race's cookbook had us drooling from the moment we laid eyes on its pages' - Heat 'Explores a variety of different and exciting ways to prepare, cook and serve fresh produce' - Food & Travel

As he demonstrated in his two top-rated television shows French Leave and Return of the Chef, and at his widely acclaimed restaurant The New Angel in Dartmouth, John Burton Race has a passion for using the best local produce to create amazing meals that really bring out the flavour of the core ingredients. In his book, John focuses on his favourite produce - the finest fruit and vegetables, wonderful fresh seafood and his choice cuts of meat and poultry, and shows how to choose, prepare and cook each one for optimum flavour. His enthusiasm for great-tasting food shines through on every page providing an inspiring source for the reader. With specially commissioned photography from David Loftus, this wonderful collection of mouth-watering, easy-to-prepare recipes includes highlights such as Stuffed Courgette Flowers with Fresh Crab, Lemon Sole Ceviche, Roasted Loin of Pork with a Cider Sauce and Vanilla Panna Cotta with Warm Cherries. Alongside each recipe, John provides simple serving suggestions that enhance the ingredients, but essentially allow the fresh flavours to shine through. Throughout the book, detailed step-by-step sequences show how to prepare the more challenging ingredients such as fresh crab, filleting fish and best end of lamb.