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Hope's Table: Everyday Recipes From A Mennonite Kitchen hardcover english - 10-Sep-19 Details

ISBN 13
9781513803234
ISBN 10
1513803239
Book Subtitle
Everyday Recipes From A Mennonite Kitchen
Publisher
Herald Press (VA)
Book Description
If tradition has a taste, this is it. Like your grandmother's beloved recipe file, Hope's Table brings enticing meals to your family's table. From the kitchen of Mennonite cook Hope Helmuth comes this mix of more than 150 delectable recipes, stunning food photographs, and stories of strawberry picking, corn day, and Christmas cookie bakes. Traditions of hearth, home, and hospitality run deep, and those values flavor every recipe and story. Hope's Table offers simple step-by-step instructions that help you create wholesome dishes with artistic flair. Practical kitchen hints and memories from a Mennonite life garnish the pages. In Hope's Table, you'll find recipes sure to become family favorites: Mom's RollsBacon and Corn ChowderCreamy Macaroni and CheeseMaple-Glazed Pork ChopsApple Dumplings Step into the serene, natural beauty of a Mennonite home. Take a seat at Hope's table, and you'll find plenty of reasons to linger.
Editorial Review
Hope's Table is more than a great cookbook with beautiful photographs. It's a peek into the life of a woman you'd like as a friend.--Suzanne Woods Fisher, bestselling author of Amish Peace
About the Author
Ben's love of food started at an early age in the seaside town of Skegness. Very busy parents meant that Ben spent a lot of time with his Jewish grandmother, a feeder if ever there was one and a brilliant home cook. At 19-years-old he moved to London to work as a 3rd commis chef at The Ritz, London. A baptism of fire ensued over the next two years followed by a move to the ultra cool restaurant Coast, where Ben worked with Jason Atherton and Stephen Terry. After working at a number of Michelin-starred restaurants Ben found himself at a high-end Italian restaurant in London's Mayfair which proved to be the turning point for his style. The kitchen's focus was on seasonality, with impeccable produce treated with the utmost respect. From there Ben then spent time at the remote Crinan Hotel in the West Highlands of Scotland where the supplier relationship was paramount and the only way to work was to be completely in tune with the seasons. Returning to London, Ben joined the Salt Yard group, which focused on the cuisines of Spain and Italy, serving tapas-style dishes with a modern spin. As Chef Director he went onto open several award-winning restaurants with the group. In 2018 Ben joined the Stafford London as their Culinary Director, overseeing all the food operations, and this year Ben will be leading on new restaurant projects with the Stafford, focusing on his love of Mediterranean cooking. This is Ben's third cookbook, having previously written Salt Yard Food and Wine (2012) and Grill, Smoke, BBQ (2016). He regularly appears on TV including shows such as Saturday Kitchen, Masterchef and Sunday Brunch. Ben lives in East London with his wife Nykeeta and his French bulldog Piglet. @ben_tish / chefbentish.com
Language
English
Author
Hope Helmuth
Publication Date
10-Sep-19
Number of Pages
320

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