First, Catch
eBook - ePub

First, Catch

Study of a Spring Meal

  1. 240 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

First, Catch

Study of a Spring Meal

Book details
Table of contents
Citations

About This Book

NOMINATED FOR THE 2018 ANDRE SIMON FOOD & DRINK BOOK OF THE YEAR

BBC RADIO 4 FOOD PROGRAMME BEST FOOD BOOKS OF 2018

THE TIMES BEST FOOD BOOKS OF 2018

FINANCIAL TIMES SUMMER FOOD BOOKS OF 2018

" A one-off, the kind of food book that I believed was no longer being published... When I reached the last page, I went back to the beginning. " – Bee Wilson, The Times

" A book as rich and rewarding as the rabbit stew he spends so many chapters making. " – Jenny Linford, Times Literary Supplement

" A wonderful taste of fresh air... First, Catch is almost revolutionary... His words are delicious, musical heaven. " – William Sitwell

' Thom Eagle's writing is pure joy – effortless and unaffected. Even such a seemingly banal and simple thing as boiling vegetables is engaging and illuminating in his hands. He is easily one of my favourite writers, and this book deserves to become a classic. " – Olia Hercules, author of Mamushka and Kaukasis

" It feels so tantalisingly transgressive to find a book that looks beautiful, feels lovely in the hand and just contains words — gorgeous, thoughtful essays... from a talented chef and writer. " - Tim Hayward, Financial Times

'The thing to do is just begin. The question, of course, is where?'

So opens Thom Eagle's hymn to a singular early spring meal. A cookbook without recipes, this is an invitation to journey through the mind of a chef as they work. Stand next to Thom in the kitchen as he muses on the very best way to coax flavour out of an onion (slowly, and with more care than you might expect), or considers the crucial role of salt in the creation of the perfect assembly for early green shoots and leaves.

In an era when we are so distracted that we eat almost without realising what we've just put in our mouth, this is food and writing to savour, gently steering the cook back towards simplicity, confidence and, above all, taste.

Frequently asked questions

Simply head over to the account section in settings and click on “Cancel Subscription” - it’s as simple as that. After you cancel, your membership will stay active for the remainder of the time you’ve paid for. Learn more here.
At the moment all of our mobile-responsive ePub books are available to download via the app. Most of our PDFs are also available to download and we're working on making the final remaining ones downloadable now. Learn more here.
Both plans give you full access to the library and all of Perlego’s features. The only differences are the price and subscription period: With the annual plan you’ll save around 30% compared to 12 months on the monthly plan.
We are an online textbook subscription service, where you can get access to an entire online library for less than the price of a single book per month. With over 1 million books across 1000+ topics, we’ve got you covered! Learn more here.
Look out for the read-aloud symbol on your next book to see if you can listen to it. The read-aloud tool reads text aloud for you, highlighting the text as it is being read. You can pause it, speed it up and slow it down. Learn more here.
Yes, you can access First, Catch by Thom Eagle in PDF and/or ePUB format, as well as other popular books in Art & Culinary Arts. We have over one million books available in our catalogue for you to explore.

Information

Publisher
Quadrille
Year
2018
ISBN
9781787132818
Topic
Art
Subtopic
Culinary Arts

Table of contents

  1. Cover Page
  2. Title Page
  3. Copyright Page
  4. Table of Contents
  5. Preamble
  6. On curing with salt
  7. On boiling and pickling with water
  8. On seasoning with water
  9. On fish and salt water
  10. On cooking fish in water
  11. On cooking fish in fire
  12. On boiling and not boiling vegetables
  13. On dressing greens with anchovy
  14. On the cooking of onions
  15. On wild and domestic celeries
  16. On almost frying
  17. On seasoning with salt and fat
  18. On cooking with wine and vinegar
  19. On boiling feet and bones
  20. On cooking flesh
  21. On the lives and deaths of rabbits
  22. On the preparation of rabbit
  23. On a version of rabbit ragĂš
  24. On eating
  25. On following recipes
  26. On cooking with blood and cooking with eggs
  27. On cheese and coffee
  28. On a final pinch of salt