Desert Island Dishes: Recipes from the world's top chefs celebrating 130 years of Maldon Sea Salt
To mark its anniversary the Maldon Salt Company asked some of the world’s greatest chefs, ‘What’s the one recipe you couldn’t live without; your desert island dish?’ The responses led to a book filled with favourite recipes from more than 60 chefs, including Gary Rhodes, Albert Roux, Rick Stein, Paul Heathcote, Jason Atherton and Chris and Jeff Galvin, as well as many other contributions from chef members of the Academy of Culinary Arts. From simple suppers to complex dinner party crowd pleasers, each recipe in this book showcases Britain’s outstanding cooking talent in a celebration of 130 years of one of its best-loved and finest ingredients, Maldon sea salt.
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½ tsp Albert Roux baking sheet baking tray bay leaf beetroot black pepper boil bowl butter caramel caster sugar cauliflower Chef Patron chicken chilli cling film cloves cold colour cook cool coriander crushed dark chocolate dish dough egg yolks Executive Chef fennel fillets finely chopped fish flavour flour focaccia fridge garlic garnish gently ginger goat’s curd golden brown greaseproof paper hazelnuts Head Chef ice cream Ingredients juice leave lemon lightly liquid mackerel Maldon salt Maldon Salt Company Maldon sea salt meat medium heat melted milk minutes mixture olive oil onion pastry peeled peppercorns pickled pinch of Maldon pistachio pork potatoes Preheat the oven purée recipe remove Restaurant roast rosemary salad salmon salted caramel sauce seasoning seeds shallots sieve simmer skin sliced spoon sprigs sprinkle stirring tart taste tbsp thyme tomatoes tsp Maldon sea vanilla vegetables warm wasabi Westminster Kingsway College whisk