Black Pudding & Foie Gras
Black Pudding & Foie Gras
A behind the scenes account of Andrew Pern at The Star Inn at Harome in his debut award-winning autobiographical cookbook
Black Pudding & Foie Gras is Andrew Pern's debut cookbook, striking the perfect balance between showcasing mouth-watering recipes and delivering the fascinating account of his life at the Michelin-starred Star Inn at Harome.
This is a signed copy by Andrew Pern.
Free UK Delivery / Europe: £9.50, plus £5 per book / Rest of the World: £24.50, plus £5 per book.
About the book
A behind the scenes account of Michelin-starred chef Andrew Pern at The Star Inn at Harome in his debut award-winning autobiographical cookbook.
Revealing Andrew's past, philosophies on food, stunning recipes and local suppliers, this book provides a captivating and humorous insight into the life of a chef that runs a truly unique British food institution.
Containing 60 outstanding recipes including everything from Black Pudding & Foie Gras to Soused Hartlepool Halibut and Ampleforth Abbey Tarte Tatin, Andrew’s writing style and classic recipes will bring warmth, taste and texture into your kitchen.
Foreword by Robert Cockcroft.
Photography by Sam Bailey & Antonio Olmos.
Pages: 400 with 225 images
Publication date: May 2008
About Andrew Pern
Andrew's name is synonymous with that of his Yorkshire pub, the Michelin-starred Star Inn at Harome - a truly unique British 14th century thatched pub with low beams and wonky walls that has generations of hospitality steeped into its timbers.
Andrew acquired The Star Inn at Harome in 1996 and it has been recognised with hospitality awards and accolades ever since, including being one of the first pubs in the UK to be awarded a Michelin star - It is still one of only a handful of pubs ever to be recognised by Michelin with a star.
Following the success of The Star Inn at Harome Andrew has recently ventured into the city of York - The Star Inn the City, on the banks of the River Ouse, focusses on simple Yorkshire cooking with a taste of the countryside, and Mr P's Curious Tavern, in the shadows of the Minster, showcases local ales, small plates & wines from around the world.
Andrew's use of local seasonal produce from Yorkshire reflects his modern take on classic British dishes and his own roots as a farmer's son from the North York Moors. He believes that the Yorkshire Moors were an idyllic place for him to live and learn about nature's larder - Seafood from the North Sea. Lamb, Beef and Pork reared with pride by neighbours. Game shoots alongside the Esk Valley and Grouse from the purple-shrouded moors. Each of these elements have played a vital role in his culinary education.
'Best UK Chef Book' Gourmand World Cookbook Awards, Paris
'World's Best Chef Book' Silver Award Gourmand World Cookbook Awards, Paris
'Best Book Design' D&AD, London
'Best Book and Editorial Design' ADC Merit, The Art Directors Club, New York
'Best Book Design' Top Applications Award, Fedrigoni, Rome
'Best Food Book' Le Cordon Bleu World Food Media Awards, Adelaide