Fancy making vanilla comfit salmon, rhubarb sorbet or poppy seed crusted fillet of venison? Then a new Cambridgeshire cook book is for you
- Credit: Archant
Fine food from around the county is celebrated in a new recipe book published this week.
The Cambridgeshire Cook Book is a 192-page full colour book, featuring more than 40 stunning recipes from some of the finest independent restaurants, cafés, delicatessens, pubs, farm shops, producers and suppliers in Cambridgeshire.
It features guest recipes from restaurants, bars and cafes from around the area.
Michelin Star chef Daniel Clifford of Midsummer House explained: “I moved here seventeen years ago and it was a gastronomic nightmare. Now we are surrounded by great restaurants and bars with a very strong food scene, which are represented so well in the Cambridgeshire Cook Book.
“The produce on our doorstep really is amazing.”
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Highlighting the region’s ever-growing vibrant independent food scene, the book focuses on the quality local produce on offer from some of the best suppliers in the area, including Barker Bros Butchers, Croxton Park Estate, Burwash Manor, Sedgwick’s Charcuterie, Cheese+, The OOO Company and more.
The focus for many local chefs and business owners is to make the most of the food and drink on offer, to champion local suppliers and make innovative delicious dishes from their produce.
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The book offers recipes, stories and anecdotes from well-established businesses, newcomers and the personalities behind the Cambridgeshire food and drink scene.
Readers will be sure to spot one or two of their favourite eateries, as well as find a few new haunts.
With a collection of diverse recipes from organic buffalo burgers to poppy seed crusted fillet of venison, there’s something to whet everybody’s appetite.