Rogan is a chef of many toques, renowned for running L’Enclume, a Michelin two-star restaurant in England’s Lake District, as well as a cluster of London establishments, including Aulis and Roganic. He places a premium on locally sourced foods—and in fact operates a farm to supply many of his restaurants’ needs.
In this, his first book, he ably demonstrates that ambitious restaurant cooking need not be constricted by relying only on local ingredients: salt-baked turnips with egg yolks and pork lardo; sweetbreads with corn puree; grilled scallops with cauliflower and strawberry vinegar. A bright dose of inspiration.
Hardcover. Color photographs throughout.