Time: A Year and a Day in the Kitchen

Description

'Gather does for contemporary British food what Ottolenghi has done for contemporary Middle Eastern cooking... Beautiful writing, beautiful food, this is an exquisite book that I cannot stop reading.' Nigella Lawson 'My book of the autumn and possibly of the year... Gather is a perfect expression of something food writers have been trying to define for the past three decades: modern British cooking.' Diana Henry Such was the extraordinary praise for Gill Meller's award-winning debut cookbook, Gather. Time is the highly anticipated follow-up. In it Gill distills the essence of his approach to food and cooking - time spent in the kitchen, with good ingredients, makes for the best possible way of life. Morning, daytime and night - these are the touchstones of our days, and days are the markers of our years. Gill's unique dishes fit within this framework, moving through the seasons, from freshness and light, to comfort and warmth. This is the best of modern British cooking, from the most exciting new voice in food writing.

Gill Meller is Group Head Chef at River Cottage HQ and has worked closely with the team there for over 10 years, as well as appearing on the television series. He creates the ever-changing menu and teaches at the River Cottage cookery school. Gill writes for numerous publications including Delicious magazine, and his first book, Gather, won the Fortnum and Mason award for Best Debut Food Book in 2017.

"I love Gill Meller's food: it is completely his own, and ranges from the (unpretentiously) rarified to the smile-inducingly cosy; indeed, he often seems to fuse the two. An intensely personal book, this brings you into his life and his kitchen. And as with his first book Gather, his recipes make me want to run headlong into the kitchen." * Nigella Lawson * "Gill Meller's latest cookbook, Time, is poetic and romantic - a string of beautiful recipes guide you through the seasons. Fig and seville marmalade buns are perfect for a warming winter breakfast while fried mackerel with tomatoes, garlic and herbs are quintessential summer." * Yotam Ottolenghi, Guardian * "Producing a second book as good as your first ... is not easy, but this is every bit as good and, in fact, more approachable for the home cook. The recipes follow the curve of the day, from breakfast to dinner - hence the title - and you want to make them all... Meller constantly delivers the unexpected, though not just for the sake of novelty, and the recipes are never complicated." * Diana Henry, Sunday Telegraph * "Packed with alluring and do-able recipes plus poetic snatches of writing, this is a cookbook to pick up and savour when you need inspiration... It feels confident, complete." * Observer Food Monthly * "Time, by Gill Meller is a book filled with homely cooking, nostalgic in ways but with new and beautiful flavour combinations. Meller has a real feel for simple but seriously evocative cooking." * Cliodhna Prendergast, The Sunday Times * "Gill Meller's book Time is one of my favourites this year... the recipes are lovely and unpretentious, completely un-cheffy." * Katy Mcguinness, Irish Times * "Chef, teacher and delicious. columnist Gill Meller is one of the most talented cooks and writers in Britain. His second book, a sweep of seasonal recipes from a cook's year, is one you should buy for yourself andall your friends. There's a simplicity and honesty to Gill's food and this will be a kitchen companion for ages to come." * delicious magazine *