The Farm Table: THE SUNDAY TIMES BESTSELLER
£14.30£25.70 (-44%)
THE SUNDAY TIMES BESTSELLER
‘A heart-warming and uplifting book. The recipes are utterly gorgeous.’ NIGEL SLATER
Cook and eat your way to the good life with simple, seasonal recipes.
First-generation farmer and chef Julius Roberts shares honest tales of farming life and easy, thoughtful dishes to reconnect us to nature and the seasons.
Making the most of simple ingredients, The Farm Table is unfussy home cooking at its very best.
A few good things on a plate, assembled with joy and ease.
Recipes include:
– winter: an elegant, fuss-free dinner of roast pumpkin, mozzarella, hazelnuts and sage, and a hearty sausage stew
– spring: baked fish with herbs and asparagus, chicken roasted over lemon, fennel and potatoes, and a lamb stew with pearl barley
– summer: courgette pasta, a ratatouille galette, and a steamed apricot sponge
– autumn: arrives with smoked haddock and leek rarebit and pan-fried trout with mash and spinach sauce.
Passionate about seasonality, Julius shows us how to make the most of produce, from crisp, crunchy apples in autumn, pink rhubarb in winter, asparagus in spring and the first summer strawberries.
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Additional information
| Publisher | Ebury Press, 1st edition (28 Sept. 2023) |
|---|---|
| Language | English |
| Hardcover | 320 pages |
| ISBN-10 | 1529198992 |
| ISBN-13 | 978-1529198997 |
| Dimensions | 17.8 x 3 x 25.8 cm |
by Emmy
My copy of the book arrived yesterday and I must say that it is everything I wished for and more. I’ve been a big fan of Julius for a while now and consider him to be one of the reasons why I started cooking in the first place. His love for the art of cooking, plants and animals is astonishing and inspiring. So, it was obvious that I had to buy a copy of first cook book. I initially thought that it would be “just a regular cook book” (which is something I would’ve been fine with, since I love his recipes), but this book is so much more. It’s a love letter to nature. It makes you want to grow your own vegetable garden, to go outside and get your hands dirty. It makes you want to go with the seasons and go back to the origins of cooking. It makes you appreciate every single ingredient. I have yet to follow the recipes from this book, but have been following his tiktok recipes for quite some time and they DO NOT DISAPPOINT. So, I just know that these will just be as delicious and I can’t wait to cook them for my family. Last but not least, I want to give credits to the photographer as the images are absolutely stunning and beautiful to look at. Thank you Julius for being such an inspiration and I can’t wait for what’s next to come. Greetings from the south of Austria????????
Emely
by Kelly
I love this book! Bought it for my husband for his birthday and he loved it! I rarely cook since my husband loves to do it, but even I couldn’t resist trying some of the recipes since it’s written so clear step by step and they all came out amazing ???? worth the money for sure!
by Ben
Julius Roberts left London and his job as a chef to run a small-holding in Dorset, living as self-sufficiently as possible.
This book is a joyous celebration of his achievements in living seasonally and sustainably. He has an engaging personality and writes in the same manner.
I love his introductions to each of the seasonal sections, chatty and passionate about the produce at its prime. His enthusiasm is infectious and his respect for all that the farm provides shines through.
The recipes are so tempting and positively demand to be tried! A great read.
(One slight niggle: in common with almost all chefs/cooks nowadays the chilli seems almost obligatory. I know one can omit chillies, but still…)
by Kelly
West Dorset is my favorite place on earth. And to see it captured in all its glory in this stunning book makes me want to just up and move there without any planning.
I love this seasonal book – everything I have cooked so far has tasted fabulous, the recipes are straightforward and the end results are moorish, warming and balanced. This book reminds me a little of Nigel Slater’s Kitchen Diaries, but I prefer Julius’s version (sorry Nigel!). My only criticism is there is no
Bookmark ribbon, but the gunk from cooking is already on the pages so I guess it’s too late. Tasty, honest, no-fuss food that doesn’t take hours of prep or require niche ingredients. I love it.
by Mr P Davies
As I’ve got older I’ve become much more conscious of what I eat and where it comes from. Julius’s book is a perfect example of how you can discover the importance of fresh wholesome ingredients and helps tell the story of carefully selecting seasonal fruits and vegetables to get the most from your dishes. I don’t see this as a simple recipe book. It’s a journey from source to stomach. The book is both educational and inspiring. Even as someone who lives in a flat with no garden, it’s encouraging me to get a small planter in the window to grow a few fresh herbs and things myself. It’s no small holding, but it’s steps in the right direction! Id encourage anyone to get this wholesome book. The photography is beautiful, the recipes sublime and the story is inspiring.
by Ben
I’ve been following Julius on Instagram and TikTok for quite some time now and I just can’t get enough of his videos. I’ve tried multiple of his recipes and have absolutely loved them so far. So I was super excited when I first heard that he would be bringing out this book and have been waiting ever since. Now that I am finally able to hold it in my own hands I can say that it most certainly doesn’t disappoint. The book is filled with stunning pictures and fantastic recipes. There are also a lot of different recipes in the book, so there’s guaranteed to be something delicious waiting in here for you, no matter your taste or preferences. I, for one, can’t wait to try them all! I just can’t praise this book enough and it has very quickly become my new favourite cookbook!
by Emmy
To hold this book in your hands and feel its pages is something really, really special. Each cookbook on my groaning shelf is there because I want it to be there. Some don’t stand the test of time and go to Music Magpie. Some are there just because a famous chef wrote them and I want them in my collection. Some may only have one or two recipes in them I cook again and again but I consider it worth still having that book to have those recipes and the memories that go with them. Some are for the stories, some for the pictures.
There are very few on my shelf of 200+ cookbooks that are there because I love them in their entirety. This may have just hit number one on my hot list. It’s simply the perfect marriage of gorgeous, passionate, cheerful writing about food, ingredients, seasons, memories and emotions and an absolute glut of recipes I want to make again and again. I adore how Julius takes the greatest hits of early Jamie, peak Nigel and every day Gill and turns it into something truly incredible. I have a guilty pleasure in the band The 1975, because I believe they take the best elements of every music genre and turn them into perfect pop songs. Julius may just have done this with recipes, but without the arrogance and controversy. I will treasure this book forever and give it as a gift to everyone.