Rogan - Simon Rogan

Rogan

By: Simon Rogan

Hardcover | 17 September 2018

At a Glance

Hardcover


RRP $49.99

$38.75

22%OFF

or 4 interest-free payments of $9.69 with

 or 

Aims to ship in 5 to 10 business days

When will this arrive by?
Enter delivery postcode to estimate

The definitive cookbook on using local ingredients to create unforgettable dishes.

Throughout the culinary world, Simon is revered. He is the chef and owner of L'Enclume, the 2 Michelin star restaurant in Cumbria that famously starred in Steve Coogan and Rob Brydon's film, The Trip and has won Best Restaurant OFM Awards and The Good Food Guide's Best Restaurant for the past 4 years. He was a winner on BBC2s Great British Menu and a mentor on MasterChef. There is also Rogan & Company, Aulis a research kitchen and 2 more restaurants coming up in London. Renowned for the clarity of ethos he brings to his different restaurants, as well as a brilliant reputation for artistry, innovation and excellence, his talent and vision shine through.

Many cookbooks have been published by chefs. But Simon is uniquely placed to write a definitive cookbook that changes the tenor of cookery publishing. Here is a book that perfectly communicates his philosophy of taking farmed and foraged seasonal ingredients to create unforgettable dishes.

For years, inventive cookery was all about exotic ingredients and far-flung cuisines. But Simon Rogan has led the way in showing that innovative cookery is at its best when using local ingredients with imagination and passion. His food is primal. And it's natural. But it's not rough or messy. It's beautifully refined and has transformed how we view locally-sourced cuisine – the Farm to Plate ethos.

Simon's book showcases recipes that use beautiful ingredients, but ones that are accessible to people everywhere. Combined with vibrant recipe pictures alongside photography capturing the life and landscapes of his farm in Cumbria, where his two Michelin star restaurant L'Enclume is based. Breaking the boundaries of how people use their ingredients and cook their food, this will become the cookery book of the year.

About the Author

Described by many as a true culinary heavyweight, Simon Rogan and his partner Penny own L’Enclume, a restaurant with rooms, in the Lake District. After 3 years, it won its first Michelin star. L’Enclume has gone on to achieve many accolades, including a 10/10 rating and #1 ranking in the Waitrose Good Food Guide 2014, a second Michelin star in 2013, and full five rosettes from the AA Restaurant Guide.

Over the past 25 years Simon has developed a distinctive, inventive cooking technique which is inspired by his love of home-grown British ingredients. This has translated over he years into his hugely successful and ever expanding empire of restaurants.
Industry Reviews

`No one has changed the way we look at food in Britain in the last decade as much as Simon Rogan - seasonality and freshness don't work at the highest level unless you have a brilliant chef, one with a great vision. The food he sends to table is arguably the best in the country.'
Elizabeth Carter

`Simon Rogan is one of the UK's most pioneering and important chefs. We can all learn something from his intelligent, natural approach to traceable, plant-centric cooking, and his delicious creations never fail to delight.'
Rosie Birkett

`With Simon Rogan, British cookery has come of age. His recipes are steeped in our climate, our history and our future, as much a part of the Cumbrian landscape as Herdwick sheep.'
Xanthe Clay, Telegraph

`Simon Rogan is the most interesting chef working in Britain today. Each plate is delicate and unique.' Oliver Peyton

`Forever breaking new ground.' The Good Food Guide

`Rogan's greatest achievement [is] the way his food connects you in some quite primal way to its source.' Guardian

`In his new book, Simon Rogan shows that farmed and foraged seasonal ingredients can come together to create delicious and sophisticated dishes.' The Independent

`Simon Rogan has defied Expectations with his long-awaited first book. Instead of an aspirational edit of the cutting-edge dishes that have earned him two Michelin stars, the founder of L'Enclume has penned a more personal collection of recipes inspired by his 12-acre Cartmel farm.' Taste Cumbria magazine

More in Cooking, Food & Drink

The French Chef Handbook : La cuisine de reference - Michel Maincent-Morel

RRP $200.00

$120.75

40%
OFF
Seriously Good Pasta : Over 70 Recipes for Seriously Good Pasta - Phillippa Spence
Cook Ahead : 90 freezer-friendly recipes for every family budget - Justine Schofield
Easy Air Fryer - Jamie Oliver

RRP $55.00

$39.90

27%
OFF
High-Protein Meals in Minutes : Eat Your Way to a Six Pack - Scott Harrison
The Silver Spoon : New Edition - Phaidon

RRP $74.95

$50.35

33%
OFF
Jerusalem - Yotam Ottolenghi

Hardcover

RRP $55.00

$39.90

27%
OFF
Wine Folly: Magnum Edition : The Master Guide - Madeline Puckette

$58.50

In Praise of Veg : A modern kitchen companion - Alice Zaslavsky

RRP $65.00

$48.75

25%
OFF
Australian Food - Bill Granger

RRP $49.99

$42.50

15%
OFF
Uses for Obsession : A Chef's Memoir - Ben Shewry

RRP $34.99

$33.25

Is This A Cookbook? : Adventures in the Kitchen - Heston Blumenthal

RRP $49.99

$36.75

26%
OFF