The Farm Table (FR version) - Julius Roberts

THE BOOK: Cook, eat, and enjoy life with simple, seasonal recipes. Farmer and chef Julius Roberts shares his story of farm life and offers simple dishes prepared with love, in close connection to the land and guided by the seasons. Making the most of wholesome, flavorful ingredients, The Farm Table celebrates no-fuss, family-style cooking. The produce is at the heart of the author's work, and he shows how to use it to its fullest potential with recipes such as baked vacherin with Swiss chard and potatoes, lamb stew with pearl barley and wild garlic, roasted squash with buffalo mozzarella, sage, and hazelnuts, elderflower panna cotta with roasted strawberries and black pepper, and poached plums with mint-infused whipped yogurt and granola. Cook, eat, and enjoy life with simple, seasonal recipes. Julius Roberts, farmer and chef, shares his story of farm life and offers simple dishes prepared with love, in close connection with the land and guided by the seasons. Making the most of wholesome and flavorful ingredients, The Farm Table celebrates unpretentious, home-style cooking. The produce is at the heart of the author's work, and he shows how to use it to its fullest potential, with recipes such as baked vacherin with Swiss chard and potatoes, lamb stew with pearl barley and wild garlic, roasted squash with buffalo mozzarella, sage, and hazelnuts, elderflower panna cotta with roasted strawberries and black pepper, and poached plums with mint-infused whipped yogurt and granola. THE AUTHOR: A sort of modern-day David Thoreau, Julius Roberts strives to live self-sufficiently on his small family farm on the Dorset coast, growing the finest ingredients to cook with the very best. In January 2016, he decided to change his life: he quit his job in the restaurant industry, left the city, and headed for the countryside to grow his own food. He settled in an old cottage in Suffolk, in the east of England, with his dog and four Mangalica piglets.