The Acorn House Cookbook: Good Food from Field to Fork

by	Arthur Potts Dawson

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Weight	0.682 kg
Dimensions	2.8 × 19.3 × 22.8 cm
by	Arthur Potts Dawson
Format	Hardback
Language	English
Pages	288
Publisher	Hodder & Stoughton
Year Published	2008-5-29
Imprint	Hodder & Stoughton
Publication City/Country	London, United Kingdom
ISBN 10	0340954604
About The Author	Arthur Potts Dawson has worked with all the big names – the Roux brothers, Rowley Leigh, Rose Gray and Ruth Rogers. A former Head Chef at the River Cafe, he restyled Petersham Nurseries, relaunched Cecconis, and worked as executive chef for Jamie Oliver's Fifteen Restaurant. He's now making a name for himself as executive chef at London's award-winning Acorn House Restaurant. Arthur is a member of the English Slow Food Association, and a lifelong supporter of organic products and local suppliers. THE ACORN HOUSE COOKBOOK is his first book.
	[on Acorn House] 'Nowhere else is it possible to feel quite so virtuous while stuffing yourself with the finest food and drink the planet has to offer.'
Other text	Foreword by Jamie Oliver, this flagship green publication is the first book to combine cookery, nutrition and green issues.