Sally Clarke's cooking is of the utmost simplicity; everything depends on the absolute freshness and quality of the ingredients. It is firmly rooted in Mediterranean and California traditions, using the day's best produce in a light, contemporary style that has gained accolades, awards and rave reviews since her now world-famous restaurant, Clarke's, opened its doors in the mid 1980s in London. But at long last the rest of us have caught up with her and her philosophy. Never before has this book been so meaningful or useful. Any cook will learn a great deal and for those now following the contemporary food culture which preaches seasonality and terroir, it is a 'must-have' cookbook which won the coveted Glenfiddich Award when it was first published. This collection of her creations, arranged by season offers heaps of excellent modern recipes, and an introduction to how you, the home cook, can produce her signature dishes.
Sally Clarke has been actively involved in cooking since her early teens. She studied at the Cordon Bleu School in Paris and then spent four years in California and it was there that she met the legendary Alice Waters of the Chez Panisse restaurant in Berkeley who became her mentor and friend. 1984 saw the opening of Clarke's Restaurant in Kensington Church Street, offering her now famous 'no choice' menu.