Author(s): Daniel De la Falaise
A thoughtful, deep-rooted way of cooking that reconnects us with the land. Daniel de la Falaise approaches cooking as a sensual task and a celebration of quality products involving as little interference as possible. His compass point: the taste of the raw ingredient just plucked from the soil. His way of cooking-which places vegetables at the forefront, but is not vegetarian-centres around coaxing the most flavour from each ingredient at its peak freshness. This book takes the home cook on "a balloon ride through the seasons," along the way divulging Falaise's smart techniques, such as using residual heat to cook gently, extracting essences with broths, and using herbs both in cooking and finishing for a layered effect. Among the narrative-style recipes he shares are Carrot and Tarragon Soup, Bass Roasted on Wild Fennel, Young Leeks with Chive Flower Vinaigrette, and Chilled Melon Soup with Cardamom. Woven throughout is a strong element of narrative text in which Falaise shares his passionate philosophy centred on peasant traditions of sustainable agriculture, as well as poignant memories from his upbringing in rural Wales and his colourful family members. Nature's Larder opens up a new way of thinking about food, one that returns to an instinctual relationship to taste and a direct connection to the natural world.
Daniel de la Falaise began a career as a fashion model before training as a chef at Harry's Bar in London and later cooking with Gordon Ramsay and Alain Ducasse. Today, he works as a private chef, growing many of his ingredients on his farm in southwest France. He also writes a cooking column in French Vogue and has been profiled in The New York Times Style Magazine, The Wall Street Journal, and Town and Country.