Rogan The Cookbook (EPUB)

Rogan The Cookbook

Revered as a chef throughout the culinary world, Simon Rogan features a brilliant reputation for artistry, innovation and excellence, and is renowned for the talent, vision and clarity of ethos he brings to his different restaurants.

Simon is that the chef and restaurateur of L’Enclume, the two-Michelin-star restaurant in Cumbria which has won the great Food Guide’s Best Restaurant for the past four years. He was a winner on BBC2’s Great British Menu and a mentor on MasterChef, and is that the winner of GQ’s Chef of the Year award for 2018. Within the village of Cartmel, where he found out L’Enclume 16 years ago, there's also Rogan & Co, the relaxed neighbourhood restaurant; Aulis, a chef’s table and development kitchen; and Our Farm, where the team select what to grow, when it's harvested and the way it's prepared, allowing Simon to really set a benchmark for the calibre of ingredients he uses. In London there's Roganic, a permanent Marylebone site inspired by the first two-year pop-up which provides a window into the Cartmel operation, and Aulis London, an eight-seater chef’s table which provides a preview experience for dishes which may feature at Roganic.

Simon is uniquely placed to write down a definitive cookbook that changes the tenor of cookery publishing. Here may be a book that completely communicates his philosophy of taking farmed and foraged seasonal ingredients to make unforgettable dishes. Simon has led the way in showing that innovative cookery is at its best when using local ingredients with imagination and keenness . 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.

Simon’s book showcases recipes using beautiful ingredients that are accessible to people everywhere. It combines vibrant recipe pictures with photography that captures the life and landscapes of Our Farm in Cumbria. Breaking the boundaries of how people use their ingredients and cook their food, this may become the cookbook 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 the years into his hugely successful and ever-expanding empire of restaurants.

Stunning. The most beautiful cook book I've seen. Not for everyday recipes but incredible non the less. Having eaten at l'enclume, I was hoping for the secrets of how to make the cod yolk mousse, but every page has blown me away with its detail and Chef Rogans mantra of having quality ingredients and how they are sourced.-David

Verified Purchase
This could well be my favourite of 50+ cookbooks. It's a real saliva-inducing page turner!! The recipes are all beautifully photographed and, so far, straightforward to follow (perhaps not ready in 30 minutes though). I'd say you'd need a degree of competence in the kitchen to execute most of the recipes, but then if you're buying a book from one of the most respected, Michelin-starred chefs in the country, you're probably expecting that. There's plenty of interesting detail about some of the more featured ingredients as well as a useful photo glossary of some of the foraged foods (which feature fairly prominently). As you might expect, there are a few quirky ingredients although most of these are available online.-Phil B.

Having visited both restaurants in Cartmel was really looking forward to trying to recreate recipes. Have now done 4 or 5 recipes all are well written and easy to follow. Can’t match the atmosphere and service of the restaurant but can nearly get there with the food. Very highly recommend. -Gavin