Sally Clarke: 30 Ingredients

'I love Sally's unerring, instinctual ability to make each ingredient shine - she is a purist, and has a very unique aesthetic. This book is a beautiful meditation on these thirty fruits and vegetables, showing Sally's deep understanding of seasonality, ripeness, and the farmers who take care of the land. This understanding and respect for the ingredients comes forth in the stunning photography on every page.'

Alice Waters Clarke's is the legendary Notting Hill restaurant that pioneered seasonal fine dining in British cuisine. To mark the restaurant's 30th birthday year, Sally Clarke, the award winning chef, restaurateur and author has chosen a handful of recipes for each of her favourite 30 ingredients. The simple idea of cooking with the freshest and best market produce, Sally Clarke's vision for thirty years, is at the heart of her new book of ninety-five recipes.

SALLY CLARKE MBE is one of Britain's most acclaimed chefs and restaurateurs. Trained in Paris and London, she moved to California in 1979, where she worked in the kitchens and dining rooms of Michael's and West Beach Cafe. It was while in California that she met her mentor Alice Waters, chef and proprietor of Chez Panisse, and that her love of disarmingly simple cooking based on the freshest local ingredients was born. 2014-15 is the thirtieth anniversary year of the opening of the restaurant. The year began with a series of fundraising lunches and dinners, hosted by Sally Clarke and Alice Waters, in aid of the Edible Schoolyard Project.