In this book, Michelin chef and Fife Food Ambassador, Christopher Trotter, uses ideas from the carrot’s birth place in the Middle East with spices and a refreshing sweet vinegar recipe from Japan, to some more contemporary ideas such as a carrot parfait or carrot sorbet and a crunchy salad accompaniment for roe deer. Carrots are a store room essential, providing the base for stocks and for braises, for anything from chickens to beef and whole fish. Delicious on their own as a snack, or in a multitude of salads. Go buy a carrot today!
With notes from nutritional therapist Katie Dick and photos from his wife, Caroline, there are 30 recipes for the wonderful carrot, each with its own colour photograph.