Former Pub Chef of the Year, Justin Brown’s first cook book, Dining Through The Seasons, is aimed at the aspirational home cook. The book is full of seasonal starters, mains and desserts to help you prepare fantastic food that’s not only delicious and simple to make, but is also in season.
Justin, who is currently head chef at The Fifield Inn in Fifield near Windsor, has been planning the book for most of his career.
“I’d had the idea for this book for some time. My friends and family are always hosting gatherings and often ask me for ideas and recipes – so this is as much for them as anyone else! Everyone likes to cook seasonally, but I wanted to create something you could turn to for simple yet amazing recipes whatever the season.
The great thing about this book is most dishes can be prepared in advance – meaning, by the time your guests arrive, all your hard work is done! It’ll give you more time to spend actually enjoying the occasion – and less time panicking about it!”
Justin is one of the country’s most talented up and coming chefs. He’s packed an enormous amount into his career already, including working for Jamie Oliver and Rolling Stones’ Ronnie Wood as well as cooking for Andrew Lloyd Webber, David Beckham and Madonna. He won Pub Chef of the Year in 2011 as well as many other accolades.
To achieve Justin’s aim of showing people how simple complicated looking dishes can actually be, we opted for a clean, straightforward design. Each recipe has a page for the text – including any chef’s tips or recommendations – and a whole page for its accompanying image. At the back of the book there is also a basics section for stocks and sauces.
As the theme of the book is seasonal, it is designed with creating a whole menu in mind. Each section corresponds to a season and is laid out with a selection of starters, mains and desserts, all of which make the most out of the produce on offer at that time of year.
Title: Dining Through The Seasons
Paperback: 128 pages