{"id":3870,"date":"2008-07-16T14:00:43","date_gmt":"2008-07-16T13:00:43","guid":{"rendered":"http:\/\/www.mostlyfood.co.uk\/wp\/?p=3870"},"modified":"2018-02-22T20:32:40","modified_gmt":"2018-02-22T20:32:40","slug":"jam-with-lamb","status":"publish","type":"post","link":"https:\/\/www.mostlyfood.co.uk\/index.php\/jam-with-lamb\/","title":{"rendered":"Jam with Lamb by Richard Guest &#8211; review"},"content":{"rendered":"<p><span class=\"text-element body\"> <img loading=\"lazy\" decoding=\"async\" class=\"image-4-3 image-review alignright\" src=\"http:\/\/www.mostlyfood.co.uk\/img\/jam%20lamb.jpg\" alt=\"Jam with Lamb\" width=\"249\" height=\"370\" \/> Chef Richard Guest has written Jam with Lamb \u2013 Seasonal West Country Cooking with delectable and evocative photographs by Nick Smith.<\/span><\/p>\n<p>Richard Guest? He might not be a household name and he hasn\u2019t got a series&#8230;yet. He has worked at the Savoy Hotel\u2019s River Restaurant under the great Anton Adleman, worked with Jean Christoph Novelli, and has had his own Michelin Star and numerous other awards. Perhaps I should mention that you can find Richard working as chef at Taunton\u2019s famous Castle Hotel.\u00a0 You can assume this young man knows about food.<\/p>\n<p>Jam with Lamb isn\u2019t just a lovely list of recipes. It\u2019s a very personal and chatty book with lots of information about suppliers \u2013 not just web sites, although there is a comprehensive directory, but human stories. It gives a lovely insight into Richard\u2019s professional life and the passion he has for food, the West Country, and the world of a chef.<\/p>\n<p>This is British cooking at its finest. Fresh and seasonal ingredients treated with respect and presented in the most inviting fashion. It\u2019s good to see again some dishes that have gone out of favour like Stew and Dumplings, Roast Pork with Crackling.<\/p>\n<p>The recipes are divided by season and those recipes are a delight. There aren\u2019t lots of exotic imported ingredients, apart from a few exceptions like spices and chocolate. The dishes are both traditional and new. There is Slow-cooked Brisket but it is served with a Confit of Winter Roots and Creamed Potato. Richard has a tempting custard tart but it\u2019s Dark Chocolate Custard Tart with a Cherry Compote.<\/p>\n<p>The recipes are a chef\u2019s creation but you could make all of these at home. They are written with meticulous attention to detail so even quite a novice could attempt these dishes with confidence. There is a good sprinkling of Cook\u2019s Tips to give a bit more background to the little things you wondered about. \u201cTo make a cherry vinegar if you are stoning any cherries for compote or jam, just put all the stones in red wine vinegar to infuse&#8230;\u201d<\/p>\n<p>Jam with Lamb should be in the collection of all West Country cooks, anyone with any interest in British produce, and any lover of fine food. I look forward to seeing more from Richard Guest in the future.<\/p>\n<p>Jam with Lamb<br \/>\nAuthor: Richard Guest<br \/>\nPublished by: Birlinn Ltd.<br \/>\nPrice: \u00a320.00<br \/>\nISBN 978-1-84158-560-4<\/p>\n<p>&nbsp;<\/p>\n<p><em>Cookbook review by Chrissie Walker \u00a9 2018<\/em><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chef Richard Guest has written Jam with Lamb \u2013 Seasonal West Country Cooking with delectable and evocative photographs by Nick Smith. Richard Guest? He might not be a household name [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":24075,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20,22],"tags":[94,1359,2275],"class_list":["post-3870","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-books","category-cookbooks","tag-british","tag-jam-with-lamb","tag-richard-guest"],"_links":{"self":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/3870","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/comments?post=3870"}],"version-history":[{"count":3,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/3870\/revisions"}],"predecessor-version":[{"id":9420,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/3870\/revisions\/9420"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media\/24075"}],"wp:attachment":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media?parent=3870"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/categories?post=3870"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/tags?post=3870"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}