“Authoritative, appetising, generous, a distillation of time and place. You can almost hear the seagulls and smell the seaweed. A slight warning: perhaps not one for the novice cook and it’s not overburdened with recipes but you will likely want to cook every one. An understated triumph.”
Featured in The Guardian’s Best Food Books of 2017.
Michelin starred chef, Stephen Harris has his own history of career diversity that ranges from a former punk rocker to history student, to a financial advisor, to a mostly self-taught cook, to a publican and finally a remarkable chef.
And this whacking evolution from a financial advisor to a chef-patron has gained Harris enough experience to come up with the trendy cookbook: The Sportsman, which illuminates his subtle approach to cooking and the ambitions nurtured by him to effectuate a Michelin-starred restaurant.
With the Californian Chef, David Kinch’s “Tidal Pool” forming as the primary source of inspiration, Harris was triumphant in creating Rockpool, which is an assemblage of seafood and local sea vegetables served in a seaweed broth and fish stock.
The sportsman is a book that substantiates a clear passion for the Garden of England, whose profound recipes are divided by produce from the Kentish farms and the Kent coasts. The details also include a delightful account of the chef’s vision.
And since Harris is a chef himself, it clearly makes sense about his being a chefs’ cookbook. This means you cannot expect a simple collection of recipes for a weekend dinner party. Instead, it’s partially, a history of Harris’s journey to become a chef and at the same time, a wonderful disquisition of what he addresses as “total cooking.”
This book charts in microcosm some of the seismic changes to have shaken up the British culinary world over the past 20 years.