This cookbook combines the farm-to-table appeal of Alice Waters with the French escapism of Patricia Wells. It will satisfy those who aspire to the lifestyle fantasies of Kinfolk magazine
and follow chefs like Dan Barber and David Kinch.
A thoughtful, deep-rooted way of cooking that reconnects us with the land. Daniel de la Falaise approaches cooking as a sensual task and a celebration of quality products involving as little
interference as possible. His compass point: the taste of the raw ingredient just plucked from the soil. His way of cooking— which places vegetables at the forefront, but is not
vegetarian—centers around coaxing the most flavor from each ingredient at its peak freshness. Nature’s Larder opens up a new way of thinking about food, one that returns to an
instinctual relationship to taste and a direct connection to the natural world.
