Professionally trained chef Julius Roberts left a busy and frantic London restaurant life to pursue his dream of living sustainably on a small farm in the English countryside. The Farm Table transports us to his farmstead, taking us through a calendar year with diary entries and images grounded in the natural world. We take joy in reading about new goats and sheep being born, learning how to grow vegetables, and forage for simple herbs and flowers, all while discovering Julius's outstanding recipes. Broken into sections based on the season, The Farm Table encourages cooking with seasonality in mind through scrumptious recipes to inspire joy and confidence in the kitchen. Learn to cook Braised Pumpkin with Sage and Hazelnuts and Plum and Fig Leaf Jam in the Fall, Chicory Tart Tartin with Thyme and Cheese and Slow Cooked Squid with Saffron and Chickpeas in the Winter. 320 pages
