PRESS & MEDIA

JACK O'SHEA IN THE NEWS AND MEDIA

Rose Prince's new book 'The New English Kitchen' is available over the counter in Jack's shop
Rose Prince's new book 'The New English Kitchen' is available over the counter in Jack's shop


 

Rose Prince's inspiring new book 'The new english table'

APRIL 2008

"...In London I buy beef from from the butcher Jack O'Shea. He hangs it for weeks and knows everything about cutting in both the Continental and the British way. He is an expert on cheap cuts that can be put on the grill, worth a visit for this alone."... says Rose Prince in her inspiring and resourceful new book that explores "affordable" and "easy good food". Jack himself is an advocate for teaching people that quality cheap meat cuts butchered in the right way can equal and sometimes better the more expensive ones. 

Rose Prince unlocks a larder of new and unfamiliar English ingredients from cobnuts to red Duke of York potatoes to watercress and also shows how eating local can mean good eating at the same time as being good for the environment. She explains how and where to shop and introduces a rhythm of cooking, identifying which foods are right for everyday meals, and which for the occasional feast. She shows how to make the most of costly ingredients - traditional breeds, organic produce and handmade foods - recycling leftovers for yet more delicious meals. Leftovers from a roast beef joint, for instance, become an aromatic salad with toasted green pumpkin seeds and herbs, or, simmered with fungi and red wine, a rich braise to eat with mash or buttered ribbons of pasta.

Rose Prince 'The New English Table' is proof that good eating will not cost the earth.

Buy Rose Prince's 'The New English Table' online


PRESS REVIEWS:

'An inspiring guide to rediscovering long--lost British ingredients and recipes.' Daily Mail 

Praise for 'The New English Kitchen': 'At last, a fresh voice in the kitchen.' 
Nigel Slater 

'An exceptional new cookbook.' 
Bee Wilson, Sunday Telegraph 

'A timely book with a practical and economical approach to sourcing top-quality, locally produced food.' 
Evening Standard '

A cookbook with a difference. I instantly warmed to its readability, fierce intelligence and admirable sense of economy.' 
Chris Hirst

The Independent 'In its particular combination of pleasure and principle, "The New English Kitchen" can claim to be a subtly transformative work.'
Bee Wilson, Times Literary Supplement