Description

Book Synopsis
Seasonal recipes that reconnect us with our local environment, from Anna Boglioni and the chefs at Petersham Nurseries for those wanting to live and eat more sustainably.

Inspired by her upbringing at Petersham Nurseries, Recipes to Reconnect features a collection of over 60 recipes from the Petersham team and other great chefs, alongside Anna’s own home cooking. Split into seasons, included are delicious, simple dishes, created in response to wide-ranging conversations with farmers, conservationists and nutritionists around themes such as re-wilding, community, sleep and fasting. Interviewees and chefs featured include Isabella Tree, Hugh Fearnley-Whittingstall, Bruce Parry, Jeremy Lee of Quo Vadis, Skye Gyngell of Spring, and Simon Rogan of L’Enclume, The dishes celebrate natural ingredients and encourage you to enjoy your food all the more having considered its origin.

Anna sees food as a way to create conversation, to bring people together

Recipes to Reconnect

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    A Hardback by Anna Boglione

    £28.00

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    RRP £35.00 – you save £7.00 (20%)

    Order before 4pm today for delivery by Sat 29 Aug 2026.

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      Book details

      Publisher Octopus Publishing Group
      Published 4 May 2023
      ISBN-13 9780857839961
      978-0857839961
      ISBN-10 0857839969
      Also in:
      Nature therapy Technology, Engineering & Agriculture Organic farming

      Description

      Book Synopsis
      Seasonal recipes that reconnect us with our local environment, from Anna Boglioni and the chefs at Petersham Nurseries for those wanting to live and eat more sustainably.

      Inspired by her upbringing at Petersham Nurseries, Recipes to Reconnect features a collection of over 60 recipes from the Petersham team and other great chefs, alongside Anna’s own home cooking. Split into seasons, included are delicious, simple dishes, created in response to wide-ranging conversations with farmers, conservationists and nutritionists around themes such as re-wilding, community, sleep and fasting. Interviewees and chefs featured include Isabella Tree, Hugh Fearnley-Whittingstall, Bruce Parry, Jeremy Lee of Quo Vadis, Skye Gyngell of Spring, and Simon Rogan of L’Enclume, The dishes celebrate natural ingredients and encourage you to enjoy your food all the more having considered its origin.

      Anna sees food as a way to create conversation, to bring people together

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