mildreds the cook book - competition

The wait is almost over, we have recently received a hard copy of our cook book and it is now ready for pre order from various websites including Octopus books, amazon, and waterstones. We hope the book will be well received by all and becomes a top seller !

 

With the cook book launch just over a week away we are giving away 5 copies of our cook book via a twitter competition today!!.  simply follow us on twitter and Re-tweet our competition details when they are posted to be in the chance to win your very own copy of our cook book!

The cook book includes various mildreds classic dishes, a variety of gluten free and vegan recipes, as well as a menu planning section bringing together vegan and gluten free menu planning ideas.

We would like to thank former mildreds team member Kirsti-Lee Poulter for her beautiful work on all the illustrations featured throughout the book.

Below is a sneek peek of our cook book, we hope you enjoy!

 

cook book photo shoot

With our Cooking sessions finished here at the restaurant and our recipes written and sent off to the publishers for editing, we move onto the next and very exciting stage of getting our cookbook finalised.

Annie Rigg

props

The photo shoot was spread out over two weeks and was a great experience to be a part of, so much work goes into this process of the book and we would like to thank

Photographer Jonathan Gregson for his stunning photography work and home economist Annie Rigg for testing out our recipes and presenting the food ready for photography.

 

  

The selection of props used during the photo shoot seemed endless, they were carefully selected for each dish and really brought the food into another dimension we hadn’t seen before, a big thanks to prop stylist and art director Tabitha Hawkins.

Below are a few photos from our photo shoot.

puy lentil salad

Sri Lankan curry

Sunday sessions

mee-goreng

Aubergine escalope

Big changes and new additions are en route for us here at Mildreds and were very excited for what’s to come down the line, for now here’s some information on what we’ve been up to so far.

Our Head Chef Daniel Acevedo and Head Pastry Chef Sarah Wasserman have been gathering each Sunday in the restaurant to devise new recipes for the Mildreds cookbook, modifying old classics and potential new ones! Due to the volume of new recipes we aim to have a mixture of wheat and gluten free recipes as well as some much-loved veggie dishes that we have tried in the past but haven’t seen on the menu yet, so all keep your eyes peeled for some new and exciting additions to our menu selection.

Stuffed baby pumpkin

Gazpacho

The Sunday sessions have involved testing and trying new and old Mildred’s classics to see what works best and see which dishes make the final cut for the Cookbook. What’s most important is fitting them in amongst our varied international cuisine and how it can remain balanced while still offering a good mix of gluten free and vegan options.

A few new additions to our menu include our new green juice that consists of all organic ingredients: kale, cucumber, fresh lemon juice and apples, its certain to clear up all the hazy Monday morning heads and a perfect accompaniment to all dishes on the menu.  We also have added a roast pear salad with blue cheese mousse, hazlenuts and polenta biscuits, we have re vamped our Asian stir-fry to include baby corn and mixed peppers and now comes with a shiitake mushroom sauce.

Latka with mango sauce

We hope you like our selection of photos from our Sunday sessions, more updates to come soon.

Mildreds Cookbook

We are pleased to be working with Octopus Publishing on our very own cook book.  Due to be released in the summer of 2015 the cook book will feature between 80-100 internationally inspired vegetarian recipes, including some of our classic menu items, starters, mains and desserts.  There will also be various wheat free, gluten free, and vegan recipes, we have lots of recipes to try and test and will keep you updated with posts and photos from our test sessions in the kitchen.

Give us your thoughts on which recipes you would like to see in the Mildreds Cookbook.