[Gastronomy]. Pern, Andrew. — Black Pudding and Foie Gras.

No place, Face, 2008, 394,(6) pag., richly illustrated, original brown velours cloth, lettered in white and grey, quarto. = An unrivalled behind the scenes account of Michelin-starred chef Andrew Pern at The Star Inn at Harome in his debut award-winning autobiographical cookbook.Andrew Pern's debut cookbook strikes the perfect balance between showcasing mouth-watering recipes and delivering a heart-warming account of his fascinating life at the Michelin-starred Star Inn at Harome.Revealing Andrew's past, philosophies on food, stunning recipes and local suppliers, this book provides a captivating and humorous insight into the life of a chef that runs a unique British food institution.Containing 60 outstanding recipes, from Black Pudding & Foie Gras to Posh Fish Fingers to Chocolate & Orange Tart, Andrew's writing style and classic recipes will bring warmth, taste and texture into your kitchen. With a foreword by Robert Cockcroft and photography by Sam Bailey & Antonio Olmos.