Food & Wine

Nature's Larder: Cooking with the Senses

A thoughtful, deep-rooted way of cooking that reconnects us with the land. Daniel de la Falaise approaches cooking as a sensual task and a celebration of quality products involving as little interference as possible. His compass point: the taste of the raw ingredient just plucked from the soil. His way of cooking—which places vegetables at the forefront, but is not vegetarian—centers around coaxing the most flavor from each ingredient at its peak freshness. This book takes the home cook on "a balloon ride through the seasons," along the way divulging Falaise’s smart techniques, such as using residual heat to cook gently, extracting essences with broths, and using herbs both in cooking and finishing for a layered effect. Among the narrative-style recipes he shares are Carrot and Tarragon Soup, Bass Roasted on Wild Fennel, Young Leeks with Chive Flower Vinaigrette, and Chilled Melon Soup with Cardamom.Woven throughout is a strong element of narrative text in which Falaise shares his passionate philosophy centered on peasant traditions of sustainable agriculture, as well as poignant memories from his upbringing in rural Wales and his colorful family members. Nature’s Larder opens up a new way of thinking about food, one that returns to an instinctual relationship to taste and a direct connection to the natural world.

About The Author

Daniel de la Falaise trainied as a chef at Harry’s Bar in London, later opening George Club in London's Mayfair with his great uncle Mark Birley, "The King of Clubs." Today, he works as a private chef, growing many of his ingredients on his farm in southwest France. He also writes a cooking column in French Vogue and has been profiled in T The New York Times Style Magazine, The Wall Street Journal, and Town & Country.

  • Publish Date: April 28, 2015
  • Format: Hardcover
  • Category: Cooking - Specific Ingredients - Natural Foods
  • Publisher: Rizzoli
  • Trim Size: 7-1/4 x 9-3/4
  • Pages: 272
  • US Price: $39.95
  • CDN Price: $39.95
  • ISBN: 978-0-8478-4484-5


"A vegetable-centric cookbook moored in seasonality and subtle, smart cooking techniques." 

"Filled with tips for the aspiring gentleman farmer, from how to store your cold-pressed olive oil to when one should expect mirabelle plums, the collection also includes recipes for every course - even if de la Falaise would prefer that his readers stay joyful and improvisational. . . Judging from the look of the saffron rissotto, seared banana, and caviar-topped quail eggs, though, it won't do you much harm to go by the book."
“A book that takes the classics and gives you the perfect result …de la Falaise took his training from some great chefs and can be totally trusted — a vital book if you seriously want to get it right.” - Rose Prince, The Spectator

Stylish and inspiring…. A highly original book, full of uncomplicated and visually dazzling and delicious recipes and ideas.”  - Diane Dorrans Saeks, the Style Saloniste

It is rare that someone is able to recount the art of cooking as if it were a magic story that tickles all the sensesNature’s Larder provokes in the reader a kind of sensorial pleasure that takes one back to a real contact with nature.” - Maria Grazia Meda, VOGUE Italia

Nature’s Larder is not just a cookbook.  It’s a classic.” - Dutch Financial Times

“[Falaise’s] prose packs a punch you might expect from Lawrence Durrell more than you would a cookbook. Well, this ain’t your average cookbook.”  - Legacy Talk Radio

“Superb.” - Arthur Dreyfus, Holiday Magazine 

Author Bookshelf: Daniel de la Falaise