‘Black Pudding and Foie Gras' tells the story of Michelin-star chef Andrew Pern's life growing up in Yorkshire. Designed to reflect the food Andrew creates, and appeal to his affluent clientele, the book is part autobiographical and part cookbook, revealing the secrets of one of the UK's brightest young chefs. The intention was to create a tactile and intriguing book aimed at foodies and also those who can’t and won't cook. The Star Inn is a 15th Century thatched inn stooped in tradition and history; the book has been produced to take its place on the bookshelves in the restaurant, and also to take pride of place on any coffee table.
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