Time & Tide: Recipes and Stories from My Coastal Kitchen

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Her story is one which interweaves the sentimental tales of a childhood in Provence with her grandfather ‘Papa’ collecting strawberries from the fields to the hum of crickets in the warm sunshine, to the beautiful shores of Cornwall and golden sandy beaches. Emily’s passion for the connection between food, a sense of place and storytelling is infectious, intriguing and comforting all at the same time.

Important: Your credit card will NOT be charged when you start your free trial or if you cancel during the trial period. I wanted to enjoy this book, I wanted to be wowed by Cornish recipes… although it is a beautiful book I was not ‘grabbed’ by many of the recipes and there was little that was new and inspiring.There’s much in my shortlist above that I longed to share with you, but I am very happy with my choice: Cornish Bouillabaisse (and an eminently do-able, unfussy version) with a bonus splurge of Saffron Aioli.

Be welcomed into her coastal world with more than 80 recipes alongside stunning photography to help you discover this most-magical of places.I really enjoyed reading Emily’s book which beautifully conveys her love for Cornwall, cooking and our incredible Cornish produce. Her restaurant, Emily Scott Food, is in Watergate Bay and she was selected as one of the host chefs for the 2021 G7 summit in Cornwall.

Emily was named best chef in the South West by Food magazine and recently been listed in the top 100 most influential women in the hospitality industry for the second year running. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice.

It is accepted by you that Daunt Books has no control over additional charges in relation to customs clearance. Experience and memories are translated into ingredients which collectively are heightening into simplistic, rustic dishes which are easily recreated at home. We use Google Analytics to see what pages are most visited, and where in the world visitors are visiting from. Emily's recipes reflect the ebb and flow of daily life during the year; from breakfasts of overnight oats and buttery crumpets to lunches of sea-herb focaccia, and from suppers of Cornish bouillabaisse to desserts of treacle tart and bramble and peach crumble.