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Ducksoup: The Wisdom of Simple Cooking (Simple Dinners, Easy Recipes, Cookbooks for Beginners) - Hardcover
Synopsis
"'A wonderful book that expresses the art of 'simple' beautifully. . . " Fergus Henderson
"There is a lot of culinary wisdom here and a raw, energetic, lusty approach to food which is exhilarating." Diana Henry, The Telegraph, Books of the Year The debut cookbook from Clare Lattin and Tom Hill, chefs of London's popular restaurant Ducksoup, featuring more than 130 seasonal, simple, clean recipes. Named a Book of the Year in London's The Observer, The Telegraph and Spectator Sometimes a book comes out of a restaurant kitchen that speaks with such simplicity, wisdom, and surprise, that it inspires home cooks to rethink their approach. Ducksoup: The Wisdom of Simple Cooking is one of these rare books. More than 130 recipes and color photographs feature seasonal produce, meats, fishes, and cheeses elevated by achievable means. A design that's as delightfully original as the recipes brings the ambiance of this unique London restaurant--a Soho gem--to life, providing fresh thinking for cooks in kitchens everywhere. Organized into seven chapters, Ducksoup takes the reader through the restaurants "clean" cooking philosophy and shares the inspiration for the restaurant, from international travels to growing up in England, as well as Clare and Tom's essentials for a stocked larder. The recipes are organized by cooking method, and include: - Pan-roasted Carrots, Goat's Milk Yogurt & Za'atar-Spring Vegetable Fritters, Cucumber Yogurt & Curry Leaves
-Shaved Squash, Feta, Cumin & Mint
-Angel Hair Pasta, Sage, Rosemary & Parmesan
-Orzo Pasta, Spicy Tomato Sauce & Feta
-Salt Cod, Tomato & Olive Oil
-Lamb Chops, Cumin & Garlic Yogurt
-Summer Zucchini, Orecchiette, Parmesan & Oregano
-Poached Rhubarb, Creme Fraiche Ice Cream & Hazelnut Crumb With approachable recipes and essays on creating the full dining experience, such as assembling a successful charcuterie platter, selecting music, how to present dishes, and the case for biodynamic wine, Ducksoup captures the fun and excitement of one of London's most exciting restaurants and allows readers to recreate the experience at home.
"synopsis" may belong to another edition of this title.
Review
"Full of simple, seasonal dishes you will want to eat now" (Jordan Bourke Sunday Times, Book of the Year)
"A wonderful book" (Rose Prince Spectator, Book of the Year)
"There is a lot of culinary wisdom here and a raw, energetic, lusty approach to food which is exhilarating." (Diana Henry Telegraph, Books of the Year)
"A book that's almost radical in its simplicity with influences from Scandinavia, Japan and the Mediterranean" (Observer Food Monthly, Books of the Year)
"Filled with simple yet inspiring recipes" (Grazia)
Book Description
From a tiny Soho kitchen - a simple and achievable approach that will transform your everyday cooking.
Note: Leaves in the book are folded, pages are folded, this is intended for design purpose.
"About this title" may belong to another edition of this title.
- PublisherChronicle Books
- Publication date2017
- ISBN 10 1452161798
- ISBN 13 9781452161792
- BindingHardcover
- Number of pages352
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Hardcover. Condition: Good. Illustrated. "'A wonderful book that expresses the art of 'simple' beautifully. . . " Fergus Henderson"There is a lot of culinary wisdom here and a raw, energetic, lusty approach to food which is exhilarating." Diana Henry, The Telegraph, Books of the YearThe debut cookbook from Clare Lattin and Tom Hill, chefs of London's popular restaurant Ducksoup, featuring more than 130 seasonal, simple, clean recipes. Named a Book of the Year in London's The Observer, The Telegraph and SpectatorSometimes a book comes out of a restaurant kitchen that speaks with such simplicity, wisdom, and surprise, that it inspires home cooks to rethink their approach. Ducksoup: The Wisdom of Simple Cooking is one of these rare books. More than 130 recipes and color photographs feature seasonal produce, meats, fishes, and cheeses elevated by achievable means. A design that's as delightfully original as the recipes brings the ambiance of this unique London restaurant-a Soho gem-to life, providing fresh thinking for cooks in kitchens everywhere.Organized into seven chapters, Ducksoup takes the reader through the restaurants "clean" cooking philosophy and shares the inspiration for the restaurant, from international travels to growing up in England, as well as Clare and Tom's essentials for a stocked larder. The recipes are organized by cooking method, and include: Pan-roasted Carrots, Goat's Milk Yogurt & Za'atarSpring Vegetable Fritters, Cucumber Yogurt & Curry LeavesShaved Squash, Feta, Cumin & MintAngel Hair Pasta, Sage, Rosemary & ParmesanOrzo Pasta, Spicy Tomato Sauce & FetaSalt Cod, Tomato & Olive OilLamb Chops, Cumin & Garlic YogurtSummer Zucchini, Orecchiette, Parmesan & OreganoPoached Rhubarb, Crme Frache Ice Cream & Hazelnut CrumbWith approachable recipes and essays on creating the full dining experience, such as assembling a successful charcuterie platter, selecting music, how to present dishes, and the case for biodynamic wine, Ducksoup captures the fun and excitement of one of London's most exciting restaurants and allows readers to recreate the experience at home. Seller Inventory # SONG1452161798
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