The King Cookbook
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- $449.00
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- $449.00
Descripción editorial
“Reading the book, just like visiting the restaurant, feels like being looked after” —Nigella Lawson, food writer and restaurant critic
A stunning collection of simple and elegant seasonal recipes from the beloved New York restaurant
At King, each day begins with a large sheet of parchment paper that will bear the markings of a new menu. The framework never changes but the offerings, cocktails and dishes inspired by Southern France and Italy, refresh and rekindle. Now, mirroring a meal at its intimate New York restaurant, The King Cookbook shares over 120 of its best-loved recipes, culled from years of daily-changing menus.
Just as owners Clare de Boer, Jess Shadbolt, and Annie Shi welcome guests to King, this collection starts with fizzy cocktails and nibbles like panisse, their signature fried ribbons of chickpea batter. Plays on cartas di musica, the Sicilian flatbread, give way to starters, soups, and salads, which in turn prepare appetites for pastas, mains, and contorni, vegetable sides. Throughout, whimsically illustrated step-by-step sequences detail how to recreate King's cult-favorite fresh pasta; the butchering of a rabbit; the perfect searing of a steak. Dessert highlights hits like King's flourless chocolate cake and classic Eton Mess, followed by variations of rich ice cream custards and bright sorbets. To finish, four seasonal, celebratory menus tie everything together, summing up the King purpose: to feast simply and lavishly.
At turns spare, whimsical, and surprising, The King Cookbook embraces simple, elevated cooking, celebrating the nuance and art of home cooking with familiar, irresistible recipes.
PUBLISHERS WEEKLY
The co-owners of Manhattan's King restaurant debut with a tantalizing if fussy volume of recipes for Italian and French cuisine. The authors offer up several exciting toppings for carta di musica, a Sardinian flatbread—including broccoli rabe puree, ricotta salata, and olives; torn figs, mint, and fresh ricotta; and creme fraiche, chili, and soft herbs—but don't show how to make the bread itself or provide tips for sourcing it. Several dishes take considerable time, such as Tina's Rabbit Pie, which involves making and refrigerating the crust, braising a rabbit, making a roux, assembling the pie, baking, and cooling for at least three hours. Others require hard-to-find ingredients, including agretti, quince, and quail, but the authors offer few suggestions for substitution. More accessible options include potato watercress soup; a salad of winter leaves with blood orange, olives, and almonds; and sea bass with leeks, anchovy, and vermouth. For dessert, there's tiramisu and langues de chat alongside Eton Mess and treacle tart, inspired by the authors' time in London. The instructions are thorough and may require a quick reread before cooking. It all looks delicious, but only the most ambitious home cooks will have the bandwidth to tackle these elaborate meals.
