The London Cookbook
Recipes from the Restaurants, Cafes, and Hole-in-the-Wall Gems of a Modern City
-
- $9.99
-
- $9.99
Publisher Description
From an award-winning food writer comes this intimate portrait of London—the global epicenter of cuisine—
with 100 recipes from the city's best restaurants, dessert boutiques, tea and coffee houses, cocktail lounges, and hole-in-the-wall gems—all lovingly adapted for the home kitchen.
Once known for its watery potatoes, stringy mutton, and grayed vegetables, London is now considered to be the most vibrant city on the global food map. The London Cookbook reflects the contemporary energy and culinary rebirth of this lively, hip, sophisticated, and very international city. It is a love letter to the city and an insider's guide to its most delicious haunts, as well as a highly curated and tested collection of the city's best recipes. This timeless book explores London's incredibly diverse cuisine through an eclectic mix of dishes, from The Cinnamon Club's Seared Aubergine Steaks with Sesame and Tamarind to the River Cafe's Tagliatelle with Lemon, and from Tramshed's Indian Rock Chicken Curry to Nopi's Sage and Cardamom Gin. Striking the perfect balance between armchair travel and approachable home cooking, The London Cookbook is both a resource and keepsake, a book as much for the well-travelled cook as for the dreaming novice.
PUBLISHERS WEEKLY
Crapanzano's book takes readers on a journey through the current London restaurant scene. The book is filled with impressive and tempting recipes, along with engaging stories of the chefs behind the restaurants. Crapanzano, a food journalist and winner of the James Beard Foundation's MFK Fisher Award for distinguished writing, engages the reader with wit and warmth. She starts her delightful book with an intoxicating history of the modern London restaurant scene a useful reminder that the capital city has been an exciting place to eat for more years than naysayers might admit. Flavors from all over the world Mexico, India, Italy, Japan have made themselves at home in London and are reflected in the broad range of recipes that fill the book. Travelers to London would do well to choose this cookbook as a guidebook for touring the city's restaurants. For those resigned to armchair travel, don't despair: head for the kitchen. This book offers many unexpected and innovative recipes, and the directions and procedures have been modified to suit the American home kitchen. Among the recipes for dishes that show London at the cutting edge of modern cuisine, such as a salad of grilled leeks, ch vre, brown butter, and smoked almonds; mussel-fennel sourdough soup; and molasses cake with garam masala ice cream, there are a few ever-so-British recipes, including a classic Welsh rarebit from star chef Fergus Henderson to round out the collection.
