Cook
On sale
3rd August 2000
Price: £16.99
Selected:
Paperback / ISBN-13: 9780340718575
Peter Gordon’s first collection of unique and stunning recipes, The Sugar Club Cookbook, concentrated on his signature dishes at the restaurant. Now this brilliant young chef turns his creative attention to dishes and menus to prepare at home. Fresh and original ideas for breakfast – Tea-smoked salmon with poached eggs, toast, spinach and hollandaise; inpsired picnic ideas – Roast carrot and parmesan risotto cakes; menus for celebrations – Fiery chicken, green chilli and lemon grass stir-fry; and lots of tips for marinades and dressings, cocktails and canapes – all display Peter’s trademark combination of modern British food with Pacific flavours.
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Reviews
Quotes for Peter Gordon
Seductive ... Peter Gordon at his pan-Pacific best
COOK:
Gorgeously evocative chapter heading[s] ... the new and wonderful volume from the author of The Sugar Club Cookbook. ... Beautifully presented and accessibly written'
'Seductive ... Peter Gordon at his pan-Pacific best' Sybil Kapoor, The Independent (July 99)
Even more appealing than The Sugar Club Cookbook. I'm stuck in the tea trolley and pudding section at the moment, itching to have a go ...
The sort of food everyone loves. The layout is joy and the photography is stunning
'Gorgeously evocative chapter heading[s] ... the new and wonderful volume from the author of The Sugar Club Cookbook. ... Beautifully presented and accessibly written' Hampstead & Highgate Express (July 99)
COOK is bursting with no-nonsense ideas for everything from big breakfasts to super-swanky dinner partier
'It's all in the imagination' Amanda Foreman in The Daily Telegraph (July 99)
The master of fusion cookery.
'Even more appealing than The Sugar Club Cookbook. I'm stuck in the tea trolley and pudding section at the moment, itching to have a go ...' Lindsey Bareham, Evening Standard (July 99)
As well as being easily accessible, Gordon's dishes are as intriguing and mouth-watering as ever. Photographs by Jean Cazals and colourful illustrations by Trevor Flynn keep the feeling upbeat.
THE SUGAR CLUB:
'That man Gordon again! Is there any corner of our homes and kitchens that this charismatic New Zealander doesn't reach?' The Independent on Sunday
Whatever the event, from breakfast through to dinner parties, Gordon's signature style, which combines modern British and Pacific flavours, jumps off the page and sounds cookable'
. . . not fussy or pretentious and yet always unusual and inventive
'A beautiful and useful cookbook, crammed with drawings and photographs, it's clear, concise and enticing, with no hint of mystique' Mail on Sunday
'The one to have' Daily Telegraph
''The Nineties' Alastair Little' Annie Bell, Independent
'Sexiest modern recipe: Kiwi-chef Peter Gordon's recipe for tea-smoked dry-spiced fillet, as given in THE SUGAR CLUB COOKBOOK' Elisabeth Luard, Decanter, London (Jan 99)
'A superb cookery book by London's most talked about chef' Cambridge Evening News (Jan99)
'For anyone interested in cooking, this is the gotta-have book of the moment. The Pacific Rim influence is evident on every colourful page and it's a must for anyone with adventure in the kitchen in mind.' Oxford Mail and Hartlepool Mail (Feb '99)
'Stunning recipes, vivid photography and in-your-face typography - a cookbook for intelligent and adventurous food lovers.' Loyd Grossman in The Sunday Times
'A burst of intense flavour on the plate.' Washington Times
'The more I look at his book, the more sensible and intelligent his cooking appears.' Rowley Leigh in the Guardian
'Glorious recipes from one of London's trendiest restaurants.' She
'A delight to read either for pleasure or guidance.' Birmingham Post
'Peter Gordon makes the coolest fuel any body could ask for.' The Scotsman
'The one everyone has been waiting for - inspirational 'fusion' cuisine.' Wallpaper
'One of the books I have most enjoyed.' Nigel Slater in the Observer
'One of the most notable books of the year - hungrily creative and achievable cooking.' Irish Times
'Exotic, light and unfussy. the photography is mouth-watering and the recipes easy to follow.' Sunday Times
'Clear, concise and exciting.' Mail on Sunday