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My Kitchen: Real Food from Near and Far (New Voices in Food) - Softcover

Parle, Stevie

 
9781844008490: My Kitchen: Real Food from Near and Far (New Voices in Food)
Softcover
ISBN 10: 1844008495 ISBN 13: 9781844008490
Verlag: Quadrille Publishing Ltd, 2010

Inhaltsangabe

Stevie Parle is a new and erudite young talent who started cooking at 16 and has already worked at three of the UK's most fashionable restaurants: the River Cafe with Ruth Rogers and Rose Gray, the renowned Petersham Nurseries for Skye Gyngell and the landmark Moro with Sam and Sam Clark. He has also travelled and worked all around the world, including Tokyo and New York, picking up recipes, magpie-like, wherever he goes. Since setting up his pop-up Moveable Restaurant in spring 09, food lovers have clamoured to join Stevie's twice-monthly word-of-mouth supper club events, one of which was hosted by Nigella Lawson. My Kitchen is the greatest hits collection of his life so far in food, gleaned from his travels and his intimate knowledge of ingredients. This eclectic, quirky book is a charming mixture of anecdote, tales from his Hammersmith houseboat and Stevie's wonderful recipes as well as occasions from his life such as 'A Ligurian supper for friends, who would prefer to be on holiday but have to work' and 'A foggy breakfast wrapped up on the deck'. Divided into 12 chapters for the months of the year, the dishes are based around seasonal bounty and Stevie's global inspirations. Though his influences are incredibly wide, Stevie understands the rules of food and doesn't mess with the classics, instead finding new ways to approach old recipes, using his vast creativity and impeccably trained craftsmanship. Within each chapter, he also gives a masterclass about a single foodstuff, with the aim of teaching readers how to cook better by watching subtle changes in the pan and paying attention to the life cycles of fresh produce. It all makes for a unique cook book from a stunning young talent.

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Über die Autorin bzw. den Autor

Stevie Parle went to Ballymaloe Cookery School in Ireland when he was sixteen and has been cooking professionally ever since. He has worked in some of London's top kitchens, including The River Cafe, Moro and Petersham Nurseries, as well as some of the world's hippest restaurants such as The Spotted Pig in New York and Salt in Tokyo. Together with his River Cafe co-chef, Joseph Trivelli, Stevie has created The Moveable Kitchen, secret supper parties that move about London. The London Evening Standard has described them as 'London's hottest young chefs' and reservations at their supper clubs are proving to be must-have tickets. Stevie writes fortnightly for the Observer's Allotment Blog and contributes to Waitrose Food Illustrated magazine. In September, he opened The Dock Kitchen, a restaurant/cafe in designer Tom Dixon's Portobello Docks showrooms which is already receiving rave reviews. Stevie has also won the Observer Food Monthly award for Young Chef of the Year 2010. Author Location: the red barge Avontuur, Hammersmith, London

Von der hinteren Coverseite

Stevie Parle is a new and erudite young talent who started cooking at 16 and has already worked at three of the UK's most fashionable restaurants: the River Cafe with Ruth Rogers and Rose Gray, the renowned Petersham Nurseries for Skye Gyngell and the landmark Moro with Sam and Sam Clark. He has also travelled and worked all around the world, including Tokyo and New York, picking up recipes, magpie-like, wherever he goes. Since setting up his pop-up Moveable Restaurant in spring 09, food lovers have clamoured to join Stevie's twice-monthly word-of-mouth supper club events, one of which was hosted by Nigella Lawson. My Kitchen is the greatest hits collection of his life so far in food, gleaned from his travels and his intimate knowledge of ingredients. This eclectic, quirky book is a charming mixture of anecdote, tales from his Hammersmith houseboat and Stevie's wonderful recipes as well as occasions from his life such as 'A Ligurian supper for friends, who would prefer to be on holiday but have to work' and 'A foggy breakfast wrapped up on the deck'. Divided into 12 chapters for the months of the year, the dishes are based around seasonal bounty and Stevie's global inspirations. Though his influences are incredibly wide, Stevie understands the rules of food and doesn't mess with the classics, instead finding new ways to approach old recipes, using his vast creativity and impeccably trained craftsmanship. Within each chapter, he also gives a masterclass about a single foodstuff, with the aim of teaching readers how to cook better by watching subtle changes in the pan and paying attention to the life cycles of fresh produce. It all makes for a unique cook book from a stunning young talent.

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Verlag
Quadrille Publishing Ltd
Erscheinungsdatum
2010
Sprache
Englisch
ISBN 10 
1844008495
ISBN 13 
9781844008490
Einband
Taschenbuch
Auflage
1
Anzahl der Seiten
192
Kontakt zum Hersteller
Nicht verfügbar
Verantwortliche Person
The Random House Group Limited
productsafety@penguin.co.uk

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