My Kitchen : Real Food from Near and Far Paperback
by Stevie Parle
Part of the New Voices in Food series
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.
- Format: Paperback
- Pages: 192 pages, 40 colour illustrations
- Publisher: Quadrille Publishing Ltd
- Publication Date: 02/07/2010
- Category: General cookery & recipes
- ISBN: 9781844008490
Showing 1 - 1 of 1 reviews.
Review by presto
Real food from Near and Far contains a varied selection of recipes from around the world, each accompanied by a few comments from the author. The recipes are not complicated and often contain just a few ingredients, but they sound nonetheless tempting for it. One thing I liked about the book is that the author doe not claim to provide the definitive authentic recipe for a particular dish, but acknowledges that there are variations, and offers what he thinks works best. without re-inventing them There are also some very instructive general pointers to various techniques and cooking methods.The book is divided into chapters by the month, each concentrating of the seasonally available ingredients.The book is very well presented, illustrated with both monochrome and coloured drawings. This is an imaginative cookbook containing a wide range of recipes including among other things main courses, soups, desserts, breads, and cakes.