The Wisdom of Simple Cooking – Clare Lattin & Tom Hill – Ducksoup, 2017 Chronicle Books, San Francisco
Das schreibt der Verlag: Kochbuch – Ducksoup – Clare Lattin & Tom Hill
The debut cookbook from Clare Lattin and Tom Hill, chefs of London’s popular restaurant Ducksoup, featuring more than 130 seasonal, simple, clean recipes. Named a Book of the Year in London’s The Observer, The Telegraph and Spectator.
Sometimes a book comes out of a restaurant kitchen that speaks with such simplicity, wisdom, and surprise, that it inspires home cooks to rethink their approach. Ducksoup: The Wisdom of Simple Cooking is one of these rare books. More than 130 recipes and color photographs feature seasonal produce, meats, fishes, and cheeses elevated by achievable means. A design that’s as delightfully original as the recipes brings the ambiance of this unique London restaurant—a Soho gem—to life, providing fresh thinking for cooks in kitchens everywhere.
Organized into seven chapters, Ducksoup takes the reader through the restaurants “clean” cooking philosophy and shares the inspiration for the restaurant, from international travels to growing up in England, as well as Clare and Tom’s essentials for a stocked larder. The recipes are organized by cooking method, and include:
• Pan-roasted Carrots, Goat’s Milk Yogurt & Za’atar
• Spring Vegetable Fritters, Cucumber Yogurt & Curry Leaves
• Shaved Squash, Feta, Cumin & Mint
• Angel Hair Pasta, Sage, Rosemary & Parmesan
• Orzo Pasta, Spicy Tomato Sauce & Feta
• Salt Cod, Tomato & Olive Oil
• Lamb Chops, Cumin & Garlic Yogurt
• Summer Zucchini, Orecchiette, Parmesan & Oregano
• Poached Rhubarb, Crème Fraîche Ice Cream & Hazelnut Crumb
With approachable recipes and essays on creating the full dining experience, such as assembling a successful charcuterie platter, selecting music, how to present dishes, and the case for biodynamic wine, Ducksoup captures the fun and excitement of one of London’s most exciting restaurants and allows readers to recreate the experience at home.
“’A wonderful book that expresses the art of ‘simple’ beautifully. . . ” — Fergus Henderson
“There is a lot of culinary wisdom here and a raw, energetic, lusty approach to food which is exhilarating.” — Diana Henry, The Telegraph, Books of the Year