PublishedJacqui Small, May 2016 |
ISBN9781910254493 |
FormatHardcover, 272 pages |
Dimensions26cm × 21cm |
'This book is a thing of complete beauty! Peter is a master of a very elusive art: combining great innovation with a massively delicious tummy-hug.' In this beautiful book, internationally acclaimed chef and godfather of fusion cooking, Peter Gordon, encourages you to throw away any preconceived ideas about what makes a salad and to instead create inventive, mouth-watering dishes that you ll want to make time and again.
Created to be enjoyed all year round as a main meal, part of a sharing plate or as a side dish, every recipe combines ingredients that work harmoniously together. Smooth textures complement crunch, a sharp citrus note setting off the sweetness of a roasted grape, a fiery chilli enlivening a sweet mango. Chapters are identified by a core ingredient, be it meat, fish, grain, cheese or vegetable, but no single ingredient is king it is the perfect combination that makes the dish. Following Peter's ethos that cooking should be fun, creative and fulfilling, you ll find these recipes infused with delicious originality. Try dishes as diverse and tempting as: Asparagus, almonds, spiced quail eggs and shiitake miso dressing; Puy lentils, quinoa, pomegranate, roast grapes and tomatoes, chilli mint and basil; Chilli- chocolate teriyaki mackerel with samphire, Jersey royals and orange; Confit duck leg, caramelized onions, almonds, porcini, cavolo negro and blue cheese. There is something here for everyone to enjoy.
