|
Rating:
A selection of the best of Peter Gordon's recipes from "New Zealand
House and Garden". It contains a diverse and often eclectic range of
recipes for all occasions, featuring new ways with vegetables,
innovative salads and a selection of meat and seafood dishes. Desserts
and other tempting sweet treats are also included - all of which should
inspire readers.
Our web developer, Justin, went to the same school in Wanganui as Peter Gordon and swears by this book.
-- justin
|
|
Rating:
More than just a collection of recipes that can be prepared in a
holiday environment, Beach, Bach, Boat, Barbecue celebrates the New
Zealand tradition of enjoying as much as possible of the summer months
on or around the coast. Divided into four main sections (Beach, Bach,
Boat, Barbecue), each features about 22 recipes appropriate to its
theme. A magnificent 'scene setting' photograph introduces each section
and sets the ambience to follow. There are recipes to suit every taste
and circumstance, including smoked fish and orzo with fresh herbs,
chargrilled vegetable salad, clams and pasta with parsley pesto and
barbecued butterflied leg of lamb. And there are plenty of sweet treats
too. Evocative holiday images are interspersed among Ian Bachelor's
fabulous food photographs.
-- justin
|
|
Rating:
Peter Gordon's restaurant, The Sugar Club, is reckoned to be one of the
best in London, serving vivid, eclectic Pacific Rim cooking. Having
expounded his signature restaurant style in the acclaimed Sugar Club Cookbook, he turns his attention to the domestic arena with Cook at Home with Peter Gordon. Anybody who found the innovative fusion style of The Sugar Club Cookbook
a bit daunting will welcome the accessibility of this new book.
Organised by meal rather than by ingredient, it offers scores of ideas
for new flavour combinations. Breakfast kicks off with what is probably
the book's showstopper, the elaborate but achievable "Tea-Smoked Salmon
with Poached Eggs, Toast, Spinach and Hollandaise Sauce". Tropical
flavours characterise "Mango, Lime and Strawberry Salad with Greek
Yoghurt, Toasted Oats and Honey". The lunch recipes have an airy,
semi-improvised feel: "Smoked Eel and Avocado Omelette", for example,
or "Broccoli, Olive, Mozzarella and Caramelised Onion Pizza". Even a
British summer couldn't dampen a picnic if it included the "Salad of
Spicy Chicken, Coriander and Peanuts with Green Yoghurt Sauce" or
"Grilled Asparagus with Jamon Serrano and Nectarine Dressing". Ideas to
liven up the barbecue include "Slightly Smoky Grilled Quails with
Ginger, Mirin, Basil and Sesame" and "Lamb and Lime-Leaf Burgers". The
highlight of the book is a series of recipes for complete dinner
parties Peter Gordon has cooked at home himself--a birthday party and
Asian, vegetarian and fish feasts, all zinging with inspirational
combinations of Eastern and Western flavours. --Robin Davidson
-- justin
|
