Author(s): Peter Gordon
Contains a range of recipes, including: soups, casseroles and curries; fried vegetables, in the form of fritters, stirfries and frittatas; roasts, gratins, bakes and braises, pies, tarts and quiches; pasta, noodles and grains; pickles and preserves. This book uses a variety of seasonal vegetables.
This book is part of our "old but good" selection.
New Zealander Peter Gordon moved to the UK in 1989 and opened the Sugar Club Restaurant in London's Soho in 1996, marking the arrival of fusion food to Britain. In its first year, it was named Best Modern British Restaurant in the Time Out awards. His latest venture, The Providores and Tapa Room, opened in Marylebone High Street in 2001 and was an instant success, winning the coveted Square Meal Best New Restaurant Award. His cookbooks include The Sugar Club Cookbook, Cook at Home with Peter Gordon, A World in my Kitchen, and most recently Salads. He has also made a thirteen-part series for the Carlton Food Network, Peter Gordon's Pacific Food, and has featured in both Nigel Slater's and Jamie Oliver's highly successful series.