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Product Description
Review
‘Honesty and modesty run deep throughout his [Bruce’s] anecdotes and warm, timeless European dishes.’ – Square Meal The Magazine
‘I don't think that I know many other cooks who care quite so much about cooking, and eating, very good food, as does this man’ Simon Hopkinson
‘There is only one word for Chez Bruce – formidable’ Telegraph
‘Chez Bruce in Wandsworth is the definition of the word 'unpretentious' Jay Rayner, Observer
‘Modest but extremely accomplished’ Jay Rayner on Bruce
‘Cooking of such assurance, such taste and such old-fashioned virtue’ Matthew Fort, Guardian
Product Description
‘I only cook the kind of food I want to eat. Honest food, plain and simple. This is my cookbook.’
The long awaited cookbook from Michelin-starred chef and owner of the award-winning Chez Bruce.
Bruce Poole is widely acknowledged to be one of Britain’s best chefs. Praise for his timeless, honest cooking has garnered countless column inches and the respect of the most discerning critics. His Michelin-starred London restaurant Chez Bruce has achieved many awards and accolades including, for the last six years, London’s Favourite Restaurant in the Harden’s Restaurant Guide.
But, what speaks louder than stars (in Bruce’s book anyway) is that his food is emphatically and wholeheartedly loved not only by his loyal patrons who come time and time again to eat at his table, but also those who make Chez Bruce a destination. Bruce’s down to earth, honest and creative cooking features classic dishes without ego or chefy gimmicks, because it’s all about food you actually want to eat.
It is no wonder that a cookbook from Bruce Poole has been so eagerly anticipated. In these pages you will find charming anecdotes and stories from the restaurants and, of course, the recipes Bruce wants you to cook at home. Spend time with them, love and enjoy them – this is truly the best food you can cook in your kitchen.
Bruce’s Cookbook is a gift, read it, cook from it, treasure it.
Recipes Include:
- Slow roast shoulder of lamb with harissa, spiced pilaf rice and yoghurt
- Boeuf Bourgignon with parsnip purée
- Ceviche of salmon with crème fraîche and coriander
- Potato gnocchi with butter, wilted sage and parmesan
- Chocolate Soufflé
- Champagne and elderflower jelly with strawberries
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Most Helpful Customer Reviews
6 of 6 people found the following review helpful:
5.0 out of 5 stars
Brilliant,
By
This review is from: Bruce's Cookbook (Hardcover)
To put it simply, this is a fantastic cookbook.Great recipes, nice photo's (bet the finished article doesn't look like this in my kitchen!) Well written with the odd amusing anecdote. The best cook book for years which shows why the restaurants this chap runs are so good and win plaudits - totally unpretentious with amazing food and really good staff (I'm lucky to have been to 2 of his places).
4 of 4 people found the following review helpful:
5.0 out of 5 stars
Excellence in print,
By
This review is from: Bruce's Cookbook (Hardcover)
This book is the best book i have bought in years and i buy at least 20 cookery books per year, you will enjoy and never regret.The chocolate pudding, chocolate sc and praline parfait are out of this world.
11 of 12 people found the following review helpful:
5.0 out of 5 stars
Essential for lovers of good food..,
By
This review is from: Bruce's Cookbook (Hardcover)
Chez Bruce is my favourite restaurant in London and so it was with some considerable excitement that I purchased this book.Open the book at random and you will be treated to a delicious recipe and a beautiful photograph. The photographs remind me of the dishes as they are presented in the restaurant, they're not dressed up in any way. The recipes themselves are very clear and easy to follow. They reflect Bruce's food philosophy which is to use the best possible ingredients and to make sure the dish enhances the food. "Roast cod with olive oil mash", "Pot au feu, horseradish dumplings", "Grilled calf's liver with anchovy and rosemary butter" "Ricotta, lemon and pine nut tart", to name but a few will hopefully give you an idea of the style of cooking. There is also a fascinating and very funny introduction from Bruce which tells his story from his studies at catering college to becoming a Michelin-starred chef. Bruce's self deprecating voice is evident throughout the book. You have the feeling that this has been a real labour of love, and that he has taken as much care over his first Cookbook as he does of every single dish that comes out of his kitchen. Thoroughly recommended.
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