Cook: At Home with Peter Gordon of the Sugar Club Cookbook [Paperback]

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 --This text refers to an out of print or unavailable edition of this title.

‘Seductive ... Peter Gordon at his pan-Pacific best’ (Sybil Kapoor, The Independent )

Gorgeously evocative chapter heading[s] ... the new and wonderful volume from the author of The Sugar Club Cookbook. ... Beautifully presented and accessibly written’ (Hampstead & Highgate Express )

‘Even more appealing than The Sugar Club Cookbook. I’m stuck in the tea trolley and pudding section at the moment, itching to have a go ...’ (Lindsey Bareham, Evening Standard )

'The sort of food everyone loves. The layout is joy and the photography is stunning' (Robert Johnston, Sunday Times )

'COOK is bursting with no-nonsense ideas for everything from big breakfasts to super-swanky dinner partier' (Living )

'The master of fusion cookery.' (Sunday Herald, Glasgow )

'As well as being easily accessible, Gordon's dishes are as intriguing and mouth-watering as ever. Photographs by Jean Cazals and colourful illustrations by Trevor Flynn keep the feeling upbeat.' (Time Out )

Whatever the event, from breakfast through to dinner parties, Gordon's signature style, which combines modern British and Pacific flavours, jumps off the page and sounds cookable' (Waitrose Food )

'. . . not fussy or pretentious and yet always unusual and inventive' (Yorkshire Post )

'. . . not fussy or pretentious and yet always unusual and inventive'

'COOK is bursting with no-nonsense ideas for everything from big breakfasts to super-swanky dinner partier'

'The sort of food everyone loves. The layout is joy and the photography is stunning'

'The master of fusion cookery.'

Peter Gordon’s first collection of unique and stunning recipes, The Sugar Club Cookbook, concentrated on his signature dishes at the restaurant. Now this brilliant young chef turns his creative attention to dishes and menus to prepare at home. Fresh and original ideas for breakfast - Tea-smoked salmon with poached eggs, toast, spinach and hollandaise; inpsired picnic ideas - Roast carrot and parmesan risotto cakes; menus for celebrations - Fiery chicken, green chilli and lemon grass stir-fry; and lots of tips for marinades and dressings, cocktails and canapes - all display Peter’s trademark combination of modern British food with Pacific flavours.

Peter Gordon was the founding chef at the acclaimed London restaurant The Sugar Club in Soho. He has his own television cookery programme on Carlton Food Network.