- Hardcover: 208 pages
- Publisher: Hodder & Stoughton Ltd (5 Aug 1999)
- Language English
- ISBN-10: 0340718560
- ISBN-13: 978-0340718568
- Product Dimensions: 25.4 x 19.8 x 2.6 cm
- Average Customer Review: 5.0 out of 5 stars See all reviews (3 customer reviews)
- Amazon Bestsellers Rank: 588,892 in Books (See Top 100 in Books)
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Product Description
Amazon.co.uk Review
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
Review
‘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 ) --This text refers to the Paperback edition.
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 ) --This text refers to the Paperback edition.
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Customer Reviews
Most Helpful Customer Reviews
4 of 4 people found the following review helpful
Format:Hardcover
This is a great book with fantastic recipes for sharing with friends and family (or just for yourself). Nothing scary - just a great collection of inspiring dishes with lots of interesting combinations that you really will use. In that respect it is even better than the Sugar Club cookbook. As an added bonus the book is a great read for foodies - I love reading all Peter Gordon's hints, encouragements, opinions etc.
8 of 9 people found the following review helpful
Format:Hardcover
A few months ago, my girlfriend and I decided to treat ourselves to a real blow out at the Sugar Club, Peter Gordon's restaurant. Neither of us knew anything about him or the place. But the food was incredible. Compared the Sugar Club Cookbook, this is definitely the one to go for for the enthusiastic amateur.
The book looks fantastic and the recipes are very imaginative and generally pretty easy to do (to take just one example, the lamb and lime leaf burgers are incredibly easy and absolutely gorgeous - I'm sure they taste even better on the barbeque). And his take on tomato sauce for pasta is also lovely. Best of all, with most of them it's very easy to see how you can tweak the recipes to your own tastes.
Whislt my all time favourite cookery writer is Nigel Slater (his 30 minute cook saved my life as a student and Real Food is the greatest diet buster known to man), Cooking at Home with Peter Gordon is the one we turn to for when we fancy something a bit different. Highly recommended
7 of 8 people found the following review helpful
Format:Paperback
I have had the pleasure of eating food prepared by Peter Gordon on many occassions at "Green Street" where before his Sugar Club days he was the resident Chef. I simply love his Tea Smoked Salmon with poached Eggs and the way he has with Grey Mullet is a taste to behold.
I bought the book locally when it first appeared and am buying a second copy for my son because I am fed up with him keep borrowing mine.
Peter Gordon is indeed New Zealands Brightest Culinary Star and his success is not in the least bit surprising.
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