- Paperback: 192 pages
- Publisher: Quadrille Publishing Ltd (2 July 2010)
- Language English
- ISBN-10: 1844008495
- ISBN-13: 978-1844008490
- Product Dimensions: 22.8 x 16.4 x 2 cm
- Average Customer Review: 3.6 out of 5 stars See all reviews (60 customer reviews)
- Amazon Bestsellers Rank: 255,324 in Books (See Top 100 in Books)
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More About the Author
Product Description
Review
There is an old-fashioned simplicity to 25-year-old Stevie Parle's book that is very much in the tradition of Elizabeth David and Ambrose Heath --Jamie magazine, August 2010
Recipes he shares with us here are a perfect reflection of how we all love to cook
--Country & Town House, October 2010
Recipes he shares with us here are a perfect reflection of how we all love to cook
--Country & Town House, October 2010
Product Description
Stevie Parle is a new and erudite young talent who started cooking at 16 and has already worked at three of the UK's most fashionable restaurants: the River Cafe with Ruth Rogers and Rose Gray, the renowned Petersham Nurseries for Skye Gyngell and the landmark Moro with Sam and Sam Clark. He has also travelled and worked all around the world, including Tokyo and New York, picking up recipes, magpie-like, wherever he goes. Since setting up his pop-up Moveable Restaurant in spring 09, food lovers have clamoured to join Stevie's twice-monthly word-of-mouth supper club events, one of which was hosted by Nigella Lawson. My Kitchen is the greatest hits collection of his life so far in food, gleaned from his travels and his intimate knowledge of ingredients. This eclectic, quirky book is a charming mixture of anecdote, tales from his Hammersmith houseboat and Stevie's wonderful recipes as well as occasions from his life such as 'A Ligurian supper for friends, who would prefer to be on holiday but have to work' and 'A foggy breakfast wrapped up on the deck'. Divided into 12 chapters for the months of the year, the dishes are based around seasonal bounty and Stevie's global inspirations. Though his influences are incredibly wide, Stevie understands the rules of food and doesn't mess with the classics, instead finding new ways to approach old recipes, using his vast creativity and impeccably trained craftsmanship. Within each chapter, he also gives a masterclass about a single foodstuff, with the aim of teaching readers how to cook better by watching subtle changes in the pan and paying attention to the life cycles of fresh produce. It all makes for a unique cook book from a stunning young talent.
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Customer Reviews
Most Helpful Customer Reviews
3 of 3 people found the following review helpful
Format:Paperback|Amazon Vine™ Review
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The first thing I noticed about this book is that it is overly pretentious - one recipe specifies "Himalayan Basmati rice" and is accompanied by a note explaining that you shouldn't worry if you can't find rice labelled this way, as all Basmati rice is Himalayan - so why bother to specify that in the recipe? Eating well is all too often a class issue already, and this level of affectation does not help matters.
Had I based my review purely on the writing, it would have been one star. However, I do feel one must cook from a cookery book to judge it fairly so have to date made three recipes from this. All of them have been excellent, good enough in fact that I will make a point of trying more as well as cooking them again. Just would rather the author stuck to the recipes and avoided the editorial comments and lifestyle writing.
Had I based my review purely on the writing, it would have been one star. However, I do feel one must cook from a cookery book to judge it fairly so have to date made three recipes from this. All of them have been excellent, good enough in fact that I will make a point of trying more as well as cooking them again. Just would rather the author stuck to the recipes and avoided the editorial comments and lifestyle writing.
1 of 1 people found the following review helpful
Format:Paperback
Love the fact is not divided by "courses" but is seasonal..it goes throug seasonal ingredients, and what to do with those. It also explain how to prep and clean a lot of veggies that normally you ignore. very usefull!
1 of 1 people found the following review helpful
Format:Paperback
This book grows on you and becomes one of your best friends from both a literary and a food front. There are sections on basic cookery e.g. how to make a perfect base for many recipes ( a soffritto ) to just darn good recipes that work ( e.g bakewell tart and My Dad's soda bread). This is all woven together with little anecdotes and love. I also like the freshness of the book and Stevie Parle ( who certainly knows how to cook ) brings his knowledge and passion from the kitchen to the pages of his book. Some people say that he sounds smug - I think that he sounds like a young chef who is giving instructions on how to totally recreate his dishes BUT you can and should have your own view on ingredients and claim the recipes for yourself... you dont need the exact sherry that is in the recipe - use what you have in the cupboard and hey ... may I be struck down by lightening ... but don't we all after cooking for a few years cut corners and substitute. Enjoy this book.
Most Recent Customer Reviews
one of the best cook books on my shelf
im very happy to admit that this is one of the best cook books on my shelf !
its full of amazing recipes and usefull information for chef on any level.. Read more
its full of amazing recipes and usefull information for chef on any level.. Read more
Published 3 months ago by k
A recipe book for a foodie chef
Firstly, I have to say I found this book a bit too fashionable for my taste. I'm afraid I prefer plain home cooking, and cookery books (not recipe books! Read more
Published 4 months ago by S. Diment
Strange format...
As much as many of the recipes in this book are good I just can't get over the layout of the ingredients... Read more
Published 7 months ago by M. Price
enjoyable, not overly practical
There seems to be a trend amongst cook book writers to make them replete with glossy photos of glistening mouth watering food which the amateur cook is highly unlikely ever to... Read more
Published 7 months ago by D&D
a great addition to your kitchen library
A simple, easy to follow, no nonsense cook book. Seasonal produce is used and great hints and tips included, highly recommended books. Enjoy.
Published 7 months ago by L. mckay
VERY INDIVIDUAL
I am really puzzled why so many people have contributed negative or luke-warm reviews of this title. It's original, charming and sincere. Read more
Published 8 months ago by D. HENRY
An enlightening, almost spiritual approach to cookery
I love Stevie Parle's "My Kitchen: Real Food From Near and Far"; not so much for its recipes (many of which, as a vegetarian, I cannot eat and do not want to prepare) but simply... Read more
Published 16 months ago by Steve Benner
Of limited use.
It's obvious this boy can cook, but I think this book kinda misses the point of what a cookbook should be. Read more
Published 18 months ago by A. Miles
Over-rated and a bit smug, recipes for moneyed unimaginative students
This book has had rave reviews from the press and elsewhere so I was pleased to get offered a copy. I was therefore a bit disappointed to find it rather thin on content, somewhat... Read more
Published 18 months ago by Ed F
Refreshing new talent....watch this space!
I got this book, because I am continually unimpressed with the "standard" of celebrity chef cook books, which are all pretty much the same, and in a well-used comfort zone all of... Read more
Published 18 months ago by Fiona Massey
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