- Paperback: 310 pages
- Publisher: Grub Street (15 Mar 2004)
- Language English
- ISBN-10: 1904010725
- ISBN-13: 978-1904010722
- Product Dimensions: 24.4 x 19.2 x 2.2 cm
- Average Customer Review: 5.0 out of 5 stars See all reviews (3 customer reviews)
- Amazon Bestsellers Rank: 396,813 in Books (See Top 100 in Books)
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Product Description
Amazon.co.uk Review
Is Sally Clarke the coolest chef in London? The answer would depend on a number of factors: the austere elegance of her restaurant / bakery / food shop in South Kensington; the fact that she was among the first, if not the very first, to import the subtly hedonistic, visionary Californian style of Alice Waters; that she herself would probably never even contemplate the question, and now Sally Clarke's Book. Clarke's cooking is of disarming simplicity, everything depending (rather unfairly, the supermarket-reliant home cook might feel) on absolute freshness and quality of organically grown ingredients. Famously, following the example of Waters at Chez Panisse, her menus offer no choices. But who would turn down "Parsley Soup with Morel Mushrooms and Crème Fraiche", "Slow-Baked Duck Leg with Onion Marmalade, Duck-Fat Roasted Potatoes & Bitter-Leaf Salad", or "Baked Vanilla Cream with Armagnac Prunes & Ginger Florentines"? Or "Soup of Five Tomatoes & Three Beetroots"? Or "Wild Mushrooms Baked in Cream with Gorgonzola Mascarpone"? Or "Baked Beans"? (Baked beans!) This is simplicity arrived at by distillation to essentials, by stripping away the non- essential. Clarke's food is seriously pleasurable. Any cook will learn a great deal from her book. The answer? Of course she is, but the question is meaningless. -- Robin Davidson
--This text refers to an out of print or unavailable edition of this title.
Review
"'The essence of simplicity and balance' Rowley Leigh, Sunday Telegraph; 'Modern cooking at its best.....seasonal, simple and dead sexy' Matthew Fort, The Guardian"
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Customer Reviews
Most Helpful Customer Reviews
9 of 9 people found the following review helpful
Format:Hardcover
This book arrived on Saturday. I have never been to Clarke's restaurant but had read about Sally Clarke in Elizabeth David's biography "Writing at the Kitchen Table". I thought I'd give it a try .. but my goodness ... my cooking has been transformed. So far I've done the fishcakes (perfect texture and taste), the pizza (magnificent), the chicken and three pepper salad (yummy) and I cheated a bit on the couscous salad but it was still absolutely great. This has nothing to do with my cooking (which is not always great) but very much to do with the perfection dictated in the recipes. I am lucky enough to live near a fantastic greengrocer who gets deliveries from Italy everyday (that helps too). But well done to Sally Clarke. I think you are quite brilliant. There is nothing rushed in this cook book, everything has been measured and savoured to perfection!
12 of 13 people found the following review helpful
Format:Hardcover
I have got a LOT of cookery books, and there are only three (out of over one hundred) that I would not like to be without. One of them is "The Naked Chef", another is "Keep it Simple" by Alastair Little, but the most treasured is definitely "Sally Clarke's Book" - it is indispensable: utterly in tune with today's requirements for simple, delicious dishes based on full flavoured, uncompromising quality, this season by season guide is unsurpassable for inventiveness, common sense and inspiration. You cannot fail to be inspired and delighted by this book - it is absolutely first rate.
4 of 4 people found the following review helpful
Format:Hardcover
I haven't been to Clarke's for years, not surprising, as we don't live in London now, but this book is a wonderful record of Sally Clarke's innovative, as it was then, approach to eating out. I ordered this book from amazon.co before the publication date, and it arrived this morning. I've been reading it all day and long to get into the kitchen to try out the recipes - the lavender shortbread and zabaglione cake are first on the list. I can testify that her bread is superb - on my visits to London I always try to dash in and collect a few loaves to bring back for my freezer. I'll be trying those recipes out too. It's interesting to read Sally's observations on her guests and her tributes to staff and suppliers are pleasing and generous. Well done, Sally Clarke and Co!
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