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Stevie Parle's Dock Kitchen Cookbook: Real Home Cooking from Around the World Hardcover – Illustrated, 12 Apr 2012

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Product details

  • Hardcover: 192 pages
  • Publisher: Quadrille Publishing Ltd; First Edition edition (12 April 2012)
  • Language: English
  • ISBN-10: 184949116X
  • ISBN-13: 978-1849491167
  • Product Dimensions: 21 x 2.4 x 25.5 cm
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (14 customer reviews)
  • Amazon Bestsellers Rank: 366,010 in Books (See Top 100 in Books)

More About the Author

Stevie Parle runs and owns Dock Kitchen restaurant in Ladbroke Grove in London. Previously he has worked at River Café, Moro, The Spotted Pig in New York and Salt in Tokyo.

Product Description


'Epitomising the 'think global, eat local' philosophy, Stevie draws on his travels to prepare tasty dishes using great British produce' for Stevie Parle's Dock Kitchen Cookbook --BBC Good Food, May 2012

'His new book is a cracker celebrating his many dishes from Iraqi White Bean Soup to ribollita, tagine and granita' for Stevie Parle's Dock Kitchen Cookbook --The Mail on Sunday, March 4, 2012

'An eclectic mix of dishes from around the world, arranged by season the recipes are easy to achieve at home' for Stevie Parle's Dock Kitchen Cookbook --The Bookseller, Feb 2012

'Recipes from Stevie's hip West London restaurant, all inspired by his travels around the world' for Stevie Parle's Dock Kitchen Cookbook --The Sainsbury's Magazine

“A well-travelled and established young chef, Stevie Parle illustrates an eclectic mix of dishes that, in their countries of origin, would all be described as home cooking.  Arranged seasonally, each chapter contains a feature on toasts to share, seasonal vegetable ragouts and thorans (A simple spicy seasonal vegetable dish from Southern India), which compliment the abundance of other worldly wonders on show.”  August, Foodlover Magazine

“Stevie Parle has a passion for ingredients…and a real affinity with spices and flavours.” Country Life, 19th September 2012Food You Can’t Say No To 9781844009732

“This title is packed with recipes for food you just can’t say ‘no’ to.  Many will be familiar but are presented with an original twist, while others are entirely new.  This is a collection of good food that you will enjoy cooking: effortless and indulgent yet practical and irresistible.” August, Foodlover Magazine

About the Author

Stevie Parle has been cooking professionally since he was 16. He has worked at The River Cafe, Moro and Petersham Nurseries in London, as well as The Spotted Pig in New York and Salt in Tokyo. In 2009, with his River Cafe co-chef Joseph Trivelli, Stevie created The Moveable Kitchen, secret supper parties that led the Evening Standard to name them 'London's hottest young chefs'. In the same year, Tom Dixon gave him a permanent home at his base at Portobello Docks, where he opened Dock Kitchen. Stevie's first book, My Kitchen: Real Food From Near and Far, published by Quadrille as part of the New Voices in Food series, was nominated both for the Andre Simon Book Awards 2010 and for the Guild of Food Writers' Jeremy Round Award for Best First Book 2010. He lives with his wife and son on a barge in London. Author location: London

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Customer Reviews

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Most Helpful Customer Reviews

7 of 7 people found the following review helpful By Evie on 25 April 2012
Format: Hardcover
So many influences have informed Stevie Parle's cooking at his Dock Kitchen restaurant in west London, on which this book is based. Cooking in iconic London restaurants the River Cafe, Moro and Petersham Nurseries before working in New York, Tokyo, Malaysia and Sri Lanka is quite a mix. Reading the Dock Kitchen Cookbook you quickly realise that despite being influenced by so many different cuisines, there is a common theme to these dishes. Most, as Parle himself says, are "home cooking of one form or another from one place or another". They are closer to "the cooking of the grandmothers of the globe" than much restaurant food. Here we clearly have a chef who loves to eat as well as cook.

The journey starts with a simple Iraqi White Bean soup and travels seasonally through Catalonian Fish Stew, Italian Chicken Roasted in Milk & Sage, southern Indian vegetable thorans, Thai Grilled Quail, Chinese Duck & Mushroom Congee and Mexican Pork Shoulder. There's a small but appealing chapter on Sweet Things, including a fragrant Persian Rice Pudding and a boozy take on the classic British Summer Pudding. Wild Foods, Spice Mixes, Breads, Pickles & Chutneys are briefly covered too. This book is all the encouragement you need to discover what to do with those dried limes or pomegranate molasses in your local ethnic food shop. Helpfully, there is also advice on what to do if you can't find an ingredient.

Most of the recipes are admirably concise, showing restraint both in elements and method resulting in an economical dish. The Dock Kitchen Cookbook is packed with recipes I want to cook and eat.

Book provided courtesy of Quadrille Publishing
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4 of 5 people found the following review helpful By K. Gill on 25 April 2012
Format: Hardcover
Stevie's second book is full of fantastic world-flavors, much like his first. That there is no focus on any one type of cuisine or a real defined style to me is testament to Stevie's passion for all food, as long as it's good.

This book fully reflects that passion, and is one of the reasons I really like Stevie and reading about his food. I would love to eat any of these dishes in the Dock Kitchen, but really couldn't get into making that many of them at home. Quail, grouse, pigeon, gum mastic, ...and a handful of other ingredients here and there all make me shy away from it.

There is absolutely nothing wrong with this book! And I will invest the time to make some of the recipes (one of his biryani recipes is my favorite ever!) But it will definitely be mostly a special occasion book. At the same time, I don't mind the effort which goes into making pickles, chutneys, spice mixes, and breads, and starters. I love making 'staples' and having them on hand.

That said, if your most regular customer is Idris (as written in the header note to a recipe in the book), as in IDRIS ELBA, then hey, you're ok with me!!
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3 of 4 people found the following review helpful By glitterpuss on 23 May 2012
Format: Hardcover
This is a gorgeously sumptuous looking book. It has a padded cover which begs to be held and have time spent with it. The cover wrap has quotes from both Yotam Ottolenghi & Jay Rayner, both of who I respect greatly for their food wisdom, which gets the book off to a great start.

The book highly promotes seasonal cookery. Recipes are featured in the season when the ingredients are at their best. The treat of having one recipe per page with a colour photograph of the finished product on the opposite page is a real luxury. The result of the presentation of the recipes means that the book easy to read, and refer to.

The book is for those who are passionate about cooking and eating. I think they are perfect for a special occasion meal.

Many of the recipes sound really decadent:

Chicken roasted in mastic and pomegranate molasses with braised broad beans,

Cuttlefish Tagine and

Mexican Octopus and pork crackling with tomato salsa

I love the idea of cooking all these at home, and this book has given me the opportunity to recreate restaurant dining at home in my country kitchen.

This is a unique book, with unusual recipes and flavours which is great if you're looking for something a little different from the norm.

Full of inspirational recipes the book would be perfect for the kitchen, or the coffee table. Either way it's a must read for all foodies.

This book was kindly sent to me to review by Quadrille Publishing.
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4 of 6 people found the following review helpful By thenuttycook on 1 May 2012
Format: Hardcover
Stevie Parle's Dock Kitchen Cookbook is a collection of recipes from around the world. The recipes are categorized according to the four seasons in the year, beginning with Spring and all the way till winter. For the people who are not aware yet, Doc Kitchen is Stevie Parle's popular restaurant in London and he is been awarded the Observer Food Monthly Young Chef of the Year 2010.

The fact I love about the book is that it is very well designed, photographed and organized. At the very beginning with the seasons are listed with page numbers, which makes the book very easy to access. A picture speaks a thousand words and that exactly most of the photos of this book are doing. The recipes are very straight forward along with beautiful food photography by Toby Glanville. The book is published by Quadrille publication.

As soon as I read that the book claims to have recipes from all around the world, the first thing I was looking for some Indian recipes and I wouldn't have guessed this one "Chaat". I also found "white chapati", "brown chapati", "Amritsari Kulcha" and then I found "Rabbit Biriyani"! I have never had or heard of it but I guess that's how innovation works! I am definitely going to try that one! The book also contains recipes from Mexico, Italy, Iran, Lebanon and many more.Now about my favourite topic : Desserts of this book! The book contains 11 ice cream recipes!! and none of them are very commonly used combinations! Now all I need is an ice cream maker to try these recipes!

In the book the author has used many ingredients in his recipes that we normally won't pick up on our weekly veg shopping. For example, elderflower in grappa batter. But that's the uniqueness of the book that you will find recipes that they will make your everyday meal a special one. If you are an experimental foodie then this is one cook book you should definitely have.
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