Stevie Parle burst onto the London scene in 2009 with the launch of a new restaurant, Dock Kitchen, whose food AA Gill described as 'faultless', earning him the Observer Food Monthly Young Chef of the Year award 2010. The opposite of the usual 'chefy' restaurant fare, Stevie serves an eclectic mix of dishes that in their countries of origin would all be described as home cooking. Ranging from Mexico to Morocco, from Catalonia to Kerala, taking in the Mediterranean and the Middle East, here are simple, wholesome and perfectly balanced recipes for dishes that will warm the heart in winter and cool the palate in summer. Arranged seasonally, rustic soups are followed by little plates to share as appetizers or starters, then robust main dishes featuring the cheaper cuts of fish, poultry and meat as well as an abundance of seasonal vegetables. Each season contains a feature on little toasts to share, each has a ragout of seasonal vegetables and each boasts a thoran - a simple spicy seasonal vegetable dish from southern India. The desserts section includes no fewer than 11 superb ice creams; a chapter on 'new basics' (spice mixes, pickles and breads) completes the book.
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'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
'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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Most Helpful Customer Reviews
7 of 7 people found the following review helpful
By Evie
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
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
3 of 4 people found the following review helpful
By K. Gill
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!!
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!!
2 of 3 people found the following review helpful
By glitterpuss
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.
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.
Most Recent Customer Reviews
4.0 out of 5 stars
Unusual and interesting food
I just love Stevie's style. I bought the Spice trip book and love it. This book has some really good receipe's in it, some I would probably give a miss. Read more
Published 4 months ago by pixie
4.0 out of 5 stars
Next best thing to eating there
I went to Dock Kitchen for dinner last summer and fell in love with the food. This book is a great reminder of the flavours and the great taste combinations. Read more
Published 12 months ago by R. Bentley
4.0 out of 5 stars
Dock Kitchen Cookbook: Real Home Cooking from Around the World
Steve Parle's title "Dock Kitchen Cookbook: Real Home Cooking from Around the World" is exactly what is says on the tin, an array of recipes exploring a whole variety of cuisines... Read more
Published 12 months ago by Kelly
4.0 out of 5 stars
Beautiful Cook Book
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... Read more
Published 12 months ago by thenuttycook
5.0 out of 5 stars
Brilliant book
Lovely inspirational stuff. Have cooked a few of the recipes, all excellent so far. Interesting writing and great photos too.
Published 12 months ago by Mr. Nicholas Trower
5.0 out of 5 stars
Really interesting and different recipes
I've just got this recently and already found some really fantastic recipes. There are some that I wouldn't bother with of course, but I reckon four or five really knock-out... Read more
Published 13 months ago by Lizzie Jenks
5.0 out of 5 stars
A wonderful selection of recipes
I have eagerly awaited the publication of this cookbook, and was not disappointed! Being a fan of Stevie Parle's column in the Telegraph, I knew his recipes were my sort of... Read more
Published 13 months ago by Caroline M Creasey/Duncan Creasey
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