- Hardcover: 208 pages
- Publisher: Hodder & Stoughton Ltd; 1st edition (28 Aug 1997)
- Language English
- ISBN-10: 0340680385
- ISBN-13: 978-0340680384
- Product Dimensions: 25.4 x 20.4 x 2.4 cm
- Average Customer Review: 5.0 out of 5 stars See all reviews (1 customer review)
- Amazon Bestsellers Rank: 142,728 in Books (See Top 100 in Books)
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More About the Author
Product Description
Product Description
A collection of 100 recipes in this Pacific Rim inspired cookbook based on recipes from the Sugar Club restaurant in London. Illustrated with line drawings and colour photographs the recipes include signature dishes, innovative desserts and vibrant salads.
About the Author
Peter Gordon is the chef in the acclaimed London restaurant The Sugar Club now in Soho.
--This text refers to an out of print or unavailable edition of this title.
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Customer Reviews
Most Helpful Customer Reviews
12 of 13 people found the following review helpful
Format:Paperback
He is a star chef....each recipe has sensible dialogue and OK very definitive instructions but they work to the T....dont waver!!!! Its faantastic
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
4 reviews
5 of 5 people found the following review helpful
Startlingly unusual and delicious recipes
18 Mar 1999
Format:Hardcover
I first ate food made from Peter Gordon's Sugar Club Cookbook at a friend's house. Our friend impressed us with these unusual junxtapositions: scallops in a sauce made from chilis, garlic, lemongrass, and cilantro, corn fritters with creme fraiche, plaintain fritters with olive tampenade, and rich chocolate mousse cake flavored with anise. I had to copy down the recipes and make them for myself straight away to fill the fix I got. When I make people dinner using Sugar Club recipes now, I watch the same thing happen: they are impressed at my skils, shocked by the incredible flavors, and have to have the recipes. The recipes are simple enough that even my kitchen-dyslexic husband can make them on his own, despite some telling you to use charcoals to grill (not easy indoors in the winter) and making your own polenta, etc. But you can easily figure out shortcuts, or in my case, learn to make polenta. I haven't made it to the Sugar Club, but can make these posh and exotic meals at home and impress my dinner guests without an incredible amount of effort. Bravo, Chef Peter Gordon!
3 of 4 people found the following review helpful
Hyper-fashionable, and full of ideas
20 Feb 1998
Format:Hardcover
Named after London's most fashionable restaraunt of the moment, this book is big on fusing European and Asian cuisine. Taken at face value, the recipes are occassionally breathtaking (smoking salmon in tea), but usually just mildly novel. What is good is that new twists are put into well worn dishes(mustard in mashed potato), and it is this that sets the imagination swirling to make your own variant dishes. However, be warned, the ingredients list can be daunting; unless you live in a multi-cultural nirvana you haven't a chance of getting it all (Japanese sauces, chorizo, even kangaroo tail!). On the other hand - you can put the book on a prominent place on your bookshelf and look oh so devastatingly fashionable, sophisticated, and in the know!
3 of 6 people found the following review helpful
fantastic
29 Oct 1999
Format:Hardcover
This is without doubt the best and most inspirational cookbook I have ever had. Do not be put off by the ingredients. If you only buy one cookbook buy this one!
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