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The Modern Pantry [Hardcover]

Anna Hansen
4.2 out of 5 stars  See all reviews (6 customer reviews)
RRP: 25.00
Price: 19.34 & FREE Delivery in the UK. Details
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Book Description

2 Jun 2011

The Modern Pantry restaurant serves some of the most exciting food in London. Anna Hansen's flavour combinations are wholly original; her dishes combine the best of seasonal western ingredients with the freshness and spice of Asian and Pacific Rim cooking.

In this, her first cookbook, Anna introduces the reader to his or her very own 'modern pantry', a global larder of ingredients to use at home. Recipes include snacks and sharing plates like crab rarebit and grilled halloumi and lemon roast fennel bruschetta, salads such as wild rice with charred sweetcorn, avocado, feta and pecan, and delicious main courses like miso-marinated onglet steak. Other highlights are her luscious desserts: honey-roast pear, chestnut and oat crumble and home-made coconut sorbet, and cakes and bakes including date and orange scones and banana and coconut upside-down cake.

Anna aims to broaden the everyday home cook's ideas of what he or she can prepare, to create simple, inspiring dishes for family and friends. The Modern Pantry Cookbook is stylish and groundbreaking, and the innovative recipes are illustrated with beautiful colour photography.

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Product details

  • Hardcover: 256 pages
  • Publisher: Ebury Press; 1 edition (2 Jun 2011)
  • Language: English
  • ISBN-10: 0091937973
  • ISBN-13: 978-0091937973
  • Product Dimensions: 1.8 x 18.5 x 24.8 cm
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Bestsellers Rank: 25,485 in Books (See Top 100 in Books)

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Product Description



The Modern Pantry is a gem. The food is simply beautiful. My God, this young

woman can cook ... [it] should be around long enough to watch a myriad culinary

fads rise and fall

" (Matthew Norman Guardian)

"Occasionally you come across a truly original chef who can revolutionise your cooking. Anna Hansen is one of these and her first cookbook is a revelation" (BBC Good Food)

"This food is so delicious ... sisters are doing it for themselves, which can only be extremely good news" (Fay Maschler Evening Standard)

"buy, cook, eat, grin" (Observer Magazine)

"If you're looking to impress your friends with your culinary expertise this is the book to have" (The Independent)

Book Description

Groundbreaking new restaurant cookbook from one of the top female chefs in the UK, Anna Hansen

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Customer Reviews

4.2 out of 5 stars
4.2 out of 5 stars
Most Helpful Customer Reviews
9 of 9 people found the following review helpful
5.0 out of 5 stars Artist's Palate 11 Dec 2011
Format:Kindle Edition
I spotted this pretty book in a local bookstore, did not buy it then, but one of the recipes stuck in my mind and I just had to buy it. I was initially slightly wary of revisiting 'fusion' cooking - memories of needing to buy too many expensive ingredients to make one dish and pretentious restaurants that under-delivered. But if anyone can pull off fusion cooking it's antipodeans - people like Peter Gordon - because their worlds have multicultural influences. New zealander Anna Hansen's recipes prove that she really understands flavours, textures and the technical aspects of how to recreate superb food. Her recipes have taken me on a flavour journey - as an experimental home cook I think it helped to have some cooking experience before tackling some of the recipes - but some would be fun for children to make - the cakes/cookies for example.

I've found some of the quantities of pastes and relishes are generous - enough for repeating the recipes several times. Which means I've made the wonderful pandan leaf and duck curry and the sugar-cured prawn omelette several times and I'm perfecting my recreations each time. I've tried a fair number of the recipes in the book so far all with great results and glowing feedback from family and friends. Matcha tea scones worked brilliantly, even people who dont like sweet potatoes like them when cooked with fenugreek, thr ginger crunch was lovely but too sweet for me although others devoured it, cod with chorizo and clams is great, chocolate macadamia and cardamom cookies looked very professional with crackly tops with great taste and texture. My husband demands the prawn omelette now every week.
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9 of 10 people found the following review helpful
4.0 out of 5 stars A culinary celebration 26 Sep 2011
By Gareth Wilson - Falcata Times Blog TOP 500 REVIEWER VINE VOICE
Whilst most people think of food as fuel these days and don't like to take their time to enjoy it, for me food is a celebration of life and one of the few remaining pleasures that we're allowed to have, so as such I feel we should enjoy it to the max with a whole set of spices, herbs and of course complimentary ingredients.

Here in this title by Anna Hansen, is a book that brings together some unusual combinations that not only work but do so on a level to take the humble basics and turn them into a magical concoction that works. Such as pickled watermelon rind which works with cold cuts and salads and makes use of an ingredient that most people would have usually binned. Add to this a whole host of flavours from a variety of styles and it's a book that really will generate something unique in your own kitchen as well as the table. That for me is good cooking in a nutshell, something special out of easy to find ingredients that work not only on their own but together create something unique.

Finally add to this an easy to follow set of instructions, wonderfully set out sections so you can find what you want and the flair of someone who's not afraid to experiment and it's a book that may well surprise as well as give you something that you'd never thought would have tasted so good.
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11 of 13 people found the following review helpful
3.0 out of 5 stars Not always easy to use 31 Dec 2011
I was given this for Christmas and it is a beautiful book full of tempting and unusual recipes. I may be unlucky but the first two I have tried seem to have some problems with quantities. The quinoa lavash (and I make bread including lavash regularly) doesn't specify whether the weight is before or after cooking and it ends up with a lose batter which took at least three times as long to cook as the recipe said although the flavour was excellent. I have just also made the chorizo quails scotch eggs and the quantity of - delicious - sausage meat barely covered 16 eggs rather than the 24 specified. So I do recommend this but have been irritated by lack of user friendliness and accuracy so far.
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