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Amazon.co.uk Review
If you're going to buy only one cookbook this year, make it this one. Henry Harris's The Fifth Floor Cookbook is truly outstanding. It presents the innovative face of modern British food in which seemingly disparate tastes and textures are expertly blended to produce some genuinely exciting dishes. This is the couture version of food. Oysters are served with spicy sausage, the chicken and noodle salad is flavoured with peanuts and jellyfish, and a homely salmon sandwich is perked up with (unteapotted) aïoli and Lebanese village bread.
If you're going to buy only one cookbook this year, make it this one. Henry Harris's The Fifth Floor Cookbook is truly outstanding. It presents the innovative face of modern British food in which seemingly disparate tastes and textures are expertly blended to produce some genuinely exciting dishes. This is the couture version of food. Oysters are served with spicy sausage, the chicken and noodle salad is flavoured with peanuts and jellyfish, and a homely salmon sandwich is perked up with (unteapotted) aïoli and Lebanese village bread.
Harris, the head chef at the Fifth Floor restaurant in the Harvey Nichols London store since it opened in 1992, has written the book with Hugo Arnold, a freelance writer who contributes regularly to the Sunday Times, Financial Times and Food Illustrated. Many of the recipes they present have had previous incarnations on The Fifth Floor's menu, but most are adapted for cooking at home. The contents are organised like a restaurant kitchen, starting with sauces, stocks and other essentials in the classic French tradition. Soups are given a separate chapter as are the comfort foods, rice and potatoes. Starters, poultry, game, fish, meat and puddings get conventional treatment, but a whimsical chapter of things--sardines, morels, berries, etc.--on toast has been added.
This is a cookbook which you will constantly refer to for inspiration. However, it won't languish on a coffee table, it will get stained with saffron dressing and creme chantilly. Unfortunately, that's also the book's only fault--the binding is unlikely to withstand the rigours of constant use. --Dale Kneen
Product Description
A collection of recipes from Henry Harris, chef at the fifth floor restaurant in Harvey Nichols, designed for the home cook. All the recipes have been tested in a domestic kitchen and are easy to follow. Harris recommends some of his own favourite dishes, offers advice on the best ingredients to use and includes personal anecdotes.
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