'Peter Gordon's food is the finest example of culinary magic.' Yotam Ottolenghi Using easily sourced ingredients and simple methods, the Godfather of fusion cooking Peter Gordon has created over 170 dishes that demonstrate his passion for innovative flavours and textures in an everyday setting. From Chorizo on Tomato-rubbed Toast with Soft-boiled Egg to start the day, via soups and pasta dishes such as the tempting and comforting Creamy Leek, Red Lentil and Potato Soup or Cannelloni with Mushrooms and Pork, to delicious dinners including the mouthwatering Braised Pork Belly with Shallots, Orange and Cardamom and Cod Poached in Creamy Leeks, Ginger and Saffron, all finished off with treats that include Spiced Pumpkin, Fig, Pinenut and Gingernut Tart. The sections, including breakfast and brunch, light meals and salads, pasta, rice and noodles, treat trolley and desserts, are complemented by sumptuous photography from Manja Wachsmuth, making this book the stylish answer to eating well, every day.
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About the Author
Peter Gordon is heralded as the Godfather of Fusion food and came to the culinary world's attention as the founding chef of The Sugar Club restaurants in Wellington, New Zealand in 1986, followed by two British incarnations in London's Notting Hill and West Soho. In 2001 he opened The Providores and Tapa Room Restaurant on Marylebone High Street with three friends. In 2004, he set up Dine by Peter Gordon restaurant in the SKYCITY Grand Hotel in Auckland NZ, soon followed by Bellota tapas bar in 2006. In 2013 he opened the 4th, and current The Sugar Club on the 53rd floor of Auckland’s Sky Tower. He is a co-founder of Crosstown doughnuts - perhaps London's most loved doughnuts. Peter has self-authored eight books and writes regularly for The New Zealand Herald.
Most Helpful Customer Reviews
If you were looking for innovative flavors and textures in your everyday cooking, Eating Well Everyday will be your go-to guide. These recipes will help you kick up your repertoire a few notches. If, however, you were hoping to find out why the author created the book as he did, you will be sadly disappointed. Peter Gordon has decided not to provide any sort of introduction to the book or any sort of description at all. The recipes included are a surprising collection of unique flavor pairings. Unusual combinations like Curried Pumpkin, Lentil And Tomato Soup make me want to create it right now, even though I am not a huge soup fan. Recipe chapters include: Breakfast And Brunch Soups Pasta, Rice And Noodles Light Meals And Salads Dinner Sides And Condiments Tea Trolley And Desserts Each recipe includes a short yet sweet introduction from the author and excellently detailed directions. The recipes are very easy to follow. While the recipes are not difficult to create, do not mistake this for an easy, quick-to-make recipe collection. There is a fair amount of time and prep needed for their creation but the results would be worth the effort. As these recipes seem to have been built more for flavor than nutritional value, it isn’t surprising there isn’t any nutritional information provided. Other than the ingredients and directions, the only other information is how many servings it creates. Not all of the recipes in the book have pictures, but those that have pictures have been beautifully photographed. See the full review and the recipe for Hot-Smoked Salmon Cakes With Dill Mustard Dressing at The RecipesNow! Reviews And Recipes Magazine. This review is written in response to a complimentary hard copy of the book provided by the publisher in hopes of an honest review.