Ducksoup Cookbook by Clare Lattin

Ducksoup Cookbook by Clare Lattin

‘Full of simple, seasonal dishes you will want to eat now’ Sunday Times In the heart of London’s Soho is Ducksoup, a tiny neighbourhood restaurant where you can eat simple plates of exactly what you might want at any time of day. This book is packed with delicious favourites from the menu whose influences include the warm blue skies of Italy, spices and flower blossom of the Middle East, and the smoky earthiness of Scandinavia. These recipes have a common thread: simple details – a squeeze of burnt lemon, a toasting of nuts, or a spoonful of piquant green sauce – which elevate flash-in-the-pan plates and slowly-stirred pots alike into something special. This pared-back approach to food is simple and achievable, and will transform your everyday cooking.

Full of simple, seasonal dishes you will want to eat now -- Jordan Bourke * Sunday Times, Book of the Year *
A wonderful book -- Rose Prince * Spectator, Book of the Year *
There is a lot of culinary wisdom here and a raw, energetic, lusty approach to food which is exhilarating-- Diana Henry * Telegraph, Books of the Year *
A book that's almost radical in its simplicity with influences from Scandinavia, Japan and the Mediterranean * Observer Food Monthly, Books of the Year *
Filled with simple yet inspiring recipes * Grazia *

Clare Lattin (Author)
Clare Lattin started her career in book publishing, latterly at Quadrille where she worked for 10 years as head of publicity, overseeing PR campaigns for all their major cookery books. It was during this period that her passion for the food scene became obsessive and she met the characters who put her on the path to opening her own restaurant. Clare also is the co-founder of Eightyfour, a small PR agency specialising in restaurant and food brands.

Tom Hill (Author)
Tom Hill’s love of cooking began as a child in the kitchen with his mother. Today, as a professional chef, he is executive chef of Ducksoup and co-proprietor of Rawduck. Tom has worked with a
number of leading lights in the restaurant industry. He has managed the kitchens for Mitch Tonks of Fish Works, Mark Hix of Hix Restaurants and Ed Wilson of Terroir and Brawn.

SKU	Unavailable
ISBN 13	9780224101578
ISBN 10	0224101579
Title	Ducksoup Cookbook
Author	Clare Lattin
Condition	Unavailable
Binding Type	Hardback
Publisher	Vintage Publishing
Year published	2016-04-28
Number of pages	352
Prizes	Short-listed for Fortnum & Mason Food and Drink Award 2017 (UK), Short-listed for Guild of Food Writers Award 2017 (UK)
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.