The London Cookbook from Ten Speed Press comes sailing into the US with culinary delights touring us through recipes from some of the best chefs and restaurants in London. The book has more than 100 recipes. Sections include Light Fare; Soups; Pasta, Rice and Grains; Vegetarian' Seafood; Fowl; Meat; Desserts; Chilled Desserts and Cocktails. You won't find bubble and squeak in here.
What you will find is recipes you wouldn't expect to find in a cookbook honoring London, like Grilled Leaks, Chevre, Brown Butter and Smoked Almonds; Farro and Porcini Soup; and Buttermilk Fried Chicken in Pine Salt. The only traditional dish to speak of is a take on Welsh Rarebit that involves Guinness beer.
This cookbook is for serious foodies. Some of the recipes are more complicated than others with long lists of ingredients. But the recipes are innovative and easy to
understand in US measurements. There are great photos so you can see what you're making. It's a beautiful book.
Here's a little bit about the author:
ALEKSANDRA CRAPANZANO is the recipient of the James Beard Foundation M.F.K. Fisher Award for distinguished writing, and her work has appeared in several anthologies including Best Food Writing 2013. She writes the “A Little Something Sweet” dessert column for the Wall Street Journal and frequently writes their lengthy “Mega Meal” page. She has written about food for the New York Times Magazine, Gourmet, Food & Wine, Saveur, and Travel & Leisure. Now in New York, Crapanzano spent much of her childhood living in London, and continues to visit many times a year.