This isn’t just a cookbook, it’s a travelogue you’ll want to read from cover to cover. There are quite a few recipes that call for ingredients that aren’t typical pantry staples and some that are a touch exotic, but there are enough good recipes that a seasoned cook could handle.
I went with a few of the soup recipes because it’s that time of year when I desire the tempting aromas of soup to fill the kitchen. Soup is a true comfort food, don’t you think?
The recipes come with detailed descriptions about the chefs and the upscale restaurants where they are featured. This blurb from the beginning of the book explains it better than I can….
The cocktail section is beautifully photographed but I am pretty much a Gin and Tonic or a bourbon drinker so I wouldn’t attempt these alcoholic masterpieces.
The book is dived by food categories such as starters, cocktails, meat, fowl, seafood and vegetarian. The dessert section will have you planning a trip to a bakery. Drool worthy.
The author, Aleksandra Crapanzano, is a food writer and accomplished cook. If you’d like to take a virtual foodie tour around London and read about the finest restaurants and dishes, you’ll love curling up with this book.
Here is the soup I made. Recipe is easy….
Pea, Potato and Bean Soup
9 ounces of chopped potatoes
Canned great Northern beans
A bay leaf
1 cup of peas
2 cups vegetable broth
1 clove of chopped garlic
½ cup parmesan
Salt and pepper
If you are using dry beans you’ll need to follow the overnight soaking rules. I chose to use canned beans so I could get this recipe going and have some to take for lunch.
Sautee the potato chunks in oil. Now add the rest of the ingredients except the Parmesan cheese and bring to a boil. Reduce heat and simmer. After an hour it may be tender enough and tasty enough to enjoy a bowl. But it will be even better the next day.