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From Barnes & NobleThe Barnes & Noble Review
I'll be honest: My kitchen is not exactly an uncluttered, flawless space. So you'll forgive my initial skepticism at a design book/cookbook by the reigning prince of the minimal approach to architecture. But John Pawson and his coauthor, Annie Bell, won me over -- they have a great deal to offer, from thoughtful remarks on kitchen design, china, tableware, and linens to simple recipes full of flavor.
Pawson and Bell aim to narrow the gap between how we cook for ourselves and how we entertain for others. There is no reason for the style to differ, they contend, and they steer away from food and presentations that try to impress. Instead, they focus on plain cooking, beautifully executed. They offer recipes for the perfect Bloody Mary and Salted Almonds to start, seven different variations on roast chicken, and many recipes for pasta, risotto, and salads. For desserts, there are fruit tarts, cheeses with quince, and the ultimate in simplicity: a shot of freshly brewed espresso poured over a scoop of vanilla ice cream. Pawson and Bell have even given thought to the design or construction of the week's meals, from three-course Saturday dinners with friends to light Sunday suppers.
Living and Eating is well designed and well illustrated with color photos of Pawson's own beautiful and spare London kitchen. These shots show off his own personal choices to advantage: Wedgwood Queensware for china, wooden tables, soft white linen napkins, silverware in the Queen Anne style, Wüsthof kitchen knives, and, for making coffee, a Moka Express. (Ginger Curwen)