Living and Eating

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Living and Eating is about enriching the experience of life by paring it down to what is essential. The intention is to narrow the gap between how we eat on a daily basis and how we entertain, recognizing that the most relaxed form of entertaining is simply inviting people to join you at your table. The earthy, elegant recipes make preparing lunch for friends or dinner after work into a restful, rewarding experience -- and a delicious one, at that. Dishes like char-grilled zucchini with pine nuts, butter roasted ...
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Hardcover New 0609609130 This is a hardcover book with dust jacket.

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New York, NY 2001 Hard cover New in new dust jacket. BRAND NEW. Excellent condition. Never read or opened. No remainder mark. Sewn binding. Cloth over boards. With dust jacket. ... 304 p. Contains: Illustrations. Audience: General/trade. Read more Show Less

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Living And Eating

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Overview

Living and Eating is about enriching the experience of life by paring it down to what is essential. The intention is to narrow the gap between how we eat on a daily basis and how we entertain, recognizing that the most relaxed form of entertaining is simply inviting people to join you at your table. The earthy, elegant recipes make preparing lunch for friends or dinner after work into a restful, rewarding experience -- and a delicious one, at that. Dishes like char-grilled zucchini with pine nuts, butter roasted herbed chicken, and apple cake with Calvados cream embody the principle of simple good taste.

Architect and designer John Pawson is renowned for his calm, uncluttered, flawless spaces. Together with food writer Annie Bell, he brings his philosophy of minimalism to the kitchen. The book is more than a conventional collection of recipes -- it explores the entire context in which food is enjoyed, offering suggestions for the plates we eat from, the glasses we drink out of, the equipment we use, and the kitchen in which we cook.

Exquisitely designed and photographed in John Pawson's extraordinary London home, Living and Eating is a seductive guide to a richly satisfying time in the kitchen. Set against our increasingly hectic lives, this celebration of simplicity and flavor will strike a chord with anyone looking for a calmer, better way to live and eat.

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Editorial Reviews

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The 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, W├╝sthof kitchen knives, and, for making coffee, a Moka Express. (Ginger Curwen)

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Product Details

  • ISBN-13: 9780609609132
  • Publisher: Crown Publishing Group
  • Publication date: 11/6/2001
  • Pages: 293
  • Product dimensions: 7.80 (w) x 9.89 (h) x 1.06 (d)

Meet the Author

Architect JOHN PAWSON has worked with clients such as Martha Stewart and Calvin Klein. He lives in London.

ANNIE BELL trained as a chef before becoming a food writer at Vogue. She has written several books and lives in London.

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Table of Contents

Introduction 010
Kitchen Design 016
Cornerstones of Quality
To Begin 030
Radishes with Butter and Sea Salt 036
Shrimp with Garlic 038
Oysters with Shallot Vinegar 038
Taramasalata and Melba Toast 041
Crushed Goat's Cheese and Anchoiade 041
Bagna Cauda and Crudites 042
Roasted Garlic, Toasted Goat's Cheese, and Prosciutto 042
Prosciutto with Parsnip Salad 044
Chicken Liver Parfait 044
Guacamole and Corn Chips 046
Quail's Eggs, Savory Salt, and Bread Sticks 046
Naked Mozzarella 048
Mozzarella with Warm Tomato Dressing 048
Box-baked Cheese 048
Pissaladiere 049
Quiches and Tarts 051
Quiche Lorraine 051
Salmon, Red Onion, and Anchovy Tart 052
Spinach, Feta, and Tomato Tart 052
Eggplant, Goat's Cheese, and Pesto Tarts 054
Bruschetta 054
Bloody Mary 056
Salted Almonds
Soup 056
White Onion Soup 058
Stock 060
White Bean Soup 060
Gingered Carrot Soup 061
Leek and Potato Soup 061
Butternut Squash Soup 061
Zucchini and Lemon Soup 063
Cream of Cauliflower Soup 063
Wild Mushroom Soup 063
Mussel Soup with Tomato and Chili Pepper 064
Garlic Soup with Poached Eggs 064
Risotto Soup with Herbs and Poached Eggs 065
Gazpacho 066
Vichyssoise with Smoked Salmon 066
Beet and Apple Soup 066
Eggs and Cheese
The Perfect Poached Egg 068
Leek and Gruyere Frittata 071
Soft Scrambled Eggs 071
Goat's Cheese Frittata 072
Tomato Frittata 072
Soufleed Omelet 073
Souffleed Omelet with Gruyere 073
Cheddar Cheese Souffle 074
Spinach, Garlic, and Goat's Cheese Souffle 076
Smoked Haddock Souffle 077
Wild Mushroom Torte 078
Pasta and Risottos
Croque Monsieur 078
Pasta and Risottos
Tagliatelle alla Carbonara 080
Tagliatelle with Butter and Parmesan 082
Midnight Spaghetti 082
Spaghetti Puttanesca 083
Spaghetti with Bottarga 083
Spaghetti with Lemon 085
Angel Hair Pasta with Tomato and Basil Sauce 085
Penne and Roasted Vine Tomatoes with Black Olives 086
Penne with Prosciutto 088
Penne with Mussel and Saffron Sauce 088
Buckwheat Noodles with Gorgonzola and Arugula 089
Rigatoni with Spinach and Ricotta 089
Rigatoni all'Amatriciana 090
Rigatoni with Zucchini and Feta 090
Tomato and Basil Lasagna 093
Red Wine Risotto 094
Saffron Risotto 094
Risotto with Roast Chicken and Gravy 095
Risotto with Fontina 097
Lemon Risotto 097
Venetian Peas and Rice 097
Squid Ink Risotto with Scallops 101
Shellfish and Fish
Mussels with Tomato and Chorizo 102
Saffron Mussels 104
Salad of Jumbo Shrimp and Green Beans with Fine Herbes 104
Scallop and Bacon Brochettes with Saffron Mash 107
Warm Salad of New Potatoes and Oysters 108
Grilled Squid with Lemon and Chili 108
Kedgeree 109
Jansson's Temptation 109
Normandy Fish Pie 111
Smoked Haddock, Leek, and Gruyere Quiche 112
Poached Salmon with Sauce Verte 113
Sea Bass roasted with Lemon and Thyme 115
Sea Bass baked in Salt 115
Roast Monkfish 119
Monkfish a l'Americaine 119
Charmoula-grilled Halibut 120
Flounder a la Meuniere 120
Poultry
Chicken roasted with Garlic 122
Butter-roasted Herbed Chicken 125
Olive Oil Roast Chicken 125
Chicken Baked in Salt with Lapsang Souchong Tea 126
Paprika Roast Chicken with Grilled Pepper Salad 126
Mustard Roast Chicken 128
All-in-one Chicken Roast 128
Roast Poussin with Summer Vegetables in Cider Butter 129
Roast Guinea Hen with Pistachio and Lemon Crumbs 131
Guinea Hen roasted with Rosemary and Garlic 132
Chicken, Spinach, and Lemon Pie 132
Chicken and White Wine Stew with Gremolata 134
"Guinea" Coq au vin 136
Deviled Drumsticks 136
Lemon Chicken in Parchment Paper with Straw Potatoes 137
Pot-roast Chicken with a Watercress Sauce 137
Guinea Hen Fricassee with Young Vegetables 138
Glazed Duck 138
Grilled Marinated Quail 139
Char-grilled Chicken with Roasted Chili and Thyme Glaze 139
Parmesan-broiled Chicken Breasts 142
Chicken Breasts Escoffier 142
Chicken Breasts in Vinaigrette with Pine Nuts and Raisins 143
Moroccan Chicken Salad with Preserved Lemon 144
Meat
T-bone for Two 146
Fillet Steak with Roquefort Butter 149
Sirloin Steak with Garlic Butter 149
Steak au Poivre 150
Turkish Lamb Kebabs with Garlic Yoghurt 150
Shepherd's Pie 151
Hamburgers 152
Middle Eastern Lamb Burgers 152
Roast Lamb Persillade 155
Pot-roasted Leg of Lamb with Black Olives 155
Roast Lamb with Flageolet Bean Gratin and Vine Tomatoes 156
Roast Rib of Beef with Yorkshire Pudding 158
Roast Haunch of Venison with Gravy and Glazed Endive 159
Roast Ham with Pea Puree 160
Short Crust Pastry 162
Steak and Cotes du Rhone Pie with Mushrooms 162
Meatballs with Marjoram and Pine Nuts in Tomato Sauce 163
Potatoes and Grains
Saffron Rice 164
A Mixture of Grains and Beans 166
Bulgur Wheat Pilaf 167
Savory Lentils 167
Roast Potatoes 168
Crisp Roasted Potatoes 169
Jacket-roasted New Potatoes 169
Spiced Sweet Potatoes 170
Pan Haggerty 170
Mashed Potato 172
Champ 175
Baked Potatoes 175
Sauteed Potatoes 176
Gratin Dauphinois 177
Salads
Oil and Lemon Dressing 178
Olive Oil and Balsamic Vinegar Dressing 180
Caesar Salad Dressing 180
Salad of Cresses 180
Green Salad to serve with Cheese 181
Belgian Endive Salad with Mustard Dressing 181
Arugula and Parmesan Salad 181
Tomato Salads 182
Classic Tomato Salad 182
Italian Tomato and Bread Salad 184
Tomato, Red Pepper, and Anchovy Salad 184
Oven-roasted Tomatoes 186
New Potato Salad with Sour Cream and Tarragon 187
Favorite Potato Salad 187
Tabbouleh 187
Wild Mushrooms in Oil 189
Char-grilled Zucchini with Pine Nuts 189
Celeriac Remoulade 190
Avocado Salad 190
Fennel, Carrot, and Radish Salad with Olives 190
Carrot and Pine Nut Salad 193
Green Bean Salad 193
Salad of Frisee, Lardons, and Croutons 194
Warm Salad with Chicken Livers, Bacon, and Grilled Potatoes 195
Puy Lentil, Roasted Pepper, and Anchovy Salad 195
Warm Potato and Pancetta Salad 197
Vegetables
Roasted Shallots 198
Roasted Peppers 200
Roasted Eggplant 200
Roasted Beets, Carrots, and Peppers 201
Roasted Pumpkin with Garlic and Chili 201
Creamed Spinach 204
Buttered Spinach with Garlic 204
Creamed Corn 205
Glazed Carrots 205
Green Beans with Bacon 206
Sauteed Mushrooms 206
Perfect Peas 208
Peas with Pancetta 208
Leeks with White Wine and Butter 208
Braised Zucchini Flowers 209
Purees and Sauces
Aioli 210
Mayonnaise 212
Green Sauce 213
Lebanese Garlic Cream 213
Tartar Sauce 214
Horseradish Sauce 214
Cherry Tomato Sauce 214
Jerusalem Artichoke Puree 215
Leek Puree 215
Prune and Walnut Stuffing 215
Chutneys 217
Tomato Chutney 217
Gravy 218
Basic Gravies 218
Giblet Gravy 219
The Cheese Course
Stilton and Quince Cheese 220
Roquefort and Walnuts 222
Cheddar and Chutney 222
Parmigiano-Reggiano and Pear 222
Salers and Apple 222
Goat's Cheese and Dates 222
Vacherin Mont d'or and Watercress 222
Perail and Chicory 222
Desserts
Rhubarb Jelly 224
Whisked Wine Jelly 226
Strawberry Fool with White Chocolate 226
Chocolate and Vanilla Cream Pots 227
Pear and Raspberry Mascarpone Trifle 227
Ice Cream 228
Vanilla Ice Cream 228
Chocolate Ice Cream 228
Maple Syrup and Stem Ginger Ice Cream 229
Butterscotch Ice Cream 229
Affogato al Caffe 230
Roast Fruits 232
Roast Plums and Raspberry Sorbet 233
Pan-poached Nectarines in a Spiced White Wine Syrup 235
Hot Buttered Cherries with Vanilla Ice Cream 235
Summer Pudding 236
Meringues 237
Eton Mess 239
Baked Couscous Pudding with Raisins 240
Prune Clafoutis 240
Poppy Seed Cheesecake 243
Cherry, Almond, and Pine Nut Streusel 243
French Puff Pastry Apple Tart 245
Treacle Tart 245
Orange and Almond Cake with Cardamom Syrup 246
Apple Cake with Calvados Cream 246
Chocolate Gateau with Creme Chantilly 247
Chocolate Mousse Cake 249
Date and Honey Madeleines 250
Stuffed Dates 250
Vin Santo and Cantuccini 252
The Occasion 254
Equipment 266
Home making 282
Source Guide 294
Index 296
Acknowledgments 304
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