My Kitchen: Real Food From Near And Far / Edition 1

by Stevie Parle

Overview

My Kitchen is an eclectic collection of delicious and varied recipes from one of the world's most exceptional young culinary talents. This charming mixture of stories and recipes is divided into twelve monthly chapters, with dishes based around seasonal bounty and Stevie Parle's global inspirations. Within each chapter, he gives a master class about a single food. Part of the NEW VOICES IN FOOD series, featuring rising young stars in the food world.

Product Details

ISBN-13:	9780762770342
Publisher:	Rowman & Littlefield Publishers, Inc.
Publication date:	04/01/2011
Series:	New Voices in Food
Edition description:	First Edition
Pages:	192
Product dimensions:	6.30(w) x 9.00(h) x 0.80(d)

About the Author

Stevie Parle went to Ballymaloe Cookery School in Ireland when he was sixteen and has been cooking professionally ever since. He has worked in some of London's top kitchens, including The River Cafe, Moro and Petersham Nurseries, as well as some of the world's hippest restaurants such as The Spotted Pig in New York and Salt in Tokyo, and his travels have taken him to Morocco, India, Japan and Mexico. All this wandering has resulted in more than just stamps in a passport; those influences come together on the plate. Together with his River Cafe co-chef, Joseph Trivelli, Stevie has created The Moveable Kitchen, secret supper parties that move about London. The London Evening Standard has described them as 'London's hottest young chefs' and reservations at their supper clubs are proving to be must-have tickets. Stevie writes for the Observer's Allotment Blog and contributes to Waitrose Food Illustrated magazine. In September 2009 he opened The Dock Kitchen, a restaurant/cafe in designer Tom Dixon's Portobello Docks showrooms which is already receiving rave reviews, including in the New York Times on April 18th: http://travel.nytimes.com/2010/04/18/travel/18London.html?emc=eta1

Editorial Reviews

In his debut cookbook, [Stevie] Parle takes the knowledge he has picked up in kitchens all over the world. .. and guides home cooks through recipes such as Keralan’s Pollichattu, a heavily seasoned white fish covered in coconut. Using the right mix of spices, he writes, ‘the flavor of a dish suddenly takes on tangible authenticity, becoming immediately Moroccan, Kashmiri, or Sri Lankan.’. ... A voyage for the palette of any eager cook.”—Kirkus Reviews “Stevie Parle is a fresh and fabulous new talent.” —Nigella Lawson “This book celebrates fresh, honest, seasonal ingredients from around the world. Stevie Parle’s recipes are wonderfully diverse—Catalan, Florentine, Sri Lankan, British, Keralan—all described in Stevie’s uniquely personal voice, and presented with beautiful simplicity.” —Alice Waters, Chez Panisse (Berkeley), author of The Art of Simple Food “If you buy one book this year buy this one. My Kitchen is straight from the heart. Stevie Parle is definitely the chef to watch.” —April Bloomfield, The Spotted Pig “Stevie writes beautifully. Every recipe both excites and educates; a personal and innovative collection that we can’t wait to cook from.” –Sam and Sam Clark, Moro “In this most intimate and personal book, Stevie Parle has managed to convey all the joy and passion he has for cooking. My Kitchen offers wonderful recipes from exotic places Stevie has traveled to, as well as simple classic recipes on how to make an excellent chip or the perfect tomato sauce. It is a remarkable book from a remarkable chef.” Ruth Rogers, The River Café

From the Publisher

Recipes from Sri Lanka, India, Ireland and a myriad of other countries and regions are interspersed with cooking techniques and personal stories of the author's travels.

In his debut cookbook, Parle takes the knowledge he has picked up in kitchens all over the world—including London's River Cafe and New York's The Spotted Pig—and guides home cooks through recipes such as Keralan's Pollichattu, a heavily seasoned white fish covered in coconut. Using the right mix of spices, he writes "the flavor of a dish suddenly takes on tangible authenticity, becoming immediately Moroccan, Kashmiri, or Sri Lankan." The authormaximizes the bounty from home gardens and gives pointers on how to make the best tomato sauce—it's all about the ratios. Sprinkled throughout the book are his tips on how to make your own coconut milk or the best way to serve porcini mushrooms as an appetizer. However, some readers may find trouble sourcing many of his ingredients. But the search for them can often be rewarding: "Truly good cooks try to educate themselves about food all the time. And a trip to a new part of town to rummage in an ethnic market can be inspiring as a vacation." To find ingredients for his Malaysian Breakfast, like dried anchovies, Parle suggests a trip to the local Thai or Indian market. Recipes are divided by month, geared to make the most of seasonal ingredients.

A voyage for the palette of any eager cook.

Kirkus Reviews