{"product_id":"the-london-cookbook-isbn-9781607748137","title":"The London Cookbook","description":"\u003cb\u003eFrom an award-winning food writer comes this intimate portrait of London—the global epicenter of cuisine—\u003cbr\u003ewith 100 recipes from the city's best restaurants, dessert boutiques, tea and coffee houses, cocktail lounges, and hole-in-the-wall gems—all lovingly adapted for the home kitchen.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eOnce known for its watery potatoes, stringy mutton, and grayed vegetables, London is now considered to be the most vibrant city on the global food map. \u003ci\u003eThe London Cookbook  \u003c\/i\u003ereflects the contemporary energy and culinary rebirth of this lively, hip, sophisticated, and very international city. It is a love letter to the city and an insider's guide to its most delicious haunts, as well as a highly curated and tested collection of the city's best recipes. This timeless book explores London's incredibly diverse cuisine through an eclectic mix of dishes, from The Cinnamon Club's Seared Aubergine Steaks with Sesame and Tamarind to the River Cafe's Tagliatelle with Lemon, and from Tramshed's Indian Rock Chicken Curry to Nopi's Sage and Cardamom Gin. Striking the perfect balance between armchair travel and approachable home cooking, \u003ci\u003eThe London Cookbook \u003c\/i\u003eis both a resource and keepsake, a book as much for the well-travelled cook as for the dreaming novice.INTRODUCTION\u003cbr\u003e\u003cbr\u003e LIGHT FARE 1\u003cbr\u003e SOUPS 33\u003cbr\u003e PASTA, RICE, AND GRAINS 51\u003cbr\u003e VEGETARIAN 79\u003cbr\u003e SEAFOOD 103\u003cbr\u003e FOWL 131\u003cbr\u003e MEAT 157\u003cbr\u003e DESSERTS 189\u003cbr\u003e CHILLED DESSERTS 245\u003cbr\u003e COCKTAILS 269Food \u0026amp; Wine Magazine's Best of the Year\u003cbr\u003eOne of Eater.com's Most Anticipated Cookbooks\u003cbr\u003eSweet Paul's Books I'm Loving Right Now\u003cbr\u003eVogue Gift Guide\u003cbr\u003eCooking Light Holiday Gift Guide\u003cbr\u003e\u003cbr\u003e\"I can't imagine anyone as perfect as Aleksandra for the task of capturing the amazing spirit (and surprises) of the new gastronomic London. A celebrated food writer in the U.S., she also happens to know our city like the back of her hand, writes beautifully, and has the wit and imagination needed to uncover the city's best kept culinary secrets, its variety, and its flavors. She has great taste--in every sense of the word. It doesn't hurt that she's a great cook, too. This is the moment for her book, and I guarantee it will be the one everybody wants to own.\" \u003cbr\u003e\u003cb\u003e—Ruth Rogers, owner of The River Café\u003c\/b\u003e\u003cbr\u003e  \u003cbr\u003e \"Thank you, Aleksandra, for \u003ci\u003eThe London Cookbook\u003c\/i\u003e. I'm ashamed to admit I once avoided London as a dining destination at all costs - but I am equally proud to acknowledge that it has become my single favorite culinary destination, in no small part due to its remarkable community of hospitality professionals, many of whom are featured in this beautiful book. This winning collection of recipes will keep me yearning - and satisfied -between my trips to London!\" \u003cbr\u003e\u003cb\u003e—Danny Meyer, Union Square Hospitality Group, New York\u003c\/b\u003e\u003cbr\u003e  \u003cbr\u003eWhen I say this cookbook does justice to one of the world’s most delicious cities, that’s no small feat. Aleksandra Crapanzano deftly captures the pulse and vitality of London’s new food landscape while honoring its culinary architects. \u003cbr\u003e\u003cb\u003e—Dan Barber, co-owner and executive chef of Blue Hill and Blue Hill at Stone Barns, and author of \u003ci\u003eThe Third Plate\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e  \u003cbr\u003e Aleksandra Crapanzano takes you by the hand, leading you on a whirlwind tour of one of the world's great food cities. Irresistible portraits of the fascinating people who are changing the way we eat. And recipes that make you want to run right into the kitchen. \u003cbr\u003e\u003cb\u003e—Ruth Reichl, author of \u003ci\u003eDelicious\u003c\/i\u003e, and former editor in chief of \u003ci\u003eGourmet magazine\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“London’s favourite restaurants offering their favourite recipes: what a delicious idea! This is as much about the vibrancy of eating in London as it is a working cookbook. Great stuff!” \u003cbr\u003e\u003cb\u003e—Yotam Ottolenghi\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“Aleksandra Crapanzano’s celebration of the new, vibrant, immensely creative, joyful, London restaurant world, of the best chefs behind it and their glorious dishes, captures so well the spirit and the flavors that have made the city a real capital of food.” \u003cbr\u003e\u003cb\u003e—Claudia Roden\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\"Food writers and journalists increasingly agree that British food has shed its bad reputation, and Americans are clamoring for cookbooks from London eateries such as Ottolenghi and the River Café. In this superbly written and photographed cookbook, award-winning food writer Crapanzano surveys significant shifts in London cuisine, noting the influence of chefs such as Fergus Henderson and Ruth Rogers. Readers need not have traveled to London to appreciate recipes such as Korean steak and shoestring fries, farro and porcini soup, scallops with corn puree and chile oil, and garam masala Christmas pudding with nutmeg custard. These and other dishes have been sourced from many popular restaurants and adapted for home kitchens. VERDICT Crapanzano perfectly captures all that’s exciting about the people, places, and foods that make up London’s modern culinary scene. After reading this cookbook, home cooks may find themselves planning a London vacation.\"\u003cbr\u003e\u003cb\u003e- Library Journal STARRED Review\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\"Crapanzano’s book takes readers on a journey through the current London restaurant scene. The book is filled with impressive and tempting recipes, along with engaging stories of the chefs behind the restaurants. Crapanzano, a food journalist and winner of the James Beard Foundation’s MFK Fisher Award for distinguished writing, engages the reader with wit and warmth. She starts her delightful book with an intoxicating history of the modern London restaurant scene—a useful reminder that the capital city has been an exciting place to eat for more years than naysayers might admit. Flavors from all over the world—Mexico, India, Italy, Japan—have made themselves at home in London and are reflected in the broad range of recipes that fill the book. Travelers to London would do well to choose this cookbook as a guidebook for touring the city’s restaurants. For those resigned to armchair travel, don’t despair: head for the kitchen. This book offers many unexpected and innovative recipes, and the directions and procedures have been modified to suit the American home kitchen.\"\u003cbr\u003e\u003cb\u003e- PUBLISHERS WEEKLY \u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\"The tired old sterotype of bad British food is being dispelled. \u003ci\u003eThe London Cookbook\u003c\/i\u003e shows how, with recipes that are sophisticated yet cook-friendly from the city's best chefs and restaurants.\"\u003cbr\u003e\u003cb\u003e- COOKING LIGHT \u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\"Food writer Aleksandra Crapanzano, recipient of the James Beard Foundation’s MFK Award for Distinguished Writing, sure has been around the block — her words have appeared in the likes of the \u003ci\u003eWall Street Journal\u003c\/i\u003e, \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003eMarie Claire\u003c\/i\u003e, and\u003ci\u003eTravel \u0026amp; Leisure\u003c\/i\u003e. Her latest venture has taken her to Ten Speed Press, where she’s captured what she calls the \"soul\" of one of the most diverse food landscapes in the world — London — for \u003ci\u003eThe London Cookbook\u003c\/i\u003e. More than 100 recipes are laid out in the book, featuring renowned restaurants ranging from corner spots to fine dining establishments. Crapanzano promises to deliver an experience for experts of London’s gastronomic scene as well as travelers new to the city.\"\u003cbr\u003e\u003cb\u003e- EATER NATIONAL \u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\"Like the best city-oriented cookbooks, \u003ci\u003eThe London Cookbook\u003c\/i\u003e captures the culinary topography of the British capital in a carefully curated collection of recipes culled from the city’s best chefs. Each recipe is preluded by a description about the restaurant and the chef responsible for the creation. After being relegated to the lowest rungs of the world dining scene for generations, today’s British culinary traditions—as interpreted by London’s most talented chefs—demonstrate a whole new world view: one that embraces the many facets of the city’s vast diversity.\"\u003cbr\u003e\u003cb\u003e- DEPARTURES\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\"In this superbly written and photographed cookbook, award-winning food writer Crapanzano perfectly captures all that's exciting about the people, places, and foods that comprise London's modern culinary scene. Home cooks may soon find themselves planning a London vacation.\"\u003cbr\u003e\u003cb\u003e- LIBRARY JOURNAL BEST COOKBOOKS OF 2016\u003cbr\u003e \u003c\/b\u003eALEKSANDRA 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 \u003ci\u003eBest Food Writing 2013\u003c\/i\u003e. She writes the \"A Little Something Sweet\" dessert column for the \u003ci\u003eWall Street Journal\u003c\/i\u003e and frequently writes their lengthy \"Mega Meal\" page. She has written about food for the \u003ci\u003eNew York Times Magazine, Gourmet, Food \u0026amp; Wine, Saveur\u003c\/i\u003e, and \u003ci\u003eTravel \u0026amp; Leisure\u003c\/i\u003e. Now in New York, Crapanzano spent much of her childhood living in London, and continues to visit many times a year.\u003cb\u003eyellowfin tuna spaghetti puttanesca\u003c\/b\u003e\u003cbr\u003eSERVES 2\u003cbr\u003e\u003cbr\u003eAngela was one of the first major female chefs in London. The number, at long last, is on the rise. But for much of the last twenty years, it was just Ruth Rogers, the late Rose Gray, Sally Clarke, Skye Gyngell, and Angela. The circle was indeed a tiny one, though it was also a very influential one. Angela’s cooking is perhaps the most classic, if also—at Murano—the most elaborate . The food there is the kind of highly refined Italian that makes tossing a bowl of pasta with pesto seem almost savage. It is extraordinarily good. But at the more informal Café Murano, Angela lets down her guard and the food is livelier. This spicy, fiery puttanesca is paired with a beautiful confit of yellowfin tuna. Capers and olives give heat and texture, while the confit offers silken luxury. \u003cbr\u003e\u003cbr\u003e 1 (7-ounce) fillet yellowfin tuna\u003cbr\u003e 2 tablespoons olive oil\u003cbr\u003e 2 cloves garlic, crushed \u003cbr\u003e 14 ounces canned whole San Marzano tomatoes, chopped\u003cbr\u003e 5 salt-packed anchovies, rinsed and patted dry \u003cbr\u003e 20 capers, rinsed\u003cbr\u003e 3 pinches of dried red chile flakes\u003cbr\u003e Salt and pepper, to taste\u003cbr\u003e Aromatics, to taste (fresh bay leaves, thyme, rosemary, and garlic) \u003cbr\u003e Vegetable oil, for cooking\u003cbr\u003e 12 ounces dried spaghetti \u003cbr\u003e 10 black olives, pitted and chopped\u003cbr\u003e 2 tablespoons finely chopped fresh flat-leaf parsley \u003cbr\u003e 1⁄2 cup freshly grated Parmesan\u003cbr\u003e\u003cbr\u003eWarm the olive oil in a large skillet or saucepan over a medium-low heat. Add 2 of the garlic cloves and sauté until golden, but not brown. \u003cbr\u003e\u003cbr\u003eAdd the tomatoes and simmer for 10 minutes. Add the anchovies, capers, and chiles, and simmer for 5 minutes longer. Season with salt and pepper and set aside, off heat. \u003cbr\u003e\u003cbr\u003ePlace the whole piece of tuna in another saucepan with a high rim and cover with aromatics. Pour in enough vegetable oil to completely cover the tuna. To confit the tuna, bring the oil to a simmer over low heat and gently cook until it flakes easily.\u003cbr\u003e\u003cbr\u003eTransfer the tuna to a cutting board. Discard the vegetable oil. \u003cbr\u003e\u003cbr\u003eCook the spaghetti in generously salted water until al dente.\u003cbr\u003e\u003cbr\u003eReserve 1⁄4 cup of the tomato sauce and set aside. Add the just-drained spaghetti to the pan with the remaining tomato sauce and toss over medium heat for 30 seconds or so. \u003cbr\u003e\u003cbr\u003eDivide the pasta between two wide, warmed bowls. Cut the tuna in half and place a half atop each serving of pasta. Spoon the reserved tomato sauce over the top. Scatter with the black olives and parsley, and garnish with a grind of black pepper and a bit of the grated Parmesan. Serve immediately with the remaining Parmesan, if so desired.","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":46302035050725,"sku":"NP9781607748137","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781607748137_05a58141-72b6-48b5-a976-946c640127cb.jpg?v=1742925969","url":"https:\/\/k12savings.com\/products\/the-london-cookbook-isbn-9781607748137","provider":"K12savings","version":"1.0","type":"link"}