More original and inspiring recipes from the popular and acclaimed founder chef of London s Sugar Club restaurant.
Peter Gordon s first collection of unique and stunning recipes, The Sugar Club Cookbook, concentrated on his signature dishes at the restaurant. Now this brilliant young chef turns his creative attention to dishes and menus to prepare at home. Fresh and original ideas for breakfast - Tea-smoked salmon with poached eggs, toast, spinach and hollandaise; inpsired picnic ideas - Roast carrot and parmesan risotto cakes; menus for celebrations - Fiery chicken, green chilli and lemon grass stir-fry; and lots of tips for marinades and dressings, cocktails and canapes - all display Peter s trademark combination of modern British food with Pacific flavours.
Seductive ... Peter Gordon at his pan-Pacific best - Sybil Kapoor, The Independent
Gorgeously evocative chapter heading[s] ... the new and wonderful volume from the author of The Sugar Club Cookbook. ... Beautifully presented and accessibly written - Hampstead & Highgate Express
Even more appealing than The Sugar Club Cookbook. I m stuck in the tea trolley and pudding section at the moment, itching to have a go ... - Lindsey Bareham, Evening Standard
The sort of food everyone loves. The layout is joy and the photography is stunning - Robert Johnston, Sunday Times
COOK is bursting with no-nonsense ideas for everything from big breakfasts to super-swanky dinner partier - Living
The master of fusion cookery. - Sunday Herald, Glasgow
As well as being easily accessible, Gordon's dishes are as intriguing and mouth-watering as ever. Photographs by Jean Cazals and colourful illustrations by Trevor Flynn keep the feeling upbeat. - Time Out
Whatever the event, from breakfast through to dinner parties, Gordon's signature style, which combines modern British and Pacific flavours, jumps off the page and sounds cookable' - Waitrose Food
Peter Gordon was born in New Zealand, has travelled extensively through Asia and has lived in London for the past ten years. He was the founder of the acclaimed London restaurant The Sugar Club, now in Soho. Before his travels, he cooked at the original Sugar Club in Wellington, New Zealand. Peter creates the menus for Air New Zealand, and has contributed recipes and articles to numerous publications including FOOD ILLUSTRATED, ELLE, the SUNDAY TELEGRAPH and NEW ZEALAND HOUSE AND GARDEN.