‘Peter Gordon’s food is the finest example of culinary magic.’
Yotam Ottolenghi
Using easily sourced ingredients and simple methods, the Godfather of fusion cooking Peter Gordon has created over 170 dishes that demonstrate his passion for innovative flavours and textures in an everyday setting.
From
Chorizo on Tomato-rubbed Toast with Soft-boiled Egg to start the day, via
soups and pasta dishes such as the tempting and comforting Creamy Leek, Red Lentil and Potato Soup or
Cannelloni with Mushrooms and Pork , to delicious dinners including the mouthwatering
Braised Pork Belly with Shallots,
Orange and Cardamom and
Cod Poached in Creamy Leeks, Ginger and Saffron , all finished off with treats that include
Spiced Pumpkin, Fig, Pinenut and
Gingernut Tart.
The sections, including
breakfast and brunch, l
ight meals and salads, pasta, rice and noodles, treat trolley and desserts , are complemented by
sumptuous photography from Manja Wachsmuth, making this book the stylish answer to eating well, every day.
Sobre el autor
Peter Gordon is heralded as the Godfather of Fusion food and came to the culinary world’s attention as the founding chef of The Sugar Club restaurants in Wellington, New Zealand in 1986, followed by two British incarnations in London’s Notting Hill and West Soho. In 2001 he opened The Providores and Tapa Room Restaurant on Marylebone High Street with three friends. In 2004, he set up Dine by Peter Gordon restaurant in the SKYCITY Grand Hotel in Auckland NZ, soon followed by Bellota tapas bar in 2006. In 2013 he opened the 4th, and current The Sugar Club on the 53rd floor of Auckland’s Sky Tower. He is a co-founder of Crosstown doughnuts – perhaps London’s most loved doughnuts. Peter has self-authored eight books and writes regularly for The New Zealand Herald.
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