Ducksoup: The Wisdom of Simple Cooking

by Clare Lattin, Tom Hill

Overview

The masterminds behind London’s acclaimed restaurant Ducksoup share 130 recipes that celebrate the simple pleasures of excellent ingredients.

Sometimes a book comes out of a restaurant kitchen that speaks with such simplicity, wisdom, and surprise, that it inspires home cooks to rethink their approach to cooking. Ducksoup is one of these rare books.

More than 130 recipes feature seasonal produce, meats, fishes, and cheeses elevated by achievable means. More than 130 color photographs bring the ambiance of this unique London restaurant— a Soho gem—to life, providing fresh thinking for cooks in kitchens everywhere.

Product Details

ISBN-13:	9781452161891
Publisher:	Chronicle Books
Publication date:	10/12/2021
Sold by:	Barnes & Noble
Format:	eBook
Pages:	453
Sales rank:	764,753
File size:	32 MB
Note:	This product may take a few minutes to download.

About the Author

Clare Lattin is the owner of Ducksoup and cofounder of a PR agency specializing in restaurant and food brands. She lives in London.Tom Hill is the executive chef at Ducksoup and co-proprietor of Rawduck. He lives in London.

Editorial Reviews

★ 04/17/2017
Ducksoup restaurant’s cofounder Lattia and its chef Hill emphasize the importance of well-sourced, high-quality ingredients in this approachable and inspiring collection of 125 dishes served at their popular London restaurant. Again and again they show readers how diligent sourcing and a deft hand can result in terrific fare (such as pan-roasted pears, speck, Gorgonzola, and walnuts; dark-chocolate mousse, sour cherries, and pistachios; and roast poussin in milk, shallots, and sage). Many of the ingredients are easily sourced, and many even are items the reader is likely to already have on hand. Every recipe is a thoughtful and inspiring composition of flavors. In some cases, it’s all about the technique, such as in a milk risotto in which prosciutto is placed atop a basic risotto instead of chopped up and integrated into it. This transforms the dish, as the fat from the prosciutto is allowed to melt into the risotto. If readers can overlook the book’s rather arch approach to design they’re sure to find it to be an exciting and invigorating approach to cooking that they will return to again and again. (Apr.)

Publishers Weekly