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My Kitchen: Real Food From Near And Far (New Voices in Food) Paperback – April 1, 2011


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Editorial Reviews

Review

“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

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>

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Product Details

  • Series: New Voices in Food
  • Paperback: 192 pages
  • Publisher: Lyons Press; First Edition edition (April 1, 2011)
  • Language: English
  • ISBN-10: 0762770341
  • ISBN-13: 978-0762770342
  • Product Dimensions: 0.8 x 6.8 x 9.2 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 3.5 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Best Sellers Rank: #2,298,341 in Books (See Top 100 in Books)

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1 of 1 people found the following review helpful By Steve Benner VINE VOICE on April 1, 2011
Format: Paperback
I love Stevie Parle's "My Kitchen: Real Food From Near and Far"; not so much for its recipes (many of which, as a vegetarian, I cannot eat and do not want to prepare) but simply for the way he encourages his readers to think -- feel almost -- about the act of food selection, preparation and (most importantly) sharing.

The book is divided into chapters by month, providing an emphasis on seasonality of ingredients, as well as ensuring an appropriateness to the season for the recipes in which they are used. The failure in that particular approach here, however, is that each chapter is kept relatively short, with a tendency to do no more than present each month's culinary highlight, so that bounteous months, for instance, feature no more items of produce than the bleaker empty months of winter, consequently omitting much along the way.

As a recipe book, then, "My Kitchen..." presents itself as somewhat thin and most especially so at times of the year when one is overwhelmed with choice and may be looking for new ways to enjoy old favourites, or for information about new discoveries. Nor does its presentation offer much by way of practicality in the kitchen, printed as it is on highly absorbent paper, often heavily coloured and with poor contrast, making some pages difficult to read in a hurry and prone to taking damage from greasy fingers and splashes. Where it redeems itself for me is in Stevie Parle's fresh and exuberant approach to writing (and thinking) about food and the place it should take in our lives. Imbued as it is with an overtly Eastern philosophical, almost spiritual, outlook but applied to an eclectic broad-ranging cuisine, this book provides a thought-provoking base from which to embark on one's own culinary voyage of discovery, be that on the global scale or at the more local and personal level.
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1 of 1 people found the following review helpful By wogan TOP 500 REVIEWER on August 29, 2011
Format: Paperback
Steve Parle's cookbook offers some different recipes for those who wish to experiment with their menus. There are no pictures of the dishes to guide you. He does give some tips, such as how to slow cook and making stock. This book is definitely designed for the more experienced adventursome cook. There are dishes such as, ajo blanco, Seville orange tart, and sea kale in ten-tsuyu. Some ingredients would not be on your average grocery shelf, like loquocts, fresh curry leaves and cavolo nero, although sometimes substitutes are given.

The recipes are arranged month to month, there is an index. One really great recipe is eggs and olives, which is hard boiled eggs with an olive type topping after they are cut in half.
This is an interesting addition for cookbook collectors or fans of the new chef Steve Parle - but definitely not a run of the meal cookbook.
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