“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
“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
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: