The Sugar Club Cookbook [Hardcover]

Peter Gordon (Author)

Book Description

Publication Date: May 1998

A collection of 100 recipes in this Pacific Rim inspired cookbook based on recipes from the Sugar Club restaurant in London. Illustrated with line drawings and colour photographs the recipes include signature dishes, innovative desserts and vibrant salads.

--This text refers to an out of print or unavailable edition of this title.

Editorial Reviews

About the Author

Peter Gordon is the chef in the acclaimed London restaurant The Sugar Club now in Soho. --This text refers to an out of print or unavailable edition of this title.

Product Details

• Hardcover: 208 pages
• Publisher: Soma Books (May 1998)
• Language: English
• ISBN-10: 1579590063
• ISBN-13: 978-1579590062
• Product Dimensions: 10.1 x 8.1 x 0.9 inches
• Shipping Weight: 2.4 pounds
• Average Customer Review: 4.5 out of 5 stars  See all reviews (4 customer reviews)
• Amazon Best Sellers Rank: #1,816,888 in Books (See Top 100 in Books)

More About the Author

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

Most Helpful Customer Reviews

5 of 5 people found the following review helpful:

5.0 out of 5 stars Startlingly unusual and delicious recipes, March 18, 1999

By A Customer

This review is from: The Sugar Club Cookbook (Hardcover)

I first ate food made from Peter Gordon's Sugar Club Cookbook at a friend's house. Our friend impressed us with these unusual junxtapositions: scallops in a sauce made from chilis, garlic, lemongrass, and cilantro, corn fritters with creme fraiche, plaintain fritters with olive tampenade, and rich chocolate mousse cake flavored with anise. I had to copy down the recipes and make them for myself straight away to fill the fix I got. When I make people dinner using Sugar Club recipes now, I watch the same thing happen: they are impressed at my skils, shocked by the incredible flavors, and have to have the recipes. The recipes are simple enough that even my kitchen-dyslexic husband can make them on his own, despite some telling you to use charcoals to grill (not easy indoors in the winter) and making your own polenta, etc. But you can easily figure out shortcuts, or in my case, learn to make polenta. I haven't made it to the Sugar Club, but can make these posh and exotic meals at home and impress my dinner guests without an incredible amount of effort. Bravo, Chef Peter Gordon!

3 of 4 people found the following review helpful:

3.0 out of 5 stars Hyper-fashionable, and full of ideas, February 20, 1998

By 

Neil Kingston - See all my reviews

This review is from: The Sugar Club Cookbook (Hardcover)

Named after London's most fashionable restaraunt of the moment, this book is big on fusing European and Asian cuisine. Taken at face value, the recipes are occassionally breathtaking (smoking salmon in tea), but usually just mildly novel. What is good is that new twists are put into well worn dishes(mustard in mashed potato), and it is this that sets the imagination swirling to make your own variant dishes. However, be warned, the ingredients list can be daunting; unless you live in a multi-cultural nirvana you haven't a chance of getting it all (Japanese sauces, chorizo, even kangaroo tail!). On the other hand - you can put the book on a prominent place on your bookshelf and look oh so devastatingly fashionable, sophisticated, and in the know!

3 of 6 people found the following review helpful:

5.0 out of 5 stars fantastic, October 29, 1999

By A Customer

This review is from: The Sugar Club Cookbook (Hardcover)

This is without doubt the best and most inspirational cookbook I have ever had. Do not be put off by the ingredients. If you only buy one cookbook buy this one!