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A World In My Kitchen A World In My Kitchen, ISBN 9781869710873 and books by Peter Gordon, Jean Cazals on sale at thebookshelf.co.nz A World In My Kitchen is a diverse and eclectic range of dishes for the home kitchen has that inspirational Peter Gordon style. Over 200 of Peter Gordons favourite recipes are collected in A World in My Kitchen. This diverse and eclectic range of dishes for the home kitchen has that inspirational Peter Gordon style. From perfect starters and sauces, through to a variety of mouth–watering mains, and finally a huge selection of desserts, A World in My Kitchen is packed with exciting, fun to cook recipes for every occasion. About the AuthorLondon–based New Zealander Peter Gordon is joint–head chef and co–owner of The Providores and Tapa Room on Marylebone High Street, London. He began his cooking apprenticeship in cosmopolitan and culinary–obsessed Melbourne in the early eighties, eventually setting up the award–winning Sugar Club kitchens in Wellington, New Zealand, then Notting Hill and West Soho, London. Peter left The Sugar Club in late 1999 to begin various solo projects, culminating in The Providores and Tapa Room, another award–winning restaurant he runs with his partner and two friends.Peter is the author of two best–selling cookbooks, The Sugar Club Cookbook and Cook at Home. He is also a well–known television personality: his favourite projects so far have been a special for New Zealand television Peter Gordons Pacific Harvest and My Country, My Kitchen for the American Food Network. Peter also consults for a number of businesses including Air New Zealand, Foods from Spain and changa restaurant in Istanbul. He has contributed recipes and articles to numerous publications, including New Zealand House & Garden, Food Illustrated, The Caterer and Elle. Jean Cazals is a world–renowned photographer who has been photographing food for over 10 years. He contributes to a diverse range of media and has been photographer for a number of best–selling cookbooks including Peter Gordons The Sugar Club Cookbook and Jamie Olivers The Naked Chef Jean photographs for a number of magazines including Vogue Entertaining, House & Garden, Food & Travel, Food Illustrated, Marie Claire, Gourmet and Conde Nast Traveller Table of ContentsAcknowledgementsIntroduction Light meals, snacks & starters Sauces, salsas & relishes Soups Salads Vegetables Rice, pasta & noodles Seafood Poultry Meat Biscuits, cakes & tarts Cool desserts Warm puddings Glossary Index ExtractSomeone recently asked me how my food has changed over the years. I"d have to answer that as my shopping list of potential ingredients has increased the more I"ve travelled, so has the potential for mixing ingredients in harmony. However, the one thing that has remained constant in my cooking is a desire that flavour and texture be the pivotal characteristics. I have stages when I realise I"ve been on a bit of a Turkish bent (I consult for a restaurant in Istanbul called "changa" and go there frequently) or stuck on a Japanese theme for a while, then decide I should head back to the "mixing grounds". Where an ingredient is grown isn"t important to me. That I marinate New Zealand lamb in a mix of Thai chilli and Japanese mirin, then serve it on grilled Spanish artichokes and Jersey Royals doesn"t bother me in the slightest. There are many chefs cooking beautiful, authentic regional food, but I"m not interested in such a pursuit – I love to eat it but I don"t want to cook it. I cook what excites me and the world as a whole excites me more than a region defined by political boundaries.What does concern me is that the produce I use is grown or raised properly, with good animal husbandry and few, if any, pesticides or genetic modification. Although I"m lucky to be able to get excellent organic meat and vegetables, I mostly eat fantastic, traditionally farmed produce, where "organic" isn"t an option for the farmer but they do their best to produce food in harmony with the environment. Choosing what we eat is important, and we need to lead the way by insisting on good quality produce at little cost to the Earth. This book has been produced because for over seven years I"ve been writing for one of New Zealand"s best magazines, New Zealand House & Garden, which few people outside New Zealand will have seen. That doesn"t seem fair to me, as I have written over 200 recipes for the magazine and I"d like to share them. In A World in My Kitchen you"ll find some delicious recipes which I"d hate to think would remain unknown – that is, unless you"ve been to the restaurant I co–own in London, The Providores. We have numerous copies of New Zealand House & Garden for our guests to read in the Tapa Room as they have their caffe lattes and breakfast in the morning, their beetroot risotto for lunch and their crispy roast pork belly and a glass of New Zealand Pinot Noir in the evening. The Providores and Tapa Room, to give it its full title, opened in August 2001 and it has been our baby ever since. I co–own it with my partner Michael McGrath (who inspired me to get this book together), Anna Hansen and Jeremy Leeming. Anna and I run the kitchen together and Michael and Jeremy look after behind–the–scenes management. We have a great team working with us and, in many ways, their ethnic variety reflects the fusion food we cook, from people like our Venezuelan manager Otto Lauterbach, through to kitchen staff and waiters from Somalia, Poland, Argentina, Spain, Australia, New Zealand and the rest of the globe. My column in New Zealand House & Garden came about in 1996 when I wrote to then–editor Liz Parker, asking if I could write a recipe column for the magazine. She took me on, and it"s been a great relationship with the magazine ever since. Liz moved on and was replaced by Kate Coughlin, and under her the magazine has become even more glossy and beautiful. My current boss at the magazine, who is great fun, is Food Editor Sally Butters, who has guided me through various story ideas and recipe testing.
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