Savour

Salads for All Seasons

Peter Gordon
AUD $49.99
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Acclaimed chef Peter Gordon shows us that salads are versatile and fun dishes that harmoniously combine a mixture of individually prepared ingredients, that when coming together, can either be very similar in texture and colour, or ones that oppose each other such as crunch supporting smooth.

'This book is a thing of complete beauty! Peter is a master of a very elusive art: combining great innovation with a massively delicious tummy-hug.' In this beautiful book, internationally acclaimed chef and godfather of fusion cooking, Peter Gordon, encourages you to throw away any preconceived ideas about what makes a salad and to instead create inventive, mouth-watering dishes that you ll want to make time and again. Created to be enjoyed all year round as a main meal, part of a sharing plate or as a side dish, every recipe combines ingredients that work harmoniously together. Smooth textures complement crunch, a sharp citrus note setting off the sweetness of a roasted grape, a fiery chilli enlivening a sweet mango. Chapters are identified by a core ingredient, be it meat, fish, grain, cheese or vegetable, but no single ingredient is king it is the perfect combination that makes the dish. Following Peter's ethos that cooking should be fun, creative and fulfilling, you ll find these recipes infused with delicious originality. Try dishes as diverse and tempting as: Asparagus, almonds, spiced quail eggs and shiitake miso dressing; Puy lentils, quinoa, pomegranate, roast grapes and tomatoes, chilli mint and basil; Chilli- chocolate teriyaki mackerel with samphire, Jersey royals and orange; Confit duck leg, caramelized onions, almonds, porcini, cavolo negro and blue cheese. There is something here for everyone to enjoy.

Author bio:

PETER GORDON was born in the New Zealand coastal town of Whanganui. After moving to Melbourne in 1981, completing a four-year cookery course and working for five years as a chef in various restaurants, his spirit of adventure and culinary curiosity led him to travel through Asia for a year. This life-changing experience was to become a major influence on his culinary style. In 1986, he moved back to Wellington to become the Head Chef at the original Sugar Club restaurant, a role that would make his name as a chef. His entrepreneurial spirit combined with his curiosity about food triggered his move to London in 1989. There he gradually introduced his eclectic cooking style, now called fusion, and won wide acclaim for his cooking at the two London branches of The Sugar Club in Notting Hill and west Soho. Peter has written seven books and contributed to a dozen others He has appeared on British television, in programmes such as Saturday Kitchen and Nigel Slater and Jamie Oliver s Channel 4 food series, as well as being a guest judge on MasterChef New Zealand Most recently, he presented and was the executive producer of Native Kitchen (TV3 and M ori Television in NZ), a 10-part TV series in which he mentored a group of aspiring, young M ori chefs through a 10-day culinary boot camp. In 1999, Peter was the first to receive the New Zealander Of The Year award from The New Zealand Society in London. He is widely recognised as an ardent promoter of the food industry, and in 2009, he was awarded an ONZM (Officer of the New Zealand Order of Merit - the NZ equivalent of an OBE) by The Queen for his services to the food industry.

Category: Dishes & courses
ISBN: 9781910254493
Publisher: Quarto UK
Imprint: Jacqui Small
Pub Date: May 2016
Page Extent: 256
Format: Hard Cover
Subject: Cookery dishes & courses