Book Review-Dock Kitchen CookBook

Stevie Parle’s Dock Kitchen Cookbook is a collection of recipes from around the world. The recipes are categorized according to the four seasons in the year, beginning with Spring and all the way till winter. For the people who are not aware yet, Doc Kitchen is Stevie Parle’s popular restaurant in London and he is been awarded the Observer Food Monthly Young Chef of the Year 2010. 

The fact I love about the book is that it is very well designed, photographed and organized. At the very beginning with the seasons are listed with page numbers, which makes the book very easy to access. The book is full of beautiful photographs and easy to follow recipes.

As soon as I read that the book claims to have recipes from all around the world, the first thing I was looking for some Indian recipes and I wouldn't have guessed this one “Chaat”. I also found “white chapati”, “brown chapati”, “Amritsari Kulcha” and then I found “Rabbit Biriyani”! I have never had or heard of it but I guess that’s how innovation works! I am definitely going to try that one! The book also contains recipes from Mexico, Italy, Iran, Lebanon and many more.

In the book the author has used many ingredients in his recipes that we normally won’t pick up on our weekly veg shopping. For example, elderflower in grappa batter. But that’s the uniqueness of the book that you will find recipes that they will make your everyday meal a special one. If you are an experimental foodie then this is one cook book you should definitely have.

Now about my favourite topic : Desserts of this book! The book contains 11 ice cream recipes!! and none of them are very commonly used combinations! Now all I need is an ice cream maker to try these recipes!

I loved the photos in the book. A picture speaks a thousand words and that exactly most of the photos of this book are doing. The recipes are very straight forward along with beautiful food photography by Toby Glanville. The book is published by Quadrille publication and now available in Amazon.

Book Review : “How I cook” by Skye Gyngell

I enjoyed reading Skye Gyngell’s “How I Cook” (Quadrille Publishing). It is a beautifully illustrated, well thought-out book, targeting towards making a simple family meal a memorable one. The refreshing thing about this book is that it doesn’t fall into the trap of being a yet another catalogue of recipes.

The book has a relaxed, laid back summer afternoon feel. This is the kind of book you would refer to when you are not in a rush and would really want to enjoy your food with family and friends. Many of the recipes are delightfully simple and yet remarkable in their outcome. I tried her recipe for the roasted Sea bass with lemon and thyme. It took me only a few minutes to put together and it turned out beautifully. This book is also very suitable if you are cooking for any occasion or for someone special.

The book is categorised according to different themes and occasions like ‘Sunday lunch’, ‘Late night supper’, ‘Time to spare’ etc. Each of these sections has recipes for all three courses so that you don’t have to look elsewhere to see what starter will go with the mains you are making. The book has a wide spectrum of recipes most of them are complimented with lovely photographs by Jason Lowe. It covers from very simple recipes like cucumber sandwich to as complicated as slow cooked lamb shoulder. Along with the traditional recipes you will also find some not so widely known like Pashka (I loved the suggestion she made for this particular recipe. Read the book to find out! ). If you like spicy food like I do, then you will love her recipe for Rouile. It is simple but with absolutely delicious end product.

The book makes me feel like it is already summer. There are so many recipes that you can make in advance and take with you for picnics. They will be delightful alternatives to dull sandwiches.

This book doesn’t confuse novices with complex techniques. It gives clear step by clear tips and instructions on cooking and also storing food. I found her tips on Strawberry sponge cake very useful. Skye also encourages you to use the fresh produce or simple things like having small pots of fresh herbs in your kitchen window, which I completely agree. It is so useful to have some fresh herbs handy when you are putting together a dish. It adds a new dimension to the food.

I must say after reading this beautifully crafted book, I do feel like going to her restaurant and trying out some of her wonderful creations.