The chefs of London's popular restaurant Ducksoup, Clare Lattin and Tom Hill, features simple, clean recipes! Seasonal produce, meats, fishes, and cheeses are elevated by achievable means for the home chef. Organized into seven chapters, Ducksoup takes the reader through the restaurants "clean" cooking philosophy and shares how to assemble a charcuterie platter, how to present dishes, the inspiration for the restaurant from international travels to growing up in England, and Clare & Tom's essentials for a stocked larder. The recipes are organized by cooking method and include such gems as: Pan-roasted Carrots with Goat's Milk Yogurt & Za'atar, Spring Vegetable Fritters with Cucumber Yogurt & Curry Leaves, Orzo Pasta with Spicy Tomato Sauce & Feta, and so many more delicious yet approachable recipes!
- Recipes & written by: Clare Lattin, owner of Ducksoup & Tom Hill, executive chef at Ducksoup
- 130 Recipes
- Hardcover Cookbook
- 352 Pages