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  • Published: 2 May 2016
  • ISBN: 9780224101578
  • Imprint: Square Peg
  • Format: Hardback
  • Pages: 352
  • RRP: $65.00
Categories:

Ducksoup Cookbook

The Wisdom of Simple Cooking



From a tiny Soho kitchen - a simple and achievable approach that will transform your everyday cooking.

‘Full of simple, seasonal dishes you will want to eat now’ Sunday Times

In the heart of London’s Soho is Ducksoup, a tiny neighbourhood restaurant where you can eat simple plates of exactly what you might want at any time of day.

This book is packed with delicious favourites from the menu whose influences include the warm blue skies of Italy, spices and flower blossom of the Middle East, and the smoky earthiness of Scandinavia. These recipes have a common thread: simple details – a squeeze of burnt lemon, a toasting of nuts, or a spoonful of piquant greensauce – which elevate flash-in-the-pan plates and slowly-stirred pots alike into something special.

This pared-back approach to food is simple and achievable, and will transform your everyday cooking.

  • Published: 2 May 2016
  • ISBN: 9780224101578
  • Imprint: Square Peg
  • Format: Hardback
  • Pages: 352
  • RRP: $65.00
Categories:

About the authors

Clare Lattin

Clare Lattin started her career in book publishing, latterly at Quadrille where she worked for 10 years as head of publicity, overseeing PR campaigns for all their major cookery books. It was during this period that her passion for the food scene became obsessive and she met the characters who put her on the path to opening her own restaurant. Clare also is the co-founder of Eightyfour, a small PR agency specialising in restaurant and food brands.

Tom Hill

Tom Hill’s love of cooking began as a child in the kitchen with his mother. Today, as a professional chef, he is executive chef of Ducksoup and co-proprietor of Rawduck. Tom has worked with anumber of leading lights in the restaurant industry. He has managed the kitchens for Mitch Tonks of Fish Works, Mark Hix of Hix Restaurants and Ed Wilson of Terroir and Brawn.

Praise for Ducksoup Cookbook

Full of simple, seasonal dishes you will want to eat now

Jordan Bourke, Sunday Times, Book of the Year

A wonderful book

Rose Prince, Spectator, Book of the Year

There is a lot of culinary wisdom here and a raw, energetic, lusty approach to food which is exhilarating.

Diana Henry, Telegraph, Books of the Year

A book that's almost radical in its simplicity with influences from Scandinavia, Japan and the Mediterranean

Observer Food Monthly, Books of the Year

Filled with simple yet inspiring recipes

Grazia

A fantastic representation of global eating – you have to have this book in your kitchen

Mark Hix

A wonderful book that expresses the art of ‘simple’ beautifully, and most importantly has splendid recipes

Fergus Henderson

Exciting and different

Nuno Mendes

These elegant, eclectic dishes from near and far will become your new favourites.

Jamie Magazine

A perfect gift.

Ravinder Bhogal, Evening Standard

The taste of summer on its way

Pip McCormac, Red

Packed with delicious favourites…features influences including the warm blue skies of Italy, spices and flower blossom of the Middle East, and the smoky earthiness of Scandinavia.

Post

A globally inspired collection of dishes informed by Italy, the Middle East and Scandinavia, as well as Britain.

Crumbs

Beautiful, gorgeously produce… It is brilliantly useful and will inspire you to shake up your cooking… This book, for all its fabulous photography and refined sensibility, is great on every day cooking… It is exactly of the moment, but destined to be a keeper. Already, it is the book we keep reaching for when we want to cook.

A Little Bird

Clear and straightforward…entices the reader to dive in and cook… This is an intelligent book that is interspersed with fascinating essays…one which, I’ve no doubt, will become a well-thumbed tome in my kitchen.

Janet Harmer, Caterer

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