The London Cookbook: Recipes from the Restaurants, Cafes, and Hole-in-the-Wall Gems of a Modern City

The London Cookbook: Recipes from the Restaurants, Cafes, and Hole-in-the-Wall Gems of a Modern City

by Aleksandra Crapanzano


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From an award-winning food writer comes this intimate portrait of London--the global epicenter of cuisine--with 100 recipes from the city's best restaurants, dessert boutiques, tea and coffee houses, cocktail lounges, and hole-in-the-wall gems--all lovingly adapted for the home kitchen.

Once known for its watery potatoes, stringy mutton, and grayed vegetables, London is now considered to be the most vibrant city on the global food map. The London Cookbook  reflects the contemporary energy and culinary rebirth of this lively, hip, sophisticated, and very international city. It is a love letter to the city and an insider's guide to its most delicious haunts, as well as a highly curated and tested collection of the city's best recipes. This timeless book explores London's incredibly diverse cuisine through an eclectic mix of dishes, from The Cinnamon Club's Seared Aubergine Steaks with Sesame and Tamarind to the River Cafe's Tagliatelle with Lemon, and from Tramshed's Indian Rock Chicken Curry to Nopi's Sage and Cardamom Gin. Striking the perfect balance between armchair travel and approachable home cooking, The London Cookbook is both a resource and keepsake, a book as much for the well-travelled cook as for the dreaming novice.

Product Details

ISBN-13: 9781607748137
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication date: 10/11/2016
Pages: 320
Sales rank: 779,752
Product dimensions: 7.50(w) x 10.10(h) x 1.20(d)

About the Author

ALEKSANDRA CRAPANZANO is the recipient of the James Beard Foundation M.F.K. Fisher Award for distinguished writing, and her work has appeared in several anthologies including Best Food Writing 2013. She writes the "A Little Something Sweet" dessert column for the Wall Street Journal and frequently writes their lengthy "Mega Meal" page. She has written about food for the New York Times Magazine, Gourmet, Food & Wine, Saveur, and Travel & Leisure. Now in New York, Crapanzano spent much of her childhood living in London, and continues to visit many times a year.

Read an Excerpt

yellowfin tuna spaghetti puttanesca

Angela was one of the first major female chefs in London. The number, at long last, is on the rise. But for much of the last twenty years, it was just Ruth Rogers, the late Rose Gray, Sally Clarke, Skye Gyngell, and Angela. The circle was indeed a tiny one, though it was also a very influential one. Angela’s cooking is perhaps the most classic, if also—at Murano—the most elaborate . The food there is the kind of highly refined Italian that makes tossing a bowl of pasta with pesto seem almost savage. It is extraordinarily good. But at the more informal Café Murano, Angela lets down her guard and the food is livelier. This spicy, fiery puttanesca is paired with a beautiful confit of yellowfin tuna. Capers and olives give heat and texture, while the confit offers silken luxury. 

1 (7-ounce) fillet yellowfin tuna
2 tablespoons olive oil
2 cloves garlic, crushed 
14 ounces canned whole San Marzano tomatoes, chopped
5 salt-packed anchovies, rinsed and patted dry 
20 capers, rinsed
3 pinches of dried red chile flakes
Salt and pepper, to taste
Aromatics, to taste (fresh bay leaves, thyme, rosemary, and garlic) 
Vegetable oil, for cooking
12 ounces dried spaghetti 
10 black olives, pitted and chopped
2 tablespoons finely chopped fresh flat-leaf parsley 
1⁄2 cup freshly grated Parmesan

Warm the olive oil in a large skillet or saucepan over a medium-low heat. Add 2 of the garlic cloves and sauté until golden, but not brown. 

Add the tomatoes and simmer for 10 minutes. Add the anchovies, capers, and chiles, and simmer for 5 minutes longer. Season with salt and pepper and set aside, off heat. 

Place the whole piece of tuna in another saucepan with a high rim and cover with aromatics. Pour in enough vegetable oil to completely cover the tuna. To confit the tuna, bring the oil to a simmer over low heat and gently cook until it flakes easily.

Transfer the tuna to a cutting board. Discard the vegetable oil. 

Cook the spaghetti in generously salted water until al dente.

Reserve 1⁄4 cup of the tomato sauce and set aside. Add the just-drained spaghetti to the pan with the remaining tomato sauce and toss over medium heat for 30 seconds or so. 

Divide the pasta between two wide, warmed bowls. Cut the tuna in half and place a half atop each serving of pasta. Spoon the reserved tomato sauce over the top. Scatter with the black olives and parsley, and garnish with a grind of black pepper and a bit of the grated Parmesan. Serve immediately with the remaining Parmesan, if so desired.

Table of Contents


FOWL 131
MEAT 157

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The London Cookbook: Recipes from the Restaurants, Cafes, and Hole-in-the-Wall Gems of a Modern City 5 out of 5 based on 0 ratings. 1 reviews.
summer_no9 More than 1 year ago
The London Cookbook is the most delicious cook book one of the great city of the world like London with all the recipes most of the famous of the restaurant, cafes, and hole-in-the-wall gems direct to your kitchen and make you feel like you having your own professional chef from culinary making dishes for you start from the beginning to the end of meal. This is a beautiful cook book with a nice color full of photography that will show and explain all the details very clearly. I highly recommend this book for everyone should have and find a great good food inside and much more to eat and enjoy with out flying to London.