Ducksoup: The Wisdom of Simple Cooking (Simple Dinners, Easy Recipes, Cookbooks for Beginners)

"'A wonderful book that expresses the art of 'simple' beautifully. . . " Fergus Henderson "There is a lot of culinary wisdom here and a raw, energetic, lusty approach to food which is exhilarating." Diana Henry, The Telegraph, Books of the Year The debut cookbook from Clare Lattin and Tom Hill, chefs of London's popular restaurant Ducksoup, featuring more than 130 seasonal, simple, clean recipes. Named a Book of the Year in London's The Observer, The Telegraph and Spectator Sometimes a book comes out of a restaurant kitchen that speaks with such simplicity, wisdom, and surprise, that it inspires home cooks to rethink their approach. Ducksoup: The Wisdom of Simple Cooking is one of these rare books. More than 130 recipes and color photographs feature seasonal produce, meats, fishes, and cheeses elevated by achievable means. A design that's as delightfully original as the recipes brings the ambiance of this unique London restaurant—a Soho gem—to life, providing fresh thinking for cooks in kitchens everywhere. Organized into seven chapters, Ducksoup takes the reader through the restaurants "clean" cooking philosophy and shares the inspiration for the restaurant, from international travels to growing up in England, as well as Clare and Tom's essentials for a stocked larder. The recipes are organized by cooking method, and include: • Pan-roasted Carrots, Goat's Milk Yogurt & Za'atar •Spring Vegetable Fritters, Cucumber Yogurt & Curry Leaves •Shaved Squash, Feta, Cumin & Mint •Angel Hair Pasta, Sage, Rosemary & Parmesan •Orzo Pasta, Spicy Tomato Sauce & Feta •Salt Cod, Tomato & Olive Oil •Lamb Chops, Cumin & Garlic Yogurt •Summer Zucchini, Orecchiette, Parmesan & Oregano •Poached Rhubarb, Crème Fraîche Ice Cream & Hazelnut Crumb With approachable recipes and essays on creating the full dining experience, such as assembling a successful charcuterie platter, selecting music, how to present dishes, and the case for biodynamic wine, Ducksoup captures the fun and excitement of one of London's most exciting restaurants and allows readers to recreate the experience at home. Cover Title Copyright Contents Introduction Hungry Beginnings Travels And So to Cooking The Ducksoup Larder Go-to Ingredients Organic Lemons A simple lemon dressing squeezed on almost anything Burnt lemon Zest Preserved lemons Fruit curd A Bag of Nuts Green almonds Walnuts with most things Hazelnuts on fish Leaves and Herbs Bitter leaf salads Fried curry leaves Green sauce Greek Yogurt Tahini yogurt Garlic yogurt Labneh Spices and Scents Dukkah Sumac Za’atar Rose harissa Urfa chile flakes Rose water and orange blossom water Grains and Lentils Mograbiah (giant couscous) Fregola Freekeh Bulgur wheat Castelluccio and Puy lentils Ricotta Fresh ricotta Gnudi Ricotta, anchovy & toasted buckwheat Ricotta salata Ricotta on toast with clementine marmalade Pasta Fresh pasta Mayonnaise Classic mayonnaise Harissa mayo Saffron mayo Aïoli Almond aïoli Quick Things Shaved Fennel, Fava Beans, Peas, Dill & Ricotta Salata Cured Salmon, Buttermilk, Shaved Radish & Dill Chopped Raw Hanger Steak & Toasted Sourdough Salt Cod, Tomato & Olive Oil Shaved Zucchini, Pecorino, Lemon & Capers Black Figs, Labneh, Pistachio & Sumac Smoked Cod’s Roe, Spring Onion, Marjoram & Olive Oil Mozzarella, Prosciutto, Peas & Dandelion Leaves Salt Cod, Blood Orange, Fennel & Chile Prosciutto, Walnuts & Honey Flat White Peach, Goat’s Curd & Purple Basil Radicchio, Blood Orange, Ricotta Salata & Pistachios Roast Artichokes, Prosciutto & Marjoram On Presentation Taramasalata, Cucumber & Nigella Seeds Mozzarella, Black Figs, Prosciutto & Hazelnuts Shaved Squash, Feta, Cumin & Mint Smoked Duck, Black Figs, Ricotta & Hazelnuts Chopped Raw Hanger Steak, Pickled Radish & Ricotta Salata From the Stove Mozzarella, Borlotti & Wild Garlic Green Sauce Squid & Padrón Peppers Lamb Chops, Cumin & Garlic Yogurt Razor Clams, Wild Garlic & Lemon Blistered Tomatoes, Ricotta & Marjoram Asparagus & Bottarga / Berkswell On Charcuterie & Cheese Squid, Olive Oil, Chile & Basil Pan-roasted Pears, Speck, Gorgonzola & Walnuts Angel Hair Pasta, Sage, Rosemary & Parmesan Pan-roasted Carrots, Goat’s Milk Yogurt & Za’atar Grilled Shrimp, Lemon, Salt & Chile Charred Fennel, Peas, Prosciutto & Pecorino Asparagus, Peas, Nasturtium Leaves & a Soft-boiled Egg Wild Mushrooms, Egg Yolk & Parmesan Bresaola, Ricotta & Chanterelles Charred Eggplants, Garlic Yogurt, Toasted Cumin Seeds & Mint Braised Onions, Goat’s Curd, Mint & Sourdough Zucchini, Fava Beans, Peas, Tahini Yogurt, Pomegranate & Dill Sweetbreads, Peas, Pancetta & Chanterelles A Little More Time Orzo Pasta, Spicy Tomato Sauce & Feta Grilled Poussin & Green Sauce Grilled Quail, Mograbiah & Preserved Lemon Grilled Quail, Labneh, Shaved Kohlrabi, Pomegranate & Dill Warm Castelluccio Lentils, Purple Sprouting Broccoli & Tahini Yogurt Ditalini, Ricotta, Swiss Chard & Lemon Summer Zucchini, Orecchiette, Parmesan & Oregano Crab, Tomatoes, Agretti & Caper Mayonnaise Turmeric Chickpeas, Kale, Garlic Yogurt & Burnt Lemon Roast Eggplants, Lentils, Soft-boiled Egg, Garlic Yogurt & Dukkah Seasonal Greens, Tahini Yogurt, Freekeh & Burnt Lemon Spring Vegetable Fritters, Cucumber Yogurt & Curry Leaves Pappa al Pomodoro & Ricotta Charred Fennel, Mussels, Cockles & Fregola On Natural Wine Crab Fettuccine, Tomatoes & Bush Basil Cavolo Nero & Pappardelle Squid Ink Risotto, Lemon & Chile Radicchio, Gorgonzola & Hazelnut Risotto Milk Risotto & San Daniele Autumn Squash, Garden Watercress, Sheep’s Curd & Walnuts Cooking Slow-roasted Pork Belly & Pickled Rhubarb Ham Hock, Broth, Lima Beans & Greens Gnudi 3 Ways 1. Gnudi, Prosciutto & Parmesan 2. Gnudi & Wild Rabbit Ragu 3. Gnudi, Watercress & Goat’s Curd Fritto Misto & Saffron Mayo Grilled Lamb Leg 3 Ways 1. Grilled Lamb Leg, Labneh, Fava Beans & Za’atar 2. Grilled Lamb Leg, Labneh & Poached Apricots 3. Grilled Lamb Leg, Labneh & Pomegranate Vitello Tonnato Braised Oxtail & Wet Polenta Roast Hake, Fennel, Orange & Almond Aïoli Roast Hake, Mussels, Charred Sourdough & Saffron Aïoli Roast Poussin in Milk, Shallots & Sage Crispy Lamb, Labneh, Mint, Red Onion & Pomegranate Slow Roast Pork Belly, Kale & Arrocina Beans Baked Lamb Kibbeh, Cucumber & Mint Yogurt Wild Boar Ragu Salted Beef Cheek, Cucumber, Peas & Horseradish Pot-roasted Game Birds in Red Wine Lamb Riblets & Za’atar Spiced Lamb, Chickpeas & Labneh Roast Beef, Beets, Braised Lentils & Horseradish Lamb Cooked in Milk & Wild Garlic Duck Liver, Pancetta & Rosemary Ragu Braised Rabbit Legs, White Wine, Tomatoes & Zucchini Dessert Poached Rhubarb, Crème Fraîche Ice Cream & Hazelnut Crumb Milk Pudding & Red Wine Poached Pears Apple, Prune & Hazelnut Galette Black Figs & Toasted Sesame Ice Cream Bergamot Milk Pudding & Earl Grey Tea-soaked Prunes Orange Blossom & Milk Pudding, Pistachios & Honeycomb On Music Peaches, Raspberries & Crème Fraîche Rice Pudding & Rose Water Jelly The By-product: Quince Cheese Almond & Strawberry Tart Dark Chocolate Mousse, Sour Cherries & Pistachios Walnut, Rum & Honey Tart Brillat-Savarin Cheesecake 3 Ways 1. Strawberries & Almonds 2. Blackberries & Hazelnuts 3. Blood Orange Curd Roast Pears, Mascarpone Cream & Walnut Brittle Rhubarb Jelly, Ginger Ice Cream & Pistachios Poached Peaches, Sauternes & Mascarpone Preserving Pickling Pickled Vegetables Basic vegetable pickle Pickled Fruits Pickled rhubarb Quick Pickles Watermelon radish Wood ear mushrooms Dairy Goat’s curd Ferments Kohlrabi kimchi Sauerkraut Salting Salt-Cured Cod Labneh Labneh under oil Lime pickle Preserves Preserved lemons Preserved oranges Curing Cured salmon Drinks Shrubs Apricot shrub Spiced sparkling quince shrub Drinking Vinegars Raspberry drinking vinegar soda Rhubarb shrub and drinking vinegar Green Gooseberry Pisco Sour Lebanese White Coffee Kombucha Tool Kit Knives Tongs Microplane grater Large cast-iron skillet and grill pan Mandoline Index A B C D E F G H I K L M N O P Q R S T U V W Y Z Author Biographies Acknowledgments Chronicle Ebooks The masterminds behind London's acclaimed restaurant Ducksoup share 130 recipes that celebrate the simple pleasures of excellent ingredients.Sometimes a book comes out of a restaurant kitchen that speaks with such simplicity, wisdom, and surprise, that it inspires home cooks to rethink their approach to cooking. Ducksoup is one of these rare books. More than 130 recipes feature seasonal produce, meats, fishes, and cheeses elevated by achievable means. More than 130 color photographs bring the ambiance of this unique London restaurant— a Soho gem—to life, providing fresh thinking for cooks in kitchens everywhere. Sometimes a book comes out of a restaurant kitchen that speaks with such simplicity, wisdom, and surprise, that it inspires home cooks to rethink their approach to cooking. Ducksoup is one of these rare books. More than 130 recipes feature seasonal produce, meats, fishes, and cheeses elevated by achievable means. Over 130 color photographs and a design that's as delightfully original as the recipes bring the ambiance of this unique London restaurant— a Soho gem—to life, providing fresh thinking for cooks in kitchens everywhere.