A groundbreaking new restaurant cookbook from a top female chef, combining the best of seasonal Western ingredients with the freshness and spice of Asian and Pacific Rim cooking
The Modern Pantry restaurant serves some of the most exciting food in London. Anna Hansen's flavor combinations are wholly original, and in her first cookbook, she introduces the reader to his or her very own "modern pantry," a global larder of ingredients to use at home. Recipes include snacks and sharing plates like Crab Rarebit or Grilled Halloumi and Lemon Roast Fennel Bruschetta with Crispy Capers; salads such as Wild Rice with Charred Sweetcorn, Avocado, Feta, and Pecan; and delicious main courses like Roast Butternut Squash Stuffed with Medjool Date, Cashew Nut and Coriander Couscous or Miso-Marinated Onglet Steak. Other highlights are her luscious desserts: Honey-roast Pear, Chestnut and Oat Crumble or Manuka Honey and Peanut Butter Truffles, and cakes and bakes including Ginger Crunch or Banana, Coconut and Saffron Upside-down Cake. Anna aims to broaden the everyday home cook's ideas of what he or she can prepare, to create simple, inspiring dishes for family and friends. Includes metric measures.