Informed by John Pawson's minimalist ethos, this book is about making life easier, more enjoyable and more beautiful. It is first and foremost a cookery book, with food that has been carefully selected to be simple, comfortable and delicious, allowing each individual flavour to be enjoyed. Eating is a central focus of our lives and of our homes, and this innovative book goes beyond the food itself to look at the whole context in which we enjoy it - the plates we eat from, the glasses we drink out of, the equipment we use to prepare the food and the kitchen in which we cook it. John's philosophy is to pare down to a small yet beautiful range of carefully chosen essentials, allowing each object to be appreciated and eliminating the time-consuming confusion of excess. Functionality is as important as style, however, and practical information is provided throughout. Exquisitely designed and produced, Living and Eating is an unequalled guide to a simple yet utterly seductive way of living.
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What do architectural design and food have in common? According to internationally acclaimed architect John Pawson and celebrated food writer Annie Bell, both are best when pared down to their essentials. Their goal in Living and Eating is to enrich the experience of living by getting rid of everything that is unnecessary and distracting, leaving us with the elements that truly matter. They seek to enhance the time we spend in the kitchen and at the table without expending extra time or effort.
The recipes are stunning--surely impressive enough to wow guests--but all are exceedingly simple to prepare. In Red Wine Risotto, wine cloaks the rice with a lustrous deep crimson emulsion and creates a delectably silky texture. Only butter, a chopped onion, chicken stock, and a little Parmesan are needed to complete the dish. Roast Monkfish is smeared with an anchovy-rosemary-lemon-butter and wrapped with prosciutto. As it bakes, a deliciously buttery sauce is formed, perfect for mopping up with chunks of crusty bread.
Pawson and Bell include no fewer than nine recipes for roast chicken--from homey Chicken Roasted with Garlic to the more exotic Roast Guinea Hen with Pistachio and Lemon Crumbs. Desserts are likewise familiar, while at the same time elegant enough to serve to guests. Baked Couscous Pudding with Raisins offers a clever twist on rice pudding--and it's equally rich and satisfying. Pan-Poached Nectarines in Spiced Wine Syrup are exotically scented with lemongrass and cardamom pods.
With its spare page design and stunning photographs of Pawson's extraordinary home, Living and Eating will surely strike a chord with anyone looking for a simpler way to live, eat, and entertain. --Robin DonovanFrom the Inside Flap:
As one of the world?s foremost proponents of minimalism, British architect John Pawson has spent his life trying to distill the world into its essentials. In his first cookbook, Pawson brings this philosophy of simplicity to the kitchen.
In Living & Eating, using methods similar to those he brings to structural design, John Pawson creates simple menus that underscore the unique character of each ingredient. Beginning with a sound foundation, Pawson advises us on the cornerstones of quality in food. In the recipes that follow, he emphasizes the strengths of particular ingredients. The simple poached egg, for example, relies on nothing more than fresh eggs, boiling water, and a splash of vinegar to attain its perfect degree of richness. A more complex dish, such as Lemon Risotto, blends the robust flavors of citrus zest, aged cheeses, and savory broth into a creamy mixture in which each element is maximized.
The color photographs that illustrate the book were taken in Pawson?s elegantly spare London townhouse and demonstrate perfectly his vision of uncluttered luxury. Separated into two main parts, Living & Eating covers both cooking and home design.
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