My Kitchen: Real Food from Near and Far. This item is unavailable.My Kitchen: Real Food from Near and Far

My Kitchen is an eclectic collection of delicious and varied recipes from one of the world's most exceptional young culinary talents. This charming mixture of stories and recipes is divided into twelve monthly chapters, with dishes based around seasonal bounty and Stevie Parle’s global inspirations. Within each chapter, he gives a master class about a single food. Part of the NEW VOICES IN FOOD series, featuring rising young stars in the food world.

 

Stevie Parle went to Ballymaloe Cookery School in Ireland when he was sixteen and has been cooking professionally ever since. He has worked in some of London's top kitchens, including The River Cafe, Moro and Petersham Nurseries, as well as some of the world's hippest restaurants such as The Spotted Pig in New York and Salt in Tokyo, and his travels have taken him to Morocco, India, Japan and Mexico. All this wandering has resulted in more than just stamps in a passport; those influences come together on the plate.

Together with his River Cafe co-chef, Joseph Trivelli, Stevie has created The Moveable Kitchen, secret supper parties that move about London. The London Evening Standard has described them as 'London's hottest young chefs' and reservations at their supper clubs are proving to be must-have tickets. Stevie writes for the Observer's Allotment Blog and contributes to Waitrose Food Illustrated magazine. In September 2009 he opened The Dock Kitchen, a restaurant/cafe in designer Tom Dixon's Portobello Docks showrooms which is already receiving rave reviews, including in the New York Times on April 18th:

<http://travel.nytimes.com/2010/04/18/travel/18London.html?emc=eta1>