Terence Conran and Peter Prescott - Eat London - Octopus

Time remaining

  • -- days
  • -- hours
  • -- minutes
  • -- seconds
Other Formats
  • Paperback
    More information
    • ISBN:9781840917468
    • Publication date:26 Oct 2017

Eat London

All About Food

By Terence Conran and Peter Prescott

  • E-Book
  • £P.O.R.

Discover more than 300 restaurants, cafés, markets and artisan stores in one of the world's most exciting food capitals, plus more than 40 recipes from London's top chefs.

London is a city brimful of culinary possibilities, from lively markets to Michelin-starred restaurants.

This third edition of Eat London is completely revised and updated, with entries highlighting the very best food stops not to be missed on a tour of London in 14 chapters. This is much more than a restaurant guide - it is a book all about food and the people who make, sell and care about it. From the best fish and chip shops of East London to haute cuisine and artisan food stores in Mayfair, every entry has been assessed for quality, originality, convivial ambience and consistency. Also featured are recipes from some of the capital's favourite restaurants including A. Wong, Balthazar, Morito and The Palomar.

Special photography by Lisa Linder illustrates the wonderful food and everyday streetlife of the city.

Biographical Notes

Terence Conran is one of the world's best-known designers, restaurateurs and retailers. In the 1960s he founded Habitat - the chain of homeware stores that brought good, modern design within reach of the general population for the very first time. Over the subsequent 50 years Terence built another group of companies centred around design, retailing, restaurants and hotels. Today, Conran owns restaurants and shops in eight cities throughout the world and a design business serving many international clients that includes architecture and interior design, product and graphic design and brand licensing. Terence was knighted for his services to design in 1983.

Peter Prescott has worked with Terence Conran since 2001 for the Conran Restaurants group after garnering experience at Claridge's and Grosvenor House on Park Lane.

In 2006 Peter and Terence formed a new company called Prescott & Conran Ltd., the venture responsible for the award-winning Boundary Hotel, Restaurant and Rooftop, plus Albion Café, Bakery and Shop, Lutyens Restaurant, Bar and Cellar Rooms in London's Fleet Street and the new restaurant, Parabola, at the new Design Museum.

  • Other details

  • ISBN: 9781840917697
  • Publication date: 26 Oct 2017
  • Page count:
  • Imprint: Conran
Kyle Books

Jude's

Chow Mezger, Alex Mezger
Authors:
Chow Mezger, Alex Mezger
Kyle Books

Saffron in the Souks

John Gregory-Smith
Authors:
John Gregory-Smith
Hamlyn

Cook The Week in 2 Hours

Caroline Pessin
Authors:
Caroline Pessin
Kyle Books

Pronto!

Gino D'Acampo
Authors:
Gino D'Acampo
Kyle Books

The Italian Diet

Gino D'Acampo
Authors:
Gino D'Acampo
Kyle Books

Fantastico!

Gino D'Acampo
Authors:
Gino D'Acampo

Gino is passionate about Italian food and believes that you should be able to achieve maximum satisfaction with minimum effort. You do not need hundreds of ingredients and complicated techniques to achieve fantastic results. By following the 100 recipes in this book, you too will be able to make great Italian food. Gino offers classic Italian recipes such as Linguine with Prawns as well as his own version of Shepherd's Pie and Italian-style Spring Rolls. Full of Gino's characteristic humour and enthusiasm, and encompassing the influences of the country's famous cuisine, this is a book filled with delicious, modern Italian food.

Conran

LEON Happy One-pot Cooking

Rebecca Seal, John Vincent
Authors:
Rebecca Seal, John Vincent
Philip's

Philip's Navigator Road Atlas France

Mitchell Beazley

MAZI

Christina Mouratoglou, Adrien Carré
Authors:
Christina Mouratoglou, Adrien Carré

'Probaby the best Greek restaurant in England, Mazi is pure alchemy and poetry' - Alain Ducasse'You must try it for its artful cooking, that honours the cuisine of Hellas while putting before the happy diner a succession of tastes that are blissfully new.' - IndependentMAZI:TOGETHER - [tuh-geth-er] - adverbGathering, company, mass, combination, mixtureTired of outdated perceptions of typical Greek food, Mazi is on a mission to revolutionize Greek cuisine. With a strong emphasis on sharing a feast of small dishes, Christina Mouratoglou and Adrien Carré bring a trendy tapas vibe to recipes exploding with flavour yet relying only on the finest fresh ingredients and simple techniques to achieve the best results. Introducing authentic flavours with a modern twist, Mazi is innovative Greek food at its best. Whether it's the Spicy tiropita with broken filo pastry, leeks & chillis, Crispy lamb belly with miso aubergine, chickpea & tahini purée or Loukoumades with lavender honey & crushed walnuts (Greek doughnuts soaked in honey), Mazi's food is intrisically edgy, cool and completely delicious.

Mitchell Beazley

Claridge's: The Cookbook

Martyn Nail, Meredith Erickson
Authors:
Martyn Nail, Meredith Erickson

"Claridge's: The Cookbook is a sophisticated addition to your cookbook collection - and a purse-friendly alternative to an overnight stay." Stylist "...not that I intend to die, but when I do, I don't want to go to heaven, I want to go to Claridge's" Spencer Tracy "I love to check myself into Claridge's now and then for a few nights - just to spoil myself" Jade Jagger "When I pass through the revolving doors into the glamorous lobby of Claridge's in London, I always feel a thrill. You enter a world of sophistication and wonderful service... Claridge's is my ultimate treat." Lulu Guinness "It's the best in the world" Alex James An art deco jewel set in the heart of London's Mayfair, Claridge's - one of the world's best luxury hotels - has long been known for inspiring menus and exceptional dining from breakfasts and elevenses, through lunch and afternoon tea, and on to drinks, dinner and the dessert cart. Claridge's: The Cookbook celebrates that heritage in style, with a collection of over 100 of the best-loved dishes and drinks from The Foyer and Reading Room, the Bar and The Fumoir. With interludes ranging from the magic of Christmas to how to host dinner for 100, the extraordinary experience of dining at Claridge's is brought to life in book form. The book will include delectable dishes and drinks for every time of day: from the Arnold Bennett omelette, to the Lobster, langoustine & crab cocktail and the Smoked duck salad. Treats include Cheddar Eccles cakes and a Raspberry marshmallow. Savour everything from the prized Claridge's chicken pie to a slice of Venison Wellington, with some Truffled macaroni gratin or Pommes château. Share the essence of Claridge's with family and friends, in the comfort of your own home - and enjoy!

Mitchell Beazley

Zoe's Ghana Kitchen

Zoe Adjonyoh
Authors:
Zoe Adjonyoh

"I believe we are on the cusp of an African food revolution. There is a longing to try something that is actually new, not just re-spun, and African cuisines are filling that gap. It's the last continent of relatively unexplored food in the mainstream domain. For too long Africans have kept this incredible food a greedy secret." - Zoe Adjonyoh Ghanian food is always fun, always relaxed and always tasty! From Pan-roasted Cod with Grains of Paradise and Nkruma (Okra) Tempura to Coconut & Cassava Cake and Cubeb Spiced Shortbread, this is contemporary African food for simply everyone. If you're already familiar with good home-cooked Ghanaian food, you'll find new ways to incorporate typical flavours - such as plenty of fresh fish and seafood, hearty salads and spices with a kick. If you're new to it, you'll no doubt be surprised and delighted at the relative ease of cooking these tempting dishes. Most of the ingredients are easy to come by at supermarkets or local shops, and the recipes are super flexible - you can take the basic principles and adapt them easily to what you have available in your cupboard or fridge. Zoe's Ghana Kitchen will help you bring something truly exciting and flavour-packed to the kitchen. Get ready to bring African food to the masses.

Hamlyn

Institut Paul Bocuse Gastronomique

The perfect guide for professional chefs in training and aspiring amateurs, this fully illustrated, comprehensive step-by-step manual covers all aspects of preparing, cooking and serving delicious, high-end food. An authoritative, unique reference book, it covers 250 core techniques in extensive, ultra-clear step-by-step photographs. These techniques are then put into practice in 70 classic and contemporary recipes, designed by chefs. With over 1,800 photographs in total, this astonishing reference work is the essential culinary bible for any serious cook, professional or amateur.

Mitchell Beazley

World Atlas of Beer

Tim Webb, Stephen Beaumont
Authors:
Tim Webb, Stephen Beaumont

'Written with authority and wit... the perfect guide to the rapidly changing beer scene' - the GuardianAs craft brewing continues to go from strength to strength across the world, The World Atlas of Beer is the definitive and essential guide to beer, with information on brews ranging from the Trappist ales of Belgium to the wheat beers of Bavaria, Breton black beers, barrel-aged Californian beers, British bitters, Vietnamese bia hoì, traditional Finnish sahti, and the output of the hundreds of craft breweries around the world, from the USA and Canada, to Japan and even the Easter Islands. It explores the development of beer and the myriad brewing techniques in use today. Country by country the book considers a vast range of beer styles and traditions. Detailed maps describe crucial trends in major territories and features such as matching beer with food and how to pour different kinds of beer complete the picture. Now in a fully updated second edition, this book is the perfect companion to help you explore the best beers the world has to offer.

Conran

Terence Conran: My Life in Design

Terence Conran
Authors:
Terence Conran

In My Life in Design, Terence Conran tells the story of the Conran brand from the founding of the Conran Design Studio sixty years ago to the creation of the Design Museum, now moving to a dazzling new space on High Street Kensington in November this year. Extensively illustrated chapters consider the many areas where Terence and his design team have made a lasting impact on the way we live our lives, including the founding of Habitat, which introduced good, affordable homeware to the high street, his restaurants, which brought Britain out of the culinary dark ages to discover the joys of eating out and his talent for rescuing and regenerating abandoned buildings and bringing them back into exciting new use. My Life in Design is illustrated with more than 400 images - many from private collections that have not been published before.The book is introduced by internationally renowned designer, Thomas Heatherwick, who identifies his mentor Terence Conran as 'a modernist who, together with a tiny handful of others, gave us a new vision of Britain and ourselves.' Now in his eighties and still designing beautiful homeware and opening buzzy, welcoming restaurants, Terence reveals the secrets and stories of this transformation of British design. Gloriously lively, opinionated and visually stimulating, this is the only book to tell the story of Terence Conran's remarkable career in his own words. Terence Conran: My Life in Design is published in time for the opening of the Design Museum at its new home in a world-class building. It will appeal to designers, students and all those who have grown up with the work of the multi-talented Sir Terence Conran.

Mitchell Beazley

A Sherry & A Little Plate of Tapas

Kay Plunkett-Hogge
Authors:
Kay Plunkett-Hogge
Mitchell Beazley

Toast Hash Roast Mash

Dan Doherty
Authors:
Dan Doherty
Mitchell Beazley

Sirocco

Sabrina Ghayour
Authors:
Sabrina Ghayour

The No. 1 Sunday Times bestsellerShortlisted for the Book of the Year - Food & Travel Reader AwardsFrom the author of Persiana - the golden girl of Middle Eastern cookery - Sirocco will bring tastes of the East to Western-style dishes in a collection of 100 delicious and accessible recipes. With an emphasis on simple ingredients and strong flavours, Ghayour will bring her modern inspirational touch to a variety of dishes ranging from classics and comfort food to spectacular salads and sweet treats.Sabrina's highly anticipated follow-up, FEASTS, is out now!**Special Bonus Chapter** Download an exclusive 'Little Bites' bonus chapter for FREE by searching 'Feasts: Little Bites' and get 10 extra recipes, exclusive to Amazon.Praise for Persiana:'Loving Persiana' - Nigella Lawson'An instant classic' - Observer Food Monthly'The most exciting debut cookbook of the year' - Sunday Telegraph Stella'A fantastic treasure trove of good food' - Raymond Blanc'Sumptuous, thrilling, learned and downright brilliant' - Mail on Sunday'The most appetizing book - I want to eat every page of it' - Pierre Koffmann'Sabrina cooks the kind of food I love to eat' - Bruno Loubet'Brilliant for the novice, the timepoor and even the seasoned cook' - Guardian'Will have you salivating with Pavlovian gusto on page after page' - Independent'This book will delight fans of Ottolenghi-style food' - Waitrose Kitchen'Easy to decipher, packed with lots of flavour and... surprisingly easy to pull off' - Huffington Post'A gorgeously produced ode to richly spiced, exotic food from the Middle East and beyond' - A Little Bird'The latest doyenne of Persian food' - Metro

Hamlyn

Hamlyn All Colour Cookery: 200 Cakes & Bakes

Sara Lewis
Authors:
Sara Lewis
AWW

Vegetarian

Kyle Books

Wagamama Ways With Noodles

Hugo Arnold
Authors:
Hugo Arnold

Ways with Noodles takes its inspiration from Wagamama's core expertise - noodles: how to cook, serve and eat them. Hugely versatile, noodles turn up in soups, side dishes, as a nest for meat, fish or vegetables, as a bed for curry or in a salad. They can be stir-fried or dressed, or poached in a heady broth, aromatics being provided by freshly chopped herbs. And they are healthy too: high in complex carbohydrates, low in fat, while most recipes make much use of fresh vegetables and fish. Try the mouthwatering recipes, which include Wide-Ribbon Hot-Pot with Seven Vegetables, Chargrilled Chicken, Soba and Miso Soup, and Marinated Salmon Ramen. Look no further for delicious noodle recipes for every occasion, from appetisers to family meals to elegant dinner party dishes.