Peter Gordon Everyday

In his new book Peter Gordon: Everyday, Peter shows us how to create his signature fusion style food at home, every day of the week.

Using only easily-sourced ingredients and simple methods, Peter has put together 170 dishes that demonstrate his passion for innovative flavours and textures. Chapter take us through every meal of the day and include: breakfast & brunch; soups; pasta, rice & noodles; light meals; salads & tapas; dinner; speedy sides and tea trolley and desserts.

The range of recipes includes Chorizo on Tomato-rubbed Toast with Soft-boiled Egg to start the day, via soups and pasta dishes such as the tempting and comforting Creamy Leek, Red Lentil and Potato Soup or Cannelloni with Mushrooms and Pork to delicious dinners including the mouthwatering Braised Pork Belly with Shallots, Orange and Cardamom and Cod Poached in Creamy Leeks, Ginger and Saffron, all finished off with treats that include Spiced Pumpkin, Fig, Pinenut and Gingernut Tart.

Sumptous photographs of the recipes are by one of the new rising stars of food photography Manja Wachsmuth, making Peter Gordon: Everyday the easy-to-follow and stylish answer to eating healthily and with variety on a daily basis.

Peter Gordon is heralded as the Godfather of Fusion food and came to the culinary world's attention as the founding chef of The Sugar Club restaurants in Wellington, New Zealand in 1986, followed by two British incarnations in London's Notting Hill and West Soho.  In 2001 he opened The Providores and Tapa Room Restaurant on Marylebone High Street with three friends. In 2004, he set up Dine by Peter Gordon restaurant in the SKYCITY Grand Hotel in Auckland NZ, soon followed by Bellota tapas bar in 2006. In 2013 he opened the 4th, and current The Sugar Club on the 53rd floor of Auckland’s Sky Tower.  He is a co-founder of Crosstown doughnuts - perhaps London's most loved doughnuts.  Peter has self-authored eight books and writes regularly for The New Zealand Herald.

'From creative breakfast ideas to zingy salads, elegant dinners and gorgeous 'tea trolley' recipes, Everyday is as stylish as Peter Gordon's restaurant menus are forward thinking. It's no wonder this godfather has stayed at the top of the fusion game for all these years.'

'Genuinely easy cooking for every day, but with a Peter Gordon twist - balsamic butter on scones, a soup of cucumber, coconut and dill, and dried fruit with maple syrup and almonds. All delicious, all easy, all different.'

'A quality cookbook with fabulous recipes that can be cooked every day of the week, but are simple and straightforward, creating impressive results.'

'Peter Gordon’ s food is the finest example of culinary magic.'

'A quality cookbook with fabulous recipes that can be cooked every day of the week, but are simple and straightforward, creating impressive results.'

'Peter Gordon, the father of fusion food, is best known as the chef-owner of The Providores and Tapa Room in Marylebone and Covent Gardens Kopapa. He is also widely admired for being one of a surprisingly small group of chefs who actually write their own cookbooks- no ghostwriters here. His new book, Peter Gordon Everyday, is deliberately approachable. Simple touches include seasoning a mushroom and hazelnut soup, otherwise very French in its creamy richness, with soy sauce. When I tested the recipe (a very smooth process, as the recipes are clear and easy to follow) the soy gave the soup rounded character as well as a salty boost- a neat trivk. Chapters covering breakfast and brunch, soups, pasta, salads, dinner, sides and puds will appeal to cooks who want to experiment but dont feel confident enough to go it alone.'

'Peter Gordon makes entertaining simple with inspiring brunch and dinner recipes.'

'Peter Gordon's fusion cooking is exciting stuff, but it's often full of impossibly hard-to-find ingredients for the home cook. In this book he uses only supermarket-sourced ingredients and the methods are simple but it's still full of his distinctive and innovative flavours and textures.'

'Genuinely easy cooking for every day, but with a Peter Gordon twist - balsamic butter on scones, a soup of cucumber, coconut and dill, and dried fruit with maple syrup and almonds. All delicious, all easy, all different.'

'From creative breakfast ideas to zingy salads, elegant dinners and gorgeous 'tea trolley' recipes,  Everyday is as stylish as Peter Gordon's restaurant menus are forward thinking. It's no wonder this godfather has stayed at the top of the fusion game for all these years.'