BOOK OF THE YEAR in The Observer and Spectator
In the heart of London's Soho is Ducksoup, a tiny neighbourhood restaurant where you can eat simple plates of exactly what you might want at any time of day.
This book is packed with delicious favourites from the menu whose influences include the warm blue skies of Italy, spices and flower blossom of the Middle East, and the smoky earthiness of Scandinavia. These recipes have a common thread: simple details - a squeeze of burnt lemon, a toasting of nuts, or a spoonful of piquant green
sauce - which elevate flash-in-the-pan plates and slowly-stirred pots alike into something special.
This pared-back approach to food is simple and achievable, and will transform your everyday cooking.
Clare Lattin (Author) Clare Lattin started her career in book publishing, latterly at Quadrille where she worked for 10 years as head of publicity, overseeing PR campaigns for all their major cookery books. It was during this period that her passion for the food scene became obsessive and she met the characters who put her on the path to opening her own restaurant. Clare also is the co-founder of Eightyfour, a small PR agency specialising in restaurant and food brands.Tom Hill (Author) Tom Hill's love of cooking began as a child in the kitchen with his mother. Today, as a professional chef, he is executive chef of Ducksoup and co-proprietor of Rawduck. Tom has worked with a number of leading lights in the restaurant industry. He has managed the kitchens for Mitch Tonks of Fish Works, Mark Hix of Hix Restaurants and Ed Wilson of Terroir and Brawn.