Chris Honor was born in Australlia and worked his way, one restaurant at a time, to North London. His eighteen-seat restaurant is open for breakfast, lunch, and brunch. Dinners he spends at home with his family. This first cookbook by him has no recipe titles. Each page simply begins with a list of four or five key ingredients. So, on page 118 you simply find thw list: lamb shoulder, cardamom pods, molasses, coffee, apple. On the opposite page there is a grand picture of a very blackened piece of lamb. And you wonder, how does cardamom and molasses and coffee and apple all come together in such a perfect match.
The book is exciting and different. You can read the full review over at Huffington.
There's all kinds of food here. Appetizers, soups, salads, mains and desserts. A cake made with parsnips, in fact. Yes, parsnips, apples, pecans, and maple syrup. Don't believe me? Here's the picture.
