Ducksoup Cookbook: The Wisdom of Simple Cooking
by Clare Lattin and Tom Hill
We’re regulars at Ducksoup and its sister restaurant Rawduck and were thrilled to get our hands on some of the recipes we’ve enjoyed at both places over the years. Lattin and Hill draw a lot of inspiration from their travels. Dishes such as cured salmon with buttermilk, shaved radish and dill evoke journeys to Scandinavia. An interest in pickling and fermentation was sparked by a trip to Japan. But it's the Mediterranean to which the book returns again and again, particularly Italy and Lebanon. Thus a plate of black figs, labneh, pistachio and sumac sits very happily alongside a wild boar ragù, and you can flick from chargrilled quail with moghrabieh and preserved lemon to pappa al pomodoro or a trio of dishes involving gnudi (ricotta dumplings).
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