Sometimes a book comes out of a restaurant kitchen that speaks with such simplicity, wisdom, and surprise, that it inspires home cooks to rethink their approach to cooking. Ducksoup is one of these rare books. More than 130 recipes feature seasonal produce, meats, fishes, and cheeses elevated by achievable means. Over 130 color photographs and a design that's as delightfully original as the recipes bring the ambiance of this unique London restaurant— a Soho gem—to life, providing fresh thinking for cooks in kitchens everywhere.
by Joe Hill, Tom Morello
by Louella Hill
by Tom Hudgens
by Tom Douglas, Shelley Lance
by Diane Darrow, Tom Maresca
by Del Sroufe, Glen Merzer, Lindsay S. Nixon
by Lindsay S. Nixon
by Jeff Stanford, Joan Stanford
by T. Colin Campbell, Ph.D.
by Tracy Russell, Kathy Patalsky
by Judy Gelman, Peter Zheutlin
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