Paul Food

I love to cook and I love to eat. My wife Laura and I have eaten the food of some of the greatest chefs around the world. We were lucky enough to eat at Paul Cunningham's now-closed The Paul (on a trip during which we also ate at Noma). Our meal at the Paul was one of the best of our life. This book is the artistry of Cunningham's food on the page. I have around 400 cookbooks. It has been a long time since I acquired one which has so many recipes I have to try. And it's very user friendly! The Paul has since closed, but Laura and I can't wait to get to Cunningham's and his spouse's inn on Denmark's west coast. Get this book!

amazoningbook

This is a very differently presented cookbook.Firstly I was at not too impressed with the artwork, but now I really do appreciateall the effort that has been taken to produce this publication. Grub street? a new direction...Cool.It is very eclectic and now I have opened my vision visually striking in all aspects.Paul Cunningham is not a name of a chef you would have probably heard of in the UK( I was made aware of him in 2007 by my former lecturer and an ex student who now teaches in London) His restaurant "The Paul, which he insisted was not named for himself but rather the architect".It was in a glass encrusted building in the Tivoli gardens in the Danish capital.Unfortunately the restaurant has now closed, not because it had fallen from epicurean grace but, it was a victim of the uncertain economic times.He is now at Henne Kirkby Kro, outside Copenhagen, the cuisine here is considered some of the finest in Denmark. Paul Food is about Paul's food rather than his former restaurant.It's a thoroughly eclectic array of recipes from across the globe. Its flavours and textures and diversity. It's a volume of recipes for real food, that is to say, for dishes that one truly might want to cook and eat.The recipes are short and simple.Your meal will gain compliments because it tastes great, rather than admiration for the 3 days needed to make it or for the 6 pages that the recipe covered in some other elaborate cookbook.Paul is more conversational rather than dictatorial. Paul Food presents delicious food from a year's travel through mainland Europe, Britain, New York and Hong Kong. His recipes tempt us into the kitchen and his excellent tales tempt us to go to o the airport.This is an exciting book in every regard. It is certainly a departure from those books that I have come to expect from one of my favourite cookbook publishers, Grub Street.They are celebrated for their classic cookbooks but Paul Food and a few other recent volumes have shown a vibrant and contemporary element.I have to tip my hat and say Well done Paul also well done Grub Street.

Book's design and layout are fantastic! Paul's stories are entertaining. But as a recipe book it simply doesn't work. It has few stunning things but mostly all the recipes are either too simple (well, I'm aware that simple things are the best) and nothing new (and cooking directions are rather scarce) for those who presumably would buy this book, or require expensive/hard to find ingredients such as caviar, foie gras, lobsters, superbly fresh sturgeon, truffles, buckthorn juice and so on.But well, who needs reasonable cookbooks in times when PR and social networks are everything?

for the cook book lover. just get one. interesting new items and one more to the collection for inspirations.

what a great cookbook this is,some fantastic combinations of flavours in some of the dishes,would strongly recommend this book for all serious chefs!!