Supper Club: Recipes and notes from the underground restaurant

Description

'Outrageously Good' - Kate Nash This is the innovative, fun and utterly delicious cookbook from London's premier supperclub. For a fixed price and a bottle of wine, people all over the world are sitting down in the homes of strangers to enjoy a lovingly prepared, restaurant-quality dinner. From New York to London to Cuba, these supper clubs and pop-up restaurants offer an alternative experience for those looking for a new, fun and exciting dining experience. You won't find these restaurants in any city guide - they are strictly for those in-the-know, if you're lucky enough to get a much coveted reservation. Supper Club is homage to the secret restaurant phenomenon. In this wildly creative and wonderfully eccentric cookbook by Kerstin Rodgers, owner of London's famous Underground Restaurant, you'll find Kerstin's inventive and delicious recipes and themed menus, peppered with her helpful hints, tips and wild experiences. You'll also be treated to Kerstin's down-to-earth advice on how to run your own home restaurant, and a directory of other supper clubs of note around the world (just don't tell anyone). In few other cookbooks will you find recipes such as elderflower fritters alongside home favourites such as Macaroni and cheese. Supper Club will appeal to home chefs and budding underground restaurateurs alike, and is a must-have for anyone who wants to experience the cutting edge of eating in. Recipes Include: Yuzu ceviche Tinda Masala Thai corn fritters with dipping sauce Chav's White chocolate trifle with Malibu Savoury yoghurt granita with caramelised pine nuts, preserved lemons and torn basil Pork Belly with sage and fennel stuffing Babaganoush Kissing Chutney Thai Green Spinach soup Eggplant parmesan or melanzana alla parmigiana Salt Baked fish Edaname Pear, walnut and gorgonzola salad Bloody Marmitey Tomatillo salsa with chilli en adobe Duck breast with rhubarb compote Crack Cocaine Padron Peppers Butterbeer Focaccia bread 'shots' Bergamot posset with crystallised thyme with lavender shortbread

Kerstin started cooking professionally five years ago for anarchist cafes, music festivals and anti-G8 camps. In 2008 she hosted her first night at her home calling it The Underground Restaurant which is now a thriving business and cult-affair.She is well known in the foodie world both above and below the line. As her alter-ego, MsMarmitelover she has featured in the national press and media and writes two blogs.The English Can Cook: http://marmitelover.blogspot.comThe English Can Eat: http://theenglishcaneat.blogspot.com

'This could be the book that makes me throw Nigella's How to Eat out of my desert island haversack...a pure joy to read as well as being a thing of beauty' - Marie-Claire Digby, The Irish Times 'Here's that rare and beautiful thing, a cookery book that you might conceivably want to read...enormously enjoyable, full of joy and life and passion for food and the sort of can-do attitude that makes you wonder whether you could do something like this yourself' - The Daily Mail 'Supper Club is oozing with Rodgers' dishes, advice on setting up your own nights and tales of running the Underground Restaurant at her home in north-west London' - Metro "One of the prime movers behind the rise of the British supper club (a restaurant held in the cook's own home), Kerstin Rodgers has an instinctive knack for making food that people really want to eat." - Tesco Real Food 'Supper Club by Kerstin Rodgers sheds light onto the world of underground restaurants and includes recipes from her dining clubs' - Food & Travel 'Author and owner of London's famous Underground Restaurant, Kerstin Rodgers is well-known in the capital for her extraordinary dining events and creative food. Now you can recreate it for yourself with Kerstin's down-to-earth advice and show-stopping recipes' - Flavour '(Kerstin Rodgers') book includes recipes, tips on how to run your own supper club, plus details of supper clubs around the world' - Eat In 'Kerstin's recipes are an eclectic mix, taking in the homely...the quirky...and the exotic' - Fork