Cooking For Chaps

Description

Published in 2014 by Kyle Books, this book was a collaboration between Gustav Temple and professional cook Clare Gabbett-Mulhallen. Together they devised the definitive menu for an entire lifetime of Chappish dining, from sumptuous, meaty breakfasts (devilled kidneys, anyone?), and bringing in criminally-forgotten gentlemanly repasts such as Elevenses and High Tea. Ancient tomes were pored over for recipes, from Len Deighton’s Action Cook Book to the menu of the Reform Club, to find both familiar comfort food ideas and the more exotic recipes, all of which were grounded in The Chap’s desire for simplicity and quality with a touch of the peculiar. Pea Soup, for example, becomes ‘London Particular’, with the addition of ham hock and a poached egg, while Chariots of Samphire salvages this obscure Welsh seaweed and turns it into a crisp delicacy. The creme de la creme is the most traditional of Christmas lunches – a cut of beef with a glass of claret. It should be noted that this book will not have much to offer the vegetarian. This signed edition is in very good condition.