The London Cookbook: Recipes from the Restaurants, Cafes, and Hole-in-the-Wall Gems of a Modern City by Aleksandra Crapanzano

  • Crab and raw artichoke salad (page 4)

    from The London Cookbook: Recipes from the Restaurants, Cafes, and Hole-in-the-Wall Gems of a Modern City The London Cookbook by Aleksandra Crapanzano

    • Categories: Salads; Appetizers / starters; Main course; Cooking for 1 or 2
    • Ingredients: artichokes; lemons; cooked crabmeat; parsley
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Summer pasta with crème fraîche, arugula, and lemon

    • SheilaS on February 17, 2017

      Great pasta dish. It's fresh-tasting and rich at the same time. I recommend holding back on some of the lemon juice, especially if you are using regular Eureka lemons instead of Meyer lemons until you taste the sauce. I've made this twice. First time was perfect, second time a bit too tart. I was able to adjust with a bit more crème fraîche and parmesan. Trader Joe's lemon pepper pappardelle is perfect for this although I also used regular egg pappardelle with great success as well.

  • Pork shoulder, black pepper, and mascarpone ragù

    • rhughes24 on December 29, 2021

      A little bland - it definitely needs the lemon to perk it up.

  • Chicken berry Britannia

    • rhughes24 on December 29, 2021

      This is a really nice biryani. Smells amazing while cooking.

  • Braised duck leg, spiced red cabbage, and quince

    • Avocet on November 19, 2018

      We thought the duck and quince preparation was excellent (but I did cut the amount of sugar called for in half). However, both Mr. Avocet and I felt that polenta did not go particularly well with the dish and that noodles would be a much better accompaniment. We also thoght that the red cabbage didn't work very well with the dish, that a green vegetable would be much better.

    • rhughes24 on December 29, 2021

      The flavors for the duck are really nice, though the sauce dried out completely - definitely check a few times while it's cooking. I would try a different cabbage recipe.

  • Korean steak and shoestring fries

    • rhughes24 on December 29, 2021

      Love the steak marinade - I have not tried the fries.

  • Iberian rib stew

    • stepharama1 on December 09, 2025

      This was complexly flavored and more delicious than I imagined it would be - and I even used water rather than chicken stock. I used leftover ribs and probably slightly less vinegar. I wasn't sure whether my balsamic vinegar was considered "good" as it was not aged so I deglazed the pan with it and reduced it somewhat with a 1 -2 teaspoons of sugar to try to replicate aged vinegar. I omitted the honey from the recipe and garnished with cilantro. I recommend adding the vinegar and honey/sugar slowly and tasting to make sure the balance of flavors suits your palate. I'll definitely make this again - maybe next week!

  • Chocolate nemesis

    • rhughes24 on December 29, 2021

      I haven't made the cake, but the whipped creme fraiche is a revelation and goes well with all kinds of desserts - it has a more sophisticated flavor than regular whipped cream and can help balance the sweetness in very sweet desserts.

  • Olive oil cake

    • ldebuys on April 06, 2026

      Lovely, simple. Served with crème fraîche and rhubarb compote for dessert for Easter!

  • Blood orange winter martini

    • Jane on March 02, 2026

      Nice though a little too sweet for my taste. I was glad I didn’t add the optional simple syrup as it would then have been far too sweet. Though I suppose it would depend on the sweetness of your blood oranges.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • Wednesday Chef

    ...a wide-ranging collection of recipes from London's best restaurants, pubs, cafés and holes-in-the-wall...

    Full review

  • Eat the Love

    ...has over 100 recipes showcasing the variety and breadth of one of the most exciting food cities right now.

    Full review

  • Food52

    Author talks about writing this book.

    Full review
  • ISBN 10 1607748134
  • ISBN 13 9781607748137
  • Linked ISBNs
  • Published Oct 11 2016
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

From an award-winning food writer comes this intimate portrait of London--the global epicenter of cuisine--with 100 recipes from the city's best restaurants, dessert boutiques, tea and coffee houses, cocktail lounges, and hole-in-the-wall gems--all lovingly adapted for the home kitchen.

Once known for its watery potatoes, stringy mutton, and grayed vegetables, London is now considered to be the most vibrant city on the global food map. The London Cookbook  reflects the contemporary energy and culinary rebirth of this lively, hip, sophisticated, and very international city. It is a love letter to the city and an insider's guide to its most delicious haunts, as well as a highly curated and tested collection of the city's best recipes. This timeless book explores London's incredibly diverse cuisine through an eclectic mix of dishes, from The Cinnamon Club's Seared Aubergine Steaks with Sesame and Tamarind to the River Cafe's Tagliatelle with Lemon, and from Tramshed's Indian Rock Chicken Curry to Nopi's Sage and Cardamom Gin. Striking the perfect balance between armchair travel and approachable home cooking, The London Cookbook is both a resource and keepsake, a book as much for the well-travelled cook as for the dreaming novice.

Other cookbooks by this author