Bruce’s Cookbook
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‘I only cook the kind of food I want to eat. Honest food, plain and simple. This is my cookbook.’The long awaited cookbook from Michelin-starred chef and owner of the award-winning Chez Bruce.Bruce Poole is widely acknowledged to be one of Britain’s best chefs. Praise for his timeless, honest cooking has garnered countless column inches and the respect of the most discerning critics. His Michelin-starred London restaurant Chez Bruce has achieved many awards and accolades including, for the last six years, London’s Favourite Restaurant in the Harden’s Restaurant Guide.But, what speaks louder than stars (in Bruce’s book anyway) is that his food is emphatically and wholeheartedly loved not only by his loyal patrons who come time and time again to eat at his table, but also those who make Chez Bruce a destination. Bruce’s down to earth, honest and creative cooking features classic dishes without ego or chefy gimmicks, because it’s all about food you actually want to eat.It is no wonder that a cookbook from Bruce Poole has been so eagerly anticipated. In these pages you will find charming anecdotes and stories from the restaurants and, of course, the recipes Bruce wants you to cook at home. Spend time with them, love and enjoy them – this is truly the best food you can cook in your kitchen.Bruce’s Cookbook is a gift, read it, cook from it, treasure it.Recipes Include:– Slow roast shoulder of lamb with harissa, spiced pilaf rice and yoghurt- Boeuf Bourgignon with parsnip purée- Ceviche of salmon with crème fraîche and coriander- Potato gnocchi with butter, wilted sage and parmesan- Chocolate Soufflé- Champagne and elderflower jelly with strawberries
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Bruce’s Cookbook
Bruce Poole
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By now I had been promoted to Restaurant Manager, after the departure of my predecessor. Although I was flattered to be offered this senior role at a relatively young age and learned a lot from the experience, I finally decided to take the plunge and, at the ripe old age of twenty-five and a bit, I wrote letters to what I considered to be the ten best restaurants in London at the time, asking for a job as a chef. I received several encouraging replies and following an interview conducted by Simon Hopkinson at Bibendum, I was offered a job there. Naturally, I was thrilled. I had been working for three years front-of-house in both hotels and restaurants and I was certainly used to the gruelling hours and not afraid of hard work. However, I was about to meet the next severe reality check head-on. And at full velocity.
I had enjoyed the Manager’s considerable perk of a night taxi home after work at Le Café St Pierre – no such luxury here, of course. My two brothers were both experienced motorcyclists and I was not, but it was clear that I needed some form of two-wheeled motorised transport, as I lived too far away from work to contemplate cycling and was permanently too knackered to pedal anyway. I asked my brother Eddie for help and he duly obliged, but not before drawing upon the combination of his profound motorcycling knowledge and considerable sense of humour. The second-hand moped he chose for me was none other than a Honda Vision and for those not au fait with motorbikes, this was just about the smallest, slowest, girliest 50cc bike on the market at the time. It was designed for petite, sixteen-year-old hairdressing apprentices, not a six-foot-two lump like me. And Eddie knew it. And, my word, did he laugh as he wheeled it out from the back of his van. I used and abused this thing for a year and clearly remember it almost coming to a standstill every time I summited the lofty peak of Twickenham Bridge over the Thames. But it did the trick and it enabled me to hold down my first chef’s job.
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