The Sunday Night Book: 52 short recipes to make the weekend feel longer

by Rosie Sykes

Overview

Rosie is one of the great cooks of our time – so humble, brilliant ideas, wonderful cooking and writing you want to read over and over again...
Rosie cooks the food you want to eat all the time – unpretentious and delicious' Angela Hartnett

Make Sunday night the best evening of the week, by perfecting the last, lazy meal of the weekend. Most of us want to forget that back-to-school feeling by kicking off our shoes and hunkering down with a soul-soaring supper – one that can be eaten with friends at the table, with book in hand by the fire, or in front of the TV.

In less than half an hour of cheerful cooking, you can achieve Sunday night nirvana. Chef Rosie Sykes is an expert in the most comforting, nostalgic and heart-warming recipes, and here she gathers more than 50 of her greatest creations, most of them achievable in the time it takes to run a bath. Rosie makes Things on Toast that will make you weep with joy: Anchovy toasts with parsley and shallot salad, or Caerphilly with leeks and mustard; one-pot dishes to stop and savor, such as Stewed spiced butterbeans with tortillas and feta.

All the recipes in The Sunday Night Book are simple and make clever use of store cupboard staples and leftovers. This is truly the best kind of cooking, the perfect way to extend the weekend and drift relaxed and contented into a new week.

Product Details

ISBN-13:	9781849499651
Publisher:	Hardie Grant
Publication date:	10/20/2020
Pages:	152
Product dimensions:	5.60(w) x 8.50(h) x 0.80(d)

About the Author

Rosie Sykes is a chef and food writer who has cooked in the kitchens of some of Britain's most celebrated chefs, including Joyce Molyneux, Shaun Hill and Alastair Little. Her critically acclaimed gastropub, The Sutton Arms in Smithfields, London, established her as one of the most exciting cooks working in the UK, and from 2001 to 2003 Rosie wrote for the Guardian's Weekend magazine as The Kitchen Doctor. She currently works as development chef for restaurants as far apart Cambridge, Oxford and Abergavenny, south Wales.

Editorial Reviews

11/02/2020

Chef Sykes (The Kitchen Revolution) makes her sharp debut with a year’s worth of cozy Sunday suppers. A soothing way “to extend the joys of the weekend,” she writes, is by enjoying an “easy knock-together meal” with family and friends. Chapters are broken into go-to comfort foods—for example, “On toast” includes toasts topped with anchovy butter, parsley, and shallots, perhaps, or shrimp sautéed with whiskey. “Excellent eggs” boasts scrambled eggs with black pudding, and “A bowl of pasta” includes fregola with bacon and peas. Sykes’s casual voice adds to the relaxed vibe; for spiced rice and lentils, she writes, “Give all the ingredients a couple more minutes of getting to know each other before adding the remaining tablespoon of oil.” Sykes references the friends, family, and faraway lands that inspired the dishes—including “Jack’s Life-Giving Soup,” from a friend of hers, and her Kiwi mom’s bacon and egg pie. Some potentially hard-to-find seasonal or regional ingredients occasionally appear, but nothing a substitution (which Sykes reliably recommends) or trip to a specialty market can’t fix. This is perfect for any home cook wanting to stop the world and melt into a languorous Sunday evening. (Oct.)

Publishers Weekly