Publisher's Synopsis
"Gastrodrome" is a revolutionary concept in restaurant culture. It is the name given to the family of restaurants and food shops in Butler's Wharf, London. It is the brainchild of Sir Terence Conran whose aim was to create a complex which appealed to anyone interested in food and drink, and equally anyone interested in design.;This cookbook shows how Sir Terence's words work in practice; how the elements of design blend with the different styles of food. With a chapter for each establishment, Rory Ross looks at the very different design and architectural elements and how they reflect the various styles of menu, ranging from traditional English at the Chop House, to eclectic European at Le Pont de la Tour. Appending each chapter are twenty of each of the restaurant's most popular recipes: from red wine sausages to red onion, fontina and black olive pizza, from steak and kidney and oyster pudding to brill, salmon and cucumber stew, from passion fruit tart with creme fraiche to steamed marmalade sponge pudding.;Chapters on the shops - food store, wine merchant, bakery and oils and spices shop - cover the basics for the kitchen such as French- and Italian-style breads and flavoured oils.
