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The Square Cookbook [Hardcover]

Phil Howard

List Price: CDN$ 49.95
Price: CDN$ 45.09 & FREE Shipping. Details
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Book Description

Oct. 25 2012
Meticulous, detailed, and fiercely intelligent, this is a book that will set the benchmark for books of the highest culinary ambition
Giving precise instructions on how to create food of top Michelin standard, this beautiful cookbook features 150 in-depth recipes from a highly acclaimed master chef, accompanied by 150 mouthwatering photographs. Including many classic favorites from his hit restaurant The Square, recipes range from Lasagne of Crab with a Cappuccino of Shellfish and a Champagne Foam to Braised Veal Cheek with Hand-rolled Macaroni, Cauliflower, and Truffle. Finally making high-end cuisine attainable in any home kitchen with just a little bit of work, a lifetime of dedication and creativity have gone into writing this monumental work of culinary creativity and technical expertise. Includes metric measurements.

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Product Description


The Square: Savoury: Winner World Gourmand Cookbook Awards, Best UK Chef's Cookbook, 2012 World Gourmand Cookbook Awards Every so often a cookbook comes along that surpasses your expectations. The Square Cookbook Volume 1: Savoury is one ... You can see the brilliance, curiosity and passion of Phillip Howard, at full throttle, and that refreshes my own love of food. -- Matthew Fort Simply the best all rounder in London Zagat The lunch we had at the Square deserved three stars The Sunday Times Philip Howard, one of the very best chefs of his generation, has that rare ability to translate his incredible talents in the kitchen into words on a page Flavour Magazine 20121101 A serious book for serious cooks The Observer Food Monthly 20121209

About the Author

Phil Howard is a chef who holds two Michelin stars for his work and is regarded among his peers as one of the world's great culinary technicians. He is the head chef and co-owner of The Square restaurant in London, a popular and modern high-end eatery.

Inside This Book (Learn More)
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Front Cover | Copyright | Table of Contents | Excerpt | Index
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.4 out of 5 stars  7 reviews
5 of 5 people found the following review helpful
5.0 out of 5 stars The most detailed cookbook you'll ever read. May 26 2013
By JRock - Published on Amazon.com
Format:Hardcover|Verified Purchase
First off, I'm not at all familiar with the Chef and I'd never heard of this restaurant. Its hard enough keeping up with all the names in the US, much less Europe as well. Something about the intro video interested me and I pre-ordered the book. The food is decidedly British and I'm not entirely sure how to really explain what I mean by that. The ingredients, the flavor combinations, etc, just not exactly standard US fare. The pictures suggest very well executed high end cuisine. Then you read the recipes. Painstaking doesn't even begin to describe the level of detail and organization. Its the best written cook book I've ever seen- and I own Thomas Keller's full line up. The recipes are all split up by component, so you prepare a component at a time just as you would if you were working in a restaurant(I"m a professional chef and in the business you don't prepare a dish at a time, you prep the components individually). Also, the amount of detail and discussion that go into the individual techniques involved in making each dish/component are unlike anything I've ever seen. Recipes, just like menus, are nothing more than words on a piece of paper. The level of skill and precision of the actual cooking are what make them work and this book takes the idea of what a cook book can be to a brand new level.
5.0 out of 5 stars Great cookbook; great restaurant Sept. 5 2014
By M. Hyman - Published on Amazon.com
Format:Hardcover|Verified Purchase
This is a beautiful cookbook from an absolutely fantastic restaurant. Every thing served in the restaurant is immaculate, with amazing tastes, textures, colors and presentation, and the book does a great job of explaining how. The book begins with a brief story about the chef, and, as with other books by top chefs, this gives a lovely sense of his personality and philosophy.

The recipes are not for the faint hearted. These are serious recipes that are not trivial or fast to cook. But, unlike many cookbooks, the author does a great job explaining what you have to worry about -- what the timing is like, what ingredients are most important, exactly how you have to chill something from the cooking, how to tell if it is over or undercooked, how things are going to change during the process. And each comes with a lovely photograph showing what it is supposed to be like.

It really is fantastic food and a very fun, informative cookbook. Of course, I'm not sure that I will venture to source some of these things because the recipes are elaborate, but everything is inspiring.
5.0 out of 5 stars Happy customer May 2 2014
By Damien - Published on Amazon.com
Format:Hardcover|Verified Purchase
Very good, great buy. Would recommend it to any chef to have in their collection. Great recipes, pictures and skill.
3 of 6 people found the following review helpful
5.0 out of 5 stars GREAT BOOK! Nov. 23 2012
By iChef - Published on Amazon.com
Format:Hardcover|Verified Purchase
Fantastic book.

Been a Phil Howard fan for along time, ate at The Square a few years ago....really good.
Waited almost a year for this on amazon as the release date was pushed back.

Solid recipes and methods.
Recommend buying for this price.
0 of 3 people found the following review helpful
3.0 out of 5 stars outstanding book but.... Sept. 3 2013
By casey - Published on Amazon.com
Format:Hardcover|Verified Purchase
I bought this book based on the reviews that were available.

As others have indicated, this book focuses on detailed preparation of every component in the recipe. If you enjoy cooking and pretending to be a hobby chef at home, this book will delight you with culinary school and top chefs' secrets and techniques.

My only gripe is that most recipes are for salads and seafood. I'd enjoy the book that much more if there were more for the carnivore like me. They do exist in this book, just far fewer in number than the other pairings (salads and / or dishes show-casing seafood).

While the techniques to transform an ingredient into a "foam" really 'floats my boat,' the notion of doing so with sardines somewhat detracts from the combination.

If, however, you are a seafood lover and hobby chef, this book will knock your socks off you.

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