(Quadrille, $49.99)I found this book in a box in my office. How could I have missed it? I’ve loved Peter Gordon’s food ever since the early 1990s, when I used to go to the Sugar Club in Wellington for his fillet steak with pesto and beetroot. That was before he hit the international stage, and I gave up meat. But I am so thrilled to have this book in my collection that I cooked three things in the first days after unearthing it. The vegetarian moussaka is truly the best ever.
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