This book changed my life!! OK, slight exaggeration but it did wonders for my cooking confidence, which means i cook a lot more now, and that can't be a bad thing. First of all the recipes are very varied & delicious. Also importantly (for me at least..!), all the 'work' is in the prep, which of course you can take all the time you like over (though it needn't take long). The actual cooking tends to...
We've only made a few recipes so far, but really enjoying the book. As a vegetarian, there are lots of soups for me to try and many that can be made vegetarian eg using veg stock instead of the suggested chicken stock. Very simple recipes to follow, but lots of more complicated ones to try. Excellent results so far. Would recommend.
This is by far the best noodle recipe book on the market. Bought one for myself last yet, now bought another as a gift. Nicely illustrated, gorgeous receipes, great price. I almost bought this book at full price in a leading book shop, but thought I'd check it on Amazon first, glad I did. You won't be disappointed. Would make a great gift.
My first impression, having bought this book, was enthusiasm. All these great recipes, great ideas. But as I read through the recipes I found the lack of advice and explanation disapointing. I re-read the instructions for jointing a chicken about four times, and I still don't understand them. Why not illustrate the steps for something like this?
Anyway, I came away wondering if I should have got...
Rick Stein, British TV seafood cooking instructor and seafood restaurant owner, wasn't able to get every recipe he loves into his first book, Taste of the Sea. So he wrote Fruits of the Sea.
Where Taste of the Sea was a kind of introduction to seafood cooking for those a bit hesitant about trying different kinds of fish, Fruits of the Sea is more like Stein's launching...
The Merchant House is a small, Michelin-starred restaurant in the Welsh Marches town of Ludlow, operated by the gifted and creative chef Shaun Hill. It is somewhat unusual in that Hill, who made his name at the country house hotel Gidleigh Park, has turned his back on the standard restaurant kitchen with its brigade of assistants and cooks alone in what is to all intents and purposes a domestic kitchen....
Tetsuya Wakuda is a true artist. Inspired by the ingredients native to his adopted country (Australia), and the techniques and flavours of his birthplace (Japan), Tetsuya combines them to complement and highlight each other in the simplest ways to bring out the most complicated flavours. For those of us unfamiliar with his reputation, Tetsuya comes with a glowing forward by Charlie Trotter that...
River Cafe Cook Book Green is the latest instalment in its authors' quest for perfection. (That this austerely high-minded project should be taking place in one of London's more expensive restaurants only adds a pleasing Zen-riddle quality). In the first River Cafe Cook Book, illumination was achieved through the wood-fired grill. That was OK, because one of those ridged grill-pans would...
Here, Gordon Ramsay offers his example of the pursuit of excellence, by presenting a range of delicious and contemporary recipes, which, whilst being designed to appeal to the clientele of his famous restaurant, also adapt for the home cook. There are fou
Exotic spices, traditional fare and flavours from throughout the world can be found in abundance in the latest Rick Stein offering-Seafood Odyssey.
From the classic cookery of France to the Far East and Thailand, Rick Stein has undertaken a personal journey to bring back flavours from Europe and more exotic climes. Travelling with his curiosity and the childlike delight in discovering...
