I think that this is one of my favourite recipe books ever!! I love Italian food and this book has it all. Really simple sauces and marinades to much more complex cookery. If ever we are stuck for an idea for dinner this book is always picked up first, I would highly recommend it!
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I have a library of over 100 'cookery'and recipe books. Some are classics and some are useless, but, over the years, I keep returning to just three of them (the other two are Nigel Slater's Real Cooking and Ken Hom's Chinese Cookery). Yes, she can state the obvious. Yes, she can be irritatingly twee: "What you do then is...". But the recipes work, they taste really good, and her advice is always 100% sound. If I could only have one cook book, it would be this.
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I really like this cookbook, it's the only one I own that I go back to again and again. It would make a great buy or gift for someone who wants to learn to cook but doesn't know where to start. The lack of photos makes the book seem dull but I've come to prefer it, there are no cheffy presentations to make me feel inadequate!
I've knocked it down from a 5 to a 4 because I've come across errors so obvious I have no idea how they went unnoticed. Take the Spaghetti Bolognese entry for an example. It tells you you'll need a 100g/14oz can of tomatoes. 14oz is 396g! In the same recipe there's no mention of celery in the ingredient list but the recipe says 'Add the onion and celery'.
I read the book while i was studying at law school at University of Peshawar. it is really a great book. it helps one learn to enjoy every samll bit of life. its a very lovely story of small school kids and people who are concerned about them. and some where when you don't even reallise it transforms in a small love story. I enjoy every sentence of it, and read it five times(no exageration, i enjoy it that much and it is still on my disk. i still remember a kids spelling corrections when Miss. dela be aware(Miss de la Mare) appreciated them as a good poem;
yesterday yesterday yesterday
sorrow sorrow sorrow
today today today
hope hope hope
tomorrow tomorrow tomorrow
Love love love
The recipes I have used really work. The format is easy to use although the publisher obviously cutting cost by putting pictures together and not opposite the right page. Never mind! The content was at just the right level for those who can't cook, those who can but have given up on over-fussy food and those who don't have much time. Not a frozen potatoe in sight!
Shame its not more visible on the High Street. It's a good all round book.
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Charles Handy is arguably the UK's top business "guru", but in my opinion this title somewhat diminishes his life's work, which has gone beyond matters of simple business administration into a philosophy of life and work, and is imbued with a spirituality that I find infectious (even though I am not a very spiritual person). This, however, is his seminal management text, and there is but a hint of the philosophical musings of "The Empty Raincoat" and "The Hungry Spirit".
Understanding Organisations was first published in 1976, and my fourth edition (I don't know why Amazon describes this as the third edition - that must be an error) was published in 1993, with a revised introduction in 1999. It cannot claim to be entirely up to date, therefore, but it ... Read More:
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I have read all of the five "Dales" books as I am a former teacher turned teaching assistant who works in a primary school in the same area where Gervase Phinn used to work. I feel that I can relate to the stories as I often see and hear the most humorous things that children say and the teaching staff encounter! The books are "unputdownable" and draw the reader straight into the landscape of the Yorkshire Dales. I think that Gervase Phinn has a natural talent for storytelling as these 5 books show. Also if you ever get the chance, do go and see him live, his stage show is brilliant.
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I bought this book to go with a cheese board I bought for an xmas present. Got to say it is such a cute little book with some great tips.
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Why use 3 ingredients when 20 will do. I found myself asking this many times during my use of this book. Many of the recipes were overcomplicated when the basic art of sausagemaking is essentialy simple, our forefathers didn't have the range of ingredients mentioned in Frankfurters for example. Like other reveiwers, I find the use of American measures and terms confusing: crushed red pepper, broiling, pan broiling? So without an addendum to convert the terms to english cooking, expect some frustration and please publishers/authors/booksellers, if you expect your tome to be read outside of the USofA just add a small addendum with the changes required to convert to european measures and terms.
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This is a fantastic book that covers cooking and cooking skills. It is a fantastic reference, a great example of this is I wanted a hollandaise sauce recipe and the book mentions three differnet methods depending on the amount of people you are cooking for. Excellent is the only word for it and it allows you to cook in your own style with the tips/knowledge of a chef. I would like to read the book in bed from cover to cover, but I think my wife would leave me if I did.... It is a little bit sad I suppose.
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