I bought this book two years ago and am forever recommending it. As other reviewers have said, too many cook books assume a level of knowledge/skill that we don't all possess. If you're an older cook, you might, like me, have forgotten many of the more simple recipes that Sophie Grigson presents so clearly and with such good photographs.
My current favourite is the one for Beef Stew with Mushrooms and Guinness. Don't be put off by the title, it's not just for beginners.
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I love this book - everything I have made from it has come out as it should have! The ingredients aren't too exotic, and there's a good variety of recipes. There is a good mixture of simple and fancy things to make.
The only difficulty I had was that quite a few of the recipes contained nuts (I live with someone with an allergy) but in a lot of cases the nuts weren't a crucial part of the recipe anyway.
I love this series of books, and this is my favourite so far!
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Not only do I own this terrific book, I'm in it! However, this really is a super collection of recipes and there is something for everyone between the covers. I particularly like the idea that this is not simply a collection put together by one author but, rather, is a widely eclectic collection of food influenced by a variety of cultures. Well worth a place on any kitchen bookshelf!
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Although this really is a very nice cook book from the always reliable Ainsley, it is in fact a stripped down version of the 2006 "The Feel Good Cook Book" with only 80 recipes instead of the original 150!
This wasn't made clear in the description of the book when we bought it so we feel we've been misled.
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In Jane Grigson's Vegetable Book, American readers, gardeners and food lovers will find everything they've always wanted to know about the history and romance of 75 different vegetables, from artichokes to yams, and learn how to use them in hundreds of different recipes, from the exquisitely simple Broccoli Salad to the engagingly esoteric Game with Tomato and Chocolate Sauce.
Jane Grigson gives basic preparation and cooking instructions for every one of the vegetables discussed, and recipes for eating them in every style from least adulterated to most adorned, but this is by no means a book intended for vegetarians alone. There are recipes for Cassoulet, Chicken Gumbo and even Dr. William Kitchiner's 1817 version of Bubble and Squeak (fried beef and ... Read More:
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If you bake bread, or intend doing so, this book is definately worth buying. No, it isn't full of pretty pictures . . . what it is packed with though is everything you will ever need to know about bread. It is a history book, a recipe book, an advice book . . . and more. After reading the book and following the advice given I have made the best bread I have ever produced, in a simple and straightforward way. It is useful to know what WON'T work for the home baker too. If you have an oven, a baking tray and a bowl, you can make fantastic bread - and you will never want to eat that soft, doughy stuff supermarkets call bread ever again!
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Not only do I own this terrific book, I'm in it! However, this really is a super collection of recipes and there is something for everyone between the covers. I particularly like the idea that this is not simply a collection put together by one author but, rather, is a widely eclectic collection of food influenced by a variety of cultures. Well worth a place on any kitchen bookshelf!
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Jeanette Orrey has finally written the book I have been searching for in years....I have 4 young kids and have been trying to find recipies which were good old fashioned meals like I was given as a child. Her values and beliefs regarding eating habits mirror my own - I have tried many of the dishes and the kids loved them (even the fussy child)!!! I am eagerly awaiting the second book arriving! Well Done Jeanette! Many thanks!
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