I had not read anything by Ainsley prior to this and neither watch TV cookery shows! But I do own a number of 'comprehensive' books from the USA about BBQs.
None is as easy to read or filled with such good ideas for marinades, sauces, salads etc.
I am not easily impressed but this book has impressed me and some of my neighbours in Spain who have asked me to buy them a copy!
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I had not read anything by Ainsley prior to this and neither watch TV cookery shows! But I do own a number of 'comprehensive' books from the USA about BBQs.
None is as easy to read or filled with such good ideas for marinades, sauces, salads etc.
I am not easily impressed but this book has impressed me and some of my neighbours in Spain who have asked me to buy them a copy!
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Instructions are simple and the results are brilliant everytime. Having had a number of successes from trying the recipes in the book, I also started to watch his series Heroes:Another Helping on TV. Made me want to get the book out and try more.
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As a cook and literary buff, I always thought of Harry's Bar in Venice as a monument that has provided me with great inspiration.
Tucked away on a corner not far from St Mark's Square, it is quite small with low ceilings but with an incredible view of the Grand Canal from its first floor. The decor is very relaxing with small comfortable chairs and tables in pleasant shades of apricot and cream. Upon opening the doors, you immediately drink in the atmosphere that is intimate, worldly, historically rich and alive.
I remember the first time I visited Harry's bar twenty-five years ago. I went to this legendary bar, made famous by Ernest Hemingway, after having promised myself that I would only have a drink. I knew the prices would ... Read More:
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Good simple recipes using the minimum of ingredients. Some ingredients don't exist anymore (e.g aspic) or are modernised, (fresh yeast, lasagne that needed to be boiled for 10 minutes before using in dish). It's nostalgic to look at the old style cookware in the illustrations.
The dishes I cook from this book taste great.
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I bought this book expecting it to be full of idea's that I would never be able to achieve but could look at and aspire to, how wrong I was, this book is full of step to step instructions that take you right by the hand and guide you to make the cakes and pastries that you have always aspired to make but didn't think you would ever be able to achieve...... an excellent book for expert and novice alike.... bravo.
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This is a user friendly version of the best everyday recipes from the earlier 'Complete Cookbook' (which I also have).I consider this compact format to be a justifiable and useful reprint of recipes from the very comprehensive larger book. Both the visual and written content is clearly set out and easy to follow; perfect for both the experienced but busy family cook or the novice. Mary Berry may not be a trendy celebrity chef but she knows her onions! Her recipes are always a hit with family and friends and have in fact inspired a few of the more domestically challenged to have a go themselves! I'm buying another copy as a present for my brother who is a late newcomer to the pleasures of cooking, previously having survived on dining out and the services ... Read More:
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Being a chef myself who specializes in Indian cuisine , this is a precise book for a good all-round venture to this wonderful world of curries.
There is just one thing missing though.... a step by step guide in MAKING the the actual pastes rather than relying on the convenience of bought products.
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Don't believe the one star reviews - I've had this book for years now, I'm coming back to it again and again and I'm definitely not a beginner or a bad cook, even if I say so myself. The recipes I made all turned out well (apart from one time which was my own fault, I boiled the onions for stuffing too long, to find the exact point is a bit tricky) and they're definitely not all simple beginners' stuff. Try the pork fillet in Parma ham with the rhubarb, it's a great dish for entertaining. Of course, the book contains easy recipes (and those that look impressive are often easy enough to accomplish, if you follow the recipe) but perhaps that's just the good thing about it: beginners won't be frightened away. This is actually the book that got my brother in ... Read More:
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Marguerite Patten, the doyen of British Cookery, surpasses herself here.
Split into decades, this book gives a brief history of the times, an indication of the foods at that time, likely meals for the different classes, prevailing culinary influences and a little information about the applicances in use and methods employed at the time.
So what has this got to do with making good food now, you may ask ? Well, the answer is nothing, but it is still fascinating information nonetheless.
Then we come to the recipes.
She is no different to any other perfectionist in that she leaves no stone unturned - imperial as well as metric measures are given and fan ovens are catered for too ( this last point about fan ovens is ... Read More:
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