and courgette cake
with haggis and peas
British cookery books
is a price button you
may order the book from the bookseller
no apology for the heavy emphasis on the works of Alan Davidson.
Oxford Companion to food - Alan Davidson
in the writing. Huge improvement on the over French Larousse Gastronomique.
Everyone should have one.
at a random page I get.... Gallimaufrey, Game, Gammelost,Gaper, Garden
Mace,Garfish,Garlic ,Garum. 865 pages. 2650 entries.
scholarly work of the decade" Observer
one of those books you can annoy people with, you will keep on saying things
like "did you know avocado means testicle" or "how long does it take to
boil a potato in La Paz?1" and "don't eat Balut in the Philippines
or "Balti is really a cookpan you know".
Penguin paperback version
1 up to two
hours due to altitude
2 Its a fertilised
egg complete with chick
Seafood Alan Davidson
crustaceans and molluscs, illustrated and described with European names
and a selection of recipes. Essential when travelling abroad 432p 21.5cm
North Atlantic Seafood
x 13cm As with "mediterranean" above for the cold water fish.
Seafood A Connoisseurs
Guide & Cookbook Davidson & Knox Lavishly
illustrated with Charlotte Knox's field guide standard paintings of the
fish and seafood described. 208 pages. With a section at the end on seafood
cookery, equipment and sauces.
Techniques Bible Spaul and Bruce-Gardyne
book details the skills taught at Leith's school of food. Part 1 deals
with kitchen basics such as food safety, knife skills, equipment, healthy
eating, storage, menu planning. Part 2 takes ingredients one at a time,
starting with "aspic, baking, batters, bread, cakes, cake icing, canapés,
caramel, cheese" and so on for 57 topics. Methods of preparation are described
and sample recipes given. Usefully, there is a "what has gone wrong when..."
section at the end of each topic. Part 3 gives conversion tables and a
useful glossary of food terms. 779 pages.
Bible (UK new 2005 edition)
of information, divided into a "basics" section, choosing, preparation,
cooking methods, equipment, presentation, wine and the fishing industry.
Followed by the recipes section, 488 pages of recipes for fish by type.
Sections on cod family, herring, mackerel, flat fish, other cold water
fish, exotics, marine game and shellfish. Preserved fish, seaweed, sushi,
marinades, sauces and other accompaniments and about 30 pages of glossaries
and tables. Each fish section starts with a table of best time to buy,
latin and foreign names. The recipe section is about one page per recipe,
alternative fish are suggested, as are wines. Each section has an introduction
to the species to be cooked. The book is not heavily illustrated, the few
illustrations are mainly of filleting and other preparation methods along
with colour photos of representative fish and a few of the recipes.
of every type of fish you are ever likely to buy in Britain" Rick Stein.
McGee on Food and Cooking
science of food. An encyclopaedia, also covering the historical and cultural
aspects of food.
want to understand what's actually happening when you cook, in the expectation
of then having more control, this is a book to read. After chapters on
each type of food, there are chapters on cooking methods and materials
and the four basic food molecules (water, fats, carbohydrates and proteins),
followed by a short chemistry primer.
reference in the English speaking world for decades" Alan Davidson
the greatest cookery books ever written" Heston Blumenthal
cookery guide with a difference. This book could just seem to be one of
the many general guides on the market. But start to look at some of the
authors:- Marcus Wareing (meat), Ken Hom (chinese), Paul
Gayler (sauces, grains, pulses), Charlie Trotter (fish, vegetables),
Shaun Hill (fruit and nuts, stocks) and Feran Adriá of El
Bulli, considered by many the best restaurant in the world, and you
realize there is something unusual here. A general cookbook, written by
some of the worlds best chefs. In amongst the sections on pasta, Japanese,
Indian, Mexican, Thai, Middle Eastern, noodles and dumplings, pastry and
cakes, we get Adriá on foams! (espumas). something you will
not easily find elsewhere. In addition to well illustrated descriptions
of techniques, many of the chefs provide "signature recipes" from their
restaurants including El Bulli's "Potato Foam - 21st Century Tortilla",
which at first glance sits a little oddly with "shepherds pie with piccalilli".
But perhaps there is nothing wrong with a book that will take you all the
way from home cooked comfort food to the cutting edge?
for Cooks Christine McFaddon
from Raymond Blanc, Rose Gray, Madhur Jaffrey, Jamie Oliver, Ken Hom &
don't know why sugar pans are copper, what a mandolin1, salamander
or chinois are for, what shape of knife to use to bone fish or cut cheese,
or how to maintain that essential aid to meringue making, the copper bowl,
this could be a book for you. 142 pages of illustrated kitchen essentials
(no gimmicks) with explanations of how to use them and illustrative recipes.
Appendices of manufacturers, retailers and web resources. Splash proof
Mandolin - basically, an adjustable blade set in a metal plate with a guide
and food holder to facilitate the thin slicing of foods. Simple versions
without guide and holder are very useful for removing fingertips !
Grigsons Vegetable Book
Every vegetable described by the late Jane Grigson with cooking methods
and recipes. Essential for every cook. 607 pages
companion volume :-
Jane Grigsons Fruit
Book ditto for fruit ! 510 pages
Lovers guide to Britain
to find good food in England, Scotland and Wales (currently 96/97 edition)
foreword by Derek Cooper of Radio 4's "The Food Programme"
Mushroom Book - the quiet hunt - Carluccio
in two halves. First a field guide to all the wild and cultivated species
described with illustrations of individual mushrooms and habitat. Second
come methods of cooking and preserving and about one hundred pages of recipes
to suit individual varieties. This book is a must if you have a source
of wild or unusual mushrooms nearby.
Jackson - Michelle Beazley pocket guide to Beer
Pocket sized guide
to all the world's beers
Jackson - Michelle Beazley pocket bar guide
Pocket sized guide
to all the world's drinks including cocktails
British cookery books
Best of Modern British Cookery Sarah Freeman
of recipes concentrating on the principle of using well sourced seasonal
local produce. A number of the recipes are contributed by "celebrities"
such as Alastair Little's beef in Guinness and Rowley Leigh's signature
scallops with pea puree and mint vinaigrette, a favourite of mine for many
years. Peter Gott of Sillfield Farm and Borough Market contributes Gloucester
Old Spot with a rhubarb and apple "cheese" (The author is clearly a fan
of Borough Market, as it gets several mentions).
starts with a section covering basic techniques used in the recipes, such
as pastry making, skinning tomatoes and peppers, ingredients and equipment.
This is followed by ten sections of recipes by type (soups and pates, eggs
and cheese, salads, fish, poultry and game etc). There are a fair number
of British classics like summer pudding, cottage pie and steak, kidney
and oyster pie, but also plenty of recipes bringing in newer flavours such
as coriander, five spice and salsa verse, the latter with Herdwick mutton.
"Fish pie with saffron and oysters" at first sounds exotic, but all the
ingredients were at one time as British as fish and chips. The book is
nicely presented with small attractive ingredient photos.
has also published a biography of Mrs Beeton, a book on Victorian food
and is a cheese specialist and UK co-ordinator of the Slow Food Ark.
Island Harvest Nick
restaurateur Nick Nairn creates over 100 recipes using fresh Scottish produce.
From Nettle soup through Cullen Skink to Monkfish with cumin roasted carrots
and Roast Salmon with lobster vinaigrette and courgette fritters. Turbot
on a bed of braised peas, lettuce and bacon is a favourite of mine, although
I tend to economise and do it with cheaper frozen fish (Cheapskate!).
Great British Chefs
the book in the original two volumes, but the current version (17 chefs)
cannot fail to become a most used source of recipes 272 pages.
from my two volumes are:-
Evans -ice bowls filled with sorbet and ice cream (mint leaves are frozen
into the ice - I have known guests helpfully stack them up for washing
- Seared salmon coated in spices with spring onion creme fraise on couscous.
(as I look at the page I can see the marks and stains that testify to a
recipe being actually used - I like cookbooks to show the scars of battle
Leigh - Griddled Scallops with pea and lettuce puree and mint vinaigrette
(a masterpiece of flavour combinations)
Rhodes - Salmon and Sea Bass Mille Feuille (flavour and elegance)
Star Chefs cookbook
and recipes of 18 Michelin starred chefs. Obviously not for beginners.
But the pen portraits would be of interest to the non cooking restaurant
goer with a deep pocket !
seabass, chorizo, confit of aubergine infused with picholine olives and
sun dried tomato juice.
soup with saffron.
de turbotin grilee avec sauce ciboulette.
the complex recipes use expensive ingredients making this either a cookbook
for the affluent or a famous restaurant /chef book for the parsimonious
Ivy AA Gill
a souvenir of a visit to the restaurant as a cookbook, but a valuable addition
to the bookshelf. Experience a day in the life of the Ivy and learn to
cook its classics.
air conditioning cuts out. All day it has been a blank white hiss, almost
unnoticeable beneath the eddying noise of the restaurant. Now the silence
lets in the arbitrary ambient sounds of the early morning city - the clank
and howl of traffic, a drunk singing " Guide me, O Thou Great Redeemer"
somewhere down by a lap dancing bar, the beep beep of a reversing rubbish
truck. The sounds of London filter in like drizzle rinsing away the ghosts
is the only essential bodily function that we seek to do in the company
of strangers, with its ancient lines of unwritten but communally understood
rituals and manners that have to be implicitly agreed for a restaurant
illustrated with "food portraits" including the famous fishcakes illustrated
(detail) and candid shots by a team of photographers
Ramsay has been awarded three Michelin stars for his eponymously named
Chelsea restaurant "Gordon Ramsay". Here he concentrates on fish
cookery from buying, equipment, preparation through cooking techniques
to the recipes. Examples of the latter are Fennel soup with pan roasted
cod,crab ravioli with sauce vierge, stir fried monkfish with peppers and
pak choi, cod with a butter herb crust, dorade royale with spicy couscous
and (illustrated) brill wrapped in crispy potatoes with a fondue of leek
(this is impressive once you master it, you will need a mandolin)
Ramsay *** chef
refers to GRs vocabulary but in this case its his three Michelin stars.
This rather sumptuous large format book in its hard silver jacket* immediately
makes one think of the El
Bulli books. Inside that is reinforced by the excellent food photography
(Quentin Bacon) being in a separate section from the recipes and
printed on different paper appropriate to the function. The photographic
section is headed "the 3 star experience" and is interspersed with comments
and photos of GR at work in the kitchen and other images from the restaurant,
rather in the style of "The Ivy" book. The recipes are often opulent, "oven
roasted bresse pigeon wrapped in parma ham with foie gras, creamed mushrooms
and a date sauce" or "tartare of beef fillet with osietra caviar and marinated
red and yellow peppers". I think my first attempt will be the venison with
red cabbage and parsnip cooked two ways. The recipes are adaptations from
the menu at Hospital Road (one of my favourite restaurants), simplified
for the domestic chef but still requiring skill, precision and quality
ingredients as the books notes tell us.
from Amazon does not have the cover shown here and at Amazon, it is in
plain white, lettered in silver with a hard silver dustcover.
chef for all seasons
of Ramsay matched to fresh ingredients in season. Ricotta gnocchi with
peas and broad beans (illustrated) is a favourite of mine. The book is
devided into four sections by season with an introduction on the produce
that can be bought fresh at that time of year. Its a pleasant surprise
to choose from the appropriate section and find all the ingredients available
fresh in the markets.
Ramsay makes it easy
would guess from the title, simplified recipes that help you to eat well
without spending hours in the kitchen. Recipes grouped by occasion: breakfast/brunch,
fast food, family and friends, dinner for two, barbies, kids, bellinis
and blinis (parties), posh. Comes with DVD of Gordon cooking at home.
passion for vegetables
are numerous books of vegetarian cooking, this is a book of vegetable cooking
for the general cook. If I ever feel at a loss for an interesting vegetable
accompaniment I turn to this book. There are also numerous things
here that will stand alone, a favourite is "Jerusalem
artichoke rosti with brie, bacon and cumin" (illustrated), just as
good with potato instead of artichoke. "Braised thumb aubergines,
Persian style" with pomegranate juice, tomato and harissa is good. "Mediterranean
style carrot and beetroot" will partner any red meat (this has become a
late summer standard of mine once our carrots and beetroot are ready
for pulling). "Parsnip gnocchi with wild mushrooms" is excellent as described
or the gnocchi alone make a good accompaniment to a beef stew.
of Food Writers "Cookery book of the year"
Paul Gayler books