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.1080 Recipes

by: Simone Ortega, Ines Ortega

October 01, 2007
I bought this book after reading a review in one of the Sunday papers. It is a gem. It presents the authentic face of modern Spanish cooking and it's influences, as well as a comprehensive selection of older classics. In addition, in this English edition, it takes time to explain terms and techniques that you might not be familiar with.

It makes a great present in that not only is it beautifully written, but also features some great illustrations.

Above all, it contains recipes that are "do - able". Think not of Roux/Ramsey/Blanc, but more Delia Smith and above all Nigel Slater.

Overall, a superb introduction to Spanish cooking presented in a stylish way, which I cannot find fault with.
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.Angela Hartnett's Cucina: Three Generations of Italian Family Cooking

by: Angela Hartnett

May 03, 2007
Angela's book is just perfect for home cooking with fabulous results. The dishes are italian, traditional and ageless, I cook again and again from this book. Thanks Angela!!
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.100 Ways to Be Pasta: Perfect Pasta Recipes from Gangivecchio

by: Wanda Tornabene, Giovanna Tornabene, Carolynn Carreno

September 06, 2005
Angela's book is just perfect for home cooking with fabulous results. The dishes are italian, traditional and ageless, I cook again and again from this book. Thanks Angela!!
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.The Essentials of Classical Italian Cooking

by: Marcella Hazan

July 07, 1995
After a glass of pinot grigio or chianti I enjoy cyber shopping and have an embarrassing collection of cookery books, mostly destined for the charity shops. Every now and again I stumble on a classic that I will cherish and recommend. Marcella Hazan is not a celeb. tv chef and her book of 722 pages is soft back, on standard paper and without pictures. Having enjoyed universal success with several of her classic recipes you will realise that the glossy promoted cookery books deliver for the coffee table, not the dining table. I've bought a second copy of this book for a friend. You won't be disappointed.
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.Arabesque: A Taste of Morocco, Turkey and Lebanon

by: Claudia Roden

October 27, 2005
Another great book by Claudia Roden. Lovely recipes, easy to follow. A great complement to The Book of Jewish Food.
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.The Cook's Book: Step-by-step Techniques and Recipes for Success Every Time from the World's Top Chefs, Including Marcus Wareing, Shaun Hill, Ken Hom and Charlie Trotter

by: Marcus Wareing, Jill Norman, Charlie Trotter, Peter Gordon, Antonio Piccinardi, Paul Gayler, Tetsuya Wakuda, David Thompson

September 29, 2005
I am a keen cook. Self taught in most things, hit or miss with almost everything I cook,but always appreciated, I found this book very helpful.
Felt like I have a good teacher to keep m right.
Yet to come across another on the same par as this.

Feel like it lets you in on a lot of top little cooking secrets and tips that make all the difference.
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.The River Cafe Cook Book

by: Rose Gray, Ruth Rogers

October 03, 1996
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 Jamie Oliver instead.
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.Molecular Gastronomy: Exploring the Science of Flavor (Arts & Traditions of the Table: Perspectives on Culinary History)

by: H This

February 03, 2006
I bought this book hoping to learn some hard science behind cooking and I'm very disappointed. The book consists mostly of anecdotes of what scientists from Dijon found in one kind of wine/cheese/meat or another but hardly any of this can be extrapolated to everyday cooking and it doesn't give any sort of a big picture view on food - just a lot of details.

The book also contains a few interesting ideas, especially on non-traditional emulsions/foams/suspensions/gels - in particular chapter 97 "Everything Chocolate" is very interesting.

Overall I'd suggest buying another book. It's pleasant to read but amount of useful or enlightening content is quite low.
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.The French Laundry Cookbook

by: Thomas Keller

November 26, 1999
Truly an amazing book, if you happen to be at the stage where you have mastered the basics of home cooking, and begin to be bored by the ideas of Jamie or Nigella. Thomas Keller admits to his recipes being a little complicated at times, and they are, but they were definitely the next step for me. Oh, and you should not think that all his Michelin-stars and all those years in professional kitchens have taken Keller too far from average home cooks: in most recipes, he notes the things you might see and would probably be alarmed by and tells you how things look when they are normal and when you should start lowering the heat. If you're prepared to spend a few hours in the kitchen to get some "wow"-s and "oh my God, you're a genious"-s from your guests or ... Read More:
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.Made in Italy: Food and Stories

by: Giorgio Locatelli

April 01, 2008
I bought this book on a whim whilst on holiday and now find myself reading it from cover to cover. The whole concept is to put the food and the chef in context; the book reads like no other cookery book I have come across. A whole range of ingredients are explained in short essays throughout the book (eg olives, olive oil, balsamic vinegar, parmesan etc). The recipes are split into starters, soups, risotto, fish, meat, pasta and deserts. In amongst the essays and recipes are wonderful photographs and short autobiographical vignettes from Locatelli.

I also have the excellent 'Sliver Spoon', but it is eclipsed by 'Made in Italy'. The former is a huge repository of recipes, listed in exhaustive detail. Locatelli's book on the other hand takes you ... Read More:
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Used Price: £13.13