V.C. Linde2013-05-21T23:20:53-04:00V.C. Lindehttp://www.huffingtonpost.co.uk/author/index.php?author=vc-lindeCopyright 2008, HuffingtonPost.com, Inc.HuffingtonPost Blogger Feed for V.C. LindeGood old fashioned elbow grease.Review of 'The Forager's Kitchen' by Fiona Birdtag:www.huffingtonpost.com,2013:/theblog//3.33047272013-05-20T03:04:03-04:002013-05-20T07:24:22-04:00V.C. Lindehttp://www.huffingtonpost.com/vc-linde/The Forager's Kitchen - Fiona Bird Cico Books - 2013
Photography: Peter Moore & Stuart West
The introduction to The Forager's Kitchen is a brief guide to foraging and preserving foods. The basic principles laid out include only gathering what you can eat and being fully seasonal, the importance of trial and error in cooking with fresh ingredients and making absolutely sure that you know what you are eating to be safe.
This is a very different approach than most other cookbooks and so it can take a little time to get your head around but it is both thrifty and a lovely alternative to the usual recipes that you see. There are lots of traditional ideas that are familiar but rarely used these days as they seem to have fallen out of fashion. There's a lovely homely feel to recipes with extracts of poetry and older names for plants.
My favourite dishes were the Honeysuckle Jelly, the Nettle Puree, the Blackberry and Wild Thyme Leathers and the Wild and Wicked After Dinner Treats. There were more sweet recipes than savoury and due to the nature of the ingredients there's obviously a limit to what the focus of the recipes can be. It is broken into sections of what can be gathered and then what to make with them, the hazelnut section especially was wonderful. It's a very niche cookbook but works well within it's aims.
A highly original cookbook that opens up lots of new flavours that aren't used as often as perhaps they should. Once you start cooking you realise how many of the ingredients are familiar to some extent. Lots of the recipes have a basic idea and then a full recipe that it can be used in. due to the need for freshness, the Sea and Shore sections won't be for everyone but even reading about ingredients you can't get is still interesting for context.
The Forager's Kitchen is an innovative approach to an age-old discipline. This is one for people who love food and want to see it in a new light. The dishes are flavourful and the books is very readable full of ideas and techniques.
Disclaimer: I received a copy of 'The Forager's Kitchen' from Cico Books]]>Review of 'A Suitcase and a Spatula' by Tori Haschkatag:www.huffingtonpost.com,2013:/theblog//3.32548592013-05-10T15:37:11-04:002013-05-13T06:39:16-04:00V.C. Lindehttp://www.huffingtonpost.com/vc-linde/A Suitcase and a Spatula - Tori Haschka Ryland Peters & Small - 2013
Photography: Isobel Wield
Originally from Australia Tori Haschka moved to London and her love of travel and food spawned a well-loved blog that has finally become a book. Each dish in A Suitcase and a Spatula has a note beside it explaining where the inspiration comes from. Not only do you get a recipe but also a wonderful glimpse of where it originated. There's a lot of diverse influences and plenty of unique ideas to try out.
Food and travel combine beautifully and the photography really manages to capture both the location and the taste. The styling is suited to the place where the recipe was from and the images are all appetising. It's a lovely cookbook to flick through and find meals because there really is something for every sort of occasion - spring and winter, light snacks and main courses, a quick supper or entertaining friends. The mixture of styles does make it harder to navigate so it's easier to use the index to find what you want rather than relying on the sections themselves.
I really liked the Winter section of the recipes, lots of different flavours but all really well balanced. The Sweets part was the only disappointing section, they were less inventive than the rest of the cookbook but still tasty. The recipes are well set-out with clear instructions and lots of detail. There are not a lot of vegetable dishes in A Suitcase and a Spatula but there is a nice mixture of meat and fish. The recipes rarely go over a double-page even with the notes and there are lovely sections dotted around with tips on how to manage plane food or picnics. Some places also get much longer write-ups, the only downside is that it may cause impulse-buying of plane tickets! My favourite dishes were the Chicken and Parsley Pearl Barley Risotto; the Veal Schnitzel; the Pigeon Pastilla; and the Sardines with Campari, Peach and Fennel.
The most wonderful thing about Tori Haschka's book is that it is very varied. There is a huge amount of originality in her choices of dishes and the notes that accompany dishes make you want to get in the kitchen and then hop on a plane! A fun and entertaining cookbook with lots of notes that is just as good to read through as it is to cook from.
Disclaimer: I received a copy of 'A Suitcase and a Spatula' from Ryland Peters & Small]]>Review of 'Cook it Raw', Edited by Alessandro Porcellitag:www.huffingtonpost.com,2013:/theblog//3.31073392013-04-18T06:07:47-04:002013-04-19T09:09:32-04:00V.C. Lindehttp://www.huffingtonpost.com/vc-linde/Cook it Raw - ed. Alessandro Porcelli Phaidon - 2013
Cook it Raw is decidedly not a recipe book but it is a book about cooking. In the introduction Anthony Bourdain explains that cooking is about innovation, trial-and-error but that chefs now rarely have the chance to make mistakes. Cook it Raw allows for experimentation, free of criticism and worries about the bottom line. It is a chance for chefs to connect with food and each other.
There have been four Cook it Raw events since 2009 that are documented in this beautiful book from Phaidon. They were held in Denmark, Italy, Finland and Japan - each with a theme and a style to the food. Chefs were invited to experiment and find new ingredients, as a closed event this book allows the rest of us to see what they discovered.
Essays within the book are as varied as the food and are the sort of writing that you'll want to read over and over again. The one thing that it would be nice to have is the inclusion of female chefs in the book - the events described by René Redzepi as being similar to a boy scouts at camp it is a shame to only have one woman (Ana Ros) so far taking part in Cook it Raw. It would have been wonderful to know Nadia Santini's, recently voted as the World's Best Female Chef, take on these location-based events.
Cook it Raw is broken down into sections based on the different events and includes information about the region, what the event focused on, and an essay by one of the chefs. The images of the food, chefs and locations are outstandingly beautiful - the photography is artwork and no mere accompaniment. Included throughout are little A5 inserts with menus, invitations, emails, maps, sketches and recipes. Dotted amongst the writing and photography are quotations by some of the greatest chefs in the world about the process and the food itself. There are also interviews and conversations between the chefs involved.
This will make a wonderful gift for anyone who loves food, even if they already have enough recipe books - it is a fantastic insight into cooking, ingredients and the chefs who use them.
Cook it Raw doesn't have a set of recipes to follow through but will show you how to see ingredients differently, look at the food you are eating and the environment where it came from. The book is beautifully written and visually stunning, a lovely read and a great source of inspiration.
Disclaimer: I received a copy of 'Cook it Raw' from Phaidon. ]]>Review of 'The Great British Farmhouse Cookbook' by Sarah Mayortag:www.huffingtonpost.com,2013:/theblog//3.30546372013-04-10T14:50:30-04:002013-04-11T11:10:39-04:00V.C. Lindehttp://www.huffingtonpost.com/vc-linde/The Great British Farmhouse Cookbook - Sarah Mayor Quadrille - 2013
Photography: Andrew Montgomery
The introduction to The Great British Farmhouse Cookbook is a background to the Yeo Valley Farm, it's not hugely related to recipes but beautifully written and lovely to read. There are also nice notes about the farm and the business at the front of each section as well.
The sections are in some parts too wide and in some too specific, it's hard to know what you're going to get in Pastures, or Farmhouse kitchen. However, the index is fantastic, easy to navigate and as well as the index there is a handy recipe list at the back of the book so that you can see which recipes are in which categories.
There are many simple ideas as well as the recipes that are dotted throughout the cookbook to help liven up or adapt food. The recipes themselves are well written with lots of detail and are organised to make it really easy to cook through. The majority of the meals take a while to prepare and not many of them are fast-food. The dishes often include tips about flavour variations and ways to try new ideas. The font is a little small but still readable and most recipes are fitted onto one page.
Both the photography and design is gorgeous, it suits the country style of cooking without being boring and it all looks appetising. My favourite dishes were the Celery and Stilton Soup, the Rhubarb, Orange and Hazelnut Cake, the Cheddar Farls and the Braised Rabbit with Cider, Mustard and Crème Fraîche. Mayor has managed to create a good balance between meat and vegetable savoury dishes, there are also lots of really lovely sweets included throughout the different sections. As a 'farmhouse' cookbook the ingredients are seasonal but readily available and the foraging section is great to see new ways of approaching food.
This is an inventive and exciting cookbook, although many of the ideas are traditional all of the ingredients are carefully chosen. The feel of The Great British Farmhouse Cookbook is very unhurried and natural, it is a joy to cook from and the recipes are sure to become favourites.
Disclaimer: I received a copy of 'The Great British Farmhouse Cookbook' from Quadrille]]>Review of 'Little Leons' Cookbookstag:www.huffingtonpost.com,2013:/theblog//3.30409032013-04-08T20:15:21-04:002013-04-09T12:24:22-04:00V.C. Lindehttp://www.huffingtonpost.com/vc-linde/Little Leons - Henry Dimbleby, Kay Plunkett-Hogge, Claire Ptak & John Vincent Conran - 2013
Photography: Georgia Glynn Smith
The Little Leons are a collection of four books: Brownies, Bars & Muffins; Soups, Salads & Snacks; Smoothies, Juices & Cocktails; and Breakfast and Brunch. They are lovely to read through and just the right size to browse for what you are looking to cook. The downside to having them all separate is that some recipes that you expect to be in Breakfast are in Brownies, there are quite a few drinks in the breakfast book and some of the muffins might work better in snacks. It can be quite hard to navigate around them.
As with all Leon recipes they are packed full of healthy flavours most of the ingredients are things that aren't too hard to get hold of but quite a lot of them are still expensive. The photography is appetising with quirky and fun styling throughout. The recipes themselves are easy to follow and really user-friendly.
There is a good range of recipes, spread across the four books that mean most occasions can be catered for. There are some real gems but the recipes are not hugely inspirational and some are very basic. The Breakfast and Brunch was my favourite out of the collection with some lovely ideas, nice bread recipes and interesting twists on classics. Lots of the recipes have tips about how to adapt the dish or some preparation ideas as well as reasons behind the recipes - these are great to read and give an insight into the food and processes.
All four books are entertaining but they feel a little thin and the organisation is confusing. When put together there is a nice collection of recipes with lots of wonderful notes and hints and lovely photography.
Disclaimer: I received a copy of 'Little Leons' from Octopus Publishing]]>Review of 'The Vegetarian Pantry' by Chloe Coker & Jane Montgomerytag:www.huffingtonpost.com,2013:/theblog//3.30153852013-04-04T12:21:33-04:002013-04-05T12:10:47-04:00V.C. Lindehttp://www.huffingtonpost.com/vc-linde/The Vegetarian Pantry - Chloe Coker & Jane Montgomery Ryland Peters & Small - 2013
The Vegetarian Pantry wants to show both vegetarians and meat eaters alike that veggie food can be light, fun, modern and easy to cook. Coker and Montgomery advocate using seasonal produce and make sure that all of the necessary nutrients are still in their dishes.
The layout of the book is easy to navigate but there are few hints about which ingredients are available at which times of the year. It's easy to use and follow through while cooking. Although not all of the ingredients used are store-cupboard staples they are certainly easy to get hold of and a lot of the recipes are very budget-friendly.
There are some really innovative dishes as well as lots of recipes with multiple ideas for adaptation which work brilliantly at showing just how exciting vegetarian food can be as well as how easy it can be for home cooks. There is a brilliant section at the start of the book with lots of tips about shopping and storing foods.
The styling of the photography is quite old-fashioned but the pictures are clear and well lit showing the food off nicely. Most of the images are of the final dish so that you can see what you are aiming for while cooking.
The whole book is really well tuned into to how people cook at home, lots of interesting recipes that are still achievable. My favourite recipes were the Italian style tear and share bread, the cheesecakes with salted honey walnuts, the spinach and ricotta stuffed onions and the carrot and leek tarte tatin. The least appealing section for me was the Sweet Treats part which was rather boring, a shame as it could be the most exciting in a vegetarian cookbook - however a lot of the desserts were not only vegetarian but also vegan. The Vegetarian Pantry does just what a good veggie cookbook should do - it makes non-Vegetarians want to use it on a regular basis as well as bringing together new ideas for people who have been Vegetarians for years. There are lovely recipes as well as ideas for how to experiment with vegetarian cookery. A fantastic addition to any household.
Disclaimer: I received a copy of 'The Vegetarian Pantry' from Ryland Peters & Small]]>Review of 'Food Glorious Food'tag:www.huffingtonpost.com,2013:/theblog//3.29042062013-03-18T21:24:53-04:002013-05-18T05:12:01-04:00V.C. Lindehttp://www.huffingtonpost.com/vc-linde/Food Glorious Food Mitchell Beazley - 2013
Photography: William Shaw & Isabel De Cordova
Based on a television programme, Food Glorious Food is designed to showcase family recipes. Strangely, the introduction is written by producer Simon Cowell who gives a family roast potato recipe but there is little in the way of setting up the recipes that are to follow.
The problem with cookbooks full of family recipes is that most people will already have their own version. I think the biggest problem is the level of repetition of recipes that have been included. There are three different versions of bread and butter pudding scattered through the book. As the majority of the recipes come from home cooks it's very easy to get hold of ingredients and most of the dishes are relatively inexpensive to make.
With such a range of contributors the recipes are quite uneven, some dishes have a lot of detailed instructions while others are much more general. On the plus side this gives a good mixture so that almost anyone will be able to find a recipe that suits their skill level and suitable for most occasions but on the other hand there are some incredibly simple recipes included that perhaps are too obvious. Many of the recipes are very heavy, lots of stews and pies, but there are almost no fish or salad recipes.
The photography is great, well lit and styled and most dishes look really appetising. The layout of the book is a little hard to work with as the food is arranged in regions rather than courses or seasons and the index is quite confusing. However, the recipes themselves are well set out and easy to follow while cooking. There is a really good range of different ingredients, especially meats and on the whole there are more meat-based recipes than anything else.
My favourite recipes were Misbah's Aloo Keema; Sonia's Tipsy Tart; the Nettle Cake; and the Wild Rabbit Lasagne. Food Glorious Food has some genuinely exciting and innovative recipes but they are scattered between a lot of quite dull recipes that will be all too familiar. Interesting but nothing ground-breaking, this is a well-produced accompaniment to a show, it does exactly what you would expect and is a nice record of a variety of family recipe heirlooms.
Disclaimer: I received a review copy of 'Food Glorious Food' from Mitchell Beazley]]>Review of 'Retro Cakes and Cookies' by Wendy Sweetsertag:www.huffingtonpost.com,2013:/theblog//3.28473032013-03-10T06:15:51-04:002013-05-10T05:12:01-04:00V.C. Lindehttp://www.huffingtonpost.com/vc-linde/Retro Cakes and Cookies - Wendy Sweetser Cico Books - 2013
Photography: Stuart West
Retro Cakes and Cookies contains mainly British and American recipes with a mixture of cakes, biscuits, cookies, tray-bakes and buns. It is a small cookbook but each idea is quite different so there is a good range of dishes to try out. There are a lot of family-style recipes that could have been handed down for generations which are lovely to try out. Most of the recipes use a lot of store-cupboard ingredients so that it's easy to make something if you have a cake craving mid-afternoon.
The recipes have small notes that accompany them which are tips and hints, notes about the origin of the recipe or variations that you can try. It's a lovely touch and all really interesting. The photography is brilliant, really in keeping with the retro tastes but without seeming dated, just very familiar. Each dish has a photograph so you can see the end result before starting cooking. The recipes themselves are comforting while still being fun.
The best section was the Cookies part which was packed full of great ideas, however the Large Cakes section is a little dull. The book is all sweet bakes, no savoury, but there is a recipe for most occasions with lots of different styles and difficulties catered for. The instructions throughout are thorough and really easy to follow.
My favourite dishes were Swiss Buns, Snickerdoodles, Ginger Nuts and the Lemon Bars.
This is a very handy little cookbook with a great selection of cakes and treats. It's easy to use and a fantastic addition to a cookbook collection.
Disclaimer: I received a copy of 'Retro Cakes and Cookies' from Cico Books.]]>Review of 'Le Cookie' by Mickael Benichoutag:www.huffingtonpost.com,2013:/theblog//3.27812052013-02-28T11:33:48-05:002013-04-30T05:12:01-04:00V.C. Lindehttp://www.huffingtonpost.com/vc-linde/Le Cookie - Mickael Benichou Ryland Peters & Small - 2013
Photography: Steve Painter
A combination of American sweet treats with French flair forms the basis of a fantastic collection of cookies, cupcakes, brownies, macarons and whoopee pies. Although a short cookbook it contains a really good range of recipes and all of them are very different so there is plenty of choice.
The photography is beautiful with the images highlighting every single recipe in the book. Le Cookie is full of exciting flavours and goes beyond the usual. With grenadine jelly, cumin ganache and peanut butter cream you get a lot of great new ideas as well as more traditional recipes given added flair. My favourites from the book are the Dulce de Leche Cupcakes; the Carrot-top Macarons; and the Coffee Lover's Brownies. There's a lot of personality and fun in the book, it's really joyful and entertaining to read as well as cook from.
Each recipe fits on one page with a picture so it's really easy to use in the kitchen. There is a nice mixture of fast, easy recipes and those that have multiple stages and would take longer. Some recipes do have stages that need to be done the day before and it would have been helpful to have that written into the notes at the top rather than just in the body of the recipe. The instructions are not too detailed which might be a disadvantage for beginners and there are few details on decoration. Most of the ingredients used are store-cupboard basics and the extras are all easy to get hold of.
Le Cookie is a great little cookbook that punches above its weight. Lots of wonderful treats, with quirky recipes and exciting ideas for mixing and matching flavours.
Disclaimer: I received a review copy of 'Le Cookie' from Ryland, Peters & Small]]>Review of 'What Katie Ate' by Katie Quinn Daviestag:www.huffingtonpost.com,2013:/theblog//3.27767492013-02-27T17:29:05-05:002013-04-29T05:12:01-04:00V.C. Lindehttp://www.huffingtonpost.com/vc-linde/What Katie Ate - Katie Quinn Davies Collins - 2013
Photography: Katie Quinn Davies
Although a debut cookbook, Katie Quinn Davies has been styling, photographing and blogging about food for long enough to absolutely know what she is talking about. There isn't really a niche here, the recipes are just great, reliable and innovative. She is excellent at making restaurant style dishes suitable for home cooking especially in her Asian styled recipes, which are glorious and yet still easy to make.
The textured pages are beautiful but can make it hard to read some of the recipes. The font is also rather small and not too clear which can be awkward while referring to it when cooking. There are so many gorgeous pictures in the book, it really gives a feel for the food and methods of cooking. Katie Quinn Davies has done all of the photography and styling as well and so there is a seamless approach throughout the book.
The recipes are all really inventive with great mixes of ingredients, unusual but so tasty. My favourite section is the Dinners part but the Salads are also fantastic. Australian ingredients such as Barramundi and Boysenberries, easily available there, always have an alternative that is easier to source in the UK (although the Shepherd's Pie with beef instead of lamb is a little confusing!).
I usually choose a few favourite recipes but I loved far too many so here instead are a few examples: Pussins with Chestnut Stuffing and Calvados Sauce; Rhubarb, Mascarpone and Hazelnut Tartlets; Pearl Barley Salad with Harissa-Spiced Chicken; Lemon Chicken with Herbed Rice and Almond and Cherry Florentines.
Beautiful and full of original ideas to try out and enjoy. The best thing here is the attention to detail - you can tell how well the recipes have been tested with all of the notes and alternatives that are included. Her attention to detail is obvious, even the sauces and sides, too often over-looked, are inventive and carefully thought out.
What Katie Ate is a perfect example of a cookbook that makes you want to head straight to the kitchen. This would make a fantastic gift for anyone who loves food, but make sure you get a copy for yourself as well...
Disclaimer: I received a review copy of 'What Katie Ate' from Collins]]>Review of 'The Medicinal Chef' by Dale Pinnocktag:www.huffingtonpost.com,2013:/theblog//3.27642122013-02-26T05:41:49-05:002013-04-28T05:12:01-04:00V.C. Lindehttp://www.huffingtonpost.com/vc-linde/The Medicinal Chef - Dale Pinnock Quadrille - 2013
Photography: Martin Poole
The Medicinal Chef has some really tasty recipes and the ideas behind Pinnock's way of eating is both exciting and easy to use. The idea is not to replace medicine but to help the body, make you stronger and compliment any pharmacological medication. A balance of diet, lifestyle and medication rather than going for all-or-nothing.
Each recipe has a code at the top letting you know what it will benefit and this is cross-referenced in the conditions index at the back where you can find recipes to help with ailments. Strangely there's no mention of meat in the cookbook at all so it's unclear whether it is a personal choice or if it ties into Pinnock's food philosophy. Surprisingly there is also nothing about organic food and recipes use processed food such as stock cubes rather than having a homemade version.
There is a mixture of interesting twists on recipes that make them exciting and innovative but also rather a lot of very ordinary meals. It's great to know how they can benefit people but many recipes are really simple or are very familiar and ordinary.
The photography in The Medicinal Chef is excellent, well styled and makes the food look really tasty. The layout of the book is pretty easy to navigate no matter what you are looking for and the sections are clear although possibly some of the 'healthy snacks' belong in the 'sweet treats'. The notes at the beginning of each recipe are not in keeping with the open minded approach that the rest of the book takes but can easily be skipped over so you can get straight to the recipe.
The two best sections are the ingredients part at the beginning and the conditions section at the end of the book - these really tie the ideas behind The Medicinal Chef together and give a lot of ideas for creating your own recipes so you can incorporate the ideas into your everyday eating. It's suitable as an introduction to people unfamiliar with how to use food as a preventative measure and eating to help your body heal alongside conventional medicine but also as a regular cookbook for people who have been doing it for a while now.
A lot of the recipes in The Medicinal Chef are very expensive and while most of the ingredients are now quite easy to get hold of it would be a very expensive weekly shop were you to eat regular meals from the cookbook.
My favourite recipes were the Fennel and Celeriac Soup; Roast Beetroot Wedges with Avocado and Horseradish; Roasted Peppers with White Bean Mash; and Good-night Spiced Cherry Crumble.
It's great to see a cookbook full of recipes taking a holistic approach to health and showing how ingredients can benefit the body although it would have been better to see more alternatives to adapt the recipes.
Disclaimer: I received a copy of 'The Medicinal Chef' from Quadrille.]]>Review of 'Kitchen Memories' by Lucy Boydtag:www.huffingtonpost.com,2013:/theblog//3.27226582013-02-20T07:12:29-05:002013-04-22T05:12:01-04:00V.C. Lindehttp://www.huffingtonpost.com/vc-linde/Kitchen Memories - Lucy Boyd Harper Collins - 2013
Photography: Laura Edwards
As you would expect with 'memories' written right into the title this is part cookbook and part memoir. Lucy Boyd was brought up around food as the daughter of Rose Gray, lived in Italy and works in the gardens at the amazing Petersham Nurseries, quite a stunning résumé!
The recipes run into each other with notes in between about where the idea came from, when to eat it or what to serve it with. Recipes are often split over two pages which can get annoying when you are cooking, having to keep flicking between the pages. There are also longer notes sections about food, cooking, ingredients or biographical highlights dotted around. Most of the recipes are for four people but they are easy to scale up or down.
Overall 'Kitchen Memories' could do with having more pictures in it but the ones that are in there are beautifully shot and styled, it all looks very appetising and makes you want to get cooking straight away. Arranged by season the recipes seem to fit well into their sections and you get a real sense of the changing ingredients, fittingly for a chef/gardener. Many of the recipes have either a British or Italian feel to them but you can see worldwide influences in the book.
Some of the recipes are very simple but still emotive and tempting. There are some fantastically inventive ingredients used, either as a way of highlighting something not used very often or as a way of spicing up a more ordinary dish. There are plenty of fish and veggie dishes, and the meat dishes really stand out however there could be more sweets included.
My favourite recipes were the Hazelnut Tart with Blackberries; the Ricotta Fritters; the Wild Cicoria and Veal Lasagne; and the Spring Minestrone.
It's a very well written cookbook with interesting and engaging observations throughout. Lucy Boyd has used gorgeous and traditional flavour combinations spiced up with innovative touches and a careful attention to ingredients as well as taste. A truly wonderful cookbook that will be used often in my kitchen.
Disclaimer: I received a review copy of 'Kitchen Memories' from HarperCollins]]>Review of 'At Home' by Mary Berry & Lucy Youngtag:www.huffingtonpost.com,2013:/theblog//3.26932092013-02-15T06:39:13-05:002013-04-17T05:12:01-04:00V.C. Lindehttp://www.huffingtonpost.com/vc-linde/At Home - Mary Berry & Lucy Young BBC Books - 2013
Photography: Keiko Oikawa & Noel Murphy
At Home by Mary Berry and Lucy Young is an updated version of Mary Berry At Home from 2001 with tweaks and new recipes. The introduction is mostly about the book itself and how it is organised. The index is very difficult to use (Paprika Chicken is only listed under chicken, and Velvet Chocolate Cake is only under chocolate) until you know your way around the book; this combined with rather jumbled sections makes the book harder to navigate than usual.
As expected from the title this is not a ground-breaking selection of recipes - these are family styled dishes mostly, with a few exceptions. Quite a lot of the recipes are too simple to really need instruction. It's a nice touch that Berry and Young include menu plans from within the book itself - matching main courses with side dishes. Another lovely addition are the Aga adaptations for recipes and the myriad of hints and tips about preparing meals in advance.
There are definitely not enough photographs in At Home and the images used are badly styled so it is often hard to see the food. Almost all of the recipes have very easy to source ingredients and generally the recipes are economical, but with a few treats too! For those most familiar with Mary Berry through her baking books there aren't actually a lot of sweets in At Home, it is heavily weighted towards savoury dishes.
The best recipes are the vegetarian ones in here, lots of strong flavours and easily adaptable recipes. The most disappointing sections were the first courses and the drinks sections which were very old-fashioned. They have managed a great balance between fast and simple recipes that could be made after a long day and more involved meals that would need a lot of preparation.
My favourite recipes are the Spinach and Three Cheese Bake; the Chicken, Sausage and Bacon bundles; the Classic Apple Cinnamon Crumble and the Apricot and Almond Torte.
Overall this is a jolly cookbook with some recipes that would definitely become weekday favourites although it doesn't have a lot of unique recipes that make me want to get cooking. The notes on how to prepare dishes in advance are fantastic and really lift the cookbook making more complex dishes easier to enjoy frequently. A good update of a Mary Berry staple, simple but still good.
Disclaimer: I received a copy of 'At Home' from BBC Books.]]>Review of 'Real Mexican Food' by Felipe Fuentes Cruz and Ben Fordhamtag:www.huffingtonpost.com,2012:/theblog//3.23061722012-12-15T06:45:16-05:002013-02-14T05:12:01-05:00V.C. Lindehttp://www.huffingtonpost.com/vc-linde/Real Mexican Food - Felipe Fuentes Cruz & Ben Fordham Ryland Peters & Small - 2012
Photography - Peter Cassidy
Designed to showcase the authentic and heart-felt Mexican food that is prepared in their restaurant this cookbook has a range of easy to more complicated ideas with lots of strong flavours and great basics.
The book itself is beautifully bright and colourful book but some of the photography is a little washed out. There are pictures of every dish so that you can see each recipe before you stated cooking.
As well as wanting to bring good Mexican food to London restaurants Cruz and Fordham are expanding ideas about Mexican food. In this book, there are lots of very authentic styling of dishes with homey foods and basic ideas to adapt to suit yourself. Although a lot of foods are traditional they are not largely known in the UK so this is a nice addition to home cookery shelves.
In the notes there are lots of serving suggestions alongside the recipes. Each dish is easy to follow with the ingredients laid out at the side and a good pantry list at the start of the book.
There is a great range of dishes from quick snacks to full meals, with different amounts of time and difficulty to make them. The sweets section is the least inspirational and also the smallest but the drinks are great and there are plenty of vegetarian recipes as well although they are in amongst the rest of the recipes rather than being in a section of their own. One of the downsides to very different ideas is that some of the ingredients used are hard to find outside of London and alternatives are not always given.
My favourite recipes were the Pork Tamales, Northern-style Refried Pinto Beans, Lentils with Bacon and Tomato, and the Spicy Green Bean Stew.
Real Mexican Food is a cheery cookbook with lots of unusual ideas that is a great introduction into Mexican food and cooking.
Disclaimer: I received a copy of 'Real Mexican Food' from Ryland, Peters & Small publishing.]]>Review of 'Salt Sugar Smoke' by Diana Henrytag:www.huffingtonpost.com,2012:/theblog//3.22313002012-12-05T04:34:36-05:002013-02-03T05:12:01-05:00V.C. Lindehttp://www.huffingtonpost.com/vc-linde/Salt Sugar Smoke - Diana Henry Octopus - 2012
Photography: Laura Edwards
Salt Sugar Smoke is broken into different sections of preserving and then each part begins with extensive notes on the methods and ingredients used. It could easily have become dry and dull but Diana Henry has such a way of writing that it is interesting. She gives a real insight into the background and purpose of preserving as well as showing how easy it can be to do it yourself. There is nothing intimidating about even the most seemingly daunting recipes. The introduction explains how it can all be done from a home kitchen without spending too much on equipment.
Jams, sauces and cordials are something that most people are familiar with, even if they don't make them at home, but there are such innovative ideas in this cookbook that even experienced home chefs will find new recipes to try out. The drinks are especially original.
There is a really nice balance between the different types of preserving methods and styles here with lots of unusual flavours as well. Although there is a wide range of prices with the ingredients used in the recipes in Salt Sugar Smoke they often need more outlay at first but then make a large quantity. The smoked section especially requires more expensive ingredients but most of the jams are very cost efficient and can be made to keep the house stocked for a long time.
Although it could have done with more photographs, the images and styling are beautiful throughout with lots of rich colours and a good range of recipes shown.
My favourite recipes from the book were the Pickled Fennel; the Honey and Mustard Brined Pork Belly; the Russian Plum Liqueur; and the Pear and Chestnut Jam.
This is a beautifully written and executed cookbook with careful instructions for beginners and a lot of more detailed knowledge to keep learning from. It would make an excellent gift for anyone with a passion for food.
Disclaimer: I received a copy of 'Salt Sugar Smoke' from Octopus publishing.]]>
