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Alice's Cookbook (New Voices in Food) Paperback – Illustrated, 2 Jul 2010


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Product details

  • Paperback: 192 pages
  • Publisher: Quadrille Publishing Ltd (2 July 2010)
  • Language: English
  • ISBN-10: 1844008886
  • ISBN-13: 978-1844008889
  • Product Dimensions: 16.5 x 1.8 x 22.8 cm
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (23 customer reviews)
  • Amazon Bestsellers Rank: 302,059 in Books (See Top 100 in Books)

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Product Description

Review

All the treats needed for a perfect summer's day-out --The Times - 3rd July 2010 -

Alice Heart is a fun and funky new voice in food - and one we like -- Mail on Sunday - 11th of July 2010-

Easy-to-follow advice on everything from wholesome brunches to smart dinner parties, with inspirational seasonal recipes. --Country Life, 7th July 2010 -

A delightful first book from a fresh new breeze in the world of cooking. --BBC Good Food Magazine, September 2010

Uncomplicated, moreish and packed with good-for-you ingredients --Zest, September 2010

Alice Hart is a fun and funky new voice in food - and one we like --You Magazine (Mail on Sunday), July 11, 2010

About the Author

Alice Hart, 28, was the youngest ever food editor at Waitrose Food Illustrated, a chef, and a food stylist whose friends describe her as a 'feeder'. Her firm grasp on what people love to cook and eat comes from amazingly broad experience. Since begging her way into the pastry section at the renowned Griffin Inn in Sussex as a teenager, she has gained a degree in physiology and neuroscience, run a farmer's market bakery stall and become an alumnus of Leiths School of Food and Wine. Her popup restaurant week in London's Shoreditch in February sold out in less than a day. Later this year she plans to launch a Vietnamese restaurant. And whenever she has the time, she is cooking and travelling in her pride and joy: Myrtle the Hurtle, a bay window, 1972 VW camper van, fully decked-out with kitchen. Author Location: London

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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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4.2 out of 5 stars
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Most Helpful Customer Reviews

8 of 8 people found the following review helpful By H. AURELIUS-HADDOCK on 3 Aug. 2010
Format: Paperback
I am a keen collector of cookbooks. My collection runs into the hundreds, and dates back nearly a century. However, I can say with some degree of confidence that I have never read in any of them that the use of a camper van is recommended by way of a cooking utensil. Never.
I used to own a camper van just like Alice, so I am on her wave length (or band width for the younger reader). When she refers to it as "the ultimate in mobile kitchens" she scores a culinary hole in one with me.
As a camper van girl hers is not the kitchen scattered with a dozen dirty bowls, a sink full of washing up and four burners and the oven firing flat out. A camper van kitchen is compact, utilitarian and compels the chef to cook in a minimalist way. If you saw the size of the sink inside them, you would understand - it is barely big enough to set a jelly in.
It stands to reason then that camper tucker is going to have a pretty easy ride to the table. Like picnics and play away barbecues, she prepares things in advance to cut out unnecessary fussing when out and about. Indeed she bravely attempts damper bread cooked on a stick over an open fire, and suggests dry mixing the ingredients into a plastic bag at home. Also cakes to be baked at home to bring along too. All such sensible advice.
Exotica such as grilled corn and sweet potato with lime dressing, rosemary farinata and Saigon salad rolls are effortlessly put together like ham and pickle sandwiches and a flask of tea. No prizes for working out which tastes better.
Alice does operate from inside her house and domestic kitchen too. She extols the delights of a traditional family Sunday lunch, offering pleasant twists on the usual fare and arranges the recipes here as elsewhere into orderly menus to provide a complete and complimentary meal.
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7 of 7 people found the following review helpful By K. Gill on 16 July 2010
Format: Paperback
Alice's Cook Book is the ideal mix of easy accessible recipes, beautiful photography, non-coated paper. I carried it around in my bag for a few days and read it while commuting to work, and last weekend tried the brownies recipe, which Alice says is the best recipe ever. The person to whom I gave the tray of brownies after eating a few let me know they were the best brownies he's ever eaten, and offered four to his electrician as a bribe to get him to do some extra work in his home. ;-)

I think Quadrille's idea to do a New Voices in Food series is a great way to introduce new-ish talent to the market that isn't your typical TV presenter or superstar chef. I say new-ish because Alice has an established track record-- which is why her recipes are good and her writing style engaging.

Anyway, this is a great book, and I am going to be buying it as a gift for a few friends.
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4 of 4 people found the following review helpful By Misstrchatter on 23 Aug. 2010
Format: Paperback
The first thing that struck me about Alice's Cook Book was the gorgeous cover work on the book. This alone was enough to make me want to see what this book had to offer and having read about Alice, it's very representative of her personality and great loves - cooking and camping! The book has images that will make you salivate and rushing to get cooking them up.

I was excited by the culinary adventure this book was offering for a multitude of different reasons. One because I noticed it was part of the 'New Voices In Food' series and to be quite honest, I've been waiting for something a little different. I mean, don't get me wrong, I LOVE cookery books, but nothing will spark my interest more than new talent and Alice Hart did not disappoint.

The book is set out into sections so that when you're looking for something for breakfast or picnic food ideas, you know exactly where to look. The layout is easy to read, the recipes are easy to understand and the tone of the book is warm and friendly...exactly how I'd expect Alice to be!

I recently attempted the brownie recipe (page 182) and they went down a storm. They can be made in the time people might take to go and choose a Sara Lee out of the freezer in the supermarket and taste one hundred percent more tasty! Alice even suggests the use of other chocolate types if you're not a dark chocolate kind of group which for people who aren't very confident in trying to change an element of a recipe is a godsend. As someone who went through Home Economics in the '90's when restaurant design was deemed more important than survival skills, this book was great and not complicated to use at all. Good honest, easy-to-follow recipes for people like me in their 20's/30's who weren't given the option to learn a life skill at school.
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3 of 3 people found the following review helpful By Miss VINE VOICE on 15 Nov. 2010
Format: Paperback Vine Customer Review of Free Product ( What's this? )
This book is written with a really nice, warm tone and it has a lovely style for the cover, with the sort of country chic, vintage-y look that's in right now.

The recipes are varied and although there's lots I wouldn't make (the array of pickles etc holds little interest to me) there's also some very yummy ones (try the raspberry custard cake!).

However this book is a victim of my pet hate in cookbooks - no photos of what the finished product is supposed to look like! This might not be an issue for others but personally I am put off trying recipes if I don't know what on earth it's going to look like. With photos of each dish this would be a four star book, but as it is, I can only give it three.
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