- Hardcover: 608 pages
- Publisher: W&N (8 May 2008)
- Language English
- ISBN-10: 0297844830
- ISBN-13: 978-0297844839
- Product Dimensions: 24.6 x 19.3 x 5.1 cm
- Average Customer Review: 4.0 out of 5 stars See all reviews (4 customer reviews)
- Amazon Bestsellers Rank: 375,881 in Books (See Top 100 in Books)
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Product Description
Review
"We can't wait to try the watercress, pear and Roquefort salad sprinkled with sesame seeds, followed by her orange-scented ricotta cake. Deicious!" (BEAUTIFUL KITCHENS )
"a wonderful compendium of recipes that Tamasin has cooked and loved over the years" (Stella SUNDAY TELEGRAPH )
"Simple to follow and answering the 'what to cook' question for every occasion you can think of, a genuinely useful addition to your kitchen library" (SAINSBURY'S MAGAZINE )
"This book will live in your kitchen, becoming dog-eared, flour-dusted and chocolate-splattered with use." (Waitrose Food Illustrated )
"What I love about Tamasin's recipes is that they are entirely down-to-earth (and) they always turn out fine" (Somerfield Magazine )
"a wonderful compendium of recipes that Tamasin has cooked and loved over the years" (Stella SUNDAY TELEGRAPH )
"Simple to follow and answering the 'what to cook' question for every occasion you can think of, a genuinely useful addition to your kitchen library" (SAINSBURY'S MAGAZINE )
"This book will live in your kitchen, becoming dog-eared, flour-dusted and chocolate-splattered with use." (Waitrose Food Illustrated )
"What I love about Tamasin's recipes is that they are entirely down-to-earth (and) they always turn out fine" (Somerfield Magazine )
Product Description
Tamasin has been described as 'an Elizabeth David for today' (Vogue Entertaining & Travel) and 'a funky version of Delia' (Marie-Claire). This doorstopper of a book brings together in one volume 1,000 of Tamasin's recipes, some just as she has always cooked them, others revamped or tweaked with use, plus 100 brand new recipes. Whether you are looking for the simplest biscuit, an easy birthday cake, the best spaghetti bolognaise, imaginative ways to cook a chicken or how to time a roast, you will find it in this comprehensive collection. Beautifully and classically presented in the traditional running order, this is a one-stop book for cooks of every level.
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Customer Reviews
Most Helpful Customer Reviews
3 of 4 people found the following review helpful
I understand the frustration of buyers who own other books by Tamasin Day-Lewis as this one does contain a lot of recipes which were previously released in her other cookbooks, so be warned!
However, that is the very reason why I bought it, I had no other book by her and I was delighted when All You Can Eat was published.
Be warned a second time if need be, this is not a glossy coffee table book, if you value style over content, look elsewhere - and you won't need to look too far, I guess!
However if you are after a very rich collection of excellent recipes and can survive the complete lack of pictures, this is a superb offering for you.
The explanations are very clear and detailed -think Delia with a gourmet edge- and the results very tasty.
Yes, she does insist on ingredients being organic and yes, they are expensive, but so what? YOU do the shopping and make the choice, don't you?
True, she (unfortunately) comes across as bossy in that dreadful video to promote (!) her latest book but it is just that she should fire whoever advised her to air something like that, happily enough, it does not affect the real quality of her recipes.
She is neither an actress nor a TV chef but an excellent cookery writer with strong opinions and this is a great collection of her recipes.
Definitely worth buying !
However, that is the very reason why I bought it, I had no other book by her and I was delighted when All You Can Eat was published.
Be warned a second time if need be, this is not a glossy coffee table book, if you value style over content, look elsewhere - and you won't need to look too far, I guess!
However if you are after a very rich collection of excellent recipes and can survive the complete lack of pictures, this is a superb offering for you.
The explanations are very clear and detailed -think Delia with a gourmet edge- and the results very tasty.
Yes, she does insist on ingredients being organic and yes, they are expensive, but so what? YOU do the shopping and make the choice, don't you?
True, she (unfortunately) comes across as bossy in that dreadful video to promote (!) her latest book but it is just that she should fire whoever advised her to air something like that, happily enough, it does not affect the real quality of her recipes.
She is neither an actress nor a TV chef but an excellent cookery writer with strong opinions and this is a great collection of her recipes.
Definitely worth buying !
10 of 15 people found the following review helpful
A good basic cookbook and very comprehensive. However, if you own Tamasin's Kitchen Bible you will find all those recipes repeated here -including the introductions. There are many new recipes too but I felt cheated.
I agree with the previous reviewer about the obsession with organic ingredients. It feels bossy.
I agree with the previous reviewer about the obsession with organic ingredients. It feels bossy.
7 of 11 people found the following review helpful
I like the no-frills approach and this will no doubt be useful to have around the kitchen. Mind you, if I want a no-frills recipe I can usually find that on the internet. Personally I prefer a few Nigella-style ramblings to cushion the recipes. There ain't too many laughs here.
I vaguely resent being told, in each individual recipe, that all the ingredients have to be organic and all the cheeses have to be from named farms. I'll let my wallet decide that, thank you very much. Tamasin would have been better off putting that kind of commentary in a notes section at the beginning of the book rather than hitting us over the head with it in every recipe.
I vaguely resent being told, in each individual recipe, that all the ingredients have to be organic and all the cheeses have to be from named farms. I'll let my wallet decide that, thank you very much. Tamasin would have been better off putting that kind of commentary in a notes section at the beginning of the book rather than hitting us over the head with it in every recipe.
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