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Bruce's Cookbook Hardcover – 12 May 2011

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Product details

  • Hardcover: 320 pages
  • Publisher: Collins; 1 edition (12 May 2011)
  • Language: English
  • ISBN-10: 0007376103
  • ISBN-13: 978-0007376100
  • Product Dimensions: 24.6 x 19.6 x 3.3 cm
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (20 customer reviews)
  • Amazon Bestsellers Rank: 284,646 in Books (See Top 100 in Books)

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Product Description

Review

‘Honesty and modesty run deep throughout his [Bruce’s] anecdotes and warm, timeless European dishes.’ – Square Meal The Magazine

‘I don't think that I know many other cooks who care quite so much about cooking, and eating, very good food, as does this man’ Simon Hopkinson

‘There is only one word for Chez Bruce – formidable’ Telegraph

‘Chez Bruce in Wandsworth is the definition of the word 'unpretentious' Jay Rayner, Observer

‘Modest but extremely accomplished’ Jay Rayner on Bruce

‘Cooking of such assurance, such taste and such old-fashioned virtue’ Matthew Fort, Guardian

About the Author

Bruce began his career as a commis chef at Bibendum in 1990 under Simon Hopkinson, and then as a chef de partie with Phil Howard at The Square. In 1995 he helped to open Chez Max as Head Chef before opening Chez Bruce with Nigel Platts-Martin. Since then they have opened further acclaimed restaurants together, The Glasshouse in Kew in 1999 and La Trompette in Chiswick in 2001. Bruce lives with his wife and three daughters in Surrey.

This is Bruce’s first cookbook.


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Most Helpful Customer Reviews

6 of 6 people found the following review helpful By Andy on 18 May 2011
Format: Hardcover Verified Purchase
To put it simply, this is a fantastic cookbook.

Great recipes, nice photo's (bet the finished article doesn't look like this in my kitchen!)

Well written with the odd amusing anecdote.

The best cook book for years which shows why the restaurants this chap runs are so good and win plaudits - totally unpretentious with amazing food and really good staff (I'm lucky to have been to 2 of his places).
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13 of 14 people found the following review helpful By PT on 14 May 2011
Format: Hardcover
Chez Bruce is my favourite restaurant in London and so it was with some considerable excitement that I purchased this book.
Open the book at random and you will be treated to a delicious recipe and a beautiful photograph.
The photographs remind me of the dishes as they are presented in the restaurant, they're not dressed up in any way.
The recipes themselves are very clear and easy to follow.
They reflect Bruce's food philosophy which is to use the best possible ingredients and to make sure the dish enhances the food.
"Roast cod with olive oil mash", "Pot au feu, horseradish dumplings", "Grilled calf's liver with anchovy and rosemary butter"
"Ricotta, lemon and pine nut tart", to name but a few will hopefully give you an idea of the style of cooking.
There is also a fascinating and very funny introduction from Bruce which tells his story from his studies at catering college to becoming
a Michelin-starred chef.
Bruce's self deprecating voice is evident throughout the book.
You have the feeling that this has been a real labour of love,
and that he has taken as much care over his first Cookbook as he does of every single dish that comes out of his kitchen.
Thoroughly recommended.
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2 of 2 people found the following review helpful By Autamme_dot_com TOP 1000 REVIEWER on 1 May 2012
Format: Hardcover
Another day, another top chef or celebrity cookbook. OK, maybe that is a little bit unfair but that is the first impression one got after opening this rather arty, heavyweight cookbook, written by British Michelin-starred chef Bruce Poole.

They say first impressions can be misleading and that is the case with this book - it is just a shame that many casual browsers may pass it by because of the first impression. When one picks up the book it gives off impressions that might be off-putting. Is it the design? The artiness? The perceived complexity and audience-level? It is hard to say. Nonetheless if one perseveres one may be rewarded.

The author has clearly written this book with love, the same kind of love that burns when he is in the kitchen preparing his culinary creations. Starting with the life story of the author, one gets a rather good overview of what makes Bruce tick and this follows on with the development of his career up to, and including the creation of the restaurant Chez Bruce.

It is also interesting to read the author's own likes and dislikes when visiting a restaurant and one gets the feel in that he is more down-to-earth, pragmatic and holding less "arty farty" views than many of his contemporaries who tend to put style over substance and assume that their typical customer wants that, instead of perhaps, a damn good feed.

Food you want to eat in other words. And what other food should there be?

When it is time to look at the recipes, many books of this kind tend to shut the author up and then just present the recipes, encouraging a bit of a pick and read mentality. Not so this book as the author keeps giving his views, thoughts and opinions throughout both at the start of each chapter and within every dish.
Read more ›
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2 of 2 people found the following review helpful By Danny Marbella on 12 Dec. 2011
Format: Hardcover
I have eaten at Chez Bruce on many occasions and its always been fantastic and I have left with my own thoughts on how to replicate Bruces great food
In Bruce's first and much-awaited book from the Michelin-starred chef and award winning restaurateur Bruce Poole whose restaurant, Chez Bruce, has led him to be one of the UK's most respected chefs.
The restaurant itself has sat as London's favourite restaurant in the Harden's Restaurant Guide for six years running.
In the Cookbook, the chef has translated his down to earth, honest, creative cooking into recipes for the homecook, free from the trappings of cheffy gimmicks or ego that sometimes falls onto the plate along with the food.
This is classic cooking at its purest from a chef who has spent his time in the kitchen, not the limelight.
Recipes vary from braises to sautes, salads to sauces, perfectly stylish, simple and elegant but packed with those deep flavours we associate with French cookery.
This will be a great asset to your repertior,. Truly magical...
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4 of 4 people found the following review helpful By snoozy on 7 Nov. 2011
Format: Hardcover Verified Purchase
This book is the best book i have bought in years and i buy at least 20 cookery books per year, you will enjoy and never regret.The chocolate pudding, chocolate sc and praline parfait are out of this world.
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2 of 2 people found the following review helpful By cookbook critic on 1 Aug. 2011
Format: Hardcover
clear, precise & innovative recipes, its as if the chef is training his own staff in his restaurant with the methods & descriptions of his dishes, excellent book
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5 of 6 people found the following review helpful By Richard Skinner on 23 May 2011
Format: Hardcover
"I love food and I love to cook. I am also an avid collector of cookbooks, probably owning more than 200 so this is a problem as I live in a flat where space is at a premium! I have a small kitchen with one very small shelf for those well-loved and well-used books and "Bruce's Cookbook" has gone straight on there because it is one of the finest in my possession. It's a wonderful read and if you know Bruce or have ever eaten at his restaurant, his personality and skill is evident in every page. He evokes enthusiasm for cooking the dishes and extreme anticipation of eating the finished product. I love it!"
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