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Cook: Seasonal Recipes for Hungry People [Hardcover]

Thomasina Miers
4.6 out of 5 stars  See all reviews (8 customer reviews)

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Book Description

2 Oct 2006

‘Cook’ is the exciting new book from up-and-coming chef and food writer Thomasina Miers, winner of BBC 2's Masterchef 2005 and co-presenters of Channel 4’s The Wild Gourmets.

With her natural passion for flavours and ingredients Thomasina offers us an irresistible range of seasonal recipes that reflect her personality and love of all things real, hearty and above all delicious. With no hint of pretension, Thomasina's approach is relaxed and unfussy yet undeniably smart and modern, using locally-sourced, seasonal ingredients, and sticking to her firm belief in free-range and organic produce wherever possible.

Thomasina's flair and experience lend her food both excitement and conviction. Add to that her natural understanding of what makes great food and you have a truly winning recipe. The vibrancy, richness and diversity of her recipes comes from her assimilation of ideas and influences from all over the world, from the people and places she has encountered along the way, from London to Mexico. Whether you want starters, lazy brunches, a hearty main of meat, fish or vegetables, or a sumptuous pudding, COOK caters for every course. From moreish bruschettas to roast partridge with mascarpone and thyme, from the perfect BLT to chilli chocolate truffles, Tommi has it covered.

If you love incredible flavours and interesting, quality ingredients made into real, easygoing food, then COOK is the book you need to feed yourself and your friends.



Product details

  • Hardcover: 224 pages
  • Publisher: Collins; 1st Edition edition (2 Oct 2006)
  • Language: English
  • ISBN-10: 0007229372
  • ISBN-13: 978-0007229376
  • Product Dimensions: 23.6 x 18.4 x 2.2 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Bestsellers Rank: 113,294 in Books (See Top 100 in Books)

More About the Author

When Thomasina Miers first arrived in Mexico aged eighteen, she fell so in love with its food that she went back to live there, opening up a cocktail bar in Mexico City and using her free time to travel the country and cook with some of Mexico's top chefs. After returning to London and winning BBC2's MasterChef in 2005, Thomasina opened the Mexican street food cantina, Wahaca, which won the Observer Food Monthly's 'best cheap eats' award, and has now opened three branches. She writes a regular recipe column in The Times and is co-editor of SOUP KITCHEN (2005) and the author of COOK (2006) and WILD GOURMETS (2007). Her homage to Mexican food, MEXICAN FOOD MADE SIMPLE, is published in March 2010.

Product Description

Review

“Thomasina seems to be knocking up delightful dishes for the sheer joy of it – and why not? Her passion for robust and sometimes exotic flavours is balanced by a sound nose for the best seasonal and local ingredients. She's just as good at shopping as she is at cooking. The result: her food is delicious, and her recipes are an uncomplicated treat.” Hugh Fearnley-Whittingstall

“This is a book for cooks whose love of good food extends to sourcing, cooking, eating, sharing and dreaming – about good food. Tommi Miers may be young, cool and clever, but she's also the original earth-mother, ladle in hand.”Prue Leith

“This has an excellent selection of recipes. Thomasina is an original and talented cook, definitely one to watch” The Bookseller

Praise for Soup Kitchen:

"A great addition to your cookbook collection" BBC Good Food

“Liquid Gold” Delicious

Hugh Fearnley-Whittingstall

'her food is delicious, and her recipes are an uncomplicated
treat.'

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Customer Reviews

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Most Helpful Customer Reviews
26 of 27 people found the following review helpful
5.0 out of 5 stars Simple, delicious 9 Oct 2006
Format:Hardcover
I adored Thomasina when she was on Masterchef because of her unwilting passion for exciting flavours and the sheer joy she exuded when using any influence to create delicious, simple food. This book brings all of that back to life and it is a joy to have in my kitchen. It has a mass of recipes that she clearly loves, and lots that I'm not going to find neatly packaged in all the other celebrity chef cookbooks because they are her own, truly original recipes. This book is going to provide me with inspiration whenever I am looking for something interesting and original.
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23 of 25 people found the following review helpful
Format:Hardcover
Having made some of the receipes from this book already(all of which turned out fine)I can definately recommend this book. The author writes with an obvious passion for her subject;this made me want to be more adventurous and try some receipes that I wouldn't have tried before. If you're looking for something fresh from a cookery book then this is for you.
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5 of 5 people found the following review helpful
5.0 out of 5 stars Contemporary and Vibrant 31 Oct 2010
Format:Hardcover
There are about a dozen cookery books in my collection which I could not bear to lose and this is one of them. The book itself is a pleasure to read with some great food photography and the cooking is fresh, informal and imaginative.
This is the book you need when your friends come round on Saturday night for gossip around the kitchen table. Have some crusty bread at the ready, do a little advance preparation and then cook some Prawns al Ajillo in less than five minutes - completely delicious.
Her char-grilled courgette wedges with basil, mint, chilli and lemon are now a staple side dish in my home and she has great variations on slow cooked lamb and new ideas for steak. Thomasina can do homely too; her blackberry and stem ginger pudding is the best thing about Autumn!
A book for the kitchen, not just the bookshelf!
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2 of 2 people found the following review helpful
4.0 out of 5 stars Smart cooking 15 Dec 2012
By Marand TOP 500 REVIEWER
Format:Hardcover
This is Thomasina's first cook book, following in the wake of her success on Masterchef a few years back. It is described as a seasonal cook book but it is arranged in a conventional format - starters, soups, meat, etc. There is a section at the beginning which provides a selection of the recipes which follow and categorises them according to season but thereafter the seasonal references are sparse apart from occasional seasonal titles for recipes. It struck me that the seasonal reference is introduced because it is a culinary buzzword. This sounds critical of the book but in fairness the recipes are good, covering a wide range and with influences from around the world. I think most of my favourites are Mediterranean influenced dishes like the little courgette & dill cake starters from Greece, pan fried fillet of halibut with spicy chickpeas & chorizo, baked fish, roast pumpkin with deep-fried polenta, char-grilled courgette wedges with basil, chilli & lemon, fennel gratin.

Others include roast chicken with saffron cannellini beans, guinea fowl with lemon & caremelised garlic, rack of lamb with a spiced butter, several mashes and some lovely garlicky potatoes. The selection of desserts is small but the summer pudding nougat ice cream and blackberry & stem ginger pudding are worth mentioning.

The book has been written with verve and when I flick through it the urge to head for the kitchen kicks in. One thing to mention, although it isn't something which bothers me, is that comparatively few recipes are accompanied by a photo. There are photos dotted about, some of which probably relate to recipes in the relevant chapter but they are not necessarily placed side by side with the recipe.
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