| |||||||||||||||
 Trade In this Item for up to £0.25
Trade in How to Cook Without Recipes for an Amazon.co.uk gift card of up to £0.25, which you can then spend on millions of items across the site. Trade-in values may vary (terms apply). Find more products eligible for trade-in.
|
Frequently Bought Together
Product details
|
More About the Author
Product Description
Metro London, 1st July 2008
"BUY ME: ...with tips for cooking freestyle, we like the concept."
Review
"BUY ME: ...with tips for cooking freestyle, we like the concept." Metro London, 1st July 2008
Inside This Book
(Learn More)
Tags Customers Associate with This Product(What's this?)Click on a tag to find related items, discussions, and people.
|
Sell a Digital Version of This Book in the Kindle Store
If you are a publisher or author and hold the digital rights to a book, you can sell a digital version of it in our Kindle Store.
Learn more
What Other Items Do Customers Buy After Viewing This Item?
Customer Reviews
Most Helpful Customer Reviews
13 of 13 people found the following review helpful
Format:Hardcover
I wish I'd read this book years ago. Anybody who
cooks should read it . It's also a fascinating bedtime read not least for the author's comments on other celebrity chefs and a hilarious section called Poncing About with Food. You'll never ponce about again!
cooks should read it . It's also a fascinating bedtime read not least for the author's comments on other celebrity chefs and a hilarious section called Poncing About with Food. You'll never ponce about again!
12 of 12 people found the following review helpful
Format:Hardcover
Particularly good on understanding taste to make you a better cook. He encourages you to really think and feel about what you're cooking. The results are much more satisfying for it.
I've enjoyed cooking much more since I read this great book. Some good samples on his website too, so you can get a taste of this before buying.
I've enjoyed cooking much more since I read this great book. Some good samples on his website too, so you can get a taste of this before buying.
7 of 7 people found the following review helpful
Format:Hardcover
I'm a 47yo guy who cooks for his family most days, but does not in any way claim to be a cook/chef and does not own a recipe book. I have a selection of meals that go down well, but I follow the same cooking pattern each time because I know it works. But I would like to understand why it works and how I could experiment to try variations on a theme and generate new ideas. This book has helped me do that.
There are few outright recipes listed in this book, despite what another reviewer says, and they are there to demonstrate a previously made point.
This book describes How and Why food tastes the way it does, distinguishes between Taste and Flavour, and explains how to influence each.
There are lists of foods, and what other food work well with them. So if you want to do a chicken dish, for example, then it lists what other ingredients could go into that meal to complement the chicken....it makes interesting reading. Sure, you may not agree with everything he says, but it makes you think about it and offers alternatives...food for thought (sorry)!
In places it pooh-poohs particular techniques used by some other well known chefs, explains why and offers up alternative approaches - obviously, you decide, you're free to make your own choices. But it's no surprise that towards the end of the book, as a peace offering, GC offers an appeasement by supporting other chefs and their work.
There are loads of useful tips that help make your cooking better...simple stuff like always fry your onions slowly, that way they taste sweet...worked first time when I tried it, easy, once you know how! And little knowledge bits, like explaining why other peoples' food always tastes better than your own. Once it's explained it makes such logical sense. And I never add salt to anything, because I thought you added salt to make things salty...but GC explains how salt can be crucial to switching on Flavours, and why some people need more salt, not to make it more salty, but because they are less sensitive to certain Flavours and salt is required to switch that sensation on.
Another reviewer slated GC's explanations of how one person's sense of taste differs from another (speed of their tongue etc.), but I have eaten meals I've considered fairly mild, yet a guest has found really hot, and vice versa. I always wondered why...this book explains it.
I think it's a great, entertaining read...never thought I would enjoy reading 'a cook book', but this was my first and I've really enjoyed it. I'm now buying two more copies to give to friends. I hope they like it as much as I did.
There are few outright recipes listed in this book, despite what another reviewer says, and they are there to demonstrate a previously made point.
This book describes How and Why food tastes the way it does, distinguishes between Taste and Flavour, and explains how to influence each.
There are lists of foods, and what other food work well with them. So if you want to do a chicken dish, for example, then it lists what other ingredients could go into that meal to complement the chicken....it makes interesting reading. Sure, you may not agree with everything he says, but it makes you think about it and offers alternatives...food for thought (sorry)!
In places it pooh-poohs particular techniques used by some other well known chefs, explains why and offers up alternative approaches - obviously, you decide, you're free to make your own choices. But it's no surprise that towards the end of the book, as a peace offering, GC offers an appeasement by supporting other chefs and their work.
There are loads of useful tips that help make your cooking better...simple stuff like always fry your onions slowly, that way they taste sweet...worked first time when I tried it, easy, once you know how! And little knowledge bits, like explaining why other peoples' food always tastes better than your own. Once it's explained it makes such logical sense. And I never add salt to anything, because I thought you added salt to make things salty...but GC explains how salt can be crucial to switching on Flavours, and why some people need more salt, not to make it more salty, but because they are less sensitive to certain Flavours and salt is required to switch that sensation on.
Another reviewer slated GC's explanations of how one person's sense of taste differs from another (speed of their tongue etc.), but I have eaten meals I've considered fairly mild, yet a guest has found really hot, and vice versa. I always wondered why...this book explains it.
I think it's a great, entertaining read...never thought I would enjoy reading 'a cook book', but this was my first and I've really enjoyed it. I'm now buying two more copies to give to friends. I hope they like it as much as I did.
Would you like to see more reviews about this item?
Was this review helpful?
Let us know
Most Recent Customer Reviews
How to Cook Without Recipes
Glynn Christian has a fantastic approach to food and recipes.
He has a great understanding of what food is about, the ingredients, what taste and cooking methods, have all in... Read more
He has a great understanding of what food is about, the ingredients, what taste and cooking methods, have all in... Read more
Published 14 months ago by Nicolas Dreyfus
Informative and unusual
This is the second copy of this book I have purchased. I originally came across it whilst browsing a bookstore and was intrigued enough to buy it. Read more
Published 17 months ago by djw77
An interesting read but flawed
This book is really interesting and your cooking will almost certainly improve as a result of reading it. Read more
Published on 4 Jan 2010 by S. Thomson
Disappointed!
I was given this for Christmas by my husband, as he knows I love to cook and at first I thought this looked an interesting take on cookery. Read more
Published on 30 Dec 2008 by MLM
Customer Discussions
|
This product's forum
Active discussions in related forums
Search Customer Discussions
|
Related forums
|
Listmania!
Look for similar items by category
Look for similar items by subject
Feedback
- Would you like to update product info or give feedback on images?
- I am the Author, and I want to comment on my book.
- I am the Publisher, and I want to comment on this book.
|
