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Product Description
Product Description
This is a learn-to-cook book for everyone, whether you are a complete beginner in the kitchen or you want to advance your skills. Enrolment in "Cookery School" is simple - buy the book and work your way through each chapter. Containing over 100 recipes and skills covering all the techniques you need to master along the way, the book is made up of five chapters: Starters, Fish, Meat, Puddings and Super Advanced. Each week on Cookery School, the students will master recipes from each of these areas, and you can cook along with them using the book. The recipes are ordered from Basic through to Intermediate and on to the most challenging Advanced level. All the dishes are aspirational, even the most basic ones, from Griddled Leeks with a Honey and Mustard Dressing, to Pan-fried Beef with Tarragon and Chervil Sauce and Baked Beetroot or Clam Chowder with Mini Garlic Bread Loaves, these are dishes that you will be proud to cook for your family and friends, for everyday or special occasions.
About the Author
Channel 4 Red House is the production company founded by John Silver, who has been responsible for many successful returning series, including Masterchef Goes Large, Celebrity Masterchef, Grand Designs, Jamie's Kitchen and Property Ladder. It is part of the Zodiak Group, one of the world's largest TV production groups.
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Customer Reviews
Most Helpful Customer Reviews
3 of 3 people found the following review helpful
Format:Hardcover|Amazon Verified Purchase
I liked the programme and I find the instructions in the book easy to follow. So many recipe books assume the home cook knows complicated cookery procedures and terms, but this one does not.
19 of 22 people found the following review helpful
Format:Hardcover
What a great book! I love the step by step recipes and how wonderful to be able to get straight into real, proper cooking not the normal beginner meals. I would highly recommend this teaching tool to not only get you inspired but impress all who you serve!
23 of 27 people found the following review helpful
Format:Hardcover
In the interests of a complete review of this title I forced myself to watch an episode of Channel 4's epic 50-part daytime show Cookery School in which ordinary cooks apparently get turned into great chefs by Michelin-starred Richard Corrigan and Leith's trained cookery mentor Gizzi Erskine.
The title promises instruction to cuisine yet in the desserts episode I watched, not a lot of teaching appears to be going on. The cameras are more interested in showing contestants flustered and failing (over quite basic techniques) and Corrigan and Erskine displaying more cruelty than critique.
What makes predictable formulaic TV actually translates very well in Penguin's series tie-in book. With recipes credited to Richard Corrigan, I suspect much of the text is ghost written and Erskine's presence is limited to a couple of photos and having her name above some tips pages.
That said, this is an informative book that will challenge most home cooks to try out new techniques and less obvious ingredients. There are lots of step by step photos and plenty of detail to talk you through. I also like how many recipes indicate in bullet points which skills you are utilising.
Sections are broken down into starters, fish, meat and desserts and further still into basic, intermediate and advanced. Ultimately there is the super advanced section featuring recipes from other chefs including Nobu's Mark Edwards and Cake Boy's Eric Lanlard.
The how-to picture guides cover skills such as ravioli with home made pasta, tempura batter, making a tea smoker, prepping ingredients such as fish, meat and fruits and baking madeleines.
Writing as someone reasonably experienced cooking cakes and desserts, the super advanced puddings are no more testing than you'd get set by The Daring Kitchen (an internationally popular monthly baking blog challenge). The tipsy trifle, for example, calls for home made jelly with real fruit and gelatine, your own sponge, custard and whisky cream. None of which is difficult but it's pushing you to make components yourself instead of cutting corners.
A how-to picture guide to making the spun sugar featured alongside Eric Lanlard's "super advanced" apple souffles is a frustrating omission. A 4 line explanation of this is inadequate in a book that finds space to tell you how to remove the core from a pear and slice apples. Surely anyone can work out how to de-core fruit yet I'd defy anyone to work out how to spin sugar without help.
However, as a rounded cookery book, this gives the detail you might have found in a 1980s Readers' Digest part work but in a far sexier format. This is a book I will definitely turn to for expanding my repertoire when trying to cook chef-ier starter and main courses.
Some input from higher profile chefs would have been nice, a couple of the choices seem quite obscure to me, it also looks like Erskine might have been drafted in last minute before publication else surely someone usually so photogenic would have been utilised more even if her own cookery skills were not taking centre stage.
Verdict - Don't waste your time on the TV series but the book is well structured and has much to teach.
The title promises instruction to cuisine yet in the desserts episode I watched, not a lot of teaching appears to be going on. The cameras are more interested in showing contestants flustered and failing (over quite basic techniques) and Corrigan and Erskine displaying more cruelty than critique.
What makes predictable formulaic TV actually translates very well in Penguin's series tie-in book. With recipes credited to Richard Corrigan, I suspect much of the text is ghost written and Erskine's presence is limited to a couple of photos and having her name above some tips pages.
That said, this is an informative book that will challenge most home cooks to try out new techniques and less obvious ingredients. There are lots of step by step photos and plenty of detail to talk you through. I also like how many recipes indicate in bullet points which skills you are utilising.
Sections are broken down into starters, fish, meat and desserts and further still into basic, intermediate and advanced. Ultimately there is the super advanced section featuring recipes from other chefs including Nobu's Mark Edwards and Cake Boy's Eric Lanlard.
The how-to picture guides cover skills such as ravioli with home made pasta, tempura batter, making a tea smoker, prepping ingredients such as fish, meat and fruits and baking madeleines.
Writing as someone reasonably experienced cooking cakes and desserts, the super advanced puddings are no more testing than you'd get set by The Daring Kitchen (an internationally popular monthly baking blog challenge). The tipsy trifle, for example, calls for home made jelly with real fruit and gelatine, your own sponge, custard and whisky cream. None of which is difficult but it's pushing you to make components yourself instead of cutting corners.
A how-to picture guide to making the spun sugar featured alongside Eric Lanlard's "super advanced" apple souffles is a frustrating omission. A 4 line explanation of this is inadequate in a book that finds space to tell you how to remove the core from a pear and slice apples. Surely anyone can work out how to de-core fruit yet I'd defy anyone to work out how to spin sugar without help.
However, as a rounded cookery book, this gives the detail you might have found in a 1980s Readers' Digest part work but in a far sexier format. This is a book I will definitely turn to for expanding my repertoire when trying to cook chef-ier starter and main courses.
Some input from higher profile chefs would have been nice, a couple of the choices seem quite obscure to me, it also looks like Erskine might have been drafted in last minute before publication else surely someone usually so photogenic would have been utilised more even if her own cookery skills were not taking centre stage.
Verdict - Don't waste your time on the TV series but the book is well structured and has much to teach.
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Most Recent Customer Reviews
help with cooking
I enjoyed the series and there were many recipes i wanted to try.
The book has all the recipes from the series and also lots of helpful techniques, such as boning meat... Read more
The book has all the recipes from the series and also lots of helpful techniques, such as boning meat... Read more
Published 4 months ago by linda
Cookery School cook book
This book is great. I watched the series and learnt so much more about cooking. The book is so handy to try out the receipes from the show and my husband thinks it is great to try... Read more
Published 7 months ago by obejoyful
Cookery School
A superb book with wonderful recipes for those who aspire to do better. I used not to like Richard Corrigan because I felt that he was somewhat abrasive and lacking in charisma. Read more
Published 7 months ago by B. F. Orme
very helpful
Richard is teaching you step by step and tells you
lots of secrets how to do really fine dishes. I like it very much because of the honesty and the passion for cooking. Read more
lots of secrets how to do really fine dishes. I like it very much because of the honesty and the passion for cooking. Read more
Published 7 months ago by brekka
Great recipes
I watched the TV program and wanted to make some of the recipes but although they always tell you where to find them online I they never seemed to post the ones which interested... Read more
Published 9 months ago by Francisca
worth every pound
Whether you can cook or not this book is for you,it is brilliant so easy to follow. I have made most of the recipes and not one failed. Read more
Published 12 months ago by lorraine
fantastic book
watched the series and the book really delivers have cooked a few dishes and will cook more clear instruction very good book
Published 12 months ago by Mr. D. Smith
Fantastic!
Does exactly the same as it says on the tin! If you watched the series on Ch 4 & liked most of the recipes, then this book is a great help to recreating those fantasic dishes! Read more
Published 12 months ago by Scorchy1000
Top Marks
I followed the programmes and could not wait to receive the book. The recipes are well presented and easy to follow helping me deliver, so far, some really tasty dishes. Read more
Published 12 months ago by iPod Touchmeister
Good book
I recorded and watched the Channel 4 series and loved it much more than the other cookery programmes I've seen including Masterchef which used to be my favourite so I had to buy... Read more
Published 12 months ago by BTam
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