In Easy British Food James introduces the kind of easy-to-prepare versions of family favourites that he's become famous for - dishes such as cottage pie, Cornish pasties and treacle tart. Alongside these he brings us his recipes for some of the simplest to prepare British classics, including roast beef, poached salmon, and gooseberry fool. Easy British Food is packed with traditional roasts, pies, stews and fries. You'll find all the simplest national favourites - from liver with bacon and onions to home-made Cumberland sausages, from beef and black sheep pie to Welsh rarebit, from jam roly poly to raspberry pavlova. But with these are popular new dishes too: pizza margherita, lamb curry, garlic pesto, pea and salmon risotto and creme brulee, which are all made easy in this delicious collection. James is perhaps best loved for his teatime cakes and bakes, and in this book he doesn't disappoint. His irresistible recipes include parkin, shortbread, Madeira cake, doughnuts and carrot cake. Whatever the occasion, Easy British Food has the perfect dish.
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About the Author
James Martin - has been charming the audiences of Ready Steady Cook since 1996 and appears regularly on Saturday Kitchen. He co-owns a successful delicatessen, Cadogan and James, and is author of Delicious, Eating in with James Martin, and Great British Dinners. Jean Cazals - successful food photographer, who is best known for his books with Raymond Blanc and his work in lifestyle magazines.
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Customer Reviews
Most Helpful Customer Reviews
32 of 34 people found the following review helpful
By J. P. Sykes
Format:Hardcover
This is the cook book I use most, unlike most cook books it seems to be aimed at producing food which you eat on a regular basis (pies, roasts, meatballs, curries, simple fish dishes etc) rather than flash dishes designed for entertaining, which most cook books cover. Using these recipes you could create a varied, balanced diet for the entire family/house, that they would never become bored of. If you could learn to cook most of the recipes in this book you would certainly be considered a bit of a culinary genius despite the simplicity of the recipes. It odd to think really that the average Yorkshirewomen (my mum included) used to keep all this stuff stored in their heads!
Anyway back to the book, it covers breakfasts, lunches, dinners, 'teas' and deserts, there are some genuinely excellent recipes in here; simple lamb curry, the meatballs and all the roasts spring to mind, however the book is worth buying just for the 'Beef & Black Sheep Ale Pie' which has to be the nicest pie ever made!
James Martin also suggests a number of 'shortcuts' that makes cooking these recipes easier, which is appreciated as we all know you can take shortcuts in cooking but only some a good idea, the rest usually result in taste disaster, so its nice to hear a professional chef's tips in this area. You do get the impression that this is the way James Martin cooks for himself and family, when he doesn't have to live up to the standards of his professional life, as such I think this is a level of cooking we can all aim at!
Another thing I like about the book is the honesty about the portion sizes (honesty it appears is a pervading theme in the book).... Read more ›
Anyway back to the book, it covers breakfasts, lunches, dinners, 'teas' and deserts, there are some genuinely excellent recipes in here; simple lamb curry, the meatballs and all the roasts spring to mind, however the book is worth buying just for the 'Beef & Black Sheep Ale Pie' which has to be the nicest pie ever made!
James Martin also suggests a number of 'shortcuts' that makes cooking these recipes easier, which is appreciated as we all know you can take shortcuts in cooking but only some a good idea, the rest usually result in taste disaster, so its nice to hear a professional chef's tips in this area. You do get the impression that this is the way James Martin cooks for himself and family, when he doesn't have to live up to the standards of his professional life, as such I think this is a level of cooking we can all aim at!
Another thing I like about the book is the honesty about the portion sizes (honesty it appears is a pervading theme in the book).... Read more ›
4 of 4 people found the following review helpful
4.0 out of 5 stars
A useful selection of British recipes with the odd pizza recipe thrown in for good measure!
18 Sep 2006
By ooOoo
VINE™ VOICE
Format:Hardcover
The introduction explains:-
'...Some people won't consider lots of the recipes I've included to be 'British', but we've been eating stuff like curries and pizzas for as long as I can remember, so I reckon we've officially adopted them now......'
The handsome chef casually adorns the front cover which opens to 144 quality glossy pages, split over 7 chapters:-
1. Breakfasts (pg 12-19)
2. Weekday Lunch (pg 22-41)
3. Weekday Dinner (pg44-64)
4. Sunday Lunch (pg 68-85)
5. Puddings (pg 88-109)
6. Teas and Cakes (pg 112-127)
7. Jams, Chutneys and Sauces (pg 130-141)
sandwiched between an introduction and a 2-page index.
More from the intro:-
'I've cooked in all sorts of places, from student kitchens to grand hotels.......and if there's one thing I have learned, it's that everyone loves a shortcut..... Over the years I have developed lots of great ideas for 'instant' versions of our national favourites. It might just be a case of using shop-bought pastry...or making the most of timesaving ingredients such as easy-blend yeast or 'Bisto' gravy powder. Some people turn their noses up at the idea of cheating like this - so let them spend hours in the kitchen while you have the fun, because easy food can be brilliant food, too!
The other piece of information I always give people is to keep an eye on what's in season......
This book brings together the simplest dishes and tricks I've learned in restaurant kitchens - in particular as a pastry chef -and some of the best recipes passed on to me by my Mum and Gran.....
This is a book about good living and good eating............. Read more ›
'...Some people won't consider lots of the recipes I've included to be 'British', but we've been eating stuff like curries and pizzas for as long as I can remember, so I reckon we've officially adopted them now......'
The handsome chef casually adorns the front cover which opens to 144 quality glossy pages, split over 7 chapters:-
1. Breakfasts (pg 12-19)
2. Weekday Lunch (pg 22-41)
3. Weekday Dinner (pg44-64)
4. Sunday Lunch (pg 68-85)
5. Puddings (pg 88-109)
6. Teas and Cakes (pg 112-127)
7. Jams, Chutneys and Sauces (pg 130-141)
sandwiched between an introduction and a 2-page index.
More from the intro:-
'I've cooked in all sorts of places, from student kitchens to grand hotels.......and if there's one thing I have learned, it's that everyone loves a shortcut..... Over the years I have developed lots of great ideas for 'instant' versions of our national favourites. It might just be a case of using shop-bought pastry...or making the most of timesaving ingredients such as easy-blend yeast or 'Bisto' gravy powder. Some people turn their noses up at the idea of cheating like this - so let them spend hours in the kitchen while you have the fun, because easy food can be brilliant food, too!
The other piece of information I always give people is to keep an eye on what's in season......
This book brings together the simplest dishes and tricks I've learned in restaurant kitchens - in particular as a pastry chef -and some of the best recipes passed on to me by my Mum and Gran.....
This is a book about good living and good eating............. Read more ›
13 of 15 people found the following review helpful
By KC
Format:Hardcover
As someone who has recently come to back to cooking after too many years of ready made meals, I don't consider myself a natural cook so this book has done wonders for my cooking confidence! These recipes are easy to follow & not only do they taste fantastic but they actually turn out looking just like the mouth watering photos! Its an honest down to earth book full of very tasty recipes for food I grew up on. The ingredients are stuff you have probably already got in your kitchen, as long as you have a decent stock of herbs and spices you'll be fine. I've now bought more of James Martin's recipe books and I LOVE cooking again.
16 of 20 people found the following review helpful
Format:Hardcover
I loved this book since I saw it, full with great recipes and tips from one of the greatest chefs around.
it's worth buying for yourself, or as a gift.
it's worth buying for yourself, or as a gift.
and I must add that it's a must buy for every James martin fan.
23 of 29 people found the following review helpful
By A Customer
Format:Hardcover
A great book jam packed with excellent recipes.I would highly recommend this book
20 of 26 people found the following review helpful
By L. White
Format:Hardcover|Amazon Verified Purchase
Bought as a first cookbook for a budding cook - we both found it a good book - both visually and informatively. It is unpretentious, and makes no apologies for shortcuts and use of brand foods.Also - nice photos of Whitby! A good no - nonsense book from a chef who appears to have his feet still on the ground, and who loves his craft.
Format:Hardcover
I was very disappointed with this book. Perhaps my expectations were too high, but all of the recipes are very simple dishes that most people with even the smallest interest in cooking will surely have nailed already...
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