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Food You Can't Say No To [Illustrated] [Hardcover]

Tamasin Day-Lewis
4.2 out of 5 stars  See all reviews (9 customer reviews)
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Book Description

15 Mar 2012
This irresistible book is packed with recipes for food you just can't say 'no' to. When we are presented with such indulgent food, we inevitably succumb, ask for a second helping. We luxuriate, feel comforted, happy and satisfied. Here is a book filled with good things, some of which you will find familiar but with an original twist, others are entirely new and exciting. Some are special purely because of their unabashed simplicity, using a few of the very best ingredients and disarmingly easy to perfect. Tamasin's philosophy is all about making the most of foods, especially ingredients in season, rather than spending extravagantly. If you're in need of inspiring new supper ideas, try the Roquefort, celery, potato, red onion and walnut pie, its golden crust flavoured with Parmesan and cracked black peppercorns; or a comforting Salmon and scallop chowder, smoky with bacon and flecked with tarragon; or uplifting Potato gnocchi with spring asparagus, tomatoes, green olives and mascarpone. Resist, if you can, a light whisked Sponge topped with vanilla- and lemon-scented mascarpone and yoghurt, adorned with summer berries or a delectable, gooey bitter Chocolate and salted caramel brownie cake. This is food that you will enjoy cooking : effortless but special, indulgent yet practical, totally, utterly irresistible.

Frequently Bought Together

Food You Can't Say No To + Supper for a Song
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  • Supper for a Song 20.00

Product details

  • Hardcover: 192 pages
  • Publisher: Quadrille Publishing Ltd (15 Mar 2012)
  • Language: English
  • ISBN-10: 1844009734
  • ISBN-13: 978-1844009732
  • Product Dimensions: 19.8 x 25.7 cm
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Bestsellers Rank: 241,084 in Books (See Top 100 in Books)

Product Description


'Often her variations are so perfect you wonder why no one has done it that way before' --BBC Good Food, March 2012

'Indulgent yet practical and packed full of recipes you can can't say 'no' to'
--Food & Wine magazine, March 2012

'Is a sumptuous tome filled with irresistible dishes'
--The Lady, March 2, 2012

'Day Lewis's style is all about simplicity, seasonality and a little eccentricity. Expect lots of cross-cultural summery dishes' --The Independent, May 25 2012

'Her recipes are fancy yet extremely doable, indulgent, yet practical and great for seasoned cooks and tentative newbies alike' --Great British Food Magazine, April 2012

'Packed with recipes that are as practical as they are irresistible, this is food to enjoy cooking and to love eating' --Country and Town House, April 2012

'Presents more than a 100 tempting recipes, each with an extra twist to make it irresistible' --Bookseller Buyer's Guide, Feb 2012

About the Author

Tamasin Day-Lewis is an inspirational food writer with a wonderfully refreshing style. In her own words, she writes 'for people who appreciate good food, for people of all skills'. Tamasin contributes regularly for English and American Vogue, Saveur, Stella (The Telegraph Magazine), Sainsbury's Magazine, and Waitrose Kitchen. She has also written a host of successful cookbooks, including Supper for a Song (Quadrille, 2009). She has also produced and directed many television documentaries and appeared in two television series entitled Tamasin's Weekends and Great British Dishes. Author Location: Somerset and Ireland

Inside This Book (Learn More)
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

Most Helpful Customer Reviews
13 of 14 people found the following review helpful
5.0 out of 5 stars Excellent! 10 Mar 2012
Format:Hardcover|Verified Purchase
This latest offering from Tamasin Day Lewis is certainly packed with yummy offerings you'd be hard pressed to resist. Her style of writing draws you in and this is a cookbook to read and enjoy as much as use as an instruction manual. For those who have not been tempted by any of her previous books then this will make an excellent introduction. Beautifully photographed, as her books always are, this is packed full of tempting dishes. "No" will be notably absent from your vocabulary! I do hope there will be a TV series to accompany this.
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18 of 20 people found the following review helpful
5.0 out of 5 stars A very exciting new book ! 6 Mar 2012
I don't know if I wouldn't say "No" to some of the food in this book but honestly that would be pretty limited as the recipes are very, very tempting indeed, especially in the dessert section (irresistible if you have a sweet tooth, in particular the chocolate recipes , OK I'm biased...) but not only...
If you enjoy cooking and trying out new flavours or being surprised by clever twists given to known recipes, this book is well worth buying even if, like me, you already have quite a selection of good cookbooks at home.
Some recipes are more involved than others but the explanations are very clear and I guess the only problem people might have at times is getting hold of some ingredients -depending on what is on offer at their local shops/supermarkets- but that is recurrent with a lot of creative cookbooks and in that respect I really appreciate the fact that Tamasin Day-Lewis does suggest alternatives in a lot of cases -too bad I will never manage get hold of decent large Sicilian lemons for the Passion Fruit Posset in the Mother's Day menu though ;-)

The book is divided into the following sections:

-Simple Special Things (OK, I do find it difficult to give an idea of this section but have a 'Look Inside' ,as Amazon suggests, to read about TDL's concept in that 'special' section).
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3 of 3 people found the following review helpful
4.0 out of 5 stars Some fantastic desserts 22 Oct 2012
By Marand TOP 500 REVIEWER
I have a number of Tamsin Day-Lewis' books and it would be fair to say that this isn't the best of them but it still has some great recipes, albeit I don't think I'll be using them on a regular basis. Probably the best part is the chapter entitled 'Sweet Things' - fabulous desserts like white peaches in Moscato with zabaglione ice cream; several lovely sorbets - elderflower or passion fruit, coconut and lime; pear & blueberry tatin or lemon & coconut cream tart.

There are a couple of good menus: firstly there is a birthday menu of baby courgette salad, insalata tricolore, egg pappardelle with mushroom & marsala sauce and to follow figs in raspberry sauce with hazelnut ice cream. The other is a New Year's Eve Dinner with an Indian theme which ends with a particularly nice trifle.

Other good recipes are potato gnocchi with asparagus, olives & tomato which looks so fresh on the plate; red salad (based on Camargue red rice with chillis, tomatoes, etc); hot greek filos; maqluba, a sort of tarte tatin made from layers of tomatoes, rice, lentils and aubergine; fillet of venison/lamb with spiced aubergine charlotte (the latter is excellent on its own); primavera & prosciutto pie; a wonderful dish of red romano peppers in a cream sauce, and another dessert in the form of passion fruit posset.

The list of ingredients is sometimes very lengthy but this is not necessarily a sign of complicated recipes: preparation is generally straightforward and most ingredients easy to source.
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7 of 8 people found the following review helpful
5.0 out of 5 stars Special food you dream about coming home to 16 April 2012
There are just five chapters in this book but they pack a lot of recipes in each one. They are entitled, 'simple special things' (such as savoury biscuits, bread rolls, salads, sides and dips, the extra's in other words ), 'beginnings' (starters, soups finger foods and the like) 'the big dish' (main courses with everything from chowders to special salads) 'sweet things' (baking, cakes, ice creams and puddings you would die for) and 'feasts' (this is a whole chapter devoted to truly special meals and the full menus are included - the new years eve indian inspired feast is a truly fabulous meal, you could cook the whole menu or just pick out recipes on their own).

Not every recipe is accompanied by a photograph, the steamed orange sponge with seville orange marmalade pudding I have made was one that was not. But the recipe descriptions are easy to follow and there is lots of additional information about foods and ingredients used in the recipes, this is interspersed amongst the recipes themselves. The photography that is in this book is really good and very appealing.

There are quire a few vegetarian meals and side dishes that would suit those that do not eat meat and fish. Some of the savoury baked recipes have a big appeal, the roquefort and walnut pie with a pepper and parmesan crust looks very good, as does the gnocchi and the pasta recipes, definitely on my list of things to try from this book.

The 'sweet things' chapter is my absolute favourite as I love to bake so much, and some of the recipes in here are so very enticing, such as the pear and blueberry tatin, lemon and coconut cream tart, Miranda's luscious lemon cake, chocolate fig and walnut log, and the ultimate 'killer black and white chocolate and raspberry cake'...
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