Formulas for Flavour is a carefully conceived introduction to innovative restaurant-style cooking. John Campbell has done the thinking so you don't have to. The delicious starters, main courses and desserts are all photographed step-by-step, making them very easy to follow whatever your level of cooking experience. John gives specific instructions on which components of the dish can be prepared in advance, minimising the work required on the day of your dinner party. He also supplies all you need to know about purchasing quality ingredients. Whether you work in a restaurant kitchen or merely have fantasized about owning a restaurant one day, this book will be a major contribution to expanding your culinary prowess.
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About the Author
John Campbell is executive chef at The Vineyard at Stockcross. Since joining in January 2002, John has already achieved a huge feat; the five-star hotel has four rosettes for food and 7/10 in The Good Food Guide. Sam Bailey is an expert portrait, travel and food photographer who works regularly with chefs on the leading trade magazine Caterer and Hotelkeeper. His pictures have appeared in magazines including Country Living and The Radio Times as well as for The Independent, The Daily Telegraph and The Observer.
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Most Helpful Customer Reviews
43 of 44 people found the following review helpful
By T. Mills
Format:Paperback
The recipes in this book are hard work and no mistake and can be quite daunting if you try to replicate them in full. Providing you are reasonably comfortable in the kitchen though you can easily cut them down to more manageable components and find pre-prepared alternatives for certain elements.
If you are the kind of person who loves to spend time just playing in the kitchen and want some new inspiration, then this is the book for you. If you think Delia is exotic or Nigella extravagant though... pass this over!
If you are the kind of person who loves to spend time just playing in the kitchen and want some new inspiration, then this is the book for you. If you think Delia is exotic or Nigella extravagant though... pass this over!
80 of 83 people found the following review helpful
By Emile AULD
Format:Paperback
If you want to see how a Michelin Star chef really cooks, then buy this book.
Unlike a lot of other books that promise to show you "the secrets", this one really does.
Don't bother buying it though unless you really want to make the effort to re-create the dishes. You'll need time, patience and determination to match the results.
However you'll learn a lot of solid techniques along the way.
12 of 12 people found the following review helpful
Format:Paperback
I have over 30-40 different cookbooks from very quick and easy to very complicated. This book is one of the best I have seen for creating top end fine dining at home.
The recipes are very clear and concise and are beautifully illustrated with photos to help you along.
The recipes are quite intricate so I would only recommend for an accomplished home cook.
The recipes are very clear and concise and are beautifully illustrated with photos to help you along.
The recipes are quite intricate so I would only recommend for an accomplished home cook.
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4.7 out of 5 stars
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Most Recent Customer Reviews
2.0 out of 5 stars
Not as hoped
This book is for an esoteric few. Not for a home cooking fan. Too expensive for a punt on the possibility of finding something you want to cook.
Published 1 month ago by Mrs U Kretzschmar
4.0 out of 5 stars
Good but you will want more!
Taste is a very strange beast. By nature it is highly personal yet many of its attributes are commonly shared. Read more
Published 2 months ago by I. Darren
5.0 out of 5 stars
Back to front excellent.
If you open this book like a normal western book, (i.e. reading from left to right), the first page after the foreword and introduction is a recipe for roast salt cod and clam... Read more
Published 4 months ago by Cosy Zoe
5.0 out of 5 stars
more accessible than some high end cook-books
This cookery book is split into three main sections for starters, main courses and desserts. The recipes are well laid out and illustrated, helping you to understand the recipe... Read more
Published 4 months ago by R. J. de Bulat
1.0 out of 5 stars
missing in action?
has it been sent yet? I'm still waiting for the book to be despatched? Please send soon as I am looking forward to reading it
Published 13 months ago by freddie8
5.0 out of 5 stars
Buy if you love food
Bought this book solely because Heston Blumenthal wrote the foreword for it which, in my opinion, is a damn good start to any cook book. But.... Read more
Published 15 months ago by FoodieFan
1.0 out of 5 stars
Dissapointed
This book is advertised as if it is a book by Heston when it clearly is not . Very disappointed by this it is misleading
Published 16 months ago by K. topping
2.0 out of 5 stars
item not at all as described
I ordered this book for my mother as she is a fan of Heston, and the book is advertised as being by him. Read more
Published 17 months ago by tarajane
5.0 out of 5 stars
Much better than it looks
I have had this book for over 4 years now but just revisited the little angel
and just had to comment on the little belter.... Read more
and just had to comment on the little belter.... Read more
Published 17 months ago by Danny Marbella
5.0 out of 5 stars
Great book
Just to say to the people reading the ignorant reviews of previous buyers, the book is CLEARLY not Heston Blumenthal book and had they bothered to check on the view now or read... Read more
Published 17 months ago by zek
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