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Formulas for Flavour: How to Cook Restaurant Dishes at Home (Conran Octopus Interiors)
 
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Formulas for Flavour: How to Cook Restaurant Dishes at Home (Conran Octopus Interiors) (Paperback)

by John Campbell (Author), Sam Bailey (Author)
4.6 out of 5 stars  See all reviews (8 customer reviews)

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Product details

  • Paperback: 160 pages
  • Publisher: Conran Octopus Ltd; New edition edition (15 April 2005)
  • Language English
  • ISBN-10: 1840914297
  • ISBN-13: 978-1840914290
  • Product Dimensions: 25.1 x 20.1 x 1.5 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon.co.uk Sales Rank: 157,135 in Books (See Bestsellers in Books)

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Product Description

Product Description

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.


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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Customer Reviews

8 Reviews
5 star:
 (7)
4 star:    (0)
3 star:    (0)
2 star:
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Average Customer Review
4.6 out of 5 stars (8 customer reviews)
 
 
 
 
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Most Helpful Customer Reviews

 
44 of 44 people found the following review helpful:
5.0 out of 5 stars The Real Deal, 20 Mar 2006
By Emile AULD (Manchester) - See all my reviews
(REAL NAME)   
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.

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9 of 9 people found the following review helpful:
5.0 out of 5 stars Fabulous!, 16 Feb 2007
By T. Mills "happy chefs" (UK) - See all my reviews
(REAL NAME)   
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!
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48 of 53 people found the following review helpful:
5.0 out of 5 stars almost essential, 19 Dec 2002
By A Customer
This review is from: Formulas for Flavour (Hardcover)
this is an almost essential book to every kitchen. it is not about trends or experiments, but lays solid foundations -without being boring or condescending.
attention is given to what you can do in advance (and how long in advance), and nice step-by-step instructions are offered (with photographs). i've made about eight recipies from this book (two starters, three desserts and three main courses), and all went splendidly fine. i even made the lamb stock (18 hours of simmering, reducing 8 litres of water to less than 1 litre of fond) and it came out extremely rich and broad (?) in flavour.
(sits on the shelf next to another essential: 'moro: the cookbook')
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Most Recent Customer Reviews

5.0 out of 5 stars A good cookbook is like a good pornographic magazine
As the young Jamie Oliver probably once said, a good cookbook is like a good pornographic magazine, when you open it up the pages are all stuck together. Read more
Published 11 months ago by David Hampson

2.0 out of 5 stars outdated and overworked
I found the receipes in this book to be pretty outdated and unappealingly complicated in their attempt to be sophisticated. Read more
Published 19 months ago by eve

5.0 out of 5 stars Fantastic
By far my favorite cook book. Recipes take time and patience, but deliver great results. You pick up many tips and tricks along the way that you can use in many other dishes.
Published 19 months ago by David Symons

5.0 out of 5 stars Unbelieveable food
This book shows you how to make excellent food which wouldn't look out of place in a restaurant. The quality of the recipies is exceptional and covers all different types of meat,... Read more
Published on 4 Nov 2007 by Mr. P. Bell

5.0 out of 5 stars formulas for flavour
One of the very best cookery book I have ever read and bought. I have tried almost every main coureses and starter except for Terrine de foi gras, and the recipe works well. Read more
Published on 24 Mar 2003 by vista

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