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Good Tempered Food: Recipes to love, leave, and linger over Hardcover – 12 Sep 2002


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Product details

  • Hardcover: 288 pages
  • Publisher: W&N (12 Sep 2002)
  • Language: English
  • ISBN-10: 0297843060
  • ISBN-13: 978-0297843061
  • Product Dimensions: 18.7 x 2.8 x 24.5 cm
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Bestsellers Rank: 663,974 in Books (See Top 100 in Books)
  • See Complete Table of Contents

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Review

Saturday's Daily Telegraph cookery columnist, Tamasin Day-Lewis, brings the art and enjoyment back to cooking in "Good Tempered Food", aptly subtitled "recipes to love, leave and linger over". No fast, quick recipes to be found here. More slow, sedate, innovative, imaginative cooking, enabling the cook to taste and savour every stage of a dish's creation. Some are started days in advance, allowing meat to soak up juices, others will take a morning to prepare. Tamasin's aim is to bring the satisfaction and feeling of creation back to the cook. Overburdened with current advertising campaigns and tv chefs advocating "convenience" foods, the next generation is in danger of losing the art of cooking. But with recipe books such as this, containing scrumptious dishes such as pancakes layered with pesto and mozzarella di Bufala, 17thcentury Mantuan chicken, chocolate mocha cake with Irish whiskey and spiced three-sugar crumble, there will hopefully be a reversal and people will once again discover the joys of cooking, and eating, proper food. - Lucy Watson

Book Description

The antidote to fast food - recipes that can be part-cooked or prepared in advance.

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family is like a prolonged, never-ending military campaign; if one bit of the advance preparation goes AWOL or is forgotten, DISASTER, or, at least, a complete change of strategy is needed. Read the first page
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Customer Reviews

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Most Helpful Customer Reviews

12 of 13 people found the following review helpful By Amester17 on 27 May 2007
Format: Hardcover
I've been a big fan of Tamasin's and I find her recipes as well as her commitment to organic ingredients (and supporting local suppliers) to be really inspiring.

Here's what is great about this cookbook. First, the recipes are remarkably varied. You have everything from leeks and arborio rice in phyllo pastry to the truly divine Chocolate Espresso Cake. Nothing is particularly fussy; the directions are very clear and Tamasin's comments on each recipe not only helps to establish some context (why this recipe was chosen, where she got it, etc.) but also gives generally very useful information about the dish itself.

I don't find Tamasin bossy in the slightest. She knows what she wants and she goes for it. She's committed to excellence. What's wrong with that?

Really good cookbook and, if you are considering it for your very first of Tamasin's books, an excellent choice.
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74 of 85 people found the following review helpful By A Customer on 17 Feb 2003
Format: Hardcover
I have to confess to being a fan of Tamasin Day-Lewis' persona as much as of her cooking. The magnificently bossy matriarch who insists on the best, organic ingredients for her recipes and whose TV show sees her living a comfortingly unapologetic posh life is absolutely the antidote we need to the goons who populate most cookery programmes (and thus, it would seem, cookery books). Tamasin reminds us that it can be the process, as much as the end result, that provides the real pleasure of cooking. That is not to say that she is an advocate of fiddly, difficult recipes and fancy presentation: on the contrary, her dishes are as hearty, flavoursome and satisfying as you could wish. Where she has the edge over so many of her contemporaries is that (in this, as with her other books) she has produced a collection that you want to get round to cooking in its entirety. Weekend cooking it may be, but I can think of no other book that I would be happier to cook from, from beginning to end.
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1 of 1 people found the following review helpful By Amazon Customer on 22 Oct 2012
Format: Paperback Verified Purchase
I am a great fan of TDL and this book is no exception. Even the simplest recipes such as the stuffed peppers are sublime. In fact "Good Tempered Food" is so good that I bought a second copy to take on holiday to a villa in Spain. The only problem being that one of my accompanying friends " borrowed" it and I have not seen it since. Some of my absolute favourites are:caramelized apple cake with calvados, rich chocolate brownies, lemon and cardamom cake, focaccia with potato, thyme, gruyere, roast hake steaks with poor man potatoes. In fact everything in this book is fab. Tamasin simply has the knack of making food interesting, exciting and more to the point easy to do!. Go buy, you will not be disappointed.
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1 of 1 people found the following review helpful By Marand TOP 100 REVIEWER on 8 Jun 2011
Format: Paperback Verified Purchase
A lot of people seem to find Tamasin Day-Lewis frighteningly elitist. She isn't the sort of person to wander into the supermarket to buy a ready-meal for supper, and she is messianic about the quality of ingredients, advocating organic produce. In the introduction to this book she says "I am no purist hardliner", although I suspect many would regard her approach as pretty purist. That said, I love her style of cooking even if I don't always, or even, often use organic vegetables - let's face it the recipes will still work even if the ingredients are not organic. She has a go at some TV chefs who, she says, 'short-change' us by showing us how we can prepare meals quickly. I disagree with her there - I would sooner people cooked something from scratch than always buy pre-prepared food. I am a keen cook but, like most people, don't always have the time to linger in the kitchen so a really quick Nigel Slater/Jamie Oliver/etc recipe is sometimes exactly what I need. Where I do agree with TDL is that cooking is a pleasurable activity "as can be planning, shopping, reading cookery books, deliberating, telephoning a friend for a recipe, or even that most evanescent of things, inspiration; checking out the cupboard, the larder, the fridge, the vegetable garden." This book, in particular, is a potterer's dream.

The recipes are influenced by the cuisine of countries such as Italy, France, Spain, the countries of the Far East, and India.
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