- Hardcover: 288 pages
- Publisher: W&N (12 Sep 2002)
- Language English
- ISBN-10: 0297843060
- ISBN-13: 978-0297843061
- Product Dimensions: 24.9 x 19 x 2.5 cm
- Average Customer Review: 4.0 out of 5 stars See all reviews (5 customer reviews)
- Amazon Bestsellers Rank: 314,338 in Books (See Top 100 in Books)
- See Complete Table of Contents
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Product Description
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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First Sentence
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
Front Cover | Table of Contents | Excerpt | Index | Back Cover
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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Front Cover | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
Most Helpful Customer Reviews
10 of 11 people found the following review helpful
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.
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.
73 of 84 people found the following review helpful
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.
Format:Paperback|Amazon 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. Here are a few recipes to give you an idea of what to expect: sweet potato & coriander soup; chickpea soup with pasta; pepperoni alla siciliana; stuffed vine leaves; smoky aubergine & white bean purée, which combines two of my favourite ingredients, aubergine and cannellini beans; potted shrimps; slow-roasted tomato tarts; roasted butternut squash with mushrooms & cream; a tomato cream ring which makes a wonderful light summer lunch dish; roast cod with braised puy lentils & roasted veg; monkfish steeped in saffron milk with a Romesco sauce; another monkfish dish is served with a lemon & caper sauce; leg of lamb braised with haricot beans; grillade of lamb breast. There is venison, veal, chicken, pork (including roast leg of pork with a spiced orange rub cooked with sweet potatoes) as well.
There is plenty to suit vegetarians too, although in some recipes you may need to substitute one or two ingredients. By way of example, there are pancakes layered with mozzarella & tomato sauce or with pesto & mozzarella; butternut squash gnocchi. There is a number of bread recipes, various desserts and cakes including chocolate & raspberry pudding cake with chocolate ganache; chocolate & chestnut marquise; Armagnac & orange apricots; spicy doughnuts with fresh mango & lime; Queen of puddings (I hadn't had that in years until getting this book) and lemon & cardamom cake. There are a number of jellies of which my favourite is clementine, passion fruit & Muscat. There is also the odd preserve including a nice chilli jam.
Off the top of my head I can't recall any ingredients, apart obviously from fresh seasonal produce, which were difficult to find or which I didn't have in my store cupboard.
The recipes are influenced by the cuisine of countries such as Italy, France, Spain, the countries of the Far East, and India. Here are a few recipes to give you an idea of what to expect: sweet potato & coriander soup; chickpea soup with pasta; pepperoni alla siciliana; stuffed vine leaves; smoky aubergine & white bean purée, which combines two of my favourite ingredients, aubergine and cannellini beans; potted shrimps; slow-roasted tomato tarts; roasted butternut squash with mushrooms & cream; a tomato cream ring which makes a wonderful light summer lunch dish; roast cod with braised puy lentils & roasted veg; monkfish steeped in saffron milk with a Romesco sauce; another monkfish dish is served with a lemon & caper sauce; leg of lamb braised with haricot beans; grillade of lamb breast. There is venison, veal, chicken, pork (including roast leg of pork with a spiced orange rub cooked with sweet potatoes) as well.
There is plenty to suit vegetarians too, although in some recipes you may need to substitute one or two ingredients. By way of example, there are pancakes layered with mozzarella & tomato sauce or with pesto & mozzarella; butternut squash gnocchi. There is a number of bread recipes, various desserts and cakes including chocolate & raspberry pudding cake with chocolate ganache; chocolate & chestnut marquise; Armagnac & orange apricots; spicy doughnuts with fresh mango & lime; Queen of puddings (I hadn't had that in years until getting this book) and lemon & cardamom cake. There are a number of jellies of which my favourite is clementine, passion fruit & Muscat. There is also the odd preserve including a nice chilli jam.
Off the top of my head I can't recall any ingredients, apart obviously from fresh seasonal produce, which were difficult to find or which I didn't have in my store cupboard.
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Most Recent Customer Reviews
Leisurely eating
When I have time, I love to spend ages over a recipe. I don't mean endlessly fussing or indulging in really tricky technique, but rather that I find it relaxing to slice... Read more
Published on 7 May 2010 by Mrs Wibble
Forced, like rhubarb ...
Am I alone in finding Tamasin Day-Lewis hugely irritating?
Far from being the lovable "bossy matriarch" living an unapologetic posh life in the previous review, I see... Read more
Far from being the lovable "bossy matriarch" living an unapologetic posh life in the previous review, I see... Read more
Published on 23 April 2006 by Sally Bundock
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