GOOD TEMPERED FOOD is quiet, unhurried, unchaotic cooking to be savoured with its natural accompaniments - conversation, music and a glass of wine. This is old-fashioned, slow cooking - the food we love to eat and cook with a new way to think about it. Preparation, marinating, half-cooking it before time, and adding the last minute touches without feeling stressed. It is what proper cooking is all about. 'This is one of those books that I suspect will never leave my kitchen. I want to eat everything in this book.' Nigel Slater
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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
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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
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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Most Helpful Customer Reviews
12 of 13 people found the following review helpful
By Amester17
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.
74 of 85 people found the following review helpful
By A Customer
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.
1 of 1 people found the following review helpful
By georgie
Format:Paperback|Amazon 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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4.0 out of 5 stars
Good Tempered Food
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... Read more
Published 23 months ago by Marand
5.0 out of 5 stars
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
1.0 out of 5 stars
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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