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Home Food: Exploring the World's Best Cooking Paperback – 15 Jun 2000


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Product details

  • Paperback: 192 pages
  • Publisher: Cassell Illustrated; New edition edition (15 Jun. 2000)
  • Language: English
  • ISBN-10: 1841880698
  • ISBN-13: 978-1841880693
  • Product Dimensions: 24 x 22.8 x 2.2 cm
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Bestsellers Rank: 2,535,197 in Books (See Top 100 in Books)

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Product Description

Amazon Review

Richard Whittington has a no-nonsense approach to food, which is reflected in the titles of his books (Alastair Little: Keep it Simple and Food of the Sun) and his column in the Daily Mail ("The Cookery Doctor"). It's a recipe, so to speak, which has worked for him--he has won the Glenfiddich Food Book of the Year and he is regarded as one of Britain's finest food writers. Home Food: Exploring the World's Best Cooking continues the tradition. The book contains hundreds of well-chosen recipes which aren't gimmicky. Every recipe is achievable, being easy to prepare and carefully structured to maximise kitchen efficiency. They don't rely on excessive use of any one ingredient for impact and they are not described with adjectives like "wicked" or "sinful", words that some find go irresistibly with puddings. "Balance is the antithesis of self-conscious presentation," he writes. "I am not impressed if the sauce is pearled in equidistant and precisely uniform blobs around the circumference of a plate or the food built into towers that crash messily when prodded with a fork." His food is the good food of common sense and all our senses are involved in its enjoyment.

Illustrated with beautiful drawings by Brian Ma Siy and photographs by James Murphy, Home Food takes the reader on a dizzying culinary journey around the world. He sets off from Australia with fusion (not confusion) recipes like "Carpaccio of Yellow-fin Tuna with Wasabi Vinaigrette" before moving on to the Balkans and Bosphorus with "Moussaka with Dry-grilled Aubergine and Parmesan Custard". "Venison Pie" is one of the recipes chosen for Britain and "Stir-Fried Rice with Egg and Crab" gives a taste of China. And so he continues: "Pan-fried Red Mullet with Caper Butter Sauce" (France), "Three-cheese Pecorino Gnocchi with Spinach" (Italy), "Feijoada" (South America), "Thai Green Curry with Fish", "Jambalaya" (USA). Korea, Mexico, Spain, Portugal, the West Indies, India...

Home Food is a superb book. The recipes are arranged by country and each chapter could be a book itself. Together they reflect the way we eat today. In every major city around the world you will find Italian, Chinese and Indian restaurants. With Whittington's book you can have a Japanese lunch and Portuguese dinner. His erudite introductions to each chapter are evocative, informative and a joy to read. "Since we have to eat to live, let us make that necessity a joy." --Dale Kneen --This text refers to an out of print or unavailable edition of this title.

Customer Reviews

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Most Helpful Customer Reviews

2 of 2 people found the following review helpful By A Customer on 23 Jan. 2000
Format: Hardcover
HOME FOOD by Richard Whittington has proved to be my most successful and useful Christmas Gift. This book is a must for every traveller who enjoys eating and for every gourmet who enjoys travelling. Through the author's evocative narrative, I have re-lived visits to Rome, Paris and the Greek Islands. Virtual visits to countries such as Japan and South America add to the pleasure. I was delighted to rediscover old favourties like "Coquilles Saint-Jacques" and "Savoyarde Potatoes" What a treat to include them once again in my cooking repetoire. How terrific too to try out - soon to be new favourites - "Lamb and Quince Tajine" and "Coriander and Ginger Chicken with Lime." I urge you to try the superb "3 Cheese Pecorino gnocchi with spinach" (Page 145) an instant success the night I served it. And for first-rate fast food, look no further than the Greek-inspired "Macaroni with Feta and cream sauce." (Page 62). This book should become a classic.
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2 of 2 people found the following review helpful By A Customer on 20 Feb. 2000
Format: Hardcover
Richard Whittington's latest compelling book, Home Food, is his best work to date and the natural successor to Cutting Edge, his other semi-autobiographical book which puts food and cooking in the context of his life. Cutting Edge is sadly out of print but I see from Amazon that a paperback edition of Home Food is coming out in July so surely this book has a long future. It certainly deserves one.
This is a book for the discerning cook, because the recipes are not only so exciting but a complete pleasure to follow, delivering delicious results with all the dishes I have tried: jerk chicken, bulgogi, sweet-and-sour monkfish with wind dried sausage and key lime pie.
Everything he says makes you THINK, particularly the introduction, which I hope has been read by lots of chefs. He is extremely amusing throughout the book, with the exception of the sad but beautiful introduction to France. I strongly recommend it to everybody who loves cooking and loves life.
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1 of 1 people found the following review helpful By A Customer on 12 Nov. 1999
Format: Hardcover
An excellent collection of good recipes, the food I like to eat. I'm tired of all these magazine-style cook books, with too many photo's and not enough text. This book contains hundreds of good classy dishes. A friend gave me a copy, and it's the best present for a long while. Cheers!
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1 of 1 people found the following review helpful By A Customer on 19 Dec. 1999
Format: Hardcover
For busy working fathers this is the best no-nonsense cookery book I've read for many years. Lots of terrific recipes that are amusingly explained and straight-forward to cook. I'd recommend this to anyone.
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