- Paperback: 192 pages
- Publisher: Ebury Press; New edition edition (2 Feb 2006)
- Language English
- ISBN-10: 0091910897
- ISBN-13: 978-0091910891
- Product Dimensions: 24.4 x 18.8 x 1.6 cm
- Average Customer Review: 3.7 out of 5 stars See all reviews (6 customer reviews)
- Amazon Bestsellers Rank: 708,474 in Books (See Top 100 in Books)
| |||||||||||||||
Did you know you can trade in your old books for an Amazon.co.uk Gift Card to spend on the things you want? Plus, get an extra £5 Gift Certificate when you trade in books worth £10 or more before June 30, 2012. Visit the Books Trade-In Store for more details. |
Product details |
Product Description
Product Description
Masterchef is back again, and this time it's going large. Over one hundred hopefuls, all vying to become the UK's next top chef, will be put through their paces by the judges: acclaimed chef John Torode and food writer and presenter Gregg Wallace. And if you too want to become a wizard in the kitchen, then this book is the perfect place to start. Now you too can become a Masterchef in your own home with this fabulous book to accompany the first television series. All the help you need is here at your fingertips - the practical skills, insider knowledge and indispensable hints for transforming the way you cook at home. Presenting 100 of the very best recipes from the first series, the book is underpinned by expert advice and 16 masterclasses from John Torode, plus Gregg Wallace's tips on where to buy the best ingredients. Plus there's a brand-new introduction from the 2005 winner of Masterchef, Thomasina Myers, who since her victory has gone on to become a professional chef. Illustrated with mouth-watering, full colour photographs throughout, this is the essential Masterchef guide for beginners and experts alike. Remember: if you can't stand the heat, get out of the kitchen!
From the Publisher
Pop Idol meets Hell's Kitchen in the second series of Masterchef Goes Large, and the competition is hotter than ever
Suggested Tags from Similar Products(What's this?)Be the first one to add a relevant tag (keyword that's strongly related to this product)
|
Sell a Digital Version of This Book in the Kindle Store
If you are a publisher or author and hold the digital rights to a book, you can sell a digital version of it in our Kindle Store.
Learn more
What Other Items Do Customers Buy After Viewing This Item?
Customer Reviews
Most Helpful Customer Reviews
1 of 1 people found the following review helpful
Format:Hardcover
'Masterchef is back but not in the way you might have expected. This time 'Masterchef Goes Large', with 100 contestants (amateur cooks) being put through their paces, tested and re-tested to find the ultimate Masterchef 2005'
Durable board covers open to 192 shiny, well laid out and easy-to-read, high quality pages, split over chapters:
1. Soups and Starters
2. Fish and Shellfish
3. Meat Poultry and Game
4. Salads and Vegetarian
5. Desserts
sandwiched between an introduction by John Torode and a List of Suppliers, introduced by Gregg Wallace.
Concise index.
Colour photography throughout.
'John Torode has cooked at many of the finest restaurants in the country and now runs his own. Gregg Wallace has grown and supplied produce to some of the top chefs in the UK. Both used their extensive knowledge and expertise in the kitchen to guide and test contestants as Masterchef judges, along with Peter Richards, the Masterchef Mentor, who is a respected chef and teacher at Westminster College, and taught Jamie Oliver, among many others, to cook.'
As a book associated with a TV series it is typical of its type, but is greatly enhanced by written sections called:
'Masterclasses', by John Torode,
which are slotted in between the recipes and are designed to provide a backbone of basic working techniques, including
basic recipe/techniques for:
* Basic Hollandaise Sauce
* Risotto
* Omelette
* Egg Basics
* Pastry
* Mayonnaise
* Pasta
* Steak
* Burger
* Fish
'Masterchef Top Tips' are useful snippets of information dotted throughout, although Gregg Wallace can be a touch 'near-the-knuckle', at times:
'If like me, you enjoy a gamy flavour from your dead 'Bambi', ask your butcher if the meat has been hung.'
In his introduction to the 'List of Suppliers', Gregg nudges the 'supermarkets' knowledge of its fresh produce:
' .....then why are you happy to buy food from nice, polite young men and women in supermarkets who obviously know nothing about food? Ask the man behind the meat counter, the one on his way to a fancy dress party dressed as a butcher, how long the beef has been hung. Ask the chap stacking cauliflowers on shelves his opinion of purple sprouting broccoli over calabrese. You will get hilarious responses.'
So it is mildly surprising that Marks & Spencer, Sainsburys and Waitrose are the only 'supermarkets' to appear on the 3-page 'Supplier List', which is handy because, apart from a page and three quarters for London, it does also include names, addresses and telephone numbers of selected UK/Ireland specialists such as 'Fishworks' and 'The Fine Cheese Company, both of Bath', 'Langley Chase Organic Farm', 'Peppers by Post', 'Lewis & Cooper' of Northallerton to name just a few - truly useful bookmarks at your fingertips, for when that special or elusive ingredient is required.
Durable board covers open to 192 shiny, well laid out and easy-to-read, high quality pages, split over chapters:
1. Soups and Starters
2. Fish and Shellfish
3. Meat Poultry and Game
4. Salads and Vegetarian
5. Desserts
sandwiched between an introduction by John Torode and a List of Suppliers, introduced by Gregg Wallace.
Concise index.
Colour photography throughout.
'John Torode has cooked at many of the finest restaurants in the country and now runs his own. Gregg Wallace has grown and supplied produce to some of the top chefs in the UK. Both used their extensive knowledge and expertise in the kitchen to guide and test contestants as Masterchef judges, along with Peter Richards, the Masterchef Mentor, who is a respected chef and teacher at Westminster College, and taught Jamie Oliver, among many others, to cook.'
As a book associated with a TV series it is typical of its type, but is greatly enhanced by written sections called:
'Masterclasses', by John Torode,
which are slotted in between the recipes and are designed to provide a backbone of basic working techniques, including
basic recipe/techniques for:
* Basic Hollandaise Sauce
* Risotto
* Omelette
* Egg Basics
* Pastry
* Mayonnaise
* Pasta
* Steak
* Burger
* Fish
'Masterchef Top Tips' are useful snippets of information dotted throughout, although Gregg Wallace can be a touch 'near-the-knuckle', at times:
'If like me, you enjoy a gamy flavour from your dead 'Bambi', ask your butcher if the meat has been hung.'
In his introduction to the 'List of Suppliers', Gregg nudges the 'supermarkets' knowledge of its fresh produce:
' .....then why are you happy to buy food from nice, polite young men and women in supermarkets who obviously know nothing about food? Ask the man behind the meat counter, the one on his way to a fancy dress party dressed as a butcher, how long the beef has been hung. Ask the chap stacking cauliflowers on shelves his opinion of purple sprouting broccoli over calabrese. You will get hilarious responses.'
So it is mildly surprising that Marks & Spencer, Sainsburys and Waitrose are the only 'supermarkets' to appear on the 3-page 'Supplier List', which is handy because, apart from a page and three quarters for London, it does also include names, addresses and telephone numbers of selected UK/Ireland specialists such as 'Fishworks' and 'The Fine Cheese Company, both of Bath', 'Langley Chase Organic Farm', 'Peppers by Post', 'Lewis & Cooper' of Northallerton to name just a few - truly useful bookmarks at your fingertips, for when that special or elusive ingredient is required.
20 of 26 people found the following review helpful
Format:Paperback
Great book with wonderful recipes all clearly explained. The only snag is that this is the book for the 1st series shown last year and NOT the new series which is currently being shown.
Format:Hardcover
This if definitely a cookbook that will never be out of date. Description of different
cooking techniques by John Torode cannot be improved upon, when followed properly they are fantastic.
Also let me say that although we cannot see the Masterchef series
directly in Sweden, it is equally fascinating seeing them with a delay of one or
two years, as long as one does not look on the internet to see who has won that is.
cooking techniques by John Torode cannot be improved upon, when followed properly they are fantastic.
Also let me say that although we cannot see the Masterchef series
directly in Sweden, it is equally fascinating seeing them with a delay of one or
two years, as long as one does not look on the internet to see who has won that is.
Most Recent Customer Reviews
Two thoughts
Recipes: good.
However the book has a lot of "bla di bla" as it displays good/great recipes for which you have to be more or less experienced. Read more
However the book has a lot of "bla di bla" as it displays good/great recipes for which you have to be more or less experienced. Read more
Published on 3 Mar 2010 by H. J. Pijpers
Not really about MasterChef
As Masterclasses go, the book is fine. However, there is not much insight to the programme. If you want this, buy "My Father Could Only Boil Cornflakes" by this year's winner Peter... Read more
Published on 7 Nov 2006 by Book Reader
Poor programme produces punchy publication
After catching a couple of episodes of the new format Masterchef recently I wasn't expecting a great deal from this book. Read more
Published on 2 April 2005 by MarkH_1974
Customer Discussions
|
This product's forum
Active discussions in related forums
Search Customer Discussions
|
Related forums
|
Listmania!
|
|
Look for similar items by category
Look for similar items by subject
Feedback
- Would you like to update product info or give feedback on images?
- I am the Author, and I want to comment on my book.
- I am the Publisher, and I want to comment on this book.
