2011 Collins/Hardback edition.
A useful mix of recipes where one finds old favourites e.g. 'Curry', 'Lasagne' and 'Classic Sponge', mingling with James's own recipes, e.g. 'James's Shepherd's Pie', 'Proper Fish & Chips' & 'The Best Beef Burgers in the World', along with the more unusual, such as 'Lamb Rack and Black' & 'Whisky-Marinated Salmon with Beetroot'.
From the introduction:
'...I've considered the many skills, techniques and bits of knowledge that I've picked up throughout my career and have gathered the best of them together for you in this book. Inside these covers you will find the very basics, including step-by-step instructions for filleting fish, jointing chicken and mastering that classic white sauce. I also share the best recipes and nuggets of information that I've absorbed during my travels around the world.....'
But British food also remains close to his heart with reference made to the importance of local and seasonal produce...'looking after our suppliers and producers by giving them our custom - because once they are gone, the void will be a long time filled and our cooking won't be as successful....'
James adorns the cover of masterclass
, which opens to reveal 224 quality matt pages, split over main chapters:
1. Soups, Stews & Pies (pg 10-30)
2. Fish (pg 32-60)
3. Poultry (pg 62-84)
4. Red Meat (pg 86-104)
5. Pork (pg 106-116)
6. Pasta & Grains (pg 118-134)
7. Vegetarian (pg 136-148)
8. Salads (pg 150-164)
9. Sides (pg 166-184)
10. Bread, Cakes & Desserts (pg 186-216)
sandwiched between an introduction and an index.
Also included is a 'Supplier List' - including address, email address and telephone number - although it would be fair to say that this could date over time.
The useful volume winds up with a back cover shot of 'Beef Shin and Carrot Pies', the recipe for which I put to the test first from this book. The recipe is on page 26 and recommends Hereford beef shin or flank, 800g, trimmed and diced. The recipe is just right to put to use four of my Hairy Biker pie dishes
. I have also 'tweaked' this recipe using diced venison, and the results were equally delicious.
Each chapter opens with the list of the recipe titles contained within.
Each recipe has the the capitalised title, an opening note, the number of servings, the list/s of ingredients along with a clearly defined, numbered method.
The opening note often contains a tip or one of those aforementioned nuggets of information, e.g. 'yuzu juice', from the 'Chinese Pork and Ginger Dumpling' recipe.
Any extra equipment required is also emphasised e.g. ice-cream maker or a 15 cm diameter cookie cutter.
The 'step-by-step' techniques are:
* Filleting a Round Fish
* Filleting a Flat Fish
* 10 Piece Chicken Cut
* Brown Chicken Stock
* The Classic Beef Wellington
* Tying a Joint for Roasting
* Making Pasta
* Poaching an Egg
* Dressing a Salad
* Basic White Sauce
* Basic White Bread
* Lining a Tart Tin and Baking Blind
On the slightly negative side some recipes spill over onto another page and I think it would be fair to say that there are fewer photographs in the book than you might expect to find....but......the dishes which Peter Cassidy has captured, make you want to rush off and start cooking!
Other recipes include:
* Cullen Skink
* Beef Bourguignon
* Salmon and Mussel Pie
* Baked Arbroath Smokies with Lemon & Parsley Butter
* Chilli Salt Squid
* Salt-Crusted Sea Bass
* Club Sandwich with Smoked Bacon Mayonnaise
* Basil Chicken with Lime
* Honey-Roast Duck Confit with Crushed Ratte Potatoes
* Lamb and Aubergine Bake
* Rib-Eye Steak with Reduced Red Wine and Shallot Butter
* Escalope of Rose Veal with Caramelised Lemon
* Roast Loin of Pork with Grilled Apples
* Chinese Pork and Ginger Dumplings
* Ravioli with Minced Lamb and Tomato
* Classic Pilaf
* Onion Bhajis with Tomato Sauce
* Braised Fennel with Breadcrumbs and Ricotta
* Double-baked Emmental Soufflés with Kirsch
* Vinaigrette (Various)
* Roast Garlic Dressing
* Chicken Caesar Salad with Rosemary Croûtons
* Cauliflower Cheese
* Vichy Carrots
* Creamy Potato Mash
* Rum Babas with Chocolate Sauce and Chantilly Cream
* Speck Sandwich Soldiers with Soft-Boiled Eggs
* Grissini Sticks with Parma Ham
* Fairy Cakes
* Bakewell Tart
* Spiced Plum Crumble with Clove-Infused Custard
* Steamed Vanilla Suet Puddings
* Melt-in-the-Mouth Chocolate Puddings