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6 of 6 people found the following review helpful:
Pan the critics - buy a pan - and cook with this book, 8 Jan 2002
Conrad Gallagher has poor PR especially for his new London restaurant - if it is anything like this book it must be marvellous. The one pan gimmick is a great way to attract those who think cooking is easy - or maybe the publishers thought it a target market - but this is actually one of the most creative and inventive cookery books I've read in the last 15 years.There isn't a single recipe I wouldn't try. The tomato tarts had my guests in tears of delight and the cuppuccino of haricots rescues a ridiculous pulse and transforms it into a creamy heaven. The simply laid out 6 pages on oils, stocks, vinaigrettes and sauces is worth the cover price alone, giving clear, straightforward guidance for very imaginative and delicious recipes. One niggle is the stylist on the photo shoot added ingredients not in the recipe (parsley not tarragon on the haricots) An absolute must for everyone serious about food.
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4 of 4 people found the following review helpful:
Terrible index!, 7 Nov 2001
By A Customer
Conrad Gallagher is a trendy chef and if you've ever eaten his food you'll certainly want to check out his book. And indeed, it contains lots of intriguing recipes - or at least, they look lovely from the photographs. But oh - the index! The publishers have ruined what is possibly a book I'd use regularly by taking the lazy option of merely listing all the recipe titles in alphabetical order. So, say you have some chicken and would like to find a Gallagher one-pot way of cooking it ... can you just look up "chicken" to find all the chicken recipes? Oh no. You have to read the lot. So of course, you don't - you turn to someone who'll give you a brilliant idea in a book with a proper index - so don't buy this book, buy one by Nigel Slater instead.
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2 of 2 people found the following review helpful:
Sheer Class ..., 12 Mar 2006
This book is part of a trilogy that Conrad Gallagher has written, where he applies his knowledge of gourmet food, and cooking techniques, to produce cookbooks that are achievable for the home cook.
Each book in the trilogy has a theme.
The first - "One Pot Wonders", was about using fewer pans i.e. less washing up.
The second - "Take 6 Ingredients", is obviously about using fewer ingredients i.e. less shopping.
The third book - "In 3 Easy Steps", is obviously about using simpler techniques and recipes.
With a title like "One Pot Wonders", you will be tempted to think that this book is all about easy one pot dinners, but it isn't.
For me this is a positive thing, but if you're looking for a simple "meals in minutes" book, then this may not be for you.
The thing you have to remember is that Conrad Gallagher has won Michelin stars, so this is highly sophisticated one pot cooking.
Also the word "pot" in the title, really means a type of pan. Gallagher shows you examples of dishes for;
- saucepan
- deep pan
- shallow pan
- frying pan
- sauté pan
- casserole dish
- roasting tin
- chargrill and grill
- wok
- baking sheet
- baking dish
- deep-fryer
- salad bowl
Again for me this was a positive. You're learning about a whole range of cooking techniques and implements, not just how to make different kinds of stews/casseroles.
It is worth adding that as Gallagher is a Michelin starred chef, the recipes are to die for.
Scallops with caramelised apples and sauté potatoes, braised ham hocks with thyme and rosemary, roasted monkfish with tagliatelle and cream, seared scallops with guacamole, coriander and chilli and cappuccino of haricots with morels and seared scallops etc. etc.
I could go on, but I think you get the point.
There are some beautiful dessert recipes as well.
The photography by Gus Filgate is just brilliant, and although not all the recipes have pictures, there are quite a few.
If you are looking for a sophisticated set of recipes, presented in an approachable way, by a first rate chef, then click on the Buy button.
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2 of 3 people found the following review helpful:
Stylish and inventive recipes, grandly presented, 15 Jul 2001
By A Customer
I came across this book in the hotel room where my wife and I were staying in Dublin for our tenth wedding anniversary. We liked the book and visited the restaurant where Conrad Gallagher cooks - Peacock Alley at the Fitzwilliam Hotel on St Stephen's Green. The food was glorious, and I'm pleased to say some of the dishes on the menu are featured in the book. The principle behind the book is how to produce good food using only one pan. It is organised in different sections according to the pan used - a casserole, a frying pan, a saucepan and so on. The recipes are original, inventive and combine modern and traditional foods. Ideal for dinner parties if you want to impress. OK, sometimes he cheats and uses the same pan twice, washing up half way through (why not just use two pans?) and you sometimes wonder why he didn't just produce a collection of recipes without the single pan theme (what's the point?), but it does gives the book shape and direction. It also has impact, thanks to the use of different coloured pages and some dramatic photography of the food. But at the end of the day, the inventive recipes are the best part. If you ever want to know how to cook kangaroo . . .
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