- Paperback: 288 pages
- Publisher: Fourth Estate; (Reissue) edition (4 Sep 2006)
- Language English
- ISBN-10: 0007232411
- ISBN-13: 978-0007232413
- Product Dimensions: 21.2 x 19.6 x 2.6 cm
- Average Customer Review: 4.7 out of 5 stars See all reviews (3 customer reviews)
- Amazon Bestsellers Rank: 427,571 in Books (See Top 100 in Books)
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Product Description
Amazon.co.uk Review
Rowley Leigh's stylish No Place Like Home is a vigorously argued treatise in praise of home cooking. Strange, perhaps, for a metropolitan restaurant chef--but Leigh's food is noted for its simplicity, seasonality and truth of flavour. Here he concentrates on food that is better when done at home than in a restaurant. A roast leg of lamb rather than a piece of grilled chump; summer pudding rather than a Grand Marnier soufflé. Cassoulet; breast of veal with pork, spinach and garlic stuffing; baked quinces with cinnamon and Vin Santo. This is wonderful food--rich, savoury, elegant and designed to bring out the best in the ingredients. Leigh covers all the basics--roasts, stews, perfect mash and so on--but also gives himself room for a welcome idiosyncrasy. The book is cleverly structured: it falls into four seasonal parts, each of which contains a number of complete three-course meals for different types of occasion--Easter Sunday Lunch, Alfresco Dinner, Halloween Night, Boxing Day Lunch are some of these exemplars. (Leigh acknowledges that few people care nowadays to cook three courses for every meal, but as he says, the recipes are there if you want them.) Additionally, three starch Interludes contain meditations on potatoes, rice and pasta. Leigh is devoted to British food, as you can tell from his flag-waving spring meal to impress foreigners: sea kale with blood orange hollandaise; sea trout fillet with a horseradish crust, served with Jersey Royal potatoes; and rhubarb fool. The book is greatly enhanced by good photography (good in that it actually shows what the food should look like) and by Lucinda Rogers' witty line-drawings, so reminiscent of Elizabeth David's early illustrators. --Robin Davidson
--This text refers to an out of print or unavailable edition of this title.
Product Description
A celebration of home cooking by the chef at one of London’s top British restaurants.
’Some things are better cooked in restaurants: that’s why people go to them. But the converse is equally true. There are plenty of dishes that no restaurant does properly.’
Distinguished chef and food writer Rowley Leigh places these dishes at the heart of his first book. Home cooking is celebrated for its simplicity, seasonality and the delights of eating at home and cooking for friends. This encompasses the art of making good gravy, sautéing potatoes and grilling sea bass, as well as digressions into Euro food, Australian cricket and the strangeness of rhubarb, amongst others. Menus are based on events such as Boxing Day lunch, Hallowe’en Night and a May birthday lunch for a ‘fishetarian’ aunt.
Beautifully written and illustrated with original line drawings and colour photography, this is an elegant, witty and irresistible invitation to keep those home fires burning.
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Customer Reviews
Most Helpful Customer Reviews
11 of 12 people found the following review helpful
Format:Hardcover
I bought this book for my chef son. I opened it and read it from cover to cover. Not only are Rowley Leigh's comments witty and wise, but the recipes are so well organised (into seasons and menus) and so appetising and commonsensical to follow that I started using the book myself the very next day. I am now buying another for my son. One tiny quibble - the illustrator is good, but not so good as her status on the jacket suggests. The photoraphs are more useful - and better.
3 of 3 people found the following review helpful
Format:Paperback
I was drawn to buy this book by memories of Rowley Leigh's newspaper column from a few years ago, in which he inspired me to try cooking good, honest, tasty and not over-flashy food. The recipes in this book which I have tried so far have had exactly those qualities and also have enabled me to produce more subtle flavours than I often do! However, this is not a book for week-day suppers. Ingredients are not obscure but a fair amount of time and care is needed in their preparation. Don't expect a Nigel Slater style solution for when you get home from work late, tired and hungry. But for more expansive weekend occasions your time and care will be well rewarded, and Rowley Leigh's writing is genial and companionable on the way.
0 of 1 people found the following review helpful
Format:Hardcover|Amazon Verified Purchase
What a truely lovely book to read, and I hate reading! I love his humour and the recipes are delightful too. Would highly reccommend this book.
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