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Tom Parker Bowles, The Mail on Sunday, January 15th 2006
Real Flavours is one of those food books you pick up for a moment and find impossible to put down.
Product Description
REAL FLAVOURS is an entirely rewritten and updated third edition of Glynn's Delicatessen Food Handbook, described by Nigel Slater as 'one of the only ten books you need'. It's a handbook of specialty ingredient information, from salt and pepper through olive oil to caviar: it not only tells you what an ingredient is and what it should look and taste like, it also tells you what it goes with and how to use it. With plenty of wit and anecdotes from a life spent travelling, cooking on TV, and writing for magazines and newspapers, Glynn's REAL FLAVOURS is a work of reference you'll end up reading like a novel. In his Introduction he says 'Ingredient knowledge means kitchen power, it means you know what goes with what and how to make something much more delicious in far less time. REAL FLAVOURS even answers the questions you didn't know you should have asked. It's the ingredient handbook that makes every other cookbook work. Best known in Britain as an entertaining and innovative TV chef, New Zealand born Glynn Christian is also an acclaimed food journalist, lecturer, public speaker and the author of over 25 books mainly about food and cookery. Since 1982 he's made over 1000 live broadcasts for BBC-TV including Breakfast Time and Pebble Mill and on radio he was a regular guest of Woman's Hour. His UK journalistic career includes writing weekly for The Sunday Telegraph for four years for which he was nominated for Glenfiddich Food Writer of the Year, Elle (5 years) and magazines such as OK, House and Gardens, Gardens Illustrated. After ten years living and working in Australasia Glynn has recently returned to the UK, where he presents a pioneering gourmet food programme on QVC, the UK's hugely successful shopping channel - 1 in 6 households buy from it.
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17 of 17 people found the following review helpful
Format:Paperback
Glynn Christian's book of Real Flavours is a wonderful tour of the world and all the types of ingredients that we use on a daily basis. From the humble to the rarefied there is no ingredient that has not been described. Read this book and you will no longer have to worry about where you can buy Abalone or what to do with Za'atar. Ignorance about food is banished forever! This is essentially a huge reference book which no kitchen should be without. Glynn's witty and entertaining writing makes this something that you will want to dip into for years to come, a real classic.
1 of 1 people found the following review helpful
Format:Paperback
This is a great book full of knowledge, wit, anecdotes and opinion. In fact Glynn Christian is very, very opinionated about food - and you won't always agree with him. Some will accuse him of being arrogant or a food snob, others will say he mistakes his own opinions for fact. I disagree. The reason he is so opinionated is his passion about food and this really shows in his writing. Take his line "The silly home economist who sent me recipes for curries for four people, and who thought using two tablespoons of extra virgin olive oil in them a good idea, should be stripped of her undoubtedly neat aprons and boiled alive in butter and oil" - you get some idea of the strength of his feeling.
But whether you agree with him or not you will be entertained and learn a lot by reading this book - and you will be a better cook because of it. It might appear to be a reference book - and I probably will dip into it from time to time to look things up - but I have just read it from cover to cover and it is a rewarding experience.
But whether you agree with him or not you will be entertained and learn a lot by reading this book - and you will be a better cook because of it. It might appear to be a reference book - and I probably will dip into it from time to time to look things up - but I have just read it from cover to cover and it is a rewarding experience.
Format:Paperback|Amazon Verified Purchase
I find Glynn Christian's style irritating at times - but this book is full of fascinating details on different foods. I have learned a lot and quite often refer to it for information. Very worth having as a general 'text book' on food stuffs when cooking for my family - has helped me extend my repertoire of meals.
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