-
Seasonal Offer:
This title is part of our Seasonal Offers promotion.
| ||||||||||||
 Trade In this Item for up to £0.25
Get an extra £5 when you trade in books worth £10 or more until June 30, 2012. Trade in Small Adventures in Cooking (New Voices in Food) for an Amazon.co.uk gift card of up to £0.25, which you can then spend on millions of items across the site. Trade-in values may vary (terms apply). Find more products eligible for trade-in.
|
Special Offers and Product Promotions
Frequently Bought Together
Product details
|
More About the Author
Product Description
Product Description
A beautifully written and exciting cookbook. ------Rachel Allen
If you haven't heard of him yet, you soon will. I've tasted James's food and it's bloody good. ------Stefan Gates
James Ramsden is one of the best young food writers around. ----Giles Coren
A cook-book that combines a boy-next-door charm and lack of pretension, with an erudite wealth of culinary knowledge, an evident depth of research and recipes destined to please multiple pallets on myriad occasions, with his Small Adventures in Cooking, James Ramsden heralds an exciting new generation of cookery writing ------La Bonne Bouffe
I have a feeling that in a few years James could be a cookbook-shelf staple alongside the likes of Nigel Slater ------The Little Loaf
The real difference that sets this book apart from others is Mr. Ramsden himself and his style of writing. Quite frankly this guy gets what cooking is all about, sure we all plan some meals, but the vast majority of the time it's off the cuff stuff with a little bit of inspiration, something that this book has in spades, bravo James hopefully we'll see more of the same soon ------Dad's Cooking Tonight
On many occasions, I find myself agreeing and smiling as he has captured my many thoughts and concerns when it comes to my cooking quandaries. It has reminded me why I enjoy cooking so much and ignited a notion for discovering and using new ingredients. ------MeLikeyUK
James Ramsden is an exciting, irrepressible new voice in food. In this, James s first book, the influential food blogger and pop-up supper club host aims to get his peers out of their culinary rut and experimenting with recipes that are delicious, unexpected and simple. Speedy after-work suppers such as Lamb Neck Fillets with Harissa and Chickpea Salad, food for friends like Grilled Aubergine with Tahini and Pomegranate and delicious slow-cooked dishes such as Pork Belly with Cider and Lentils are all fuss-free and achievable for cooks of any ambition. Nothing here is frightening, laborious, or expensive but everything is different enough to introduce some excitement into the kitchen. Because James believes that cooking is most enjoyable when imbued with a sense of adventure and exploration. Not the crossing continents or eating insects kind, but the sort of small change that will help hoist your food beyond the everyday - the use of an unusual spice in a dish, a trip to the butchers for an interesting cut of meat or the conjuring of something remarkable from the contents of the cornershop. In this book James invites you to join him on his culinary adventure with fast feasts, swanky suppers, lazy lunches and late-night munchies that will make every meal a mini-voyage of discovery. Each recipe is marked with a hashtag so that Twitter users can offer tweaks and tips to other readers.
If you haven't heard of him yet, you soon will. I've tasted James's food and it's bloody good. ------Stefan Gates
James Ramsden is one of the best young food writers around. ----Giles Coren
A cook-book that combines a boy-next-door charm and lack of pretension, with an erudite wealth of culinary knowledge, an evident depth of research and recipes destined to please multiple pallets on myriad occasions, with his Small Adventures in Cooking, James Ramsden heralds an exciting new generation of cookery writing ------La Bonne Bouffe
I have a feeling that in a few years James could be a cookbook-shelf staple alongside the likes of Nigel Slater ------The Little Loaf
The real difference that sets this book apart from others is Mr. Ramsden himself and his style of writing. Quite frankly this guy gets what cooking is all about, sure we all plan some meals, but the vast majority of the time it's off the cuff stuff with a little bit of inspiration, something that this book has in spades, bravo James hopefully we'll see more of the same soon ------Dad's Cooking Tonight
On many occasions, I find myself agreeing and smiling as he has captured my many thoughts and concerns when it comes to my cooking quandaries. It has reminded me why I enjoy cooking so much and ignited a notion for discovering and using new ingredients. ------MeLikeyUK
James Ramsden is an exciting, irrepressible new voice in food. In this, James s first book, the influential food blogger and pop-up supper club host aims to get his peers out of their culinary rut and experimenting with recipes that are delicious, unexpected and simple. Speedy after-work suppers such as Lamb Neck Fillets with Harissa and Chickpea Salad, food for friends like Grilled Aubergine with Tahini and Pomegranate and delicious slow-cooked dishes such as Pork Belly with Cider and Lentils are all fuss-free and achievable for cooks of any ambition. Nothing here is frightening, laborious, or expensive but everything is different enough to introduce some excitement into the kitchen. Because James believes that cooking is most enjoyable when imbued with a sense of adventure and exploration. Not the crossing continents or eating insects kind, but the sort of small change that will help hoist your food beyond the everyday - the use of an unusual spice in a dish, a trip to the butchers for an interesting cut of meat or the conjuring of something remarkable from the contents of the cornershop. In this book James invites you to join him on his culinary adventure with fast feasts, swanky suppers, lazy lunches and late-night munchies that will make every meal a mini-voyage of discovery. Each recipe is marked with a hashtag so that Twitter users can offer tweaks and tips to other readers.
About the Author
James Ramsden was selected by The Times in May 2010 as one of the 40 bloggers everyone is talking about, and hailed as one of the best new food writers by Rose Prince in the Daily Telegraph. He also runs the popular Secret Larder Supper Club, recently selected as one of the top 10 underground supper clubs by the Evening Standard and one of the top 10 pop-up restaurants by Square Meal. James blogs and tweets about his cooking exploits - often with hilarious consequences. Visit www.jamesramsden.com and follow @jteramsden
Inside This Book
(Learn More)
Tags Customers Associate with This Product(What's this?)Click on a tag to find related items, discussions, and people.
|
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
2 of 2 people found the following review helpful
Format:Paperback|Amazon Vine™ Review
(What's this?)
Don't let the really boring cover put you off this little gem, there are some surprisingly good recipes in it.
The recipes range from fairly simple dishes such as mushrooms on toast; the worlds laziest curry and Roast butternut squash with taleggio cheese, walnuts and honey. to entertaining with Pork Wellington and Spice roasted leg of lamb with cumin potatoes.
The author offers alternatives to his choice of ingredients such as using goats cheese or French Munster cheese instead of taleggio. Each recipe is followed by ideas for `tarting' and `tweaking' and what to do with any leftovers. There is a section about entertaining friends and one for making good use of cheaper cuts of meat.
The author doesn't' forget that there are people out there who are new to cooking and looking after themselves; there are hints and tips throughout the book on how to prepare ingredients such as chillies and tomatoes. He also explains how to make pastry and flatbreads for his lamb kebabs. The book includes sensible advice and a few shopping tips.
For students using the book, there are ideas for cocktails and a section on adding flavours to booze such as toffee ; chilli or rhubarb vodka (haven't tried them but they sound interesting).
I can thoroughly recommend this book to anyone but I think students will find it especially useful.
The recipes range from fairly simple dishes such as mushrooms on toast; the worlds laziest curry and Roast butternut squash with taleggio cheese, walnuts and honey. to entertaining with Pork Wellington and Spice roasted leg of lamb with cumin potatoes.
The author offers alternatives to his choice of ingredients such as using goats cheese or French Munster cheese instead of taleggio. Each recipe is followed by ideas for `tarting' and `tweaking' and what to do with any leftovers. There is a section about entertaining friends and one for making good use of cheaper cuts of meat.
The author doesn't' forget that there are people out there who are new to cooking and looking after themselves; there are hints and tips throughout the book on how to prepare ingredients such as chillies and tomatoes. He also explains how to make pastry and flatbreads for his lamb kebabs. The book includes sensible advice and a few shopping tips.
For students using the book, there are ideas for cocktails and a section on adding flavours to booze such as toffee ; chilli or rhubarb vodka (haven't tried them but they sound interesting).
I can thoroughly recommend this book to anyone but I think students will find it especially useful.
6 of 7 people found the following review helpful
Format:Paperback|Amazon Vine™ Review
(What's this?)
Well, what a brilliant surprise this cookbook was! I really loved reading it, have used it successfully already and will definitely be revisiting it often. It's actually pretty rare that I get this excited about a cookbook, so I will have to set the scene and explain why.
If I'm honest, I wasn't really expecting to enjoy this one so much - the cover has the kind of cardboardy, recycled 'do good' look of a small-time project. And it was by a blogger, and I keep picking up cookbooks by bloggers and finding them a bit ho-hum... I'm delighted to say that this one is genuinely well-written, and the recipes are pretty fab too. The writing style is chatty and genuinely funny without trying too hard. It's very readable. And this does matter - I mean, when somebody is trying to convince me to try tinned aubergines, they've got to sound convincing about it! (As an aside, WOW, I'm glad I listened to that unlikely sounding tip).
I particularly liked the extra hints and tips that came along with each recipe - 'tart', 'tweak', and 'tomorrow' - inspiration for making a dish different or more special, or for reusing the leftovers. A nice touch and the genuinely good extra ideas made me feel I was getting several recipes for the price of one!
The idea of dividing recipes into types of occasion also worked well - the kind of dishes you might want to cook for a big group of people are pretty different from ones you might want to cook for a special dinner for two, so this was a nice idea.
To give you a bit of background, I'm vegetarian, but a voracious reader/collector of cookbooks of all sorts - I tend to go through and think about how I could adapt the meaty recipes. This book is a pretty omnivorous offering has lots of recipes involving all sorts of different meat. There is a reasonable selection of vegetarian recipes too, especially starters.
And finally, the production quality and photos - both good. The photography here is unpretentious but alluring. Printed on matte paper rather than glossy. Easy to flip through and printed on relatively thick, durable paper.
All in all, a delightfully readable, inspiring and user-friendly cookbook. Highly recommended!
If I'm honest, I wasn't really expecting to enjoy this one so much - the cover has the kind of cardboardy, recycled 'do good' look of a small-time project. And it was by a blogger, and I keep picking up cookbooks by bloggers and finding them a bit ho-hum... I'm delighted to say that this one is genuinely well-written, and the recipes are pretty fab too. The writing style is chatty and genuinely funny without trying too hard. It's very readable. And this does matter - I mean, when somebody is trying to convince me to try tinned aubergines, they've got to sound convincing about it! (As an aside, WOW, I'm glad I listened to that unlikely sounding tip).
I particularly liked the extra hints and tips that came along with each recipe - 'tart', 'tweak', and 'tomorrow' - inspiration for making a dish different or more special, or for reusing the leftovers. A nice touch and the genuinely good extra ideas made me feel I was getting several recipes for the price of one!
The idea of dividing recipes into types of occasion also worked well - the kind of dishes you might want to cook for a big group of people are pretty different from ones you might want to cook for a special dinner for two, so this was a nice idea.
To give you a bit of background, I'm vegetarian, but a voracious reader/collector of cookbooks of all sorts - I tend to go through and think about how I could adapt the meaty recipes. This book is a pretty omnivorous offering has lots of recipes involving all sorts of different meat. There is a reasonable selection of vegetarian recipes too, especially starters.
And finally, the production quality and photos - both good. The photography here is unpretentious but alluring. Printed on matte paper rather than glossy. Easy to flip through and printed on relatively thick, durable paper.
All in all, a delightfully readable, inspiring and user-friendly cookbook. Highly recommended!
8 of 10 people found the following review helpful
Format:Paperback
I chose the book by looking through the index to see how many recipe titles interested me. With such good reviews, I never would have imagined that could be such a big mistake. I did not realize that this wasn't really a book of recipes, but more of a book on how to "cheat" at the recipes. I stopped being interested in that right around the time I stopped being a student. Maybe a student is the intended audience?)
Some examples:
Curry chicken recipe that is nothing but commercial curry paste and yogurt. Rub it on the chicken and bake! I could have got that from the label on curry paste jar.
A chapter called "corner shop capers" that uses tinned EVERYTHING: tinned aubergine, spinach, rice pudding, salmon, and more. I suppose this was my biggest disappointment. I was really looking forward to some of the recipes here-spinach and chickpea curry sounds lovely, but the idea of eating tinned spinach is completely unappealing. Rice pudding with apple and cardamom compote--yum! But again, this calls for tinned rice pudding, so it lost its appeal.
Even the recipes that thankfully do not call for tinned ingredients are oversimplified, unfortunately. I was looking forward to the Cod with Warm Russian Salad--but in an attempt to make it less intimidating to the inexperienced (I assume) he has reduced the Russian Salad to nothing more than beets, onions, and gherkins.
No matter how much we want it to, short-cut food does not taste as good. And I think his tips in the book are often trying to say that we should not be intimidated by cooking. However, instead of showing that it real cooking skills are easy to obtain, he made it so you don't even have to try.
Some examples:
Curry chicken recipe that is nothing but commercial curry paste and yogurt. Rub it on the chicken and bake! I could have got that from the label on curry paste jar.
A chapter called "corner shop capers" that uses tinned EVERYTHING: tinned aubergine, spinach, rice pudding, salmon, and more. I suppose this was my biggest disappointment. I was really looking forward to some of the recipes here-spinach and chickpea curry sounds lovely, but the idea of eating tinned spinach is completely unappealing. Rice pudding with apple and cardamom compote--yum! But again, this calls for tinned rice pudding, so it lost its appeal.
Even the recipes that thankfully do not call for tinned ingredients are oversimplified, unfortunately. I was looking forward to the Cod with Warm Russian Salad--but in an attempt to make it less intimidating to the inexperienced (I assume) he has reduced the Russian Salad to nothing more than beets, onions, and gherkins.
No matter how much we want it to, short-cut food does not taste as good. And I think his tips in the book are often trying to say that we should not be intimidated by cooking. However, instead of showing that it real cooking skills are easy to obtain, he made it so you don't even have to try.
Would you like to see more reviews about this item?
Were these reviews helpful?
Let us know
Most Recent Customer Reviews
Aren't reviews interesting!
Well, reading the reviews you would think this is a book for beginners with expert abilities! Some think it's easy, some think it's for the expert. Read more
Published 25 days ago by PJ Online
Not bad
Another of the "New Adventures in Cooking" series, the intention is to demystify cooking for the 20-30 year old who no longer wants to live on takeaways and comfort food. Read more
Published 3 months ago by Constant Reader
Tasty, but a bit 'foodie' for me
Some fantastic recipes in this adventurous cookbook, but for me it is a bit 'foodie'. It claims to offer recipes for quick and easy suppers, but in the world I live I don't have... Read more
Published 3 months ago by Bob's Mum
surprising
as others have said i didnt like the blog attachment to this book, i also didnt get much inspiration from the cover after all i think to sell a cookbook the cover must intice you... Read more
Published 4 months ago by gadget girl
Wonderful!
This was given to me by a friend - it's a beautiful book, written with a lot of charm and style. I have tried a few of the recipes now and all of them went down a storm with... Read more
Published 4 months ago by gen
One of THE cookbooks of 2011
I was sceptical about this book at first, thinking the food-blog/cookbook tie-in was a shark well and truly jumped. Read more
Published 5 months ago by Mitch
Just as the title says
This cookery book has got some good recipes in it, but it is not a family cook book. It does not profess to be one either. Read more
Published 6 months ago by Pen pal
Excellent Cook book worthy of addition to my shelf
I've cooked several of the meals in this book, and the recipes were accurate and very tasty. I look forward to his next book. Read more
Published 6 months ago by Mr. Graham Cummings
Nice book!
I really like this cookbook. It is a nice small size packed with lots of different to the normal recipes to be found in cook books.
Published 7 months ago by Susie Q
Left of centre, but hugely exciting and clever, simple cooking!
The New Voices in Food line of books are a great idea: slightly left-field, but endearing enough (chiefly thanks to the "voices" of each editions featured cook) to keep them... Read more
Published 7 months ago by Mr. Steve Jansen
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.
|
