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Social Suppers Hardcover – 19 Jun 2014

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Product details

  • Hardcover: 240 pages
  • Publisher: Absolute Press (19 Jun. 2014)
  • Language: English
  • ISBN-10: 1472904249
  • ISBN-13: 978-1472904249
  • Product Dimensions: 22.1 x 2.5 x 26.6 cm
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Bestsellers Rank: 13,417 in Books (See Top 100 in Books)

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Product Description

Review

Jason Atherton's Berners Tavern may well turn out to be the defining restaurant of the decade. (Metro)

It was nailed-on fantastic, every mouthful. (Giles Coren Times Magazine)

Atherton is clearly a chef at the top of his game. (GQ Magazine)

Jason Atherton is a hugely accomplished chef. (Zoe Williams Daily Telegraph)

More than most, Jason Atherton has a recognisable cooking style. The first British chef to do a stage at El Bulli - it is not skittish experimentation that defines his dishes but something more akin to a person who can throw on a variety of clothes and emerge looking catwalk-wonderful. (Fay Maschler Evening Standard)

Atherton is on a roll and everyone in the restaurant world knows it. (David Sexton Evening Standard)

The tarte Tatin at Little Social is completely worth getting into a police incident over. (Grace Dent ES Magazine)

Book Description

A comprehensive collection of top suppers from around the world to make at home, from Michelin star chef Jason Atherton.

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Customer Reviews

4.3 out of 5 stars
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Most Helpful Customer Reviews

13 of 14 people found the following review helpful By Chris M HALL OF FAMETOP 10 REVIEWER on 18 Nov. 2014
Format: Hardcover Verified Purchase
I have eaten in Jason Atherton’s Little Social and had the best burger of my life, so when I read that his book Social Suppers had the recipe in I didn’t hesitate to buy it.

I was most surprised when I received the book to see just how many recipes there are (I have done a full list of these at the end of the review), many more than I had expected and a good variety, there is almost certainly something in here for everyone. The recipes in general are moderately complex, but certainly not too daunting for a confident home cook.

I love the matt recipe pages of the book, they feel quality and the book as a whole with a textured text cover feels nice and would certainly make a nice gift.

One small but important quibble that I often have is not all the main recipes in the book have an accompanying image (approximately 1 in 4 don’t have an image I would guess). I do find this frustrating, even if not for a small image somewhere inset on a page, it would be appreciated and improves a cookery book no end for me, but I appreciate this is perhaps just personal preference.

That said, the images that are in the book are very inspirational and the way the food is presented looks, to me as a fairly confident home cook, exciting and achievable with some practise!

The book is split into 4 main recipe sections:

Starters
Main Courses
Desserts
Basics

I like this order, and there is a recipe list and page number at the beginning of every section so you don’t have to browse endlessly through individual pages if you don’t want to; although I do rather enjoy doing this.

Every single recipe has an introduction written by Jason to put the dish into context or has a couple of tips relating to the dish.
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8 of 10 people found the following review helpful By The Renaissance Girl TOP 500 REVIEWER on 13 Oct. 2014
Format: Hardcover Verified Purchase
With over 100 recipes, broken down into four sections, this is a cookbook to suit most levels of cook, and is a very comprehensive selection of cuisines and styles. The following are examples in each section:

Starters:
Tuna tartare DIY; confit tuna with piperade and chives' salmon crude with pickled cucumber, wasabi and avocado purée; Spansh tomato bread with sardines; pastrami of sea bass with gazpacho garnish; beetroot-cured sea trout with roast beetroot and horseradish cream; kohlrabi, apple, whisky, walnut and sea trout salad; scallop ceviche with pickled fennel and lemon confit...

Main Courses:
Loin of venison with beetroot and venison sauce, braised cabbage; roast venison and beetroot with poached pears; roast Anjou squab, with yakitori of innards, brussel sprout and braised red cabbage; roast duck breast with mini roast potatoes, turnips, beetroot and carrot purée; spiced roast pheasant with pumpkin, bread sauce and home-made granola...

Desserts:
Blood orange granita with crème chantilly and candied lime; apple and blackberry crumble; rice pudding with oat crumble biscuit; mascarpone mousse tarts with poached rhubarb and rhubarb sorbet; tarte tatin with clotted cream ice-cream; almond prune and rum tart' spiced melon soup with ginger sorbet and basil' summer fruit cooked in liquorice with fromage blanc sorbet...
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2 of 2 people found the following review helpful By Margaret Smith on 20 Nov. 2014
Format: Kindle Edition Verified Purchase
Not suitable for use on Kindle, which is how I purchased it.
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1 of 1 people found the following review helpful By Lella on 20 Feb. 2015
Format: Hardcover Verified Purchase
A great chef that cooks great dishes .Really an enjoyable book with nice photos and recepies .
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1 of 1 people found the following review helpful By ruben on 4 April 2015
Format: Hardcover Verified Purchase
Easy to follow recipes
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