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Starters: First Courses Easily Turned into Main Dishes [Paperback]

Shane Osborn
4.0 out of 5 stars  See all reviews (4 customer reviews)

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Book Description

1 July 2005
Starters is a reflection of today's approach to eating. Whether at home or in a restaurant, we are increasingly inclined to eat a selection of starters or dine 'mezze' style over several light dishes, rather than consume the traditional three-course meal. This is a very special collection of adaptable, modern dishes presented in a clear and accessible way. The recipes in the book are conveniently arranged according to the occasion: nibbles and snacks; quick and easy recipes for casual meals; simple and satisfying dishes for family and friends; food for groups to accommodate larger gatherings; and posh food for entertaining to impress. The food is versatile and flexible, so dishes can be easily upsized to become lunches and suppers, or downsized to make visually stunning canapes or party food.

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Product details

  • Paperback: 160 pages
  • Publisher: Quadrille Publishing Ltd; New edition edition (1 July 2005)
  • Language: English
  • ISBN-10: 184400161X
  • ISBN-13: 978-1844001613
  • Product Dimensions: 25 x 26 cm
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Bestsellers Rank: 554,218 in Books (See Top 100 in Books)

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Product Description


"'A cookbook with a difference - your new flexible friend' Independent on Sunday"

About the Author

In 1999 Shane Osborn took over as the head chef of London's Pied a Terre, having previously worked as sous chef to Tom Aikens. A year later, aged just 29, he became the very first Australian to attain Michelin status. Born and brought up in Perth, Australia, Shane has worked in Europe for the past 10 years, including stints in France and Sweden, before moving to take a position with Gordon Ramsay and Marcus Wareing at the new L'Oranger, where he helped to gain a Michelin star. He later became junior sous chef at The Square, before joining Pied a Terre. Shane Osborn is a unique talent and his sensational food has taken Pied a Terre from strength to strength. In January 2003 the restaurant was awarded a second Michelin star. This is Shane's first cookbook, revealing the secrets of his success.

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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

4.0 out of 5 stars
4.0 out of 5 stars
Most Helpful Customer Reviews
23 of 24 people found the following review helpful
5.0 out of 5 stars Shane Osborn Starters 17 Oct 2004
I had a an amazing meal at pied a terre, Mr Osbornes restaurant and bought the book there, in a vain attempt to emulate his gifts . To my surprise and delight i found the book easy to follow and had such tremendous success my family refuse to return to our everyday fayre and i am expected to try at least one more recipe a day , youd think this was really a task but it has actually turned out to be fun and not too difficult. I am thrilled with my new found success and am indebted to Mr Osborns years of training and feel a bit of a cheat but only you and my family know my secret!
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7 of 7 people found the following review helpful
5.0 out of 5 stars brought on a whim 8 July 2009
Format:Paperback|Verified Purchase
I brought this on a whim , never having seen the book , and knew not a lot about Shane Osborn apart from he's a chef who has an allergy that restricts his menu, but not his skill.
The photographs are stunning ,close up and clear you can see the ingrediants and see how the dishes are put together.
The recipies are broken down and easy to follow , so you can pick one item from a dish and use it for another dish. Already a favourite of mine, in the short time I've owned it Ive already cooked a lot of things from it.
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1 of 1 people found the following review helpful
By A. Byrnes TOP 500 REVIEWER
Format:Paperback|Verified Purchase
My main reason for buying this book, apart from the fact that it was recommended to me, is that I was looking for recipes which would serves just as well for main courses as starters. I love good food and I enjoy cooking but I don't like eating large amounts. This book is perfect for me.

Shane Osborn offers some marvelous starters and in many cases gives suggestions on how to turn them into main courses with the addition of just a few ingredients.

Most of the recipes are accompanied by full or half-page photographs, which I find invaluable for visualizing what it is that I am supposed to produce.

The book is divided into a number of sections which are about the type of meal you are serving rather than the ingredients you might plan to use. These are: Introduction, Nibbles and Snacks, Quick and Easy, Simple and Satisfying, Food for Groups, Posh, and Basics. Each of these sections has a list of recipes on the section heading page. There is a good index at the end. Within each of these sections the recipes are presented in the order of vegetarian, fish, poultry and meat.

Below I have listed a small selection of the recipes in the book which appeal to me, but there are many others.
Read more ›
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0 of 1 people found the following review helpful
2.0 out of 5 stars Not what I had hoped for 14 July 2011
By Anon.
Format:Paperback|Verified Purchase
We were looking for some inspiration for starters and there seemed very few books on it.
The idea behind turning starters into mains seems like a nice twist so we could perhaps use it for some light bites etc.
But after getting the book it seems liek the author jsut didn't have enough starters to make a book so bulked it out with some main courses.
This is one of those books that gets sent to the local charity shop the next time we have a clear out.
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Most Helpful Customer Reviews on (beta) 5.0 out of 5 stars  1 review
5.0 out of 5 stars Delighted with Shane Osborn's Appetizers 10 Dec 2008
By Mother Earth - Published on
I was interested to find several Middle Eastern-inspired selections in this beautifully-photographed book of first course recipes. The Fava Bean and Artichoke Salad was simple and delicious. Eggplant Roasted Couscous melded Middle-Eastern flavors for a tasty side dish with beef or chicken.
-Dawn E.
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