The food you put on your table is at the heart of the house, as a matter of survival and joy. Everything we eat sustains family, friends and self, and The Good Table shows that it is best when sourced and cooked with love and care. Whether making comforting favourites such as Toad in the Hole or Paella, classic dishes such as Beef Suet Pudding or a Brandy Snap with Berries, or recipes from far-flung shores such as Lapland Fish Soup and a Spanish dish of Chorizo in Cider, Valentine's omnivorous curiosity and attention to detail set his recipes apart.In this timely book, Valentine pays homage to the slow cooking of cheaper cuts of beef, pork and lamb, whilst encouraging us to enjoy less widely-used meat such as rabbit and venison. His ingredients are local, mostly inexpensive and easy to find, yet his dishes are often surprising, based on forgotten classics or hailing from distant countries such as Mexico and Morocco. For Valentine, The Good Table starts with good shopping, and he encourages us to not be afraid of buying new ingredients, especially when they are affordable and plentiful. He seeks out sustainable fish, creates luxuries from everyday ingredients such as bread and eggs, and cooks fruit and vegetables when they are in season.
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Review
Valentine Warner's love of food is infectious. --Food & Travel, November, 2011
This book oozes charm and a love of eating and feeding friends and family. --The Good Food Magazine, October, 2011
The Good Table stirs wild rumblings in your stomach and sends you towards the kitchen to satisfy them. --The Sunday Times: Style, September 11, 2011
Valentine Warner takes us on an enticing journey to his own home-food heaven. --Flavour
Valentine is a born storyteller. His words are delicious and he has a devilish sense of humour.
--Lady, September 30, 2011
This book oozes charm and a love of eating and feeding friends and family. --The Good Food Magazine, October, 2011
The Good Table stirs wild rumblings in your stomach and sends you towards the kitchen to satisfy them. --The Sunday Times: Style, September 11, 2011
Valentine Warner takes us on an enticing journey to his own home-food heaven. --Flavour
Valentine is a born storyteller. His words are delicious and he has a devilish sense of humour.
--Lady, September 30, 2011
About the Author
Valentine Warner is a food writer and cook with a passion for nature, the seasons and mainly being outdoors. He trained under chefs such as Alastair Little and Rose Carrarini before setting up a private catering company. In September 2008 Valentine burst on to our TV screens with his first hit series What to Eat Now which saw him seeking out the best food and dishes that the four seasons have to offer. Valentine writes a monthly column for Countryfile and Delicious and has written for The Times, The Independent, Olive, Waitrose Food Illustrated and more. A self-confessed, natural born fidget, Valentine always finds a cure for his restlessness at home in the kitchen. The two accompanying books for What to Eat Now and What to Eat Now - More Please have both been published by Mitchell Beazley and have been best-sellers.
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Customer Reviews
Most Helpful Customer Reviews
6 of 6 people found the following review helpful
Format:Hardcover|Amazon Vine™ Review
(What's this?)
This is a lovely retro feel book with an old fashioned cover and a marker ribbon. So far I like.
There is an expansive vegetarian section which was, in my view, better than the meat section, despite my being a confirmed carnivore (or maybe an omnivore, more accurately).
The New Potatoes with Stinking Bishop Cheese, Dad's Prawn Curry and Caeser Salad are top of my list and easy enough. I have already made the Mushrooms Baked with Hazelnuts and Pecorino (substituting Pecorino for a mixture of Stilton and Parmesan) and they were fabulous.
I loved the full colour photographs and easygoing writing style. I loved the dessert chapter and I loved the fish section.
However, one thing that puts me off cookbooks and makes them seem a little less accessible is the apparent need to list as many ingredients as possible in the title of the dish. It sounds so fussy and off putting. However, I cannot criticise Mr Warner for this as it goes on everywhere and has done for years.
So I will leave you to ponder the importance of Salt Pollock With Peppers, Oranges and Chickpeas, or the Sardines With Garlic, Coriander and Fennel Seeds AND Sherry Vinegar.
Or just turn to page 142 and make the Kedgeree.
There is an expansive vegetarian section which was, in my view, better than the meat section, despite my being a confirmed carnivore (or maybe an omnivore, more accurately).
The New Potatoes with Stinking Bishop Cheese, Dad's Prawn Curry and Caeser Salad are top of my list and easy enough. I have already made the Mushrooms Baked with Hazelnuts and Pecorino (substituting Pecorino for a mixture of Stilton and Parmesan) and they were fabulous.
I loved the full colour photographs and easygoing writing style. I loved the dessert chapter and I loved the fish section.
However, one thing that puts me off cookbooks and makes them seem a little less accessible is the apparent need to list as many ingredients as possible in the title of the dish. It sounds so fussy and off putting. However, I cannot criticise Mr Warner for this as it goes on everywhere and has done for years.
So I will leave you to ponder the importance of Salt Pollock With Peppers, Oranges and Chickpeas, or the Sardines With Garlic, Coriander and Fennel Seeds AND Sherry Vinegar.
Or just turn to page 142 and make the Kedgeree.
1 of 1 people found the following review helpful
By Crumbs
Format:Hardcover
A stylish but slightly downbeat front cover hides a good-looking book. Earthily shot and beautifully written, it's a great read. Each recipe comes with a story - lively travel tales of where he came across the recipe, whether it's a Sri Lankan poacher, English trucker in Spain, or Mexican bank robbers (that last one's a joke, but you get the idea).
It's quite a macho recipe book with lots of tales of huntin' and shootin', fishin' for mackerel or campin' in -43 degrees. Despite that, many of the recipes feel do-able and don't rely on tricksy ingredients or having a spare week to prepare. However, it is a "foodie" book, and there are some recipes where the ingredients are hard to get hold of, or you may not have heard of them. But I don't mind that, I think it's a good way of educating us. If we didn't have chefs extolling the virtues of mackerel and pollock, we'd all still be eating ever-diminishing amounts of cod. He talks about herring milts (roes), which sound lovely ("The Russians may have caviar on blinis, we have milts on hot toast") which has inspired me,
It's quite a meaty book, but the veg recipes are surprisingly good too - endive in cream sauce with breadcrumbs sounds delicious, I'm more suspicious of the raw kale salad... I've already made one of his recipes, the easiest, of course. Cheese on toast. But this is cheese on toast with mustard, anchovy, worcester sauce and mayonnaise. (I know, mayonnaise. Crazy. But it worked).
I spent an hour lovingly going through the book on Friday, salivating. I then spent half an hour going through it thinking, "yes but what shall I cook for Sunday lunch with the kids?" and nothing jumped out. It was all a little bit too fiddly, or too challenging. So maybe not perfect for family food, but pretty good for everything else.
It's quite a macho recipe book with lots of tales of huntin' and shootin', fishin' for mackerel or campin' in -43 degrees. Despite that, many of the recipes feel do-able and don't rely on tricksy ingredients or having a spare week to prepare. However, it is a "foodie" book, and there are some recipes where the ingredients are hard to get hold of, or you may not have heard of them. But I don't mind that, I think it's a good way of educating us. If we didn't have chefs extolling the virtues of mackerel and pollock, we'd all still be eating ever-diminishing amounts of cod. He talks about herring milts (roes), which sound lovely ("The Russians may have caviar on blinis, we have milts on hot toast") which has inspired me,
It's quite a meaty book, but the veg recipes are surprisingly good too - endive in cream sauce with breadcrumbs sounds delicious, I'm more suspicious of the raw kale salad... I've already made one of his recipes, the easiest, of course. Cheese on toast. But this is cheese on toast with mustard, anchovy, worcester sauce and mayonnaise. (I know, mayonnaise. Crazy. But it worked).
I spent an hour lovingly going through the book on Friday, salivating. I then spent half an hour going through it thinking, "yes but what shall I cook for Sunday lunch with the kids?" and nothing jumped out. It was all a little bit too fiddly, or too challenging. So maybe not perfect for family food, but pretty good for everything else.
1 of 1 people found the following review helpful
By G. J. Oxley
TOP 500 REVIEWER
Format:Hardcover|Amazon Vine™ Review
(What's this?)
Valentine Warner has produced another marvellous book of culinary pornography.
I collect books like this just to salivate over the beautiful photographs that accompany the tasty recipes. No kidding; I own over 50 cookery books yet any lady (un)lucky enough to come to my flat for a meal will be aware that cordon bleu cooking will not be on offer. I am hopeless at conjuring up anything in the kitchen and I will, as a matter of course, either under or overcook everything I produce.
Yet still I go on buying and poring over recipe books like this in the hope that I'll become a good cook by osmosis. Doesn't work, unfortunately.
This particular volume comes with a superb solid binding which will with stand years of abuse in the kitchen. It also contains recipes for a variety of courses using the full spectrum of ingredients - including venison and rabbit - two meats I have never, ever even considered eating.
Funnily enough, Valentine's version of toad in the hole (a bit Delia Smith this recipe) doesn't look a patch on what my old mother used to make. But then she had been a navy cook in her younger days.
This is one big, lovely book of mouth-watering dishes that will keep you busy in the kitchen for many years.
I collect books like this just to salivate over the beautiful photographs that accompany the tasty recipes. No kidding; I own over 50 cookery books yet any lady (un)lucky enough to come to my flat for a meal will be aware that cordon bleu cooking will not be on offer. I am hopeless at conjuring up anything in the kitchen and I will, as a matter of course, either under or overcook everything I produce.
Yet still I go on buying and poring over recipe books like this in the hope that I'll become a good cook by osmosis. Doesn't work, unfortunately.
This particular volume comes with a superb solid binding which will with stand years of abuse in the kitchen. It also contains recipes for a variety of courses using the full spectrum of ingredients - including venison and rabbit - two meats I have never, ever even considered eating.
Funnily enough, Valentine's version of toad in the hole (a bit Delia Smith this recipe) doesn't look a patch on what my old mother used to make. But then she had been a navy cook in her younger days.
This is one big, lovely book of mouth-watering dishes that will keep you busy in the kitchen for many years.
Most Recent Customer Reviews
5.0 out of 5 stars
Anne in france
Loved it!As all recipes written in black &white much easier to read.Recipes as usual show V.W's enthusiasm for cooking &consuming!
Published 6 months ago by Anne in France
4.0 out of 5 stars
Proper food
This is a nice object, with cloth covers and a ribbon to mark your place. Includes a range of traditional recipes which are all about "proper" food and not fussy eating. Read more
Published 16 months ago by avl06
5.0 out of 5 stars
Poetical and addictive
The introduction of this book is incredibly poetical. Valentine sets out to explain how The Good Table is his 'heart on a plate'. How gorgeous is that? Read more
Published 18 months ago by Urvashi
5.0 out of 5 stars
Well worth the effort
I really love this book. I am a serial buyer of cookery books, but The good table, reminded me of why I like cooking. Read more
Published 18 months ago by T. J. Ellis
4.0 out of 5 stars
Pleasing and delectable
My first Valentine Warner cookbook, but very probably not my last. Some really original ideas, all of which look delicious (Lapland Fish Soup is my favourite so far) with fabulous... Read more
Published 18 months ago by Self-help junkie
5.0 out of 5 stars
I will cook from this book time and time again
Valentine Warner is quite well known in food circles, he has made quite a few TV programmes, some scheduled on the satellite food channels as well as writing other books and he has... Read more
Published 19 months ago by Susan M McKenzie
3.0 out of 5 stars
The Good Table
I adored Valentine Warner's What to Eat now series, so I was excited about trying this new book.
The first thing I notice was that I found the book quite 'fish' heavy,... Read more
The first thing I notice was that I found the book quite 'fish' heavy,... Read more
Published 19 months ago by missielizzie
4.0 out of 5 stars
'The Good Table' - The Very Nice Looking Food too!
Here we have another volume to add to my ever burgeoning cookery section (It's a bit of a shame that I never seem to get any further than beans on toast). Read more
Published 19 months ago by Captain Chaos (Semper Vigilans)
5.0 out of 5 stars
My foodie crush!
I have a bit of a foodie crush on Valentine Warner - he is a consummate writer and food lover and chef, and his enthusiasm and joy over food shines through on every page. Read more
Published 19 months ago by Bob's Mum
3.0 out of 5 stars
Beautiful book..... but would I use it?
Yes, I agree, it looks a good book, but as the saying goes, never judge a book by its cover (or ribbons). Read more
Published 19 months ago by C. Clark
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