- Paperback: 256 pages
- Publisher: Fourth Estate (4 Nov 1996)
- Language English
- ISBN-10: 1857025229
- ISBN-13: 978-1857025224
- Product Dimensions: 19.2 x 12.8 x 1.8 cm
- Average Customer Review: 5.0 out of 5 stars See all reviews (1 customer review)
- Amazon Bestsellers Rank: 1,876,042 in Books (See Top 100 in Books)
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Product Description
Product Description
For everyone who would dearly like all those chef books, but cannot afford either the books, the time, or the ingredients, over 50 renowned chefs share their culinary secrets on how to create a 3-course dinner for six for around a tenner.
Sub-editing articles on closed-end equity funds for the Investors Chronicle is just as dull as it sounds. Having demonstrated a remarkable ineptitude for so doing, David Chater was ‘let go’ a year ago. And so, skint but happy, he decided to get on his bike (literally) and write a cook book he’d use himself.
Armed with more cheek than knowledge, Chater pestered and pleaded with some of our greatest chefs, from Rowley Leigh and Stephen Bull to this country’s best Indian vegetarian cook. THE IMPOVERISHED GASTRONOME is the result.
With over 150 recipes divided chef by chef into menus, each preceded by a highly idiosyncratic preface by Chater, this book rehabilitates herring roe and neck of lamb, the humble banana and other offerings not often seen in Harrods Food Hall to make over 50 glorious -but cheap- meals.
As Chater himself puts it, ‘A perfect fishcake argues strongly that poverty, like hunger, is a strong sauce.’
About the Author
David Chater was for many years a sub-editor on various excruciatingly boring financial journals. From his North London home, which he shares with his wife and 5-year-old daughter, he travels everywhere by bike. This is his first book.
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Customer Reviews
Most Helpful Customer Reviews
1 of 1 people found the following review helpful
I got this book when I was living on a meagre wage in London and it is very well thumbed indeed. Hopefully it will come back into print before it falls apart. I love the commentary proveded by Chater, quite self effacing and humerous. He cycled around London in all weathers cajoling sometimes grumpy but often lovely chefs and restaurant owners to part with their recipes. The star turn was that the 3 course menus had to come out at £10 (excluding drinks) all in for 6 people. Whilst inflation will have inevitably increased this, it still makes feeding friends something different and tasty very easy and inexpensive. The recipes are broken down not by course but by restaurant which makes building your own menu a little more difficult, though the index helps. There are all tastes catered for, though this book is certainly not full of cheap baked beans and sausages. Far from it as he endorses the use of good quality, seasonal food. The author acknowleges that some of the contributing chefs have perhaps stretched the £10 limit a bit too far, but so what.
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