- Hardcover: 224 pages
- Publisher: Conran Octopus Ltd (23 Oct 1997)
- Language English
- ISBN-10: 1850299226
- ISBN-13: 978-1850299226
- Product Dimensions: 28.2 x 24.4 x 3 cm
- Amazon Bestsellers Rank: 694,430 in Books (See Top 100 in Books)
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Product Description
Product Description
Chef John Torode oversees 100 chefs serving as many as 2000 people a day in the "Mezzo" restaurant in London's Soho. The freestyle approach to the global kitchen sees the combination of ingredients, flavours and cooking styles from Asia and Europe. With particular emphasis on modern trends in cooking, this book includes over 100 recipes such as Wok Fried Crab with Garlic and Chilli, Roast Marinated Lamb with Sweet Potato Mash, Aubergine Ravioli with Black Butter and Capers, and Lemon Mascarpone Cake. A glossary helps to demystify shopping for and preparing some of the more unusual ingredients, from tamarind to lemon grass.
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1 review
1 of 1 people found the following review helpful
Beautiful recipes, fusion of east and west, good explanations
13 Jan 2007
Format:Hardcover
I love this book. the dishes are inspirational, the instructions relatively simple and it is fairly well laid out. I love the fact that there is a section alone for noodles. The book attempts some humour in its chapters, for instance instead of vegetables the chapter is called 'roots and shoots' (a bit of Aussie larinkinism)
The thing I don't like is that each of the recipes suffers confusion over the ingredients. In an attempt to cover Metric and imperial audiences at the same time it has two (and sometimes three measurements) beside each item - metric/imperial/ and often cup size too. It looks messy and makes what could be an easy glance becomes a squint with a pair of reading glasses.
I love the alternative use of ingredients - for instance sweet potato and goats cheese Ravioli., fettucine with butternut squash and coconut (utterly divine by the way!)Egg ravioli with asparagus and butter sauce (my mouth is watering!)
Has a really useful section with photo illustrations on how to prepare crustaceas such as crab and oysters - step by step.
Has all the recipes necessary for stocks and sauces, so many of these recieps are not quick things, they take preparation from the day before and longer to make the stock etc. I also like the use of rather unusual ingredients, there is a lovely recipe for fillet of beef with bone marrow and parmesan.
I would recommend this book as it is more than just food porn (although the photos are glorious) and it is more than an unusable book of restaurant recipes. There is good quick food in here, some excellent recipes for longer preparation (but well worth the wait) and some great use of unusual but still relatively easy to find ingredients. The desserts are particularly beautiful - I loved the orange Creme renversee, essentially a clean creme caramel. Really enjoyable.
The thing I don't like is that each of the recipes suffers confusion over the ingredients. In an attempt to cover Metric and imperial audiences at the same time it has two (and sometimes three measurements) beside each item - metric/imperial/ and often cup size too. It looks messy and makes what could be an easy glance becomes a squint with a pair of reading glasses.
I love the alternative use of ingredients - for instance sweet potato and goats cheese Ravioli., fettucine with butternut squash and coconut (utterly divine by the way!)Egg ravioli with asparagus and butter sauce (my mouth is watering!)
Has a really useful section with photo illustrations on how to prepare crustaceas such as crab and oysters - step by step.
Has all the recipes necessary for stocks and sauces, so many of these recieps are not quick things, they take preparation from the day before and longer to make the stock etc. I also like the use of rather unusual ingredients, there is a lovely recipe for fillet of beef with bone marrow and parmesan.
I would recommend this book as it is more than just food porn (although the photos are glorious) and it is more than an unusable book of restaurant recipes. There is good quick food in here, some excellent recipes for longer preparation (but well worth the wait) and some great use of unusual but still relatively easy to find ingredients. The desserts are particularly beautiful - I loved the orange Creme renversee, essentially a clean creme caramel. Really enjoyable.
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