Simply the Best
is made up of much more than its subtitle, The Art of Seasonal Cooking
, suggests. Tamasin Day-Lewis provides so many contexts for her recipes--in descriptions of family holidays and picnics, food-fact-finding expeditions to France, Spain and Ireland, encounters with chefs and organic-food producers and many other delightful experiences--that the effect encompasses a complete lifestyle. Pleasurable in the highest degree, it inevitably induces a bewilderment that the results of one's own exertions should fall so far short of what is possible. What is possible, if you have the time, the money and the inclination to do the kind of shopping that Tamasin Day-Lewis can afford, is wonderful ingredients: cooked with care and attention, they deliver marvellous flavours. The recipes are a mixture of the familiar and less so, the comforting and the exciting. In spring, tender rhubarb is made into ice cream with preserved ginger and acacia honey, and guinea fowl is stewed with preserved lemons and broad beans. Summer might bring squid, braised in its ink with fennel, peas and Oloroso sherry, light fish stews or a white-fruit summer pudding. Wild mushrooms and game are the flavours of autumn, followed perhaps by a steamed lemon-curd pudding; while winter rounds the year off with rich meat stews, baked fruits and chocolate; and, to soothe the post-Christmas stomach, a dish of baked skate, verging on the bland but spiked with lemon and capers. --Robin Davidson
--This text refers to an out of print or unavailable edition of this title.
Alongside many of today's top chefs and cookery writers, Tamasin Day-Lewis believes in using the freshest of ingredients to get the best out of a recipe. With the plethora of specialist food producers currently emerging it is possible to get the very best and freshest of ingredients delivered right to your door. "Simply the Best" is a collection of Tamasin's recipes, many having already appeared in her Daily Telegraph cookery column on a Saturday, season by season, highlighting the produce at the peak of its perfection. Freshly picked fruit and vegetables, freshly caught fish, freshly slaughtered Spring lamb, autumn mushrooms and winter chestnuts. Innovatively mixed, the dishes acknowledge tastes from around the world: lasagna al forno, Spanish fish stew, cardamom chicken and rumbledethumps, reflecting today's multicultural cuisine. Attractively illustrated with colour photographs and accompanied by Tamasin's knowledgeable writing, it is a veritable feast of good, natural produce served to perfection. - Lucy Watson