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Simply The Best: The Art of Seasonal Cooking
 
 
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Simply The Best: The Art of Seasonal Cooking (Paperback)

by Tamasin Day-Lewis (Author)
4.7 out of 5 stars  See all reviews (3 customer reviews)
RRP: £14.99
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Frequently Bought Together

Simply The Best: The Art of Seasonal Cooking + Tamasin's Weekend Food: Cooking To Come Home To + Tamasin's Kitchen Bible: The One And Only Book For Every Cook
Price For All Three: £28.53

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Product details

  • Paperback: 304 pages
  • Publisher: Phoenix; New Ed edition (12 Sep 2002)
  • Language English
  • ISBN-10: 184188202X
  • ISBN-13: 978-1841882024
  • Product Dimensions: 24.7 x 19 x 2.4 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon.co.uk Sales Rank: 145,214 in Books (See Bestsellers in Books)

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Product Description

Amazon.co.uk Review

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.


Review

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

3 Reviews
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Average Customer Review
4.7 out of 5 stars (3 customer reviews)
 
 
 
 
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Most Helpful Customer Reviews

 
32 of 33 people found the following review helpful:
5.0 out of 5 stars Great Stuff, 28 Feb 2003
By A Customer
Every one of Tamasin Day-Lewis' books is worth buying, reading and cooking from, and this collection is a classic example of what makes her such an addictive writer. With the emphasis on seasonal produce, this is a collection of food that shows you how to get the most out of your budget and the most taste out of the food that is at its best in each of the four seasons. Modern, unpretentious and compulsive, it's one of those cookery books that you return to time and again.
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27 of 28 people found the following review helpful:
5.0 out of 5 stars This is a wonderful book, 4 Oct 2001
By A Customer
This review is from: Simply The Best (Hardcover)
Tamasin writes with great knowledge of, and respect for, her ingredients. The book is beautifully photographed and presented. Recipes are grouped according to season and effortlessly linked to stories of small food producers. Her writing makes you want to seek out the best quality ingredients you can afford, then return to your kitchen and start cooking your way through her book
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11 of 12 people found the following review helpful:
4.0 out of 5 stars Good food all year round, 25 May 2004
By SecretSweets (Caxias, Portugal) - See all my reviews
  
This review is from: Simply The Best (Hardcover)
This book is about the art of seasonal cooking. But, I am not one for seasonal cooking, so for me this book is all about good food, of which there are plenty! Along with recipes, this book also has some interesting stories (some from Tamsin's own experiences), eg Phil the Fish, Peter Whiteman's potatoes, the Sheridan Brothers, etc. which make it more than just a cook book: it is a book you can read, appreciate and take to the kitchen.

There are lots of recipes here to try - soups, pies, tarts, savouries, sweets, main courses, light meals, starters etc. It should keep you more than busy for the whole year.

The desserts and other sweet delights in this book are spectacular and I cannot wait to try the other suggestions for the year. This is one section where we are (albeit reluctantly) subject to seasonal limitations. Still, it gives us something to look forward to making in the winters months.

Personally, I love this book - the recipes are uncomplicated, the pictures are truly inspiring and the results are noteworthy.

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