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marcus stuart (londoninnit)

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Food DIY: How to Make Your Own Everything: sausages to smoked salmon, sourdough to sloe gin, bacon to buns
Food DIY: How to Make Your Own Everything: sausages to smoked salmon, sourdough to sloe gin, bacon to buns
by Tim Hayward
Edition: Hardcover
Price: £17.00

8 of 10 people found the following review helpful
2.0 out of 5 stars style over substance..., 3 Feb 2014
This is a nice looking and well-designed book but the content is a bit of a let down. It's neither geeky and detailed enough to please the hardcore diy foodie , nor user-friendly enough to entice the general cook very far down that particular path. Diana Henry's excellent book, SALT SUGAR SMOKE, covers many of the same areas, and is a much better buy.


Fish
Fish
by Tom Aikens
Edition: Hardcover
Price: £20.00

5 of 8 people found the following review helpful
3.0 out of 5 stars Hugh Fernley Whittingstall is better!, 6 Jan 2009
This review is from: Fish (Hardcover)
I got this book a few months ago and have now tried out a good few of the recipes. All have been good. That's not my main gripe about the book though. For £25 I expect the publisher to have done a proper job on copyediting and indexing. They haven't. Page references to recipes don't always match up. And the index is rubbish. For example, although the book contains 3 or 4 recipes for risotto, they are all listed under the fish used in it, not under the dish itself. So if you think, oh, I've got some good fish stock and fancy making a risotto, there is nothing to be found if you look it up in the index. It's irritating to say the least. The paper used in the production is also suspect. I got a corner damp and it just disintergrated on me.

All in all I'd say you're better off with Hugh Fernley Whittingstall's fish book.


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