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Elizabeth David Classics: "Mediterranean Food", "French Country Cooking" and "Summer Cooking"
Elizabeth David Classics: "Mediterranean Food", "French Country Cooking" and "Summer Cooking"
by Elizabeth David
Edition: Hardcover
Price: 11.89

81 of 99 people found the following review helpful
5.0 out of 5 stars a classic every serious cook should have., 12 Dec 2001
I am very fortunate to own one or two original books by this most famous of cooks.
Elizbeth David was the Delia of her day, and her recipes reflect an in-depth knowledge of food.
As a historian, she writes from her own research.
Elizabeth David's Classics first appeared in 1950 when almost every essential ingredient of good cooking was either rationed or unobtainable; to cook the simplest of meals required devotion and ingenuity.
Revised only a few years later, after rationing, and on the brink of a new renaissance of cookery in Britain, Elizabeth David's book of Mediterranean Food, French Country Cooking, and Summer Cooking was a best seller.
Ingredients such as Calamata olives, Tahina paste, Olive oil, stuffed vine leaves, and other Mediterranean delicacies made their way into the Delicatessens of Soho and Tottenham Court Road, much as Chorizo Sausage was in every branch of Sainsbury's after Delia Smith introduced it in her now famous "Basque Chicken" recipe.
Written a half centaury ago, this book was ahead of its time, we have only now begun to discover the exotic flavours of oil, saffron, olives, garlic, wild marjoram and basil, pungent pimentos, aubergines, figs and limes.
Top Chefs use Elizabeth David's work as their bible, their inspiration, and their teacher, she was unique among woman, and her work will live on in history.
In 1976 Elizabeth David was awarded the O.B.E. in 1977 she was made a chevalier of the French Ordre du Merite Agricole and in 1979 an honorary doctor of the University of Essex. In 1986 she was awarded a C.B.E.
Elizabeth died in 1992.
Comment Comments (2) | Permalink | Most recent comment: Mar 5, 2011 6:15 PM GMT


A Chef for All Seasons
A Chef for All Seasons
by Gordon Ramsay
Edition: Hardcover
Price: 25.00

24 of 25 people found the following review helpful
5.0 out of 5 stars This book is bound to inspire and delight you., 6 July 2001
This review is from: A Chef for All Seasons (Hardcover)
When you cook with the finest of ingredients and you are no slave to fashion, preferring instead to pick the best each season has to offer, you can cook a feast fit for a king........ or Gordon Ramsey.
Ramsey; together with Roz Denny, and photographer Georgia Glynn Smith, have produced a beautiful book, bursting with expert culinary advice , full of mouthwatering recipes and stunning photographs.
An easy to cook and easy to read cook book. I could'nt put it down.
I love the moody, almost frantic style of Ramsey, always searching for the next great eating experience, passionate about his art.
A dedicated professional. Ramsey passes on his ideas of flavour combination, colours and textures, and leaves the rest up to you.
The recipes are simple to reproduce. Ramsey's secret: regional and seasonal buying of fresh ingredients. Recipes like "Sea trout with Crushed Fresh Peas", a Summer dish of superb fresh fish with the simplist of accompaniments, a crushed puree of delicous garden peas, bound with a vinaigrette, and enhanced with fresh marjoroum. , So delicous, so inviting, and thats just one recipe from Chef of the year 2000. Brilliant! A chef for all Seasons Denise@thefoodweb.com...


Cooking at the Merchant House
Cooking at the Merchant House
by Shaun Hill
Edition: Hardcover

16 of 18 people found the following review helpful
5.0 out of 5 stars If you buy only one cookbook this year, buy this one., 9 Jan 2001
Shaun Hill's book Cooking at the Merchant House is much more than a cook book, it is a way of life many of us could envy. Cooking at the Merchant House is a story of Hill's struggle to achieve his dream. Every frustrated chef amongst us will be charmed and delighted by Hill's "cook's friendly" style. His recipes, many of which are served in his Michelin star restaurant,The Merchant House in Ludlow England, are easy for the home cook to prepare.
No haughty towers, or pretentious presentation, Hill talks about the balance of cooking, and using the finest of ingredients, cajoles us with the charm of cooking with simplicity. The best book I have read in a long time. Cooking at The Merchant House makes you want to run away to Ludlow to discover its medieval delights and the gastronomic treats as cooked by Shaun Hill.The best food I have ever eaten.


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