Top positive review
112 people found this helpful
Useful wire-bound format, so it lies flat on the kitchen counter is an added bonus to this superb book of seasonal recipes.
on 13 November 2006
From a passionate company, whose employees obviously take their job very seriously, a useful selection of recipes where the more well-known, such as a simple 'Vegetable Stock', and 'Bouillabaise' mingle with the more intriguing 'Christmas Dinner Soup' or 'Love & Hearts'.
122 high quality pages, split over chapters:
* Larder Ingredients
* Simple Stocks
* Our Philosophy
* Autumn Recipes
* Winter Recipes
* Spring Recipes
* Summer Recipes
sandwiched between an introduction and a concise index.
Opening with the comment:
'To those who believe the world can be put to rights with a simple bowl of soup..........Soup is easy, down-to-earth, one-pot cooking. It's friendly, too. The aroma draws people into the kitchen as casually as it calls them to the table. They come because soup is different every time: bubbling with winter comfort, ripe with summer growth, mellow with autumnal plenty, bursting with the vibrancy of spring............'
Simply presented with a cheery bright cover, one is drawn to the charming black and white illustration on page 8, introducing each member of the 'New Covent Garden Food Company', from the guy who 'tends to the kitchens' big soup saucepans', to the lady who 'does a bit of everything and keeps us on our toes' .......to the chap who 'does the figures', and gets the feeling that this is a 'homely' book which stands out from the crowd, purely by taking the making of a largely misunderstood dish - SOUP - so seriously.
'Our year - the soup-maker's year - starts in Autumn. That's when friends and families retreat to the kitchen, and root vegetables - the soup-cook's most dependable ingredient - come into season.........Autumn also marks the start of our recipe-testing cycle. Some we invent, some arrive by post or email from friends and strangers; some we adapt from foods we've seen on our travels; and some are from the army of cooks who rise to the annual challenge of our Student Chef and Create a Soup competitions.
This book contains recipes from all those sources. It represents the collective soup-fuelled wisdom of the wider New Covent Garden Food Company community - our chefs, our friends, our relatives, our suppliers, our supporters and our fellow cooks.'
Imagination quickly forgives the fact that the subtle colour opening plate which heads each season, along with the odd black and white drawing is all the 'illustration' that is included.
Following on from 'casual' text (usually dedicated to a member of the staff relevant to the recipe) at the start of each recipe, is a clear ingredients list, cooking time and method.
A small taste of the delicious recipes contained within:
* Parsnip, Apple & Chestnut
* Venison, Apple & Blackberry
* Beef, Ale & Wild Mushroom
* Leftover Soup
* Cullen Skink
* Duck & Pomegranate
* Russian Beef Borsch
* Wood Pigeon & Morel Mushroom
* Crab & Artichoke
* Haggis, Neeps & Tatties
* Broad Bean & Smoked Chicken
* Roasted Fennel & Somerset Cider
* Runner Bean & Braise Ham Broth