on 14 November 2003
This worthy successor to Simple Food sticks to the formula of imaginative but easy to prepare dishes, clearly described and beautifully photographed by the author.
Some of the recipes are so simple they are barely more than suggestions - perfect for those occasions when even an experienced cook feels the need of inspiration. And it's not just food. How about champagne gelati which is bubbly poured, very slowly, over scoops of (bought) gelati in chilled glasses?
Dupleix's basic approach is to use the best (which does not at all mean the most expensive) ingredients, and treat them with respect. Lengthy preparation and tricky technique is not required. A meal of italian bread salad, followed by salmon with bacon and peas and finishing with lemon posset (a gooey concoction of cream, sugar and lemon juice) would be blindingly simple and almost impossible to get wrong, but impressive enough for a special occasion.
Despite the author's ruminations about freeing ourselves from the tyranny of the three course dinner, the book is conventionally arranged into starters, lunch, dinner and so on. It also has a useful set of conversion tables for anybody not sure about metrics, not that many of the recipes require exact measurements.