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Not bad, but not brilliant either
on 28 August 2013
In reviewing this book I had to get over the title and the really irritating introductions to both the book, each chapter and the recipes - in the end I stopped reading them, the non-stop blokey style just became too much. Once I got past this annoyance the recipes themselves aren't too bad.
For me the meat dishes were the weak point in the book with very little that is innovative or particularly different (I should say here that I have hundreds of cook books so my view will be different to those with only a small library of cookery books). By way of example, there is a variation on shepherd's pie (adding a cauliflower cheese topping), beef bourguignon, beef & onion pie, confited duck, lamb stew, roast fore-rib with dauphinoise potatoes, veal escalopes, coq au vin, liver & bacon.
The fish dishes show more promise - there is a fish pie but it is Thai-style so a bit different to the norm, jerk snapper, hazelnut-coated halibut served with lentils, beetroot cured salmon, cod & seafood risotto. Somewhat surprisingly, even though Rimmer's restaurant is vegetarian, there are very few vegetarian recipes in the book and those that there are just aren't that exciting - shallot tart tatin, a meat-free shepherd's pie, Bombay potato pie, a (less good) variation on arancini, pilaff. The crispy pancakes, inspired by the Findus crispy pancakes Rimmer enjoyed as a child, are good though.
Overall, I can only give three stars. There are so many cookbooks being published now and this one doesn't stand above the crowd.