28 of 28 people found the following review helpful
Excuse my french,
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This review is from: Home Made (Hardcover)Cons:
- there is a slightly snotty young white middle class european female voice that comes through when reading this book and it can be off-putting. "I always use free-range or ever better, organic meat, but that seems like a no-brainer to me", "I'm surprised how often I have to give out the recipe for savoury pie or 'quiche' to guests or friends, since I thought that by now everyone knows how to do it. But that is often not the case and that's okay. I will write it down again for you" to name a few moments.
- proofreading was carried out by three blind mice. Examples: "If you cook it for too long and you will make the jam more liquid.", "It works out quite well since most of the time as we are packed for lunch.".
- there are times when the recipes are not very clear, and since the book seems to be aimed at beginners, I think more effort could have been put in making them fool-proof.
- Great style, illustrations and photography. It's a pleasure to have this book on a shelf in the living room, to hold it, to read it.
- It has some truly great advice (how to smoke your fish without a smoker? hell yes! how to achieve crusty bread that is baked by professional bakers without using a specially adapted oven? yes yes yes!).
- I loved the structure: you are given a step-by-step photo guide on how to make something from scratch (making jam, preserving, making bread) - by the way, the method given is a simple version to keep it easy (e.g. bread that doesn't need kneading) - followed by a bunch of recipes that gradually increase in complexity. Following that you get fully illustrated recipes that allow you to put your newly learned skills to create something truly impressive.
A pro or a con for you?: the style, though the dishes span a few different cuisines, is fairly uniform. You will not find 'unfashionable' vegetables (e.g. root) in it, nor more adventurous flavours. The recipes, quite predictably, feature a lot of different cheeses, olives, goat's cheese, etc etc. Also, you might have to convert ingredients from French to English.
It may not seem from my review (I am a grumpy cow after all), but the book is worth the money and a great cookbook to have. Then again, I bought it for a tenner. Not sure I would pay 25 quid for it.
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Showing 1-4 of 4 posts in this discussion
Initial post: 7 Sep 2012 18:15:42 BDT
Mrs. E. Preval says:
Thank you for taking the time to produce this constructive review. I'm sure it will be very helpful for people who are considering purchasing this book
I've just been browsing Amazon and have discovered that Yvette van Boven is releasing Home Made Winter and Home Made Summer in the next 6-9 months. Hopefully they will have ironed out the issues raised in your review in these subsequent books
Posted on 4 Dec 2012 13:45:45 GMT
[Deleted by the author on 4 Dec 2012 13:46:01 GMT]
Posted on 4 Dec 2012 13:47:06 GMT
[Deleted by the author on 4 Dec 2012 13:47:21 GMT]
Posted on 17 Jan 2013 21:04:26 GMT
A Reader says:
Dutch not French surely?
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