1 of 1 people found the following review helpful
This review is from: Good Tempered Food: Recipes to love, leave, and linger over (Paperback)
When I have time, I love to spend ages over a recipe. I don't mean endlessly fussing or indulging in really tricky technique, but rather that I find it relaxing to slice vegetables while listening to the radio or give a pot an occasional stir as it simmers gently on the hob. This book is full of recipes that can be pottered over, rather than frenetically rushed. As other reviewers have said, the variety is surprising and includes some real treasure. My family particularly likes chicken savoyarde, chicken charmoula and Troo style cabbage (not sure my arteries agree). We tried the 17th Century Mantuan chicken dish just because it looked so improbable and it turned out to be a really tasty summer dish, perfect for our casual outdoor dinner. Lemon risotto is another family favourite. Having scored some pigs trotters at the local market a few weeks ago, I finally got round to making jambon persille. It wasn't as picturesque as in the book, but it tasted gorgeous and I will definitely make it again. I can't claim to have tried very recipe in this book yet, but I've surprised myself with how many I have made. What's more, there are a fair number that I've made over and over again. That makes this book unusually successful by my fickle standards.