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Customer Review

7 of 8 people found the following review helpful
3.0 out of 5 stars Loose collection of recipes requiring an oven, 28 Nov. 2012
This review is from: Mark Hix on Baking (Hardcover)
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The theme here is simply "food you can cook in an oven", so this book is recipes of just that - recipes for food that requires oven cooking. There's no wider theme than that, so you get some meat recipes that need oven cooking, some pastry based recipes that need oven cooking, some cake recipes that need... etc etc.

The recipes are generally high end, using great hunks of venison, whole fish and designer cheeses. They're also not exactly day-to-day family fare (Ham hock, snail and wild garlic pie anyone? Cabbage stuffed with fresh truffles for tea?). Although in fairness the sweet sections of the book (cakes and biscuits) are a lot more well-known, accessible and straightforward to make. There's a little Aga snobbery lurking in the shadows, but only a little.

The photography is surprisingly dark, so I guess the book is firmly targeted as cosy winter fare.

For me, it's difficult to know when this book would ever be called into use - If I'm cooking meat I'll use a meat book, cakes a cake book, and bread a bread book. In 40 years I've never thought "I fancy cooking something that must go in the oven, wish I had a book of ideas".

A perfectly pleasant book, but not a requirement for my own bookshelf and not good looking enough to be a coffee table book.
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Review Details

Item

Reviewer

Rosey Lea
(VINE VOICE)    (TOP 1000 REVIEWER)   

Location: london, UK

Top Reviewer Ranking: 743