8 of 8 people found the following review helpful
Irritating inconsistencies dock a star,
This review is from: Ginger Pig Farmhouse Cookbook (Hardcover)
Customer review from the Amazon Vine Programme (What's this?)
I really wanted to give this book five stars - it's the sort of hearty, meaty fare I love cooking and eating. Unfortunately there are a few really annoying inconsistencies that cause me to dock at least one star and I very nearly docked two - consider this a 3.5 out of 5 rating.
The one that I'm really struggling with is the table giving cooking times for roasting meats on page 103. These are laid out in two columns - one for minutes per pound, one for minutes per kilo - but the actual cooking times vary massively depending upon what unit you weigh your meat in. If, for example, if you weigh your chicken in pounds you will end up cooking about 9% longer than you would have done if you'd weighed it in kilos. That's not too bad, but if you do the same for pork you'll end up cooking for 18% less time than if you weighed it in kilos - with lamb the discrepancy is even greater - 25%. Eg, if you have 2.5 kilo/5.5 lb leg of lamb, the cooking time is almost half an hour different depending upon your choice of unit of measurement. That is really sloppy work by both the authors and the editors, and really affects the confidence in have in the accuracy of everything else in this book
Other things irritated me too - for example, the ingredient list of the standard bread recipe doesn't list water, but step 2 of the recipe itself tells you to "pour in 530 ml of water". Now, I know enough about bread making to have spotted that before I started, but I still think that all the ingredients should be listed - even water.
The section on hot water pastry starts with a page talking about how hot-water crust pastry is "particularly suitable for making hand raised meat and game pies ...[where] the pastry is rolled out in the usual way, but a mould...is placed in the middle and the pastry is raised up around it and patted into shape. After chilling the mould is carefully removed..." Very interesting, but the only recipe they give involving hot-water crust pastry, and the double page photo spread, involve the pastry being place inside a mould. OK, so by now I might have started getting picky but there were enough oddities (there are several others I haven't listed) to mean that I would be uncertain about how well some of the recipes would turn for someone who wasn't a confident cook.
Given all of those complaints, the fact the book till gets 4 stars from me must say something. There is much to admire here, but it does seem slightly carelessly put together in places.