6 of 8 people found the following review helpful
Uncompromisingly good food,
By A Customer
This review is from: Big Flavours and Rough Edges : Recipes from the Eagle (Paperback)
I have been to the pub and loved it, and have eaten some of the best food in London there. So I was sceptical about the idea of being able to recreate it in my own home. Last night I tried the Vitello Tonnato and the Imam Bayeldi and despite the fact that both recipes are available in other books, I was made very happy by the food and so were the guests. The point about Eagle cooking is that it is essentially simple but it is fairly uncompromising about going the extra mile. Okay, so you don't just put capers in your dish, you soak them in water first and then squeeze them. If you want to cook food that tastes extraordinary rather than just looking good on the plate, that's the sort of thing you have to do.
The uncompromising nature of this cookbook does stretch to the ingredients on occasions - I'm sure rabbit lasagne is fabulous but if I'm going to go to the trouble and expense of buying rabbit I'm unlikely to put it in a lasagne - but from the evidence so far it's probably worth it.
(5 customer reviews)
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