140 of 153 people found the following review helpful
This review is from: Good Food: One-pot Dishes: Triple-tested Recipes: Tried-and-tested Recipes (Good Food 101) (Paperback)
I'm a decent and practised cook, I promise - I've tried a couple of recipes in this book, and I'm seriously disappointed. I also have a sneaking suspicion that the photographs do not accurately represent what you get if you follow the recipes to the letter. For example - the sausage hash recipe tells you to fry thinly sliced raw leeks and thinly sliced raw potatoes in the same pan, for the same length of time. How, exactly, is a spud supposed to cook in the same time as a sliver of leek, however thin the slice might be? Though the photograph promises a beautifully browned and crispy chunk of potato . . something's up. The chicken thighs were OK - but why are they gloriously orange in the photo, when the recipe tells you only to put paprika on the wedges, rather than on the chicken itself? And why do you need to put so much oil on the wedges when they're soaking up all the fat from the rendering chicken skin? And how can you possibly get a crispy skin in such a short cooking time, without searing it as well?
As I say, disappointing. I really wouldn't bother - it won't turn out as expected.
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Initial post: 24 Jun 2014 10:19:41 BDT
If this person is so good why buy a cookery book at all,Ii have found these cookert books a boon an I have been cooking for over60 years, your are never to old to LEARN
Posted on 24 Jun 2014 10:20:25 BDT
If this person is so good why buy a cookery book at all,Ii have found these cookery books a boon an I have been cooking for over60 years, your are never to old to LEARN
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