70 of 74 people found the following review helpful
Good for the more advanced chef,
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This review is from: Real Fast Food: 350 Recipes Ready-to-Eat in 30 Minutes (Paperback)
I bought this book due to the excellent reviews from others and the fact that you can cook meals within 30 minutes. I am not a good cook, no matter what I do I always seem to make it look hard and so this book seemed to tick all the boxes as far as being quick and tasty. I would say the recipes are very nice, there's some good ideas and original ones at that! I would recommend this book to the more advanced chef but if your a novice like me then there's no way you can do these things in 30 minutes, it takes more time preparing than actual cooking.
The food which I did cook came out really well and the other half was most impressed, but this did take me what seemed an age to make, I will use the book again but will make sure I have a lot more time on my hands.
The other issue I have with this book is that it doesn't give you meal ideas, it only tells you how to cook a certain meat or veg etc. If you want a book which gives you ideas to compliment something else then this isn't for you.
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Initial post: 4 Dec 2010 08:33:57 GMT
Twilight Princess says:
I find the first time I make something it seems to take ages but the next time I'm quicker.
Posted on 14 Jan 2013 07:07:28 GMT
Thomas Holt says:
A bit late to comment, you're probably a professional chef by now! Still, it might be useful to somebody else - everybody was painfully slow when they started. The simple fact is that the more cooking you do, the better (and faster) you get. I promise you, eventually you'll be wondering why Nigel is so slow! Meal ideas are difficult, especially in a book stuffed with lots of small recipes. I suggest Nigel's 'Appetite'. I didn't like it at first, but now I think it's the best general cookbook ever written. At least half of it should be read like a novel - page after page trying to remember it all and wondering where it's going. It has fantastic information on combining flavours, and what complements what. The recipes are virtually non-prescriptive - more guidance with tons of ideas for variations. The book covers virtually everything you would ever want to cook. There's enough ideas in here to keep a dozen restaurants going for a decade.
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