7 of 8 people found the following review helpful
Much better than it looks,
This review is from: Formulas for Flavour: How to Cook Restaurant Dishes at Home (Paperback)
I have had this book for over 4 years now but just revisited the little angel
and just had to comment on the little belter....
It's kind of a cross between The Cook's Book and David Everett-Matthias's Essence, if that's any help.
Everyone I've ever recommended it to has agreed it's one of the best cookbook's around. The recipes are all really strong, maybe not as complex as Thomas Keller's, but what really makes it worth owning is the way it shows the (experienced) home cook how to replicate restaurant-level food - Campbell had just been given a 2nd Michelin star (around the time of publication)- without killing themselves with stress.
On the surface the book just shows how to recreate a bunch of starters, mains and desserts, with little reference info for stuff like bread or pastry, but by including step-by-step instructions and photos for each stage of every dish, along with useful explanations about which elements can be prepared in advance, it actually imparts loads of great practical knowledge.