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200 Really Easy Recipes: Hamlyn All Colour Cookbook Paperback – 6 Jun 2009

4.2 out of 5 stars 111 customer reviews

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Frequently Bought Together

  • 200 Really Easy Recipes: Hamlyn All Colour Cookbook
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Product details

  • Paperback: 240 pages
  • Publisher: Hamlyn (6 Jun. 2009)
  • Language: English
  • ISBN-10: 0600619346
  • ISBN-13: 978-0600619345
  • Product Dimensions: 14.1 x 1.5 x 16.7 cm
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (111 customer reviews)
  • Amazon Bestsellers Rank: 483,843 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Product Description

Book Description

Recent years have shown a surge in the popularity of home cooking, with a huge increase in the amount of celebrity chefs on our television screens Due to the current credit crunch, many people can no longer afford to spend as much money on takeaways or ready-made food Handy format and great value at only GBP4.99

About the Author

Louise Pickford has worked as a food writer and stylist for 15 years. She regularly contributes to food magazines such as Delicious, Australian Good Taste and Gourmet Traveller. She is the author of 30-minute Food for Friends, Hamlyn All Colour Cookbook: 200 Veggie Feasts and Hamlyn All Colour Cookbook: 200 BBQ Recipes.


Customer Reviews

Top Customer Reviews

By Mr Gumby TOP 500 REVIEWERVINE VOICE on 15 Nov. 2012
Format: Paperback Vine Customer Review of Free Product ( What's this? )
I've been a fan of Hamlyn cookery books since I was given their "All Colour Cook Book" as a wedding present umpteen years ago (still in use). The recipes in that book as well as the current '200' series are nearly always quick and simple while generally reliable and often original.

A basic knowledge of cookery tends to be assumed but there's rarely anything to present great difficulty for beginners. Text is kept to a minimum and experienced cooks will be pleased not to be treated as novices. It really would be helpful if they warned you up-front when a recipe required an element of advance preparation such as marinating, but that's a complaint I have about most cookery books.

This particular book is wide-ranging and well-illustrated. Don't expect big, glossy, mouth-watering images, but you'll always get a good idea of what you're aiming for. If your efforts don't match the photo, blame yourself, not the recipe! The layout, with a full-page photo on every right-hand page, lends itself to flicking through for inspiration.

There are some terrific recipes here, including accompaniments such as salads and desserts, and plenty of general advice. At the price, the book represents great value for barbecue-meisters.
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By Brett H TOP 50 REVIEWER on 21 Oct. 2012
Format: Paperback Vine Customer Review of Free Product ( What's this? )
Whether this book is going to be worthwhile for you very much depends how you use the barbeque and if you are prepared to put a little time and effort into doing something a bit different. By this I mean that many, and perhaps even the majority of users are content to chuck on the sausages, chicken wings or whatever and are very happy with the outcome. There is really little that any book is going to add to that experience.

However, if you are prepared to put a little more time in it is relatively easy to produce something which is a bit above the basic offering. In our family, we have often marinated chicken breasts for an hour or two before cooking on the barbeque so we are somewhat receptive to new recipes along these lines and there are plenty here. Most of these recipes are very straight forward and, if you have the ingredients to hand, should not be time consuming. The suggestions here also run to salads and desserts. There is even a recipe for making the basic corn on the cob more interesting. This is certainly a very worthwhile little book if you are prepared to try something different on the barbeque.
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Format: Paperback Vine Customer Review of Free Product ( What's this? )
The book starts with a basic introduction to barbecues including a little history and some basics of buying, lighting and cleaning your grill. This is not very innovative and the advice to use firelighters will likely upset purists (they can taint the flavour) but it is a good section for total beginners. There are a good mix of recipes from salads, dips and marinades, through traditional burgers and skewers to `sweet treats.' There are twelve vegetarian recipes and a number of the other rubs, sauces and basic recipes can be meat free if you want.

Recipes are divided into chapters and are straightforward, easy to follow and broken down into steps; they begin with preparation and cooking times, a list of ingredients and the number of servings. The recipes don't follow any skill level or theme so, unlike some recipe collections, you're not stuck with all ideas from a particular region and can move between American, Thai and who-knows-were-it-originated as you like. There is no focus on cost or budget in recipes so you get everything from monkfish, fillet steak and buffalo mozzarella to minced pork and grilled fruit. This eclectic mix means everyone should be able to find something suitable to their budget, skill, available time and taste.

Even if you don't have a barbecue, or it rains when you're attempting one, there are still many recipes in here that you could manage perfectly well in a pan or under a domestic grill. Though perhaps they will not be quite so nice. On the same note, not everything involves the barbecue and some require the use of a hob, oven or fridge-freezer in their preparation so when planning a barbecue at campsite or park remember to check your recipe's requirements first!
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Format: Paperback Vine Customer Review of Free Product ( What's this? )
Part of the extensive Hamlyn 200 Recipe series, this is one for barbecuers. It includes many of the fairly obvious recipe ideas about steaks, sausages and various fish and many which may be less obvious and not needing to be cooked at all or not essentially on the barbecue. The latter mostly comprise salads, sauces and a few flavoured oils. Also included are dessert ideas and not just the expected pineapple and bananas (they are there) but several others, too.

As with the others of the series, 200 is an approximation and most will have a few extra recipes. However the number is made up of a main recipe and a variant where the main ingredient is replaced with another, for example substituting chicken with tuna, or one sauce or oil is exchanged by another. Each main recipe is accompanied by a full-page illustration. Most of the books from the series include an introductory section which contains relevant advice and in this instance it includes equipment, fuels and safety precautions which are specific to this style of cooking and which might not apply to other titles.

If you have other titles from the series, which variously cover starters, soups, meat courses, vegetarian and desserts including cakes, pies and tarts amongst many others and sometimes two or more titles on the one subject, this would be a logical addition. Even if not, there is something for just about everyone and at an affordable price. The books are of a uniform size and have a similar number of pages. They can be placed in any kitchen library ready and available for use whenever needed. The books are always fully indexed and tend to be broken down into related chapters, so the fish recipes are in one place, meat in another and vegetarian in a third.
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