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The Good Cook Paperback – 16 Mar 2000

4.6 out of 5 stars 8 customer reviews

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Product details

  • Paperback: 198 pages
  • Publisher: Hodder & Stoughton Ltd; First Edition edition (16 Mar. 2000)
  • Language: English
  • ISBN-10: 0340767928
  • ISBN-13: 978-0340767924
  • Product Dimensions: 24.1 x 18.8 x 1.8 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Bestsellers Rank: 131,353 in Books (See Top 100 in Books)

Product Description

Amazon Review

This is a bright, bustling book, full of wit, enthusiasm and love of food. Allegra McEvedy is a formidably-gifted young British chef who, having early achieved the heights of cooking at the River Cafe and Robert de Niro's Tribeca Grill in Manhattan, has, some might think, downgraded. She is the cook at a community arts centre cafe in London's Notting Hill. It's plain that she regards this as the best move she has made: cooking to satisfy the demands of a clientele simultaneously rich and poor, young and old, within a wide scope of ethnic tastes, appears to have brought out the best in her. Anyone interested in sampling the approachable end of modern British cooking will find the The Good Cook a vivid source. The recipes really cover all bases, from simple to sophisticated, and are bursting with flavour and imagination. Among the former: "Lentil, Cumin and Yoghurt Soup", "Penne with Spinach and Garlic" (de Niro's favourite) and "Steamed Pudding with Whiskey Sauce". Among the latter: "Saffron Poached Monkfish with Braised Leeks", "Quail with Balsamic Vinegar and Capers" and "Orange and Rosemary Cornbread". McEvedy is not sparing of her opinions; she's a good story-teller, too, with more than her share of attitude: a memorable account of trying to work out through repeated, harrowing, attempts what Mike Tyson meant by "medium-rare" lamb stands out (burnt to a cinder is the answer. "I mean, honestly", she comments). --Robin Davidson


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Top Customer Reviews

Format: Paperback
Allegra McEveedy belongs to the Elizabeth David/Nigel Slater school of cookery writers whose skill at the typewriter equals their facility in the kitchen. The recipes in this book are mouthwatering and having a context for them seems to make them even more delicious.
Thank God for a writer/chef whose integrity glows from the page and exposes the current plague of celebrity sham-chefs for what they are.
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Format: Paperback
I was prepared to like this book as I liked the idea of a "chef" cooking for people from all walks of life. However, the layout/format/recipes are not particularly coherent--no rhyme or reason--just a scattered bunch of stuff she likes to cook. It reminds me of a few month's of snipping newspaper recipes. Most importantly, these recipes are clearly from the restaurant kitchen and are not well adapted to the home kitchen--a trap that many celebrity chefs fall into. Too many utensils, steps and time with not many suggestions for versatility. She may have a lot of promise as a cook, but she needs to mature a bit as a chef/writer before she has much to say in a cookbook. I have had the book for 6 months now and past my initial experiments with it I haven't reached for it since.
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Format: Paperback Verified Purchase
This book is now ten years+ but is still highly enjoyable I would recommend it to anyone interested in gutsy home cooking. Do not think however this is anything like the Leon books because it is not, this is before Mceveady set up the chain.
Great photos and book
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By A Customer on 20 Mar. 2000
Format: Paperback
An enticing read - sumptuous photos, a modern layout and fantastic-sounding recipes. Definitely the cook book to have to hand.
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