The Good Cook Paperback – 16 Mar 2000
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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
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.
Great photos and book
Most Recent Customer Reviews
What a feisty, punchy lady Allegra McEvedy sounds. It's a great book, full of terrific recipes, ideas and anecdotes. Read morePublished on 20 April 2000
This is one to go to curl up with as well as cook from. I have to say the beetroot risotto looked stunning and tasted wondeful. Read morePublished on 17 Mar. 2000