Good Tempered Food: Recipes to love, leave, and linger over Paperback – 8 Apr 2004
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Saturday's Daily Telegraph cookery columnist, Tamasin Day-Lewis, brings the art and enjoyment back to cooking in Good Tempered Food, aptly subtitled recipes to love, leave and linger over. No fast, quick recipes to be found here. More slow, sedate, innovative, imaginative cooking, enabling the cook to taste and savour every stage of a dish's creation. Some are started days in advance, allowing meat to soak up juices, others will take a morning to prepare. Tamasin's aim is to bring the satisfaction and feeling of creation back to the cook. Overburdened with current advertising campaigns and tv chefs advocating convenience foods, the next generation is in danger of losing the art of cooking. But with recipe books such as this, containing scrumptious dishes such as pancakes layered with pesto and mozzarella di Bufala, 17thcentury Mantuan chicken, chocolate mocha cake with Irish whiskey and spiced three-sugar crumble, there will hopefully be a reversal and people will once again discover the joys of cooking, and eating, proper food. - Lucy Watson --Lucy Watson --This text refers to an out of print or unavailable edition of this title.
The antidote to fast food - recipes that can be part-cooked or prepared in advance.See all Product description
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The recipes are influenced by the cuisine of countries such as Italy, France, Spain, the countries of the Far East, and India. Here are a few recipes to give you an idea of what to expect: sweet potato & coriander soup; chickpea soup with pasta; pepperoni alla siciliana; stuffed vine leaves; smoky aubergine & white bean purée, which combines two of my favourite ingredients, aubergine and cannellini beans; potted shrimps; slow-roasted tomato tarts; roasted butternut squash with mushrooms & cream; a tomato cream ring which makes a wonderful light summer lunch dish; roast cod with braised puy lentils & roasted veg; monkfish steeped in saffron milk with a Romesco sauce; another monkfish dish is served with a lemon & caper sauce; leg of lamb braised with haricot beans; grillade of lamb breast. There is venison, veal, chicken, pork (including roast leg of pork with a spiced orange rub cooked with sweet potatoes) as well.
There is plenty to suit vegetarians too, although in some recipes you may need to substitute one or two ingredients. By way of example, there are pancakes layered with mozzarella & tomato sauce or with pesto & mozzarella; butternut squash gnocchi. There is a number of bread recipes, various desserts and cakes including chocolate & raspberry pudding cake with chocolate ganache; chocolate & chestnut marquise; Armagnac & orange apricots; spicy doughnuts with fresh mango & lime; Queen of puddings (I hadn't had that in years until getting this book) and lemon & cardamom cake. There are a number of jellies of which my favourite is clementine, passion fruit & Muscat. There is also the odd preserve including a nice chilli jam.
Off the top of my head I can't recall any ingredients, apart obviously from fresh seasonal produce, which were difficult to find or which I didn't have in my store cupboard.
Here's what is great about this cookbook. First, the recipes are remarkably varied. You have everything from leeks and arborio rice in phyllo pastry to the truly divine Chocolate Espresso Cake. Nothing is particularly fussy; the directions are very clear and Tamasin's comments on each recipe not only helps to establish some context (why this recipe was chosen, where she got it, etc.) but also gives generally very useful information about the dish itself.
I don't find Tamasin bossy in the slightest. She knows what she wants and she goes for it. She's committed to excellence. What's wrong with that?
Really good cookbook and, if you are considering it for your very first of Tamasin's books, an excellent choice.
The caramelized apple cake recipe does not work.
She thinks buying over priced ingredients will result in good cooking.
Save us from these people with more money than sense.
How I long for good home cooking without pretension.
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