The Masterchef Cookbook Hardcover – 18 Feb 2010
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* Vegetables & Fish
sandwiched between individual forewords from the 4 judges:-
* John Torode
* Gregg Wallace
* Michael Roux Jr.
* Monica Galetti
and a 14-page index.
The last page lists the contributing chefs and the 'inspired by' recipes are attributed accordingly, a few to celebrities, based on the original dishes and written by Amy Carter.
Each chapter has a simple two page opening, a brightly coloured page on the left and the title with a simple snapshot photo of one of the recipes, then straight into the first recipe without further ado.
Each recipe is well laid out with the colourful title in capitals at the very top of the page then the accreditation, followed by the prep. & cooking times; the number of servings; the list(s) of ingredients and a clear numbered method.
Occasionally a recipe runs over more than one page.
For the majority of recipes, there is supplementary information on a range of applicable subjects, in the form of a 'MASTER TIP', e.g.:-
* Blanching Vegetables
* Truffles and Lardo
* Caramelizing Fruit
* Making Beurre Blanc
* Making the Ravioli
* Boning a Pork Loin
* Red Thai Curry Paste
* Chipotle Chillies
some of which also carry useful step-by-step photography, e.g.Read more ›
It's a big book and so good value, with loads and loads of recipes. Recipes range from those that look relatively easy to achieve to the "Pave of salmon, vegetable terrine, consomme of san marizano an quail's egg jelly". Some of the ingredient lists do look a bit intimidating, but that's pretty much what I expected from a Masterchef book.
Not allo recipes have photos, but the ones that do look amazing. While there's no celebrity chef-stype introduction to recipes, it's a great book to leaf through.
Included are some unusual recipes, like for quails, tial and guinea foul - which is great if you've seen such things at supermarkets or game dealers but been put off by the lack of a recipe at home.
There are a couple of criticisms... firstly, much of the appeal of the tv show hinges on how the completed dishes look. I'd therefore expected more help on how to present food; whenever I have a shot at doing all artful blobs of sauce on the plate, it just looks rubbish. Maybe it's just me, but I think a section on the tools and techniques for making food look good would have been a great addition to the book.
Also, I suspect most of us have more opportunity to cook Mastercheffy sort of food for two, rather than four. All the recipes are for four, it might have been more useful to provide more recipes for two, as sometimes if there's odd numbers of eggs or whatever, it's easier to double up than half ingredients.
The book does focus quite a lot on particular types of ingredients - goats' cheese, duck and "cannons of lamb" feature very heavily.Read more ›
The recipies are clear and not overly complicated. Pictures are bright and appealing.
Should keep me going for a bit
top rating and delivery top class as well
Most Recent Customer Reviews
i bought the as second hand and cost me next to nothing. the book is simply brilliant, a must have in any culinary libraryPublished 1 month ago by csammut
Nice reading - don't think I will be doing too many of the recipesPublished 1 month ago by Amazon Customer
I was a bit disappointed at the lack of pictures of the dishes. Since we eat with our eyes, seeing the dish before going through the working of cooking it, gives one a glimpse of... Read morePublished 3 months ago by Cris
The price I paid for this was absolutely dirt cheap, £2.35 Inc postage I think. Great book would definitely recommend, try making the sticky toffee pudding!Published 4 months ago by Amazon Customer
this looks like a great book. thanks for the good service. I am looking forward to reading it. Very interestingPublished on 14 Sept. 2013 by Amazon Customer
My wife loves cook books. She seldom reads them but they come in handy occassionally. She also really likes MasterChef. So the perfect combination.Published on 6 Jun. 2013 by Graham Poole