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My Kitchen Hardcover – 3 Sep 2009

3.9 out of 5 stars 66 customer reviews

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Product details

  • Hardcover: 224 pages
  • Publisher: Collins (3 Sept. 2009)
  • Language: English
  • ISBN-10: 0007294700
  • ISBN-13: 978-0007294701
  • Product Dimensions: 19 x 2.5 x 24.1 cm
  • Average Customer Review: 3.9 out of 5 stars  See all reviews (66 customer reviews)
  • Amazon Bestsellers Rank: 424,216 in Books (See Top 100 in Books)
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Product description

Review

• ‘The cheeky chappie of cooks is back with a stunning selection of down to earth, easy to follow recipes of dishes he makes for his own family on his days off! Another brilliantly illustrated, perfectly presented, well written book […] James is funny, gracious, professional, expert, trustworthy…’ – Books Monthly's Nonfiction Choice for February

About the Author

James Martin is the much-loved presenter of BBC 1's hugely successful Saturday Kitchen and BBC 2's Eating with the Enemy. In 2006 he wowed fans with his skills on the dance floor in Strictly Come Dancing (BBC1). James has written successful cookbooks ranging from traditional British fare to international desserts and also writes a regular motoring column for the Mail on Sunday. James lives in Hampshire with his dog Fudge and a garage full of stunning vintage cars.

Customer Reviews

Top Customer Reviews

Format: Paperback Verified Purchase
Good one.
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Format: Hardcover Vine Customer Review of Free Product ( What's this? )
James Martin's kitchen must be enormous. He must also own the world's largest spice rack to house the myriad extras that go into his meal recipes in My Kitchen.

The book is beautifully presented and contains, as is essential in this day and age, sumptuous and mouth-watering photographs of the end product. The cooking instructions themselves are clear and direct, and while grouping recipes together by their seasonality is not novel nowadays, it's still a good idea.

I had expected the book to contain a collection of simple, hearty, traditional fare associated with Martin's Yorkshire roots, and those ideas are definitely there, but in the minority and often combined with hard-to-source additional tweaks, which could put many readers off. The problem that the casual cook has with using recipes like these is that you are often left with a jar of esoteric spice flavouring that you have no idea what to do with next.

There's little in the way of straightforward meals in this collection which is a pity, as the simpler suggestions are seriously tasty but require a significant investment of time. This, combined with the rarity of some of the ingredients spoils what would otherwise be an excellent recipe book with results as pleasing to the palette as any other top TV chef's.
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By Purpleheart TOP 500 REVIEWERVINE VOICE on 21 Jan. 2010
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
My first cookbook by James Martin and I don't have much more to say than is in the title. If you're the type of cook who already has bookshelves groaning with cookbooks then there isn't much to tempt you here.

If you're more of a beginner, building your repertoire and your cookbook library, then this might well find a place. The recipes are organised by season, and cooking with seasonal produce is what we all need to do nowadays. The recipes are well presented, clearly written and explained. I also like that it has a very British feel

All in all though this book fails one test. It's not the type of cookbook you want to read in bed - it's just not inspiring enough or evocative enough in its language. But in the kitchen, it's easy to follow and will do the job.
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Format: Hardcover Vine Customer Review of Free Product ( What's this? )
Very much modeled on Jamie Oliver's format - light, airy, aspirational and aimed at the can-do in us all - James Martin's My Kitchen is pleasant enough, if lacking that certain spark. Where each of Oliver's books generally have a certain slant to them, and, like all great cookbooks, has at least a handful of recipes that make you want to get into the kitchen, Martin's book is somewhat generic and lacks that particular spice. Oliver also succeeds in delivering the kinds of recipes you can at least take aspects from, but Martin's are so focused on the finished dish that you're either going to like what he does, or move on; want to make the dish, or remain indifferent. Personally, I found myself hunting for those sparks, but without much joy, even in the desert section, which I have to say I found quite underwhelming. In fact I'd go as far to say some of this was a bit... old fashioned, and not in a retro, timeless way; as if Martin was trying to make his niche in that place which is less enticing than Oliver, but in being less colourful is simply.... a tad dull and lacking distinction. If this were a newspaper, I'd say it was the Daily Express, where I was hoping for something a bit more Guardian. If Martin was premiering this on Masterchef, they'd say, "pleasant enough, but you need to sort out your seasoning".

To sum up: if you like Martin then you'll probably enjoy this, but if you're looking for something a little more dynamic, or something that will empower, couple up to, or enhance your current cooking styles, I'm not sure this is the one for you.
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By Basement Cat VINE VOICE on 21 Jan. 2010
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
As an obsessive buyer of cookery books, I was pleased to get my hands on this one. I have his desert book which I really quite like, but this one isn't up to that standard. Looking through this, I could'nt find anything I wanted to cook, until I reached the 'Winter' section at the end of the book. It all seems a bit bland when compared to, say, Nigel Slater or the River Cottage books, and really isn't my thing at all. But that's just me, and I'm sure that if you like watching him on the telly, you will love this book.
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Format: Hardcover
James Martin's books came to my attention in the form of James Martin's Great British Winter which is now in sleeves in a ringbinder as the spine gave way from the almost daily use.
"My Kitchen" continues the Martin format by grouping the recipes in themes - in this case spring, summer, autumn, winter, and finally sauces, soups & stocks. And as a former professional chef myself, I can say these are all excellent recipes, and many of them have already been put to good use.
What makes this even more impressive from my point of view is the way Martin takes good, honest recipes and just gives it a slight twist and improved edge which turns any meal into a fest for all the senses. All in all, this is collection of recipes that prove that cooking can be fun and rewarding.
If you spend any amount of time in the kitchen, or are looking for a reason to do so - this is an absoulte must.
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By RM/TM VINE VOICE on 5 Jan. 2010
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
I found this cook book to be a little schizophrenic, in that many of the main courses have 'bloke' written all over them - beef with black beer mustard, and braised oxtail with beer and red wine - and yet many of the puddings are very delicate, and dare I say, even a bit girly in approach - lemon verbena cake, honey madeleines, and rhubarb and ginger syllabub.

There is a heavy emphasis on using seasonal produce (the book being divided into four chapters named 'Winter', 'Spring', 'Autumn' and 'Summer'). The winter recipes include obvious festive fare such as figgy pudding, Christmas pudding ice-cream, and breaded turkey with honeyed parsnips. The summer ones are more of a surprise, oddly incorporating a number of hot soups, such as Little Gem lettuce soup, and sweetcorn and crab.

Overall, my favourite bits are probably the desserts (James Martin is renowned for these, as you will know if you've caught the TV show 'Sweet') - and in addition to the dishes mentioned earlier, you can also find the recipes for such delights as coffee cake with pistachio cream filling, Welsh cakes with poached pears, and good old-fashioned baked custard tart.

The book is printed on heavyweight matt paper, with a matt cover and has a quality feel. I would find it hard to think of a cook book that better exemplifies the cuisine of Britain, so it gets an extra half star just for that 8-)
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