Potato : the definitive guide to potatoes and potato cooking Paperback – Illustrated, 1 Dec 2015
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About the Author
Alex Barker qualified as a home economist in 1971 before forging a career in cookery magazines. She now works freelance as a food writer, and runs a picture library, Food Features. Sally Mansfield worked as a cookery magazine editor before starting to write her own books. Sally also works in radio and television, most recently as the presenter of Food Factory and as a chef on Ready Steady Cook.
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Top customer reviews
The recipes are really original – from sweet potato bread to potato pizza. There is something for everyone here too – vegetarian meals, potatoes with meat, fish and potato salads.
It shows the reader how to make potato croquettes (a favourite with my husband), and even describes how to make the perfect roast potato or crispy potato skins. It’s not all simple recipes though (although the perfect roast potatoes beat any I’ve made previously) but there are much more unusual and complicated recipes also.
I agree with the title that this is the ‘definitive guide to potatoes and potato cooking’ and with more than 150 recipes you will be cooking potatoes for weeks!
The second section is an alphabetical list of varieties from Accent to Yukon Gold; 35 pages in all, covering all the better known varieties plus a lot I've never seen for sale either as vegetables or in seed catalogues. Among the details given are the flavour and cooking qualities. Unfortunately, though, some varieties which are now commonly seen in supermarkets eg. "Lady Balfour", "Majesty", "Osprey" and "VDZ", do not feature at all. The details seem to have been lifted wholesale from a trade directory I remember using when I was in the nursery trade.
The vast bulk of the book is composed of recipes, and there are a lot of very imaginative ideas both savoury and sweet, including recipes from other parts of the world, that I will enjoy trying. Especially intriguing is a "Potato Pastry" recipe which uses only 4oz of fat to 1lb flour and 1lb mashed potato. The recipes are clearly laid out and illustrated with step-by step photos. However, there are some surprising omissions. "Boxty", an Irish classic, does appear - as "Irish Griddle Scones", but Colcannon is missing and I cannot find any recipe for Pommes Dauphinoise, or "Dauphinee Potatoes", a classic potato dish and one of the most popular.
This is a useful book for a beginner cook or student, as it assumes you know little. From my point of view I felt the book was unnecessarily large and unwieldy, making it hard to fit on a work surface. A lot of the photos were simply padding (the 8 slightly differing kinds of spud masher for instance) and few of us need a step-by-step photo showing us how to put potatoes into a saucepan. However, the book is saved by the range of recipes and I suspect it will earn its keep in time.
The book is in excellent condition and I than you for that.
I will use you again.
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