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Recipes to Know by Heart Hardcover – 15 Sep 2008

4.6 out of 5 stars 14 customer reviews

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Product details

  • Hardcover: 192 pages
  • Publisher: Mitchell Beazley; 1st Edition edition (15 Sept. 2008)
  • Language: English
  • ISBN-10: 1845333586
  • ISBN-13: 978-1845333584
  • Product Dimensions: 19.9 x 2.4 x 25.1 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (14 customer reviews)
  • Amazon Bestsellers Rank: 343,843 in Books (See Top 100 in Books)
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  • See Complete Table of Contents

Product description

Book Description

Xanthe Clay is the main food columnist for The Saturday Telegraph, replacing Tom Norrington Davis and before him Tamasin Day Lewis. Xanthe's previous book, It's Raining Plums, was voted one of the most useful cookbooks of all time by Waitrose Food Monthly. Uniquely shows you how to adapt favourite classic recipes to each season's produce. Will appeal to Saturday Telegraph readers, people who enjoyed Xanthe's prevoius books, and people who are new to shopping and cooking seasonally and need inspiration.

About the Author

Xanthe Clay is a talented chef and the main food columnist for The Saturday Telegraph. Xanthe's former Saturday Telegraph column, Reader's Recipes (a short, single column weekly piece), ran for 8 years. It was the inspiration behind her previous book, It's Raining Plums, which was voted one of the most useful cookbooks of all time by Waitrose Food Monthly.

Customer Reviews

4.6 out of 5 stars
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Top Customer Reviews

Format: Hardcover
An attractively presented, pleasantly written book that does what it claims to: namely, offering a limited selection of basic recipes and tips and ideas on how to adapt them. It is not a comprehensive beginner's guide, but nor was the not-entirely dissimilar 'Appetite' by Nigel Slater, which was extremely well-received. Of the two, I personally prefer this. The principally Anglo-French selection of recipes is more to my taste and I find the recipes to be better written, offering solid advice without being dictatorial.

There are a few typos, notably in the baking section, but nothing that the application of common sense won't sort out.

I must take objection to the reviewer who objected to the given cooking temperatures: maybe it's just my (admittedly dubious) oven, but 325 F for a sponge cake is accurate in my opinion.

Overall, then, a highly useable, comprehensible book. It may not be the flashiest or most exciting on the shelf but for basic technique and some useful recipes, it's excellent.
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Format: Hardcover
I don't buy a lot of cook books, and so I can't speak with as much authority as some of the other reviewers.

However, having heard the piece on Radio 4 some time ago, I bought two copies - one for my sister and one for my boyfriend for Christmas. As people who don't cook regularly they both absolutely love it and find it full of useful information, including a summary of meat cooking times. I also found it useful to re-affirm some of the recipes I thought I knew!

The style is easy to read without being patronising, and her approach (suggesting what can be added to basic recipes to make other dishes) makes cooking seem much more accessible than a book full of individual and convoluted recipes.

There may well be other books on the market that do something similar, however I would highly recommend this book for either a beginner, or for someone wanting to build up their confidence in the kitchen.
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Format: Hardcover
An excellent book , just like Xanthe Clay's previous books of readers recipes where her introductions and advice were as useful as the recipes themselves.

Now she has had a chance to show her true cooking colours so to speak and does so adopting a practical and confidence inducing approach yet with delicious results rather than through glossy nonsense and cheffy twaddle .

I agree with the previous reviewer that her Anglo French approach is much more my thing than Appetite was and her style much more ingratiating than Slater's rather coy and arch writing.

Five stars
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Format: Hardcover
This is only my third book review on Amazon (one of the others is Ten Minutes to Table), but I couldn't believe how few reviews there were for Xanthe's books, so I thought I'd do something about it! My mum bought me this one for Christmas a couple years ago. I had hardly ever cooked anything beyond the basics, despite doing a lot of baking, so this book was great. It gives you enough of a structure to start experimenting with your cooking, even if you haven't been doing it for years. I have a lot of cookbooks now, but the two Xanthe Clay ones are the two I use most!
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Format: Hardcover
This wonderful book has replaced other cook books on my kitchen shelf because I don't need them anymore. These recipes are simple and easily understood. Having described the basics, Xanthe takes the reader onto more interesting recipes with scope for new ideas. It is perfect for those of us who are put off by long lists of ingredients and complicated instructions. The photos are very good, but there aren't enough. A great book for those of us who aren't professional cooks but need to know basic quantities and times and want to experiment further.
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Format: Hardcover Verified Purchase
Heard Xanthe on radio as part of book promotion. Pleased with recipes, layout makes access easy. explains the how to, what to look for, errors you might make, all in all a good buy. I wanted to be able to cook from memory instead of always referring to a recipe. you could use this as a first time cook book as it is simple enough to follow. The recipes are successful- good variety. You will be complimented on results.
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Format: Hardcover Verified Purchase
Half of the mystique of cooking is knowing what to cook and this book lays out the recipes clearly. All the hard work has been done and you can always add your ingredients once you have the basic.
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