- Paperback: 192 pages
- Publisher: Quadrille Publishing Ltd (6 Jun. 2011)
- Language: English
- ISBN-10: 1844009572
- ISBN-13: 978-1844009572
- Product Dimensions: 16.8 x 1.9 x 22.9 cm
- Average Customer Review: 105 customer reviews
- Amazon Bestsellers Rank: 600,770 in Books (See Top 100 in Books)
Small Adventures in Cooking (New Voices in Food) Paperback – Illustrated, 6 Jun 2011
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About the Author
James Ramsden was selected by The Times in May 2010 as one of the 40 bloggers everyone is talking about, and hailed as one of the best new food writers by Rose Prince in the Daily Telegraph. He also runs the popular Secret Larder Supper Club, recently selected as one of the top 10 underground supper clubs by the Evening Standard and one of the top 10 pop-up restaurants by Square Meal. James blogs and tweets about his cooking exploits - often with hilarious consequences. Visit www.jamesramsden.com and follow @jteramsden
Top customer reviews
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I have read through this book and it is a little basic for expert cooks. It is good for the aspiring or under confident beginner. The recipes are simple and give a range of alternatives to the ingredients to assist in choosing a recipe or fitting in with what you have or can get hold of.
Nicely written, but too basic for me. I have a friend who will benefit from it who is learning to cook and not confident about varying a recipe.
A great book to pop into your luggage if you are off on a self catering holiday,to give you inspiration or as another reviewer suggests, for students. it's full of easy put together little feasts as well as the more time consuming. I love the fact it has a jazzed up recipe for rice pudding..( close your ears) tinned!
These small books by up and coming new cooks are alot of fun...give it a go!
Even if you're a really, really inexperienced cook ('I boil water and burn it' type) and don't fancy too much of an adventure, you'll find plenty to have fun with in the Corner Shop Capers section. And shouldn't cooking should be about enjoying ourselves?
And on top of its imaginative and accessible contents there's the fabulous design: a book I want to hold and touch. The matte card covers are a kind of cross between French 19th century 'cahier' and 21st century journal and the internal layout manages to be stimulating and quirky but essentially informative too.
So, if you want a new kitchen friend this is the book for you.
And though I have only been in possession of "Small Adventures In Cooking" for a couple of days, I feel I have already been on a diminutive and fun culinary Odyssey, steered by the author's reassuring, unpretentious tone... never before have I been made to feel so unintimidated by cooking something new or unknown, or dare I say it complex (well, the product is complex, while the process is not). Somehow recipes online can make even a pasta bake or a stew feel impossibly far-fetched, but there I was yesterday having a great time creating a coconut chicken noodle broth with chilli and ginger from about three instructions - and it was utterly delicious, something I was proud to place in front of my cooing flatmates.
I have delved further into the book and look forward to attempting some of the big sharing dishes this weekend - beef chilli tacos methinks. I am also keen to try out chutney-making, which in all honesty had never really occurred to me.
This is an excellent cookery book designed for people who might be mistrustful of cookbooks... it is simple, witty, and most importantly it has a clear message that every recipe would appear to deliver upon - that someone like me, who is interested in food but never really takes the initiative to do anything different or adventurous, can do so with the minimum of hassle.
Curry chicken recipe that is nothing but commercial curry paste and yogurt. Rub it on the chicken and bake! I could have got that from the label on curry paste jar.
A chapter called "corner shop capers" that uses tinned EVERYTHING: tinned aubergine, spinach, rice pudding, salmon, and more. I suppose this was my biggest disappointment. I was really looking forward to some of the recipes here-spinach and chickpea curry sounds lovely, but the idea of eating tinned spinach is completely unappealing. Rice pudding with apple and cardamom compote--yum! But again, this calls for tinned rice pudding, so it lost its appeal.
Even the recipes that thankfully do not call for tinned ingredients are oversimplified, unfortunately. I was looking forward to the Cod with Warm Russian Salad--but in an attempt to make it less intimidating to the inexperienced (I assume) he has reduced the Russian Salad to nothing more than beets, onions, and gherkins.
No matter how much we want it to, short-cut food does not taste as good. And I think his tips in the book are often trying to say that we should not be intimidated by cooking. However, instead of showing that it real cooking skills are easy to obtain, he made it so you don't even have to try.
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