Top critical review
Style over Substance
7 November 2018
I'm afraid I have to join the tiny minority who found this disappointing. For me it's not about any lack of authenticity (I'm not really in a position to make a judgement on that) but, more worryingly to me, an evident lack of cooking knowledge.
Anyone who tries some of these recipes and expects that their mutton, cooked on top of the stove, will be tender after 45 minutes or that onions will turn golden after 5 minutes of frying, or that cubed chicken will only be half-cooked after 15 minutes simmering in a broth or that a 200g chicken fillet will feed 4, is in for a frustrating and disappointing experience.
I've kept picking it up, this lovely looking book, desperate to love it and to find it inspiring but have then encountered countless examples of dubious advice as per the examples given and have promptly put it back on the shelf without trying anything.
I think it's a great shame when inexperienced amateur cooks are put off cooking by lazy, inaccurate recipes and methods, probably believing that they themselves are to blame for the fact that the dish didn't work and reinforcing the idea that they aren't very good cooks.
Don't authors bother to test their recipes any more before publishing? I don't think I'd trust this author to boil me an egg.