The Trifle Bowl and Other Tales Hardcover – 11 Apr 2013
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"I want to cook every single recipe in this book!
I own every one of Lindsey Bareham's books. There isn't a recipe in The Trifle Bowl that I don't want to make right now; but just as much, this is a book to read as well as cook from. And actually, I love it so much that along with my books, I gave it to my daughter to provide comfort, pleasure and instruction when she went off to university and her first independent kitchen in the autumn." (Nigella Lawson)
"Lindsey Bareham is one of those writers - like Elizabeth David or Jane Grigson before her - whose books have the power to change the way people cook and eat." (Sunday Times)
"A great read as well as a really useful cookery book." (Waitrose Weekend)
"Lindsey Bareham is a star. Her recipes brighten up each day for the desperate domestic cook. Her idea of good food is my idea of good food - easy on the skills, easy on the eye and tremendously tasty." (Matthew Fort)
"Not only a collection of great recipes but also a unique glimpse into a terrific cook's kitchen." (Telegraph)
An enticing new collection of recipes from acclaimed food writer and Times columnist Lindsey BarehamSee all Product description
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Top customer reviews
This book is unlike any other I have seen before. It's not ordered seasonally, or by ingredient like most, but by equipment. There is a contents page at the front of the book listing various utensils or cookware alphabetically. Each page then features a recipe or two in which said item is a key element. There is a more detailed index at the rear of the book if you are looking for a list of recipes.
This unusual method of ordering recipes also looks at the objects themselves - their history, design evolution and why they are good at what they do. You may think that the order of recipes would be confusing, but it's actually quite handy to dip into for inspiration.
The recipes are approachable, clearly written and easy to follow regardless of experience level. There are many familiar recipes, some with new and interesting twists such as Shepherd's Pie with Lemon Mash
I like that there are many small serving recipes, recipes that have two servings rather than the usual four or six. This is very useful when you don't want to create mammoth quantities of food that will go to waste.
Because of the range of equipment used in the various recipes, some are easier to accomplish than others. Some are quick and simple, whereas others are more complicated. There is enough diversity that you could find something for a dinner party, or just everyday appetising food.
There are a few images scattered throughout the book; some photos that are well staged, and some quirky illustrations. A few more images would have been nice. If I am trying a recipe for the first time, I like to know what it is meant to look like when it's done.
The best thing about this book is that it may inspire you to use that forgotten piece of bakeware that lays forgotten at the back of a cupboard, or what to do with that bizarre utensil that a relative gave you last Christmas.
So you can add quirky to that list of adjectives too. Yet it seems to work in a rather bizarre, unexpected way, as you probably do read the book sequentially to get a bit of an idea of what recipes might be there. One does not imagine that someone wakes up and thinks "I think I'll cook with my earthenware pot today!" This is a lot more than just another recipe book with a quirk or two though, as the author "talks on and on" about this, that and the other, discharging bits of history, culinary know-how, trivia and probably everything but the kitchen sink (or was that there too?) along the way with a host of fairly interesting recipes.
Unless you like ordering books blind from an online store and taking a (good) chance, this is probably a book you want to see for yourself first, to hold it, to feel it and to see if you gel with it. It certainly is a (positively) different book. A few of our usual niggles exist here (with a twist), namely the lack of a stated preparation and cooking time and the reliance on sole metric measures - normally it is sole U.S. imperial units that create an issue. It would have also been nice to have had more photographs of the finished dishes too for additional inspiration.
If you approach this book with the right attitude you stand to gain a fair bit of additional knowledge without much effort, as well as many interesting recipes. This is not probably a book for times when you are harassed in the kitchen and just need to get a recipe out and get cooking. This book is for a more leisurely time and where you can enjoy the totality of what you are reading and doing, rather than just a "means to an end." At the end of the book, before the fairly good index, is a list of suppliers for various items of cookware and ingredients but this is going to be of use mostly for people in England.
So, a fairly credible, different, engaging book that is worthy of strong consideration.
This book is a wonderfully original idea that probably chimes for so many. Recipes are related to the items of kitchenalia. The recipes are reliable as ever and the writing and illustrations make family catering an act of pleasure. Even after a lo-o-ong day at work.
Buy it for someone you love that has cooked for you. I'm off to order one for my niece
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