- Hardcover: 192 pages
- Publisher: Quadrille Publishing Ltd (19 Sept. 2003)
- Language: English
- ISBN-10: 184400032X
- ISBN-13: 978-1844000326
- Product Dimensions: 22.3 x 27.8 x 2.2 cm
- Average Customer Review: 4.7 out of 5 stars See all reviews (3 customer reviews)
- Amazon Bestsellers Rank: 532,720 in Books (See Top 100 in Books)
Very Simple Food Hardcover – 19 Sep 2003
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About the Author
As the cookery editor of The Times, which has a daily readership of 1.8 million people, Jill Dupleix's daily recipe column has an enormous impact on the day-to-day cooking of Great Britain. The author of 12 dynamic cookbooks, Jill's irresistible recipes and lively writing also appear in delicious, magazine (UK and Australia) and she is a regular guest chef on BBC TV (Good Food Live and Saturday Kitchen). Jill was voted Cookery Writer of the Year at the British Guild of Food Writers Awards 2002 for her work in The Times. Her book Simple Food was short-listed in the prestigious Andre Simon Cookery Book Awards 2002 and her most recent book Very Simple Food won the Best Innovative Book at the Gourmand World Cookbook Awards 2003. --This text refers to an out of print or unavailable edition of this title.
Top Customer Reviews
Some of the recipes are so simple they are barely more than suggestions - perfect for those occasions when even an experienced cook feels the need of inspiration. And it's not just food. How about champagne gelati which is bubbly poured, very slowly, over scoops of (bought) gelati in chilled glasses?
Dupleix's basic approach is to use the best (which does not at all mean the most expensive) ingredients, and treat them with respect. Lengthy preparation and tricky technique is not required. A meal of italian bread salad, followed by salmon with bacon and peas and finishing with lemon posset (a gooey concoction of cream, sugar and lemon juice) would be blindingly simple and almost impossible to get wrong, but impressive enough for a special occasion.
Despite the author's ruminations about freeing ourselves from the tyranny of the three course dinner, the book is conventionally arranged into starters, lunch, dinner and so on. It also has a useful set of conversion tables for anybody not sure about metrics, not that many of the recipes require exact measurements.