- Hardcover: 320 pages
- Publisher: Timewell Press; First Edition edition (20 Oct. 2004)
- Language: English
- ISBN-10: 1857252020
- ISBN-13: 978-1857252026
- Product Dimensions: 15.7 x 0.8 x 21 cm
- Average Customer Review: 4.5 out of 5 stars See all reviews (6 customer reviews)
- Amazon Bestsellers Rank: 739,820 in Books (See Top 100 in Books)
Fifty Recipes To Stake Your Life On Hardcover – 20 Oct 2004
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A charming collection perfectly-sized for bedtime reading. -- The Independent, 10 November, 2004
Gentle, humane, chatty. Nice assortment of domestic ingredients and plenty of cakes and puddings. -- Mail on Sunday, 21 November, 2004.
From the Inside Flap
Eats, cooks and writes just about sums up the existence of award-winning food writer Charles Campion. As a writer and editor of the Rough Guide to London Restaurants(now in its seventh edition) and a restaurant critic on the London Evening Standard, Campion has built up an army of followers who place absolute trust in his sound judgements and unrivalled knowledge. Campions passion for food is equalled only by his love of cooking. In Fifty Recipes To Stake Your Life On he introduces us to the recipes on which he has come to depend, garnered from his life as a manabout-town, professional chef and family cook. It includes family favourites like Auntie Lenas Ginger Biscuits; simple dishes like Fiercely Barbecued Lamb; novelties like Kedgersotto; thought provoking variations like Not Lardy Cake; eye-catching creations like Smart-Looking Salmon; rich desserts like Chinese Caramel Ice Cream; simple combinations of flavour like Dill Parsnips; and homespun items like Banana Tea Bread. Together they make up a complete armoury of easy to follow recipes for the busy cook. Each recipe comes with its own story. Guaranteed to get the gastric juices flowing, Charles Campions culinary memoir is the most fun a foodie can have outside a fridge.See all Product Description
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Top Customer Reviews
On getting the book I was quickly hooked and I did read it cover to cover. It's great that Charles Campion writes as he talks, and it's a delightful read as well as being very informative. Each recipe is preceded by a story of how the dish came to be important to him, and that adds to the interest enormously. The recipes themselves are well explained and easy to follow. Variations are sometimes described, as well as easier ways if you are in a hurry (such as Custard No 2 from a drum if you don't have time to make Custard No 1 from scratch yourself). The stories are carefully balanced to be interesting, but not too long so as to delay you unduly from getting to the main content of the recipe.
I thoroughly enjoyed reading this book right the way through, filing away the recipes in the back of my head to be aware of them as the occasion arises. It was a bit disappointing to reach the end of the book :)
I commend this book to you enthusiastically and without reservation. I have a number of books on my kitchen shelf, some quite expensive given by kind relatives as gifts. Many reside there for a while but, despite the expense, get removed and sent off the to second hand shop because I never use them. A few are 'keepers'. This one for sure is a 'keeper' and I'm genuinely delighted to have it.
LATER - Just done the 'Cup of Tea Cake'.Read more ›
Most Recent Customer Reviews
The book arrived quickly but for that price i thought there would be more exciting recipes or and list some photos but it was all very plain and I don't think I would stake my life... Read morePublished on 14 Dec. 2013 by Paulina Swierzbin
All of the recipes I tried in this book were excellent, the chutney in particular was superb.Published on 11 Feb. 2010 by D. Rennie