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on 31 January 2014
Michael Caines At Home, from the two-Michelin- starred chef Michael Caines, who has
topped The Sunday Times Food List, The Chef differs by distilling the very essence of his Fantastic food.

From the autobiographical two-page introduction, Caines outlines his life and how it has shaped his culinary approach,
including major events - some of which would have been nigh-on impossible hurdles for most people to overcome.
Yet the measure of his modesty is clearly shown, as there is no mention of his MBE in 2006.

At 320 pages, Michael Caines At Home has something for everybody. There are the day-to-day recipes, such as
guacamole and caramelised cauliflower soup or for the more adventurous the much more involved dishes such as crab tortellini with lemongrass and ginger sauce or the langoustine cannelloni and roast partridge with braised chicory and quince purée.

This is the key to the Chefs writing , there is the two-Michelin- starred Gidleigh Park, the epitome of refinement and luxury, but there are also the more accessible Abode properties, and it's pleasing to see that both styles of operation are boldly represented in his book.

The recipes reinforce the Chef's philosophy of seasonality and keeping it local, and there are nice touches to help the
reader build suitable alternatives within dishes and accompaniments. Each recipe is accompanied with a season
indicator, helping cooks to make more informed choices.
Although aimed at the domestic cook, some dishes are descendants from Gidleigh Park, such as salt cod with
lemon purée and chorizo foam, which would take an accomplished chef some time to pull off correctly.

The high-quality images are provided by food photographer David Griffin, who counts some of the South West's finest
chefs, such as Nathan Outlaw, Rick Stein and Paul Ainsworth, as previous clients. Every dish is captured in an
enhancing context, whether they are restaurant- style or the more homely variety - and each makes you salivate
more than the previous.

I can Promise that, Michael Caines At Home will receive repeated visits for inspiration and guidance, but mainly for
the ease of use in its informative style.
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VINE VOICEon 15 September 2014
“Michael Caines at Home” by the two Michelin starred chef Michael Caines, MBE, is introduced with a potted history of his life and gives some context as to how his experiences have impacted on his career and approach to food. The book is beautifully presented and full of recipes highlighting his philosophy of “seasonality and keeping it local”. Each recipe includes a season indicator and other hints and tips which, while obvious to trained chefs, may not be so obvious to “gifted amateurs” and I found them to be both useful and enlightening. The accompanying photography is “food for the eyes” and guaranteed to make your mouth water. Although primarily aimed at the domestic cook, I would suggest that some of the recipes are more appropriate to a professional chef given the methodology, ingredients and level of expertise required but my limitations are no reason to award Chef Caines’ book any less than 5* as he has fully met his objective in this book in my opinion.
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on 17 January 2018
Love this book. The recipes are fab, something for everyone
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on 6 November 2013
A nice , well produced book with some good home recipes which I have yet to attempt. Good photography enhances the pleasure of ownership too!
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on 25 October 2013
The book is well set out with lots of interesting recipes, I started using it the day it arrived and have enjoyed all recipes tried
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on 30 May 2014
Was lucky enough to work for Michael.The man is such an inspiration to any young chef or budding cook.the recipes and techniques here just the same as he uses in his 2 star Michelin kitchen. BIG book from a great chef!
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on 31 October 2013
I liked the practicality of the recipes he has chosen for this book, I watched him do a
one-hour demonstration recently and would have no fears taking on any of the recipes
he presented that evening.
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on 16 September 2017
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on 21 August 2017
Great Chef, Grest Book.
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on 26 March 2014
I have always been a fan of Michael , his easy going approach and innovative recipes are always a joy. Have already used the book to great satisfaction. Just need to get a table at Gidleigh Park to sample the true delights from Michael
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