Top positive review
21 people found this helpful
Practically perfect in every way
on 3 April 2014
Maybe a little too prompt having just purchased this earlier today - but it makes really great reading, and I've been reading solidly since I downloaded it - couldn't put it down, and just know hours and hours of pleasure ahead.
I love the approach which trials and tests lots of different recipes from different sources, for the same thing. A bit like speed dating - sifting through the rubbish to get to the good bits!
I'm a fan of the original 'Perfect' and the Guardian column - and whilst this doesn't have all the detail of the column [but easy enough to check these out] it takes on board some of the criticism made of 'Perfect' by going into a bit more detail - and this does make for a much better read.
The commentary is honest, human and well written - and I particularly like the way that reasons are given for why bits are added or omitted from the recipes. As I read, I found myself testing out the comments and suggestions against my own mental bank of recipes, and own trial and error experiences. At times I thought - yes - that's what I've been doing wrong, in others such as the crab linguine - the addition of the brown meat to the sauce is what makes my Tobagan crab and dumpling recipe so great, but I hadn't thought to replicate the approach in other dishes, and, other times I thought - no - sacrilege! But that's the real beauty of the book - and the skill of the author in challenging you to find your own version perfect recipe and tests the versions you think are already practically perfect - avoiding being in any way condescending or patronising.
I can't wait to try out some of the recipes, and probably most important of all, her recipes always work!
Review updated: I did the Blueberry muffins this morning for brunch - and the half frozen berry idea was inspired and made a real difference. The hummus added to a great Mezze style meal I cooked tonight for friends - I'd started them soaking yesterday instead of resorting to the tins as I usually do. I'm looking forward to the simple Beef Wellington tomorrow - inspired to try it when I saw some really great fillet in the butcher's today and relieved from doing the pancakes and other faffy bits in most recipes as I particularly like a bit of of juice laden soggy pastry on the bottom - so long as the meat cooked just right and the pastry on top crisp. The aubergine parmigiana , lemon drizzle cake and chicken liver pâté amongst others already tried and tested favourites from her Guardian column.
Truly great. Thank you.