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32 of 36 people found the following review helpful
5.0 out of 5 stars The signature dishes of the 50s, 60s and 70s......, 28 Feb. 2007
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This review is from: The Prawn Cocktail Years (Hardcover)
Prawn Cocktail, Steak and Chips & Black Forest Gāteau.........back in fashion, and on the menu!

Simon Hopkinson and Lindsey Bareham have written several individual books between them, but this one has that.....well.....je ne sais quoi!
It just beckons one to open the seductive looking black cover and reveal the collection of favourite restaurant dishes from the 50s, 60s and 70s, revisited with nostalgia and a fair bit of pride.

For me the book arrived at a time when I was desperately seeking, dare I say a new 'shop-bought', 'Marie Rose Sauce', as my favourite had been given an up-to-date 'tweak' with the addition of pink peppercorns! (Yuck)!
As I sampled the vast array available, most were too lemony, too mayonnaisey or simply too bland.......so the answer....well.... good old DIY.

And with the help of the 'Prawn Cocktail Years', it is actually incredibly easy to achieve just the right balance for your own sauce.
The mouth-watering 'Prawn Cocktail' photograph on page 15, and in the images above, is enticement enough to encourage the purchase of this marvellous book, which opens up to a wealth of forgotten or 'not culinary correct' recipes.

272 shiny high quality pages, split over chapters:

1. The Great British Meal Out
2. The 50s Hotel Dining Room
3. The Gentleman's Club
4. The Continental Restaurant
5. Expresso Bongo
6. The 60s Bistro
7. The Tart-era
8. Chez Gourmet

with introductions for the September 2006 edition as well as the original in February 1997, plus a recipe index and a general index.
Each chapter opens with text, often humorous, as does the narrative within the recipes, e.g.:

'Black Forest Gāteau
Along with rather sad oranges in caramel, wilting profiteroles, gaudy sherry trifle and too-much-apple-in-it fruit salad, 'B.F.G.' remains the bully of the sweet trolley.
It's always there isn't it, in the most prominent position, shoved in your face almost.
And will Madam be having cream with that?
Yes, of course she will, we all do, poured from that silver-plated jug and drowning the already creamy black wedge into submission............'

Recipes are well laid out with a clear list of ingredients and method, and include:

* Steak Garni and Chips
* Scampi with Tartare Sauce
* Chicken Maryland
* Tournedos Rossini
* Peach Melba
* Toad-in-the-hole
* Spotted Dick and Custard
* Jam Roly-Poly
* Chicken Kiev
* Rhum Baba
* Cornish Pasty
* Treacle Tart
* Steak au Poivre
* Lobster Bisque
* Quiche Lorraine
* Beef Stroganoff
* Duck a l'Orange
* Sirloin steak with Red Wine Sauce
* Syllabub

Sumptuous full colour photography throughout, sometimes double page spreads - not of every recipe but one can forgive that for a book of this calibre .....and the book stays open at the required place which isn't achieved by all publications!
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