I like Nigel Slater’s recipes. They’re invariably uncomplicated, straightforward and tasty. I have a good few of his books, so for this meal I opted for Eat: The Little Book of Fast Food. The inside cover describes this book as: Just straightforward, delicious cooking.For the…
I have no recollection whatsoever of buying Blue Ginger, but I clearly did. Flicking through it, it’s easy to see why I picked it up – it’s packed full of delicious-sounding Asian-style recipes. Published in 2004, it’s sat forgotten on a bookshelf for many years…
Yotam Ottolenghi is well represented in my cookery library; I have a good few of his books. In fact I think I have all but one of them. For some reason I never got around to buying Plenty. I should probably do something about that.…
Hugh’s Three Good Things takes a very simple premise – make a dish using just three ingredients – and produces a large array of very tasty looking recipes. Of course, the three ingredients thing is a bit of a cheat – pretty much all the…
I was looking for a recipe to make use of some chicken I had. I found quite a few things that I liked the sound of, but there always seemed to be a key ingredient that I didn’t have to hand. Then I picked up…
To kick off my journey through my cook book collection, I decided to start with an old favourite. The Curry Club Indian Restaurant Cook Book by Pat Chapman. This one was an early addition to my collection. First published in 1984, my copy dates from…
First, let’s clear up the inevitable confusion over terminology. I’m British. ‘Chips’ are pieces of potato, cut into chunky fingers (more than 1cm wide) and then deep-fried. ‘Fries’ are pieces of potato, cut into slender fingers (less than 1cm wide) and then deep-fried. Those snacks…
Burgers have a somewhat undeserved reputation as junk food. It is indeed true that there are some pretty poor examples out there, but that doesn’t mean that we can’t have good burgers if we try.