Cookery books
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- liketocook
- Posts: 2386
- Joined: Wed Apr 25, 2012 8:12 pm
Re: Cookery books
Amyw wrote:I heard a few people mention Jamie Oliver’s new book . Is that the 7 Days one ? Worth the hype ?
Yes I'd say so. Everything is very doable and everything I've made from it so far has worked really well. Out of the whole book there were only a couple of recipes that didn't appeal to me. So far we've made the cauli cheese pasta, filo chicken Kiev, pork loin schnitzel and broccoli & gorgonzola risotto. I feel it's given me the nudge to add a bit of "zing" into our day-to-day meals which had fallen into a bit of a rut.
- Earthmaiden
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Re: Cookery books
Pepper Pig wrote:I've just remembered that both girls have anything written by bloody Gino D'Acampo . . . .
I know everyone's rather scathing about him but I find his instructions and explanations of why to do certain things very good and have always had great success with his recipes.
Last edited by Earthmaiden on Mon Sep 21, 2020 2:36 pm, edited 1 time in total.
Re: Cookery books
liketocook wrote:Amyw wrote:I heard a few people mention Jamie Oliver’s new book . Is that the 7 Days one ? Worth the hype ?
Yes I'd say so. Everything is very doable and everything I've made from it so far has worked really well. Out of the whole book there were only a couple of recipes that didn't appeal to me. So far we've made the cauli cheese pasta, filo chicken Kiev, pork loin schnitzel and broccoli & gorgonzola risotto. I feel it's given me the nudge to add a bit of "zing" into our day-to-day meals which had fallen into a bit of a rut.
I’ve just watched two of his programmes and bitten the bullet and bought the book . He seems to be a bit more relaxed in this series , sometimes I find him very hyper and trying to be down with the kids .
- Stokey Sue
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Re: Cookery books
Sakkarin wrote:I have a growing aversion to celebrity chefs, I'm pretty sure most of them don't have an awful lot to do with what's written in their books after the first one or two maybe, other than signing them off when the publishing team has written them.
I went to the British Library broadcast with Yotam Ottolenghi and Ixta Belfrage (Ixta is pronounced Ish-ta) talking about their new book Flavour. Ixta works in his development kitchen and gets a full writing credit for this book, which I think is
https://www.amazon.co.uk/Ottolenghi-FLA ... oks&sr=1-1
- liketocook
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Re: Cookery books
Amyw wrote:liketocook wrote:I’ve just watched two of his programmes and bitten the bullet and bought the book . He seems to be a bit more relaxed in this series , sometimes I find him very hyper and trying to be down with the kids .
I'm sure you'll not regret it, it years since I've bought a cookery book that I immediately wanted to make nearly everything from.
- herbidacious
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Re: Cookery books
I picked up my mother's Marguerite Patten book today. I can only think that reproducing colour photographs was expensive in those days. Here are some excerpts from it.
The tomato fondue one amused me.
The tomato fondue one amused me.
- Earthmaiden
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Re: Cookery books
Oh Herbi, you make me feel so old . One forgets how much things have changed, especially in presentation.
- herbidacious
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Re: Cookery books
It was published in 1960.... which was the year my parents married, and the general vibe is an introduction to cooking. I think there are some hidden culinary gems in it. I know the chocolate mousse is good. (Just raw eggs and chocolate.)
But really, it has the audacity to be called Cookery in Colour. Yeah...
To be fair, it does have some genuine colour plates, though. e.g.
There is a handwritten recipe - my mother's hand - at the front.
The book is mine now, and I shall treasure it.
But really, it has the audacity to be called Cookery in Colour. Yeah...
To be fair, it does have some genuine colour plates, though. e.g.
There is a handwritten recipe - my mother's hand - at the front.
The book is mine now, and I shall treasure it.
- cherrytree
- Posts: 567
- Joined: Thu Apr 26, 2012 3:48 pm
Re: Cookery books
I can remember selling Cookery in Colour when I was a Saturday girl in WHSmith. I remember how popular it was.
Re: Cookery books
herbidacious wrote:It was published in 1960.... which was the year my parents married, and the general vibe is an introduction to cooking. I think there are some hidden culinary gems in it. I know the chocolate mousse is good. (Just raw eggs and chocolate.)
But really, it has the audacity to be called Cookery in Colour. Yeah...
To be fair, it does have some genuine colour plates, though. e.g.
There is a handwritten recipe - my mother's hand - at the front.
The book is mine now, and I shall treasure it.
I have Cookery in Colour; my version published in 1974 - revised to include metric weights! Prior to 1960 there were few mass market books with colour illustrations.
Traditional home baking, and more:
http://mainlybaking.blogspot.co.uk/
http://mainlybaking.blogspot.co.uk/
- herbidacious
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Re: Cookery books
They use gills in some of the recipes.
- halfateabag
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Re: Cookery books
Herb. should that have been gulls? perhaps chicken was too expensive
- Earthmaiden
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- Location: Wiltshire
Re: Cookery books
We used gills at school in Australia (from the ancient Commonsense Cookery Book mentioned before). I have to look up the quantity every time I use the book.
My USA friend talked of quarts as an everyday thing (milk for example). Although we learnt about them when reciting tables at school I don't remember them being part of daily conversation.
My USA friend talked of quarts as an everyday thing (milk for example). Although we learnt about them when reciting tables at school I don't remember them being part of daily conversation.
Re: Cookery books
herbidacious wrote:They use gills in some of the recipes.
Removed by the 1974 edition - thankfully.
Traditional home baking, and more:
http://mainlybaking.blogspot.co.uk/
http://mainlybaking.blogspot.co.uk/
- Stokey Sue
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- Location: Stoke Newington, London
Re: Cookery books
Earthmaiden wrote: My USA friend talked of quarts as an everyday thing (milk for example). Although we learnt about them when reciting tables at school I don't remember them being part of daily conversation.
A US quart is smaller than a UK one, a US pint is 16 ounces so a quart is 32 ounces but ours are 20 ounces and 40 ounces, quite a difference
Coincidentally a 32 fluid ounce quart is so nearly a litre you can estimate without effort
The learning by rote confuses us all, US children learn
“A pint’s a pound
The world around”
But that not true because here
A pint of water
Weighs a pound and a quarter
I had to learn all this for recording food and water intakes in different locations , but it’s haAndy to know sometimes
- Pepper Pig
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Re: Cookery books
Does anyone else remember the school exercise books we used to get with all the various measurements/quantities listed on the back. I swear it's the only time I ever saw rod, pole and perch mentioned.
But, being a cricket afficionado, I do know what a chain is.
But, being a cricket afficionado, I do know what a chain is.
Re: Cookery books
Pepper Pig wrote:Does anyone else remember the school exercise books we used to get with all the various measurements/quantities listed on the back. I swear it's the only time I ever saw rod, pole and perch mentioned.
But, being a cricket afficionado, I do know what a chain is.
Yes, I certainly do! I think I even may still have one somewhere! I must look for it
- Stokey Sue
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- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Cookery books
Oh, yes, I remember them, and acres
I could always remember my first bank account number (long expired) because it involved a short form of my birthday plus the number of yards in a mile
I could always remember my first bank account number (long expired) because it involved a short form of my birthday plus the number of yards in a mile
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