Overview

From the recent wave of quick-cook-easy-eating cookbooks to hit our shelves, (e.g. Nigella Express, Donna Hay’s No Time to Cook) comes Bill Granger’s Feed Me Now! According to its blurb, Feed Me Now! is a “joyful, practical collection of recipes that cater to the day-to-day food dilemmas of busy modern families. These are easy dishes, based on relatively few ingredients, prepared with the minimum of fuss”. This description could easily be applied to his previous books – Granger, the darling of the Sydney restaurant scene, has made quite a name for himself with his brand of cooking that is relaxed, yet special.

Apart from the expected quick-cooking and freeze-ahead recipes, the book also contains the “On a shoestring” chapter. This chapter has interesting recipes featuring cheaper, unglamorous ingredients, such as carrots, couscous, pasta, chicken drumsticks, and pork shoulder. In the world of celebrity chefdom, a focus on thriftiness is a welcome addition.

The recipes are best described as modern Australian (i.e. an eclectic mix of Asian and European). There is a balance between difficult and easy recipes, and the recipes are clearly set out and easy to follow. Ingredients are generally accessible, with a few unusual inclusions for the more adventurous – turnip tops, rabbit and spelt grain, for example.

Despite its title, Feed Me Now! contains quite a few not-so-instant recipes, and it takes a bit of searching to pick out the truly quick ones. The lack of consistency makes it difficult to navigate through the book. Recipes such as pappardelle with mushrooms, tomato and parsley, or pan-seared fish with egg noodle salad could easily become part of a family’s weeknight repertoire. On the other hand, pizza with roasted tomato sauce, made from scratch, (including a 1-hour rise for the dough) would only make the cut if you were very keen.

Despite being a big fan of Granger, I consider this to be one of his weakest books. Few recipes stood out, and the food photos are neither appealing nor vibrant. They are arranged artistically rather than appetisingly – attention is drawn to the composition of the shot, not the food itself. Whilst John Kernick’s photography is beautiful, it appears at odds with Granger’s laidback style.

I would recommend this book mainly for Bill Granger fans wanting to complete their collections. Readers simply looking for fast, delicious recipes would find many better options at any good book store – including Granger’s previous books.