Chris Badenoch’s cookbook “The Entire Beast” is built around his passion for nose-to-tail eating and beer. Most of his recipes are European, but there are a couple of excursions into Chinese and Mexican food. While there is plenty to keep fans of nose to tail eating happy, there are enough other recipes to keep non-offal fans interested. His passion for beer is reflected in both his preference for using beer instead of wine in his recipes, and his beer recommendations for each dish. For those who don’t know very much about beer, he provides a glossary at the end. Badenoch’s passion, whilst sometimes going over the top, encourages readers to follow his cooking and drinking philosophy. Even without this enthusiasm, the recipes are still very tempting. For a first book, this is a very good effort.
Books in the category: book from a celebrity or tv-show
Heston Blumenthal’s “Fantastical Feats” is the companion book to the television series of the same name. In the book and series, Blumenthal creates six feasts, each based on a theme. His aim is to capture the spirit of each theme in the dishes he creates. As with his previous books, one of the principle joys of this book is reading about Blumenthal’s thought process as he turns abstract concepts into the form of food. He writes not only about the ideas that work, but the ones that don’t. The book is immensely entertaining. He writes with great humour, and he has a gift of finding experiences that allows him to connect with the reader and help them to see the food world as he does.
A big, compendious, comfortable, informative and utterly engaging book, Nigella Lawson’s Kitchen brings us feel-good food for cooks and eaters, whether Express-style and exotic-easy during the week, or leisurely and luxuriating at weekends or for occasions.
In the introductory chapter of his new book, “Medium Raw”, Anthony Bourdain asks “What the fuck am I doing here?” While that statement is made in the context of a dinner with chefs that he admits are countless levels above his own abilities, he also intends as a question about how he has ended up as a fulltime writer and television presenter. While he puts it down to a series of lucky breaks, the other factors he doesn’t mention are a combination of keen observation and very good writing skills.
“Medium Raw” is promoted as a sequel to “Kitchen Confidential”, and in one sense it fulfils that with chapters that update us on the lives of the people in that breakthrough book. But the book also offers writing about his own life, the food world as he sees it and, to his credit, saying how some of his views have changed over time. The usual Bourdain elements are there: the gonzo style of writing, his refusal to sugar coat his opinion, and a healthy splash of swearing. But with marriage and parenthood, a gentler and more sentimental Bourdain emerges too.
Iron Chef Chen’s Knockout Chinese is a charming, lightweight book from a Japanese master of Sichuan cooking, and one of the original Iron Chefs. For better or for worse, this first translated work skips the traditional, authentic fare and goes straight for the innovative and personal recipes (with a few classics thrown in). The organization is strange and some things are lost in translation, but the recipes are often simple and inviting enough for most people to pick up immediately.
This book is the tie-in to Heston Blumenthal’s highly acclaimed TV programme, where he creates six Fantastical Feasts based on history, fairytales and legends. Inside are tales of extravagant ingredients, of revolutionary techniques, of familiar kitchen appliances put to unfamiliar uses.
Students seem to have been a new target for publishers in 2009, with at least four student-oriented cookbooks appearing. I guess publishers anticipated that students wouldn’t be able to afford the stereotypical diet of burgers, chips, pizzas, noodles and beer. An entertaining and attractive book, From Pasta to Pancakes, the Ultimate Student Cookbook is the work of young British food personality Tiffany Goodall. Unfortunately, despite the innovative presentation and the worthy intention of teaching food-illiterate students how to cook, the book is disappointing.
Heston Blumenthal is known as a gastro-wizard. Not only does he helm the Fat Duck, once considered the top restaurant in the world, but he also has popular notoriety through his In Search of Perfection television series on the BBC. In Search of Total Perfection is the culmination of the TV series put in print (combining his two previous books from the series into one volume), and offers not only the recipes and exploratory work leading to the recipes, but also the behind-the-scenes tales from the studio. And whereas a movie can drop a book’s plot, story lines and even characters to help the story fit into a two-hour reel, this book flips a page and gathers all of the information presented in the series and expands on the shows with useful and fun details. The reader is left as plump and saturated as Blumenthal’s roast chicken. And that’s where we’ll peck away at this book – roast chicken.
Jamie’s America sees Jamie on a personal journey throughout the United States as he digs beneath the surface and discovers what real American food is all about. He has looked beyond the American stereotypes to discover the real food, the classics that make this country tick.
This comprehensive book of Greek food offers an assortment of delicious dishes, from salads and soups to mezedes (appetizers) for the summer to slow-cooked Greek dishes we grew up with as Greeks. Vefa’s Kitchen also showcases a huge array of regional desserts and pastries, breads and other baked delights. At more than 650 recipes, the scope of this book is nearly unparalleled.
Anjum’s New Indian offers inviting recipes, useful background information and a warm but not over-the-top enthusiasm for food. The book features recipes from a BBC television series, Indian Food Made Easy, focusing on regional dishes of India.
The book could easily have been yet another one of those “inspired by the flavours of …” titles, leaving the user none the wiser about what really makes a cuisine, but thankfully the author not only tells the reader how many dishes are traditionally prepared, but is also open about what changes she has made and why. It makes this book doubly valuable: helping you understand traditional methods and flavours while giving you at times lighter, simpler or just personally preferred alternatives. The results are delicious and attractive for omnivores and vegetarians alike.
The Barefoot Contessa’s new cookbook retains the same qualities of reliability, versatility, and simplicity consistent throughout the Barefoot Contessa series, but it has enough flaws (expense, a few obviously throwaway recipes and sections, over-the-top richness) and references earlier books in the series too much to be truly friendly to new readers of Ina Garten.