Category: Cookbooks

A Review of Tamasin Day-Lewis’ Simply the Best: The Art of Seasonal Cooking

The book is divided into sections based on the seasons, with brief essays at the start of each, which contain bits of reminiscence on Day-Lewis’ childhood, her experiences with foods, her feelings about and philosophy. Between each season are the columns, each addressing a different food, or local producer, followed by recipes either inspired by her experiences or by the artisan she writes about. There are handmade cheese companies, deer farmers, eel smokers, baby asparagus growers, bread bakers, fishmongers, trips to Italy for hand crafted olive oil, honey, slow food, and truffles, fresh country markets, handmade chocolates, small but perfectly run shops, trips to Ireland, exquisite restaurants, and guesthouses, and home cooked meals.

A Review of Gabriel Gate’s Weekend on a Plate

A Review of Gabriel Gate’s Weekend on a Plate  Gaté has a very delicate prose style, which is both casual and sophisticated, evoking clean white tableclothes, fresh coffee, crusty breads, quality wines, and herb rich meat dishes prepared with care.…

Buxom Cakes and Homemade Sin: A Review of Death By Chocolate Cakes by Marcel Desaulniers

Desaulniers’ prose is nearly as seductive as his way with chocolate. No pedantic, chef-on-high stuff here: Desaulniers writes about baking with a wayward grin, assuring us that cake is not only food for the gods, but that it is, after all, just cake. Made in kitchens just like ours, with chocolate bought in the local grocery, using “conventional” bake ware and regular (not restaurant) ovens, Desaulniers’ cakes are ones we really can bake ourselves.

Taming Your Kitchen: A Review of Donna Hay’s Off the Shelf: Cooking From the Pantry

You know that feeling. It is 5:30pm, everyone is expecting dinner, and you have nothing to cook, no food in the house, and no ideas. Enter Donna Hay, with her bestselling book Off the Shelf. The book contains a range of meals attractive enough for guests, based entirely on simple and readily available cupboard ingredients. If you follow Hay’s advice, and shopping list, you will be prepared for most food situations, including drop in visitors, special occasions, and fast family meals.