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TRIED,
TESTED AND RECOMMENDED.
Heres
some stuff that I use and would recommend to all of
you.
|
It's
good to get other peoples opinions on cooking,
no matter how good you are you will always be
able to learn something from someone else, even
if it's how not to do something!
| In
association with |
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The
Naked Chef, and Return of The Naked Chef.
Jamie Oliver.
You
can't get away from this guy at the moment, and that's
not necessarily a bad thing. So the over
use of " me old " and "
pukka " is a bit grating, but he has loads
of tasty, interesting recipes, and his own way
of doing things which is important.
He has been described as the modern Delia,
personally I think he's twice as good.
On
a scale of 1 to Mandatory books. These are Mandatory! |
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Ainsley
Harriott's Gourmet
Express.
Ainsley Harriott.
Ainsley
cooks an extremely wide range of food, from the
blindingly simple, to the diverse and
unexpected. His recipes are easy to follow and
each one fits on a single page in the book, which
is very handy. Gourmet Express is full of
relatively quick recipes, using fresh
ingredients, geared towards making the ' ready
meal ' obsolete.
I like Ainsley because he's good fun, and
although he comes across as playing up a
lot, I think that's his natural way - as I
know a bloke who's just like him. If you can't
or wont cook, Ainsleys charismatic enthusiasm
will make you want to get in the kitchen and get
stuck in.
On
a scale of 1 to Enjoyable. This was Enjoyable!
Other titles include: Big
cook out, and Barbeque
Bible. |
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Antonio
Carluccio's Italian Feast.
Antonio
Carluccio.
This
chap comes across as a really nice person. He's
Italian, if you hadn't guessed, and for me he
sums up what Italian food is all about. He's one of my big influences,
and he obviously loves cooking, eating, and food
in general. His views on Italian politics,
football, and general way of life, between
deliciously simple, and classic recipes, make this a pleasure to read.
If you love Italian food you'll love this book.
On
a scale of 1 to Molto benne. This is Molto,
Molto benne!
Other titles include: Antonio
Carluccio's vegetables |
|
How
To Eat.
Nigella Lawson.
It's
a shame you can't get talking books, because
Nigella has a really nice voice.....sorry lapse
in concentration. Again here's another chef who
you can tell has a passion for food, and it
comes across in this book. Nigella describes her
creations in mouth watering detail. With recipes
for dinner parties, children's meals, recipes
for one, and loads of practical advice on
everyday kitchen things (eg. freezing the egg
whites that you don't use when you separate an
egg - I wouldn't of thought of that), this is a
great book to get you started in the kitchen.
On
a scale of 1 to Useful. This is Useful!
Other titles include: How
to be a domestic goddess |
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Rick
Steins' Seafood Lovers Guide.
Rick Stein.
I
love Rick. He's brilliant. No pretense, no
bullshit. Just good honest food.
If you have read the seafood
section on this site you will be aware I
am ' a seafood lover ' so this is
right up my ally.
This book focuses on British seafood, where
to buy it, how to cook it and eat it. The
chapters are separated into regional
sections, and include recommended restaurant
listings for each area. This book looks
good, and when I have a chance I'll let you
know my informed opinion, but if I were you,
and wanted to know about seafood, this is
the book I would buy.
On
a scale of 1 to Seafood Expert. Rick is an Expert
!
Other titles include:
Fruits of the sea |
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| Hill
and Valley Coffee.
Hill
and Valley is run by Charlie and Debbie Massey.
Charlie roasts every bean that they sell, and
only buys green coffee beans from trusted
sources known personally to him.
Charlie
has been a devoted espresso drinker for 25
years, and it shows. His passion for coffee is
overwhelming, and their products are quite
frankly the best I've ever tasted.
If
you are a fan of coffee, you'll
love Hill and Valley. |
|
 |
| Global
Knives
They
are fantastic. I love 'em.
Made in the orient, and
sharp as a samurai sword!
They
are soft enough to sharpen
easily, yet hard enough to
retain a bright edge for
some time. And lets face it,
they look damn sexy in the
kitchen! |
| GET
SOME! |
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|
If
you have written a cookbook, sell kitchen
equipment, own a gourmet food company,
or basically have something that you think I
may be interested in, that you would like to
see on the site, why
not send me an email and we'll try and
sort something out. |
|
