What can I say? We love his first book, and this new one is equally satisfying. It’s filled with recipes and anecdotes that add depth and humour. Tanis’ recipes are relatively simple, and really let the food shine through. His flavours derive from the freshness of the ingredients, explaining why the book is divided into seasons.
We received this book as a gift from out friends Matt and Cath. It’s food porn at it’s finest, a well-written, great read, has lovely pictures and is chock full of inspiring recipes. Some are a little intimidating, such as the one detailing how to grill an entire cow – it looks like an engineering degree could be of help for that one!
Last night we cooked a 5 lb boneless rib-eye slathered in chimichurri (page 101). It was remarkable, truly remarkable, and I have been wittering on about it ever since. Recipe to follow.
We got this book as a Christmas present and I must say, we think it’s great. I remember Ms. Robinson from the Beeb in the eighties. Her eye-glasses are now much smaller, but her passion for wine remains. This encyclopaedia is an excellent wine reference, highly recommended!
As I mentioned before – no chef’s or cook’s toolkit is complete without this book. It’s a great read in and of itself, and will improve anyones cooking, giving the science behind the food, explaining why certain foods are prepared the way they are.
Heston Blumenthal and Alton Brown (to name but two) reference this book constantly.