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New recipe books...


New recipe books...
Originally uploaded by Adam Auden.
I don't normally have a weakness for recipe books, but then these are no mere recipe books. (Well, at least two of them aren't - I'll hold off judgment on the new book from Mr Oliver for now. Looks good though).

A colleague of mine brought The Silver Spoon into the office and I was sucked right in.

D'you know what sold it to me in the end. The binding. This is a book designed to be used. Like a dictionary. Most impressive.

McGee I've been hearing much about from billyabbott and elvum and was intrigued. A resource on the whys and wherefores of cooking and the influences on how and what we eat over the years. And indeed how and what we should be eating now. :)

As of Jamie, well I do have a soft spot for the much maligned fat-tongued one, regardless of the distaste of certain people (*coughTomcough*) and this book does look like it could be his How to Cook. I shall let you know how it turns out in due course.

As any rate this may mean I actually cook for some of you (a dubious honour I have bestowed on few I have not lived with other than the vast cauldrons of spicy things purveyed housewarming parties over the years) so beware emails bearing invitations to consume experimental cooking.

You Have Been Warned.
  • Current Location: Soho, London
  • Current Mood: contemplative ruminative
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I also highly recommend obtaining:
  • The River Cottage Meat Book
  • The Elizabeth David Collection
Mmm, meat. Perhaps one for the Xmas list.

Tell me more of Elizabeth David...
The one thing which has been winding me up about Jamie is, whilst he recommends good quality meat from trusted sources, organic veg, seasonal goods, etc., he never seems to justify his position.

It's not that I'm saying he's wrong, but it's like reading an incomplete essay. The arguments are never backed up with anything and so it comes across like a massive rant, and a somewhat patronising one at that.

I know, he's a Chef, not a writer. Still, his books are widely read enough you'd hope there could be some quality control injected along the way somewhere. Recipes are still fab, mind.
The RC Meat book is all about the ethics of choosing free-range/organic/otherwise ethically reared meat. And about how to prepare and cook it. :-) But for me, the most interesting aspect is that HFW has come up with a pro-meat ethical position that I find at least as sensible as vegetarianism/veganism.
Elizabeth David was the most famous food author in England in the post-war era. She wrote books containing collections of stories and traditional recipes from France and around the Mediterranean - very unfussy and unpretentious, aimed at the intelligent, experienced cook.