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Island Harvest Nick Nairn
restaurateur Nick Nairn creates over 100 recipes using fresh Scottish produce.
From Nettle soup through Cullen Skink to Monkfish with cumin roasted carrots
and Roast Salmon with lobster vinaigrette and courgette fritters. Turbot
on a bed of braised peas, lettuce and bacon is a favourite of mine, although
I tend to economise and do it with cheaper frozen fish (Cheapskate!).
Great British Chefs Kit
the book in the original two volumes, but the current version (17 chefs)
cannot fail to become a most used source of recipes 272 pages.
from my two volumes are:-
Evans -ice bowls filled with sorbet and ice cream (mint leaves are frozen
into the ice - I have known guests helpfully stack them up for washing
- Seared salmon coated in spices with spring onion creme fraise on couscous.
(as I look at the page I can see the marks and stains that testify to a
recipe being actually used - I like cookbooks to show the scars of battle
Leigh - Griddled Scallops with pea and lettuce puree and mint vinaigrette
(a masterpiece of flavour combinations)
Rhodes - Salmon and Sea Bass Mille Feuille (flavour and elegance)
Star Chefs cookbook
and recipes of 18 Michelin starred chefs. Obviously not for beginners.
But the pen portraits would be of interest to the non cooking restaurant
goer with a deep pocket !
seabass, chorizo, confit of aubergine infused with picholine olives and
sun dried tomato juice.
soup with saffron.
de turbotin grilee avec sauce ciboulette.
the complex recipes use expensive ingredients making this either a cookbook
for the affluent or a famous restaurant /chef book for the parsimonious
Ivy AA Gill
a souvenir of a visit to the restaurant as a cookbook, but a valuable addition
to the bookshelf. Experience a day in the life of the Ivy and learn to
cook its classics.
air conditioning cuts out. All day it has been a blank white hiss, almost
unnoticeable beneath the eddying noise of the restaurant. Now the silence
lets in the arbitrary ambient sounds of the early morning city - the clank
and howl of traffic, a drunk singing " Guide me, O Thou Great Redeemer"
somewhere down by a lap dancing bar, the beep beep of a reversing rubbish
truck. The sounds of London filter in like drizzle rinsing away the ghosts
is the only essential bodily function that we seek to do in the company
of strangers, with its ancient lines of unwritten but communally understood
rituals and manners that have to be implicitly agreed for a restaurant
illustrated with "food portraits" including the famous fishcakes illustrated
(detail) and candid shots by a team of photographers
Ramsey has been awarded two Michelin stars for "The Aubergine" Here he
concentrates on fish cookery from buying, equipment, preparation through
cooking techniques to the recipes. Examples of the latter are Fennel soup
with pan roasted cod,crab ravioli with sauce vierge, stir fried monkfish
with peppers and pak choi, cod with a butter herb crust, dorade royale
with spicy couscous and (illustrated) brill wrapped in crispy potatoes
with a fondue of leek (this is impressive once you master it, you will
need a mandolin)
chef for all seasons
of Ramsey matched to fresh ingredients in season. Ricotta gnocchi with
peas and broad beans (illustrated) is a favourite of mine. The book is
devided into four sections by season with an introduction on the produce
that can be bought fresh at that time of year. Its a pleasant surprise
to choose from the appropriate section and find all the ingredients available
fresh in the markets.
passion for vegetables
are numerous books of vegetarian cooking, this is a book of vegetable cooking
for the general cook. If I ever feel at a loss for an interesting vegetable
accompaniment I turn to this book. There are also numerous things
here that will stand alone, a favourite is "Jerusalem
artichoke rosti with brie, bacon and cumin" (illustrated), just as
good with potato instead of artichoke. "Braised thumb aubergines,
Persian style" with pomegranate juice, tomato and harissa is good. "Mediterranean
style carrot and beetroot" will partner any red meat (this has become a
late summer standard of mine once our carrots and beetroot are ready
for pulling). "Parsnip gnocchi with wild mushrooms" is excellent as described
or the gnocchi alone make a good accompaniment to a beef stew.
of Food Writers "Cookery book of the year"
Paul Gayler books
mind Mossimann has an unrivalled ability to match a fish to the most appropriate
with mustard in vegetable coats
with lobster stuffing and broad bean sauce
with red onions
with cream and caviar sauce
in filo with champagne sauce
current favourite recipe - Brill in filo parcels
of the recipe is that all of the flavour of the brill is captured in the
parcels or the sauce, the filo trapping the flavour of the fish without
overpowering it. Cooking time 30 minutes.
and skin a brill and put the fillets to one side.
fish frame and head in a pan of water and boil for 20 mins to produce a
fish stock. Discard the bones, strain and add a little white wine. Reduce.
fillets over on themselves and wrap the fillets in a single layer of filo.
Bake in a hot oven for 10 minutes on a oiled tray.
add creme fraiche or cream to the stock to make the sauce and simmer.
with boiled new potatoes, dwarf carrots and green asparagus.
make a pile of the dwarf vegetables and rest the parcel on top, add the
potatoes and pour the sauce onto the warmed plate so that the filo parcel
remains above it, to avoid sogginess.
fish - turbot, lemon sole
works I make no apology for the heavy emphasis on the works
of Alan Davidson.
Oxford Companion to food - Alan Davidson
in the writing. Huge improvement on the over French Larousse Gastronomique.
Everyone should have one.
at a random page I get.... Gallimaufrey, Game, Gammelost,Gaper, Garden
Mace,Garfish,Garlic ,Garum. 865 pages. 2650 entries.
scholarly work of the decade" Observer
one of those books you can annoy people with, you will keep on saying things
like "did you know avocado means testicle" or "how long does it take to
boil a potato in La Paz?1" and "don't eat Balut in the Philippines
or "Balti is really a cookpan you know".
Penguin paperback version
1 up to two
hours due to altitude
2 Its a fertilised
egg complete with chick
Seafood Alan Davidson
crustaceans and molluscs, illustrated and described with European names
and a selection of recipes. Essential when travelling abroad 432p 21.5cm
North Atlantic Seafood
x 13cm As with "mediterranean" above for the cold water fish.
Seafood A Connoisseurs
Guide & Cookbook Davidson & Knox Lavishly illustrated
with Charlotte Knox's field guide standard paintings of the fish and seafood
described. 208 pages. With a section at the end on seafood cookery, equipment
for Cooks Christine McFaddon
from Raymond Blanc, Rose Gray, Madhur Jaffrey, Jamie Oliver, Ken Hom &
don't know why sugar pans are copper, what a mandolin1, salamander
or chinois are for, what shape of knife to use to bone fish or cut cheese,
or how to maintain that essential aid to meringue making, the copper bowl,
this could be a book for you. 142 pages of illustrated kitchen essentials
(no gimmicks) with explanations of how to use them and illustrative recipes.
Appendices of manufacturers, retailers and web resources. Splash proof
Mandolin - basically, an adjustable blade set in a metal plate with a guide
and food holder to facilitate the thin slicing of foods. Simple versions
without guide and holder are very useful for removing fingertips !
Grigsons Vegetable Book
Every vegetable described by the late Jane Grigson with cooking methods
and recipes. Essential for every cook. 607 pages
companion volume :-
Jane Grigsons Fruit
Book ditto for fruit ! 510 pages
Lovers guide to Britain Henrietta Green
to find good food in England, Scotland and Wales (currently 96/97 edition)
foreword by Derek Cooper of Radio 4's "The Food Programme"