Chit Chat
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01 Dec 09
17:00
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12 Mar 05
so annoying
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Replies: 13
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A top cook, though - you always learn something from Gary.
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He is. And I also learnt how to put elongated pauses in between words
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Nothing you won't learn from buying the fifties recipe books he has nakedly copies.
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*copied
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And where the feck will I get out of print 1950s books by Elizabeth David, etc? They'd cost a pretty penny.
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Isn't all cookery based on some real basics. Its just a twist here and there, a bit of shock value 'I'd never eat that' then 'ooh, not bad'...some very expensive ingredients help enormously, but at the end of the day, it looks and tastes frikin excellent. We went to Good Food Live (Masterchef live) last month and the mess created by james Nathan and Tomasina Myers in 20 minutes was awful, but at the end of it, two stunning looking dishes that probably tasted very good indeed.
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I totally agree, CUPRA.
The only book anyone needs to buy is Marguerite Patten's '1000 Favourite Recipes', whether they be a novice or an experienced cook. Nothing, and I really mean that, is a better cook book. Everything is explained in such an easy to understand fashion, only the thickest of the thick could fail at her recipes. For more adventurous cooks, just 'tweak' a few of her recipes. Marguerite is the finest cook Britain has ever produced. |
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- I think she's in her nineties now.
She was the one who gave invaluable advice to women in the war years on how to manage with very little, food wise. |
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I opened this thread hoping it was a RIP one.
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:^0
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Unfortunately, Marguerite's book is out of print now, but there are a few second hand ones available:
http://www.amazon.co.uk/Marguerite-Pattens-000-Favourite-Recipes/dp/0753714558 Buy one. It will be the best purchase you've ever made, in cullinary terms. |
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Ta TT, just bought one for 7p plus 2.75 p & p!
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Money well spent, CJ!
I had my book bought for me as a gift, over 20 years ago. The hardback copy cost £5.99 then (price printed on the back cover). It's just brilliant. Every recipe giving the ingredients in metric/imperial measurements and the method in plain english - with no unnecessary waffle about where the author's been blah, blah blah. Each subsection tells you the mode of how to make it too (souffles, pastry, etc). Just follow what she says to the letter and you can't go wrong. She'd whup any of those Fancy-Dan chef's anyday! |