Keep it Simple: Fresh Look at Classic Cooking

£9.9
FREE Shipping

Keep it Simple: Fresh Look at Classic Cooking

Keep it Simple: Fresh Look at Classic Cooking

RRP: £99
Price: £9.9
£9.9 FREE Shipping

In stock

We accept the following payment methods

Description

The majority of pages are undamaged with some creasing or tearing, and pencil underlining of text, but this is minimal. A decade late his book, Keep it Simple (1993) was published and quickly became a bestseller, a handbook for small restaurants, and the new-trend of gastro pubs in Britain.

It’s immaterial whether the reader is, at any age, right at the beginning of their cooking life ( risotto), is a struggling improver learning the ins and outs of culinary terminology ( risotto nero), or is a fully-fledged kitchen demon ( osso buco with risotto Milanese). It's partly about admitting the limits of one's ambition; but it's more about one's attitude to failure. Simplicity is a complicated thing," 0lney reminds us, towards the end of a six-page discussion of the term.Like most people, I annotate my cookbooks - ticks, crosses, exclamation marks, emendations and suggestions for next time. Where possible, alternatives are given for ingredients difficult or costly to obtain and every recipe includes advice on how to prepare ahead for efficient and panic-free cooking.

This book may be twenty years old; but remember that in 1994 it won the Glenfiddich Award for a very good reason. Olney was one of the guests, and I later heard that when the waiter poured him a glass of red wine, he sipped it and sent it back.If we make a dish once, and it turns out anything from a serious muff to a complete hash, then we don't cook it again. The Times obituarist rightly said of his Simple French Food that it was "one of the very few cookbooks everyone should have". Organized by season, the book captures the spirit of Modern British cooking, which Alastair Little pioneered in the 80s and 90s at his eponymous restaurant in Soho, and presents recipes which avoid fuss and complication, but deliver great results. Alistair Little (British chef, author, and TV personality) puts together 100 effortless recipes that can be used in any kitchen. I think I gave it five, and two subsequent reheatings of 45 minutes each only enhanced the tail's fork-meltingness.

And here most people, and certainly most kitchen pedants, part company with Messrs Blumenthal and Olney, and also with Mrs David. Unsuprisingly, I rediscovered timeless classic recipes that are still appropriate for cooking in the 2020's. Do your salivary glands throb and your feet make pawing gestures in the direction of the kitchen, or do you find yourself thinking about the attractive blue neon signs of Pizza Express?The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products. If you gave him a human brain he might poach it lightly in a reduction of 1978 Cornas and top it with a mortar-board made of liquorice; but he might not understand all that had been going on inside it before he popped it into the pot. But in practice, most domestic cooks feel that failure is indeed a disgrace, and that it would take some years of therapy to convince them otherwise. Simply printing recipes different in tone to those that had characterised food for a generation however would not, in all likelihood, have garnered Alastair Little the critical acclaim that he received though.

Like Mrs David, he was a powerful force for good, a fine and evocative describer who put food in a wider cultural context. He is a disciple of El Bulli, the staggeringly innovative restaurant north of Barcelona, and this is a brave thing to be in the home counties. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. Overleaf, where Olney mentions this item, I see I have underlined his words and written, "Why not explain what this is somewhere in the bloody book, matey?Alastair understands that not everyone is a culinary genius in the kitchen, and each recipe is straightforward and works. I quite want to cook some of what Mr Blumenthal does: though when he tells me that the best way of cooking a steak is to flip it every 15 seconds, making 32 flips in all for its eight-minute cooking period, I am inclined to wonder who will be minding the chips and mushy peas while I flip four steaks 128 times, so I say Pass. My annotation of Olney's Courgette Pudding Soufflé (and I apologise in advance for the language) goes as follows: "This dinner for 2 took me 4 hours.



  • Fruugo ID: 258392218-563234582
  • EAN: 764486781913
  • Sold by: Fruugo

Delivery & Returns

Fruugo

Address: UK
All products: Visit Fruugo Shop