Mrs Magpie
On a bit of break...
I've just been given Dr Oetker's baking and general cookery book in English translation....brilliant!
What cookbook should I buy?
- Thread starter trashpony
- Start date
Mrs Miggins
Eternal
Ah! I was thinking about getting that - you would recommend it then? I rather fancied a lot of the stuff on that series.
Having watched part 2 of the Hairy Bakers last night, I need to get that book too (assuming there is one). Our living room was awash with drool! (a rather distasteful image I know but you get the picture!). Next week: PIES!
Mogden
I like tea
Flashy made anchovy and sun dried tomato bread after last week's show and then last night he did some chocolate chip cookies post show. Methinks I should Sky+ them and then play back the appropriate one when I want bread/cake/pie so I can get the good stuff and he provides the effort.Ah! I was thinking about getting that - you would recommend it then? I rather fancied a lot of the stuff on that series.
Having watched part 2 of the Hairy Bakers last night, I need to get that book too (assuming there is one). Our living room was awash with drool! (a rather distasteful image I know but you get the picture!). Next week: PIES!
I have a whole bookcase just for my cookery books. They're very pretty and colourful. I consider it my paper food p0rn collection
I must admit that I found her a bit cringey by the end. That smile, self-congratulation and the mention of everything as 'sweet'
Quite liked the series but I couldn't help feeling that some of the recipes relied very heavily on expensive ingredients - lots of beef fillet, full duck breasts and the like. Looked good to be fair, and not that dissimilar to more 'authentic' recipes, but I couldn't help feeling that pretty much anyone could make something more than palatable and speedy with those goods to start with.
FWIW I'd echo the praise of Slater on this thread. I generally flick rapidly through cookbooks for ideas but - wet lettuce on TV or not - his recipes draw you in and make you want to cook.
Would agree about Thompson Thai book - it's a fantastic and fascinating read, but it's daunting to cook from. It's a beautiful reference tome, but unless you're heavily committed you'll struggle to find many recipes to cook.
Mogden
I like tea
Ditto here. Bit like the Kylie Kwong series that was on UKTV Food. I can't believe she was surprised that the fire station have a budget for their meals. That was a bit
I feel like it's Anglicised Chinese food which I suppose is the aim in some way but it seemed to have lost the umph.
felixthecat
are we there yet?
Ah here might be the place to ask - I'm lookinig for a cookery book that concentrates on cakes/desserts. Its for the daughter who has really got into baking/pastry making recently.
FWIW. LQ picked up the "Indian Food Made Easy" book heavily discounted from The Book People. It's not bad too either, with some good recipes.
However, with this and the Huang book, I'm not sure that it really gives you more than a slightly random selection of occasion recipes. Which is fair enough I guess, but sometimes it's nice to have a cookbook make you think a little bit more and develop a wider understanding of the cooking techniques. Some books 'end' when you've cooked a few recipes off the page, other encourage you to experiment more and send you off in new directions.
However, with this and the Huang book, I'm not sure that it really gives you more than a slightly random selection of occasion recipes. Which is fair enough I guess, but sometimes it's nice to have a cookbook make you think a little bit more and develop a wider understanding of the cooking techniques. Some books 'end' when you've cooked a few recipes off the page, other encourage you to experiment more and send you off in new directions.
Kanda
Diving wanker
Mrs Miggins
Eternal
Ditto here. Bit like the Kylie Kwong series that was on UKTV Food. I can't believe she was surprised that the fire station have a budget for their meals. That was a bit
Yes she was bloody irritating but lots of the recipes were stuff I would actually make on a Tuesday night using ingredients I already have knocking around so I fancy getting it
Ms T
Honey-coloured ramparts
Best Chinese cookery book I own is Sichuan Cookery by Fuchsia Dunlop. It's brilliant, and gives you real insight into the regionality of Chinese food.
I quite like Chinese Food Made Easy though - got it for a fiver from the Book People who come to work once a month.
I actually defended her on here at first. And then I virtually had to hide behind the sofa by the later episodes, her rictus smile slowly beginning to oppress me.
Still, she seems to have got you cooking some new stuff, which is all good really. All you'll need to do is break your Tescos/online shopping fixation and get down to the Oriental supermarket on Electric Ave. Honestly, you can't beat some simple pakchoi in oyster sauce once in a while - it's a great little shop for the time challenged.
Still, she seems to have got you cooking some new stuff, which is all good really. All you'll need to do is break your Tescos/online shopping fixation and get down to the Oriental supermarket on Electric Ave. Honestly, you can't beat some simple pakchoi in oyster sauce once in a while - it's a great little shop for the time challenged.
CharlieAddict
nekomimi rocks!!!
best chinese cook books are by cecilia au-yeung.
but i dunno where you can buy them in uk....
but i dunno where you can buy them in uk....
Kanda
Diving wanker
I buy there when I get the chance!!
I only done my initial shop of her recommended ingredients online at Wing Yip. Oils and sauces and such, cos I was snowed under at work at the time!
Mrs Miggins
Eternal
Best Chinese cookery book I own is Sichuan Cookery by Fuchsia Dunlop. It's brilliant, and gives you real insight into the regionality of Chinese food.
I quite like Chinese Food Made Easy though - got it for a fiver from the Book People who come to work once a month.
I've heard good things about her books, but I'll admit to being put off by only of her extra annoying TV appearances. My prejudice entirely, but surely there must be someone in that vast country who could write well and not annoy me so much.
There aren't many chinese cookbooks that really stand out ime. Is the Dunlop book fairly accessible? - Sichuan cooking's a bit of a different direction from the norm. You tried that hotpot place that everyone was raving about a few months ago?
Mrs Miggins
Eternal
Bobby Flay is scaring me
that ozzie bloke with the weird smile and the fabulous blue and white lifestyle scares me as well - what was his name? anyone?
that ozzie bloke with the weird smile and the fabulous blue and white lifestyle scares me as well - what was his name? anyone?
I don't like pakchoi
It's mingin
No way. Even as a kid who once didn't like greens, pakchoi was a treat.
Honestly, try it once more. Steam it for a few minutes. Then fry a chopped clove of garlic or two (ginger optional), toss in a couple of tbspoons of oyster sauce and, when that's bubbling hot, throw the pakchoi in to coat. A really quick, healthy and delicious side dish.
(and if you're really anti-choi, then broccoli works ok)
Mrs Miggins
Eternal
I might give it another whirl...I am prepared to accept that I may have over cooked it in the past. I've just chucked it into stiry frys before - right at the end in an attempt not to overcook it - and it has ended up with the texture of pond slime...not good. I'm not a fan of spinach either but I do like more sturdy greens like kale, cabbage or brussel tops.
Ms T
Honey-coloured ramparts
She does write well, and it's a fantastic book, honestly. You can buy everything you need in Wing Tai, with the exception of Sichuan chillies, which are hard to find anywhere but you can use ordinary dried chillies instead. Everything I've made has been stand-out delicious, with a depth of flavour from ingredients such as Chianking vinegar and Szechuan peppercorns, as well as a spiciness which you rarely get in Chinese cooking. I've become a huge fan and I've also got her second book, which features the food of Hunan province.
I assume you're referring to Bar Shu - I haven't been there, but I have been to Snazz Sichuan in Euston/King's Cross, where the food was fabulous, and the service fabulously curt.
If you like cabbage then you'll be fine. To be fair, some of the larger chois can be a bit of a pig to cook right - they can go from mouth stickingly uncooked to watery mush fairly quickly. It's probably worth separating the white stalks from the leaves to allow you to time it a bit better, particularly if you've one of the larger varieties
Mrs Magpie
On a bit of break...
OK, the national treasure that is Marguerite Patten, or Dr Oetker's German Baking Today.
http://www.amazon.co.uk/Basic-Basic...r_1_12?ie=UTF8&s=books&qid=1219769918&sr=1-12
http://www.amazon.co.uk/German-Baki...=sr_1_1?ie=UTF8&s=books&qid=1219769970&sr=1-1
(I know this last one is listed on Amazon as being in German, but it's not)
She does write well, and it's a fantastic book, honestly. You can buy everything you need in Wing Tai, with the exception of Sichuan chillies, which are hard to find anywhere but you can use ordinary dried chillies instead. Everything I've made has been stand-out delicious, with a depth of flavour from ingredients such as Chianking vinegar and Szechuan peppercorns, as well as a spiciness which you rarely get in Chinese cooking. I've become a huge fan and I've also got her second book, which features the food of Hunan province.
I assume you're referring to Bar Shu - I haven't been there, but I have been to Snazz Sichuan in Euston/King's Cross, where the food was fabulous, and the service fabulously curt.
Ok, I'm won over. I'm going to take a browse on my next bookshop run. She's one of those writers, like Slater, that it's probably best not to have an image of when you read their recipes. I've actually got some sichaun chillies if you still need any.
Bar Shu's the name that I couldn't remember. Must finally get up there.
trashpony
Hag
Someone I know is friends with Fuschia Dunlop and I can't think who but she's very nice and utterly passionate about Sechuan food apparently.
There is a mahoosive new Wing Yip which is nearly finished not far from me in Cricklewood. There's going to be a restaurant and a bakery too
eoin - that looks interesting. Does it have recipes from across Europe?
There is a mahoosive new Wing Yip which is nearly finished not far from me in Cricklewood. There's going to be a restaurant and a bakery too
eoin - that looks interesting. Does it have recipes from across Europe?
northernhord
Active Member
The Alice B Toklas cook book, French as fuck, loaded with seafood recipes
Maggot
The Cake of Liberty
The same Dr Oetker who makes frozen pizzas?
FabricLiveBaby!
Live Baby Fabric!
Gets my vote - although some of the recipes are a bit slow - e.g. smoking your own kippers making sauerkraut.
I have that!
Excellent book! I reccommend also. If the Hungarian recipes are anything to go by - then the whole thins is pretty authentic!
...... oh - as it appears I reccommended on page one.
Ms T
Honey-coloured ramparts
I know a real foodie who's tried several Sichuan restaurants in London who says that Bar Shu is at the bottom of the pile. Best to go to Snazz Sichuan, or he recommends No 10 Chinese Restaurant in Earl's Court, which has a Sichuan menu which you have to ask for.
I have Sichuan chillies thanks - found them in Chinatown.
