Good Recipes - excellent value, 14 Nov 2008
Cooking for two is harder than you think. First of all, we don't mind splashing the cash for an eight people get together, or even a family sunday roast, but how much do you actually want to spend on you and your other half on a wednesday night.

This book will help you eat well and save money. The recipes are basic in terms of technique but never bland and boring.

I highly recommend it.

excellent and usable book, 01 Nov 2008
no need to buy expensive cookery books written by mega rich celeb chefs, this is a really handy and inexpensive little book, so user friendly too. highly recommended range of books.

`SO WHEN IT'S JUST THE TWO OF YOU - GO ON, COOK SOMETHING DIFFERENT AND SPOIL YOURSELVES' , 06 Sep 2006
Good Food Magazine 101 Meals for Two - Tried and Tasted Recipes

Approximately 14 cm x 15.5 cm, this is a handy size of book with 215 good quality, shiny pages, split over 6 main chapters:-

Starters, Salads and Snacks
Simple Suppers on the Run
Special Occasion Meals
Veggie-Friendly Dishes
Low-Fat & Healthy
Something Sweet

sandwiched between an introduction from Angela Nilsen (Editor - Good Food Mag), conversion tables, and a concise index.
Full colour photography - for each and every recipe, along with a clear ingredient list, instructions and time required.

`Cooking for two is just as rewarding as cooking for four or more - often even more so.........
...... a collection of specially designed recipes for two, all tried and tested in the `Good Food Kitchen' for ease, simplicity and taste.'

Favourite Recipes:-

Lamb and Orange Salad

Posh Cheese on Toast
Open Turkey BLT
Mozzarella, Ham and Pesto Pizzas
Curried Chicken with Cashew Rice
Mustardy Pork Chops
Steak and Noodle Stir Fry
Spaghetti with 5 minute Tomato Sauce
Stir-fry Prawns with Spinach
Italian-style Beef Stew
Roast Duck with Wine Sauce
Sole Meunière
Healthy Fish & Chips
Strawberry Mess
Valentine's Molten Chocolate Pots
Cookie Ice-Cream Sandwiches
Tropical Crème Brulées

(-) Amazon Review Tracker

Good Recipes - excellent value, 14 Nov 2008
Cooking for two is harder than you think. First of all, we don't mind splashing the cash for an eight people get together, or even a family sunday roast, but how much do you actually want to spend on you and your other half on a wednesday night.

This book will help you eat well and save money. The recipes are basic in terms of technique but never bland and boring.

I highly recommend it.

excellent and usable book, 01 Nov 2008
no need to buy expensive cookery books written by mega rich celeb chefs, this is a really handy and inexpensive little book, so user friendly too. highly recommended range of books.

`SO WHEN IT'S JUST THE TWO OF YOU - GO ON, COOK SOMETHING DIFFERENT AND SPOIL YOURSELVES' , 06 Sep 2006
Good Food Magazine 101 Meals for Two - Tried and Tasted Recipes

Approximately 14 cm x 15.5 cm, this is a handy size of book with 215 good quality, shiny pages, split over 6 main chapters:-

Starters, Salads and Snacks
Simple Suppers on the Run
Special Occasion Meals
Veggie-Friendly Dishes
Low-Fat & Healthy
Something Sweet

sandwiched between an introduction from Angela Nilsen (Editor - Good Food Mag), conversion tables, and a concise index.
Full colour photography - for each and every recipe, along with a clear ingredient list, instructions and time required.

`Cooking for two is just as rewarding as cooking for four or more - often even more so.........
...... a collection of specially designed recipes for two, all tried and tested in the `Good Food Kitchen' for ease, simplicity and taste.'

Favourite Recipes:-

Lamb and Orange Salad

Posh Cheese on Toast
Open Turkey BLT
Mozzarella, Ham and Pesto Pizzas
Curried Chicken with Cashew Rice
Mustardy Pork Chops
Steak and Noodle Stir Fry
Spaghetti with 5 minute Tomato Sauce
Stir-fry Prawns with Spinach
Italian-style Beef Stew
Roast Duck with Wine Sauce
Sole Meunière
Healthy Fish & Chips
Strawberry Mess
Valentine's Molten Chocolate Pots
Cookie Ice-Cream Sandwiches
Tropical Crème Brulées

(-) Amazon Review Tracker

Lovely, 24 Jan 2008
This book has something for everyone. I'm no master chef but I love Good Food Magazine and this book is easy to follow and inspirational.

There are pictures of every dish which is great and the recipes range from the very easy to approaching difficult, but they are all delicious.

Good Recipes - excellent value, 14 Nov 2008
Cooking for two is harder than you think. First of all, we don't mind splashing the cash for an eight people get together, or even a family sunday roast, but how much do you actually want to spend on you and your other half on a wednesday night.

This book will help you eat well and save money. The recipes are basic in terms of technique but never bland and boring.

I highly recommend it.

excellent and usable book, 01 Nov 2008
no need to buy expensive cookery books written by mega rich celeb chefs, this is a really handy and inexpensive little book, so user friendly too. highly recommended range of books.

`SO WHEN IT'S JUST THE TWO OF YOU - GO ON, COOK SOMETHING DIFFERENT AND SPOIL YOURSELVES' , 06 Sep 2006
Good Food Magazine 101 Meals for Two - Tried and Tasted Recipes

Approximately 14 cm x 15.5 cm, this is a handy size of book with 215 good quality, shiny pages, split over 6 main chapters:-

Starters, Salads and Snacks
Simple Suppers on the Run
Special Occasion Meals
Veggie-Friendly Dishes
Low-Fat & Healthy
Something Sweet

sandwiched between an introduction from Angela Nilsen (Editor - Good Food Mag), conversion tables, and a concise index.
Full colour photography - for each and every recipe, along with a clear ingredient list, instructions and time required.

`Cooking for two is just as rewarding as cooking for four or more - often even more so.........
...... a collection of specially designed recipes for two, all tried and tested in the `Good Food Kitchen' for ease, simplicity and taste.'

Favourite Recipes:-

Lamb and Orange Salad

Posh Cheese on Toast
Open Turkey BLT
Mozzarella, Ham and Pesto Pizzas
Curried Chicken with Cashew Rice
Mustardy Pork Chops
Steak and Noodle Stir Fry
Spaghetti with 5 minute Tomato Sauce
Stir-fry Prawns with Spinach
Italian-style Beef Stew
Roast Duck with Wine Sauce
Sole Meunière
Healthy Fish & Chips
Strawberry Mess
Valentine's Molten Chocolate Pots
Cookie Ice-Cream Sandwiches
Tropical Crème Brulées

(-) Amazon Review Tracker

Lovely, 24 Jan 2008
This book has something for everyone. I'm no master chef but I love Good Food Magazine and this book is easy to follow and inspirational.

There are pictures of every dish which is great and the recipes range from the very easy to approaching difficult, but they are all delicious.



Great book - glad we bought it!, 29 May 2008
We nearly never bought this book because of the previous reviewer. THAT WOULD HAVE BEEN A MISTAKE!! This is a great book, it has several pages on how to make the pasta - but even better lots of recipes to entice you into trying that pasta maker! Lots of basic and more interesting recipes for everyone.

Doesn't Do What It Says On The Tin..., 28 Jul 2007
There are some perfectly good recipes in this book but also one major failing: these aren't especially recipes for Home Pasta Making.

Maybe I mislead myself but I was hoping for more than half-a-dozen pages on how to make pasta, less indeed than the leaflets supplied with pasta machines.

If the book were entitled simply "100 Simple and Successful Pasta Recipes" then it would be accurately described. The references to "pasta machine" and "home pasta making" are simply misleading - if they are what you're looking for then your quest certainly doesn't end here...

Great taste and not too fatty, 15 May 2006
Tried out a few of the recipes, must say I am quite impressed. First cookbook, where the balance between being tasty and healthy is great. Don't be fooled by the boring title, the book is one of those you keep coming back to. It is both beautifully illustrated and well-explained.

Pasta: Every Way for Every Day shows what a versatile, as well as healthy, food pasta really is. Written by Eric Treuille, director of the Books for Cooks cooking school in Notting Hill, and Anna del Conte, author of 12 books on Italian cooking, it explains the various types of pasta, how to make them and how to cook them. The level of cooking is described for each recipe and there is plenty to choose from "quick cook", "no cook" and "slow cook" recipes.

Throughout, the authors give their own hints and tips, from the proper way to boil pasta (never fling it in a pan with some water and a pinch of salt) to freezing tomato puree (easy when you know how). There are suggestions for fast and simple sauces, pasta that children love and pasta to impress friends, as well as recipes to use when cooking for large numbers and dishes that can be cooked in advance.

The recipes are easy to follow with the methods of preparation in the same order as the list of ingredients. This is a book that is suitable for hopeless cooks as well as the clever ones. If you follow the recipes, it is unlikely you will go wrong. --Judith Spelman

Good Recipes - excellent value, 14 Nov 2008
Cooking for two is harder than you think. First of all, we don't mind splashing the cash for an eight people get together, or even a family sunday roast, but how much do you actually want to spend on you and your other half on a wednesday night.

This book will help you eat well and save money. The recipes are basic in terms of technique but never bland and boring.

I highly recommend it.

excellent and usable book, 01 Nov 2008
no need to buy expensive cookery books written by mega rich celeb chefs, this is a really handy and inexpensive little book, so user friendly too. highly recommended range of books.

`SO WHEN IT'S JUST THE TWO OF YOU - GO ON, COOK SOMETHING DIFFERENT AND SPOIL YOURSELVES' , 06 Sep 2006
Good Food Magazine 101 Meals for Two - Tried and Tasted Recipes

Approximately 14 cm x 15.5 cm, this is a handy size of book with 215 good quality, shiny pages, split over 6 main chapters:-

Starters, Salads and Snacks
Simple Suppers on the Run
Special Occasion Meals
Veggie-Friendly Dishes
Low-Fat & Healthy
Something Sweet

sandwiched between an introduction from Angela Nilsen (Editor - Good Food Mag), conversion tables, and a concise index.
Full colour photography - for each and every recipe, along with a clear ingredient list, instructions and time required.

`Cooking for two is just as rewarding as cooking for four or more - often even more so.........
...... a collection of specially designed recipes for two, all tried and tested in the `Good Food Kitchen' for ease, simplicity and taste.'

Favourite Recipes:-

Lamb and Orange Salad

Posh Cheese on Toast
Open Turkey BLT
Mozzarella, Ham and Pesto Pizzas
Curried Chicken with Cashew Rice
Mustardy Pork Chops
Steak and Noodle Stir Fry
Spaghetti with 5 minute Tomato Sauce
Stir-fry Prawns with Spinach
Italian-style Beef Stew
Roast Duck with Wine Sauce
Sole Meunière
Healthy Fish & Chips
Strawberry Mess
Valentine's Molten Chocolate Pots
Cookie Ice-Cream Sandwiches
Tropical Crème Brulées

(-) Amazon Review Tracker

Lovely, 24 Jan 2008
This book has something for everyone. I'm no master chef but I love Good Food Magazine and this book is easy to follow and inspirational.

There are pictures of every dish which is great and the recipes range from the very easy to approaching difficult, but they are all delicious.



Great book - glad we bought it!, 29 May 2008
We nearly never bought this book because of the previous reviewer. THAT WOULD HAVE BEEN A MISTAKE!! This is a great book, it has several pages on how to make the pasta - but even better lots of recipes to entice you into trying that pasta maker! Lots of basic and more interesting recipes for everyone.

Doesn't Do What It Says On The Tin..., 28 Jul 2007
There are some perfectly good recipes in this book but also one major failing: these aren't especially recipes for Home Pasta Making.

Maybe I mislead myself but I was hoping for more than half-a-dozen pages on how to make pasta, less indeed than the leaflets supplied with pasta machines.

If the book were entitled simply "100 Simple and Successful Pasta Recipes" then it would be accurately described. The references to "pasta machine" and "home pasta making" are simply misleading - if they are what you're looking for then your quest certainly doesn't end here...

Great taste and not too fatty, 15 May 2006
Tried out a few of the recipes, must say I am quite impressed. First cookbook, where the balance between being tasty and healthy is great. Don't be fooled by the boring title, the book is one of those you keep coming back to. It is both beautifully illustrated and well-explained.

Quick and easy, 06 Sep 2008
I brought this book primarily because my son is a finicky eater and at this moment in time he is going through a phrase where he just wants to eat pasta. Therefore, my aim was to find a cook book that would provide me with tasty recipes that were quick and easy to make. For as a working parent my time is precious and the last thing I wanted to do when I got home was spent ages in the kitchen cooking dinner.

I can safely conclude that the pasta dishes that I have made from this cookbook so far have been quick and easy and my son has loved it up! So a big thumbs up for this one.

Amazing, 23 Apr 2008
I've had this book for 5 years now and the major impact it's had on my life is the avoidance of many Italian restaurants because I've realised from this book how easy it is to make great pasta easily. The instructions are well thought through and easy to follow. The ingrediants are the kind you'll find in most kitchens.

The thing that has really impressed me is the pasta's for occassions section. As the book has a huge mix of pasta's for different occassions this section groups them into the occassions e.g. Pasta Solo, Pasta for Children, Pasta to Impress (and I have impressed ;-) )

This is a fantastic book. The only down side now is that I expect all recipe books to offer the same standard of instruction and the same number of impressive recipes.

Now I'm off to open an Italian Restraurant that serves top notch pasta...always

Excellent everyday cookbook, 12 Jun 2006
Bought this book after browsing through a lot of books in a real 'old fashioned' bookstore. It's a excellent choice. Every single recipe I've tried so far is superb. And the best thing is you don't need very special ingredients. The book uses 'normal' ingredients that are easy to get by, has a very handy index to search recipes with specific ingredients, cooking times and for different occasions. In short: this is one of the very best cookbooks I've ever bought. Brilliant!

Good food done quickly and easily, 01 Jun 2006
This book has made a hero amongst friends and family.They think
the great pasta dishes I have made for them is down to me, but it
is this book that deserves all the praise!.

Take it from me ,as someone who used to burn toast, the easy to follow instructions and easy to get ingredients can make you also
a highly regarded cook amongst your peers.

The book also provides tips on how to make your own pasta and how
prepare the food.It is also beautifully illustrated with photographs that give an idea how the food should eventually
look like.

Excellent For You Cookers, 05 Feb 2001
This book will help you make more exotic and original pasta dishes. A must buy for all the cookers out there.

Good Recipes - excellent value, 14 Nov 2008
Cooking for two is harder than you think. First of all, we don't mind splashing the cash for an eight people get together, or even a family sunday roast, but how much do you actually want to spend on you and your other half on a wednesday night.

This book will help you eat well and save money. The recipes are basic in terms of technique but never bland and boring.

I highly recommend it.

excellent and usable book, 01 Nov 2008
no need to buy expensive cookery books written by mega rich celeb chefs, this is a really handy and inexpensive little book, so user friendly too. highly recommended range of books.

`SO WHEN IT'S JUST THE TWO OF YOU - GO ON, COOK SOMETHING DIFFERENT AND SPOIL YOURSELVES' , 06 Sep 2006
Good Food Magazine 101 Meals for Two - Tried and Tasted Recipes

Approximately 14 cm x 15.5 cm, this is a handy size of book with 215 good quality, shiny pages, split over 6 main chapters:-

Starters, Salads and Snacks
Simple Suppers on the Run
Special Occasion Meals
Veggie-Friendly Dishes
Low-Fat & Healthy
Something Sweet

sandwiched between an introduction from Angela Nilsen (Editor - Good Food Mag), conversion tables, and a concise index.
Full colour photography - for each and every recipe, along with a clear ingredient list, instructions and time required.

`Cooking for two is just as rewarding as cooking for four or more - often even more so.........
...... a collection of specially designed recipes for two, all tried and tested in the `Good Food Kitchen' for ease, simplicity and taste.'

Favourite Recipes:-

Lamb and Orange Salad

Posh Cheese on Toast
Open Turkey BLT
Mozzarella, Ham and Pesto Pizzas
Curried Chicken with Cashew Rice
Mustardy Pork Chops
Steak and Noodle Stir Fry
Spaghetti with 5 minute Tomato Sauce
Stir-fry Prawns with Spinach
Italian-style Beef Stew
Roast Duck with Wine Sauce
Sole Meunière
Healthy Fish & Chips
Strawberry Mess
Valentine's Molten Chocolate Pots
Cookie Ice-Cream Sandwiches
Tropical Crème Brulées

(-) Amazon Review Tracker

Lovely, 24 Jan 2008
This book has something for everyone. I'm no master chef but I love Good Food Magazine and this book is easy to follow and inspirational.

There are pictures of every dish which is great and the recipes range from the very easy to approaching difficult, but they are all delicious.



Great book - glad we bought it!, 29 May 2008
We nearly never bought this book because of the previous reviewer. THAT WOULD HAVE BEEN A MISTAKE!! This is a great book, it has several pages on how to make the pasta - but even better lots of recipes to entice you into trying that pasta maker! Lots of basic and more interesting recipes for everyone.

Doesn't Do What It Says On The Tin..., 28 Jul 2007
There are some perfectly good recipes in this book but also one major failing: these aren't especially recipes for Home Pasta Making.

Maybe I mislead myself but I was hoping for more than half-a-dozen pages on how to make pasta, less indeed than the leaflets supplied with pasta machines.

If the book were entitled simply "100 Simple and Successful Pasta Recipes" then it would be accurately described. The references to "pasta machine" and "home pasta making" are simply misleading - if they are what you're looking for then your quest certainly doesn't end here...

Great taste and not too fatty, 15 May 2006
Tried out a few of the recipes, must say I am quite impressed. First cookbook, where the balance between being tasty and healthy is great. Don't be fooled by the boring title, the book is one of those you keep coming back to. It is both beautifully illustrated and well-explained.

Quick and easy, 06 Sep 2008
I brought this book primarily because my son is a finicky eater and at this moment in time he is going through a phrase where he just wants to eat pasta. Therefore, my aim was to find a cook book that would provide me with tasty recipes that were quick and easy to make. For as a working parent my time is precious and the last thing I wanted to do when I got home was spent ages in the kitchen cooking dinner.

I can safely conclude that the pasta dishes that I have made from this cookbook so far have been quick and easy and my son has loved it up! So a big thumbs up for this one.

Amazing, 23 Apr 2008
I've had this book for 5 years now and the major impact it's had on my life is the avoidance of many Italian restaurants because I've realised from this book how easy it is to make great pasta easily. The instructions are well thought through and easy to follow. The ingrediants are the kind you'll find in most kitchens.

The thing that has really impressed me is the pasta's for occassions section. As the book has a huge mix of pasta's for different occassions this section groups them into the occassions e.g. Pasta Solo, Pasta for Children, Pasta to Impress (and I have impressed ;-) )

This is a fantastic book. The only down side now is that I expect all recipe books to offer the same standard of instruction and the same number of impressive recipes.

Now I'm off to open an Italian Restraurant that serves top notch pasta...always

Excellent everyday cookbook, 12 Jun 2006
Bought this book after browsing through a lot of books in a real 'old fashioned' bookstore. It's a excellent choice. Every single recipe I've tried so far is superb. And the best thing is you don't need very special ingredients. The book uses 'normal' ingredients that are easy to get by, has a very handy index to search recipes with specific ingredients, cooking times and for different occasions. In short: this is one of the very best cookbooks I've ever bought. Brilliant!

Good food done quickly and easily, 01 Jun 2006
This book has made a hero amongst friends and family.They think
the great pasta dishes I have made for them is down to me, but it
is this book that deserves all the praise!.

Take it from me ,as someone who used to burn toast, the easy to follow instructions and easy to get ingredients can make you also
a highly regarded cook amongst your peers.

The book also provides tips on how to make your own pasta and how
prepare the food.It is also beautifully illustrated with photographs that give an idea how the food should eventually
look like.

Excellent For You Cookers, 05 Feb 2001
This book will help you make more exotic and original pasta dishes. A must buy for all the cookers out there.

Not That Great , 10 Mar 2008
This book should really be called '101 Fruit Dessets' - the majority of receipes use fresh fruit and had I known this, I would not have purchased it!

I'm a big fan of the 101 series as the recipes really do work and the books are a real bargain considering what you get! However, unless you're after a book of fruit desserts, I would say buy 101 Chocolate Treats or 101 Cakes & Bakes both of which have an enormous variety of cakes, biscuits and indulgent desserts to try!

Disappointing., 27 Jul 2006
As someone who always looks forward to receiving Good Food magazine, I have to say that I am very disappointed in this book's content. There are no particularly "new" recipes as it is comprised mainly of dessert recipes which have already appeared in past issues of Good Food. My hopes of "spectacular" endings for dinner party menus which I felt entitled to expect from Good Food have been dashed.

Impress your friends!, 21 Apr 2006
This book is going to be useful for years to come! Ranging from the simple to the more intricate dessert, this book has something for everyone and something for all seasons. The raspberry amaretti cake was polished off in double quick time here: it looked impressive but was really simple to make!

Good Recipes - excellent value, 14 Nov 2008
Cooking for two is harder than you think. First of all, we don't mind splashing the cash for an eight people get together, or even a family sunday roast, but how much do you actually want to spend on you and your other half on a wednesday night.

This book will help you eat well and save money. The recipes are basic in terms of technique but never bland and boring.

I highly recommend it.

excellent and usable book, 01 Nov 2008
no need to buy expensive cookery books written by mega rich celeb chefs, this is a really handy and inexpensive little book, so user friendly too. highly recommended range of books.

`SO WHEN IT'S JUST THE TWO OF YOU - GO ON, COOK SOMETHING DIFFERENT AND SPOIL YOURSELVES' , 06 Sep 2006
Good Food Magazine 101 Meals for Two - Tried and Tasted Recipes

Approximately 14 cm x 15.5 cm, this is a handy size of book with 215 good quality, shiny pages, split over 6 main chapters:-

Starters, Salads and Snacks
Simple Suppers on the Run
Special Occasion Meals
Veggie-Friendly Dishes
Low-Fat & Healthy
Something Sweet

sandwiched between an introduction from Angela Nilsen (Editor - Good Food Mag), conversion tables, and a concise index.
Full colour photography - for each and every recipe, along with a clear ingredient list, instructions and time required.

`Cooking for two is just as rewarding as cooking for four or more - often even more so.........
...... a collection of specially designed recipes for two, all tried and tested in the `Good Food Kitchen' for ease, simplicity and taste.'

Favourite Recipes:-

Lamb and Orange Salad

Posh Cheese on Toast
Open Turkey BLT
Mozzarella, Ham and Pesto Pizzas
Curried Chicken with Cashew Rice
Mustardy Pork Chops
Steak and Noodle Stir Fry
Spaghetti with 5 minute Tomato Sauce
Stir-fry Prawns with Spinach
Italian-style Beef Stew
Roast Duck with Wine Sauce
Sole Meunière
Healthy Fish & Chips
Strawberry Mess
Valentine's Molten Chocolate Pots
Cookie Ice-Cream Sandwiches
Tropical Crème Brulées

(-) Amazon Review Tracker

Lovely, 24 Jan 2008
This book has something for everyone. I'm no master chef but I love Good Food Magazine and this book is easy to follow and inspirational.

There are pictures of every dish which is great and the recipes range from the very easy to approaching difficult, but they are all delicious.



Great book - glad we bought it!, 29 May 2008
We nearly never bought this book because of the previous reviewer. THAT WOULD HAVE BEEN A MISTAKE!! This is a great book, it has several pages on how to make the pasta - but even better lots of recipes to entice you into trying that pasta maker! Lots of basic and more interesting recipes for everyone.

Doesn't Do What It Says On The Tin..., 28 Jul 2007
There are some perfectly good recipes in this book but also one major failing: these aren't especially recipes for Home Pasta Making.

Maybe I mislead myself but I was hoping for more than half-a-dozen pages on how to make pasta, less indeed than the leaflets supplied with pasta machines.

If the book were entitled simply "100 Simple and Successful Pasta Recipes" then it would be accurately described. The references to "pasta machine" and "home pasta making" are simply misleading - if they are what you're looking for then your quest certainly doesn't end here...

Great taste and not too fatty, 15 May 2006
Tried out a few of the recipes, must say I am quite impressed. First cookbook, where the balance between being tasty and healthy is great. Don't be fooled by the boring title, the book is one of those you keep coming back to. It is both beautifully illustrated and well-explained.

Quick and easy, 06 Sep 2008
I brought this book primarily because my son is a finicky eater and at this moment in time he is going through a phrase where he just wants to eat pasta. Therefore, my aim was to find a cook book that would provide me with tasty recipes that were quick and easy to make. For as a working parent my time is precious and the last thing I wanted to do when I got home was spent ages in the kitchen cooking dinner.

I can safely conclude that the pasta dishes that I have made from this cookbook so far have been quick and easy and my son has loved it up! So a big thumbs up for this one.

Amazing, 23 Apr 2008
I've had this book for 5 years now and the major impact it's had on my life is the avoidance of many Italian restaurants because I've realised from this book how easy it is to make great pasta easily. The instructions are well thought through and easy to follow. The ingrediants are the kind you'll find in most kitchens.

The thing that has really impressed me is the pasta's for occassions section. As the book has a huge mix of pasta's for different occassions this section groups them into the occassions e.g. Pasta Solo, Pasta for Children, Pasta to Impress (and I have impressed ;-) )

This is a fantastic book. The only down side now is that I expect all recipe books to offer the same standard of instruction and the same number of impressive recipes.

Now I'm off to open an Italian Restraurant that serves top notch pasta...always

Excellent everyday cookbook, 12 Jun 2006
Bought this book after browsing through a lot of books in a real 'old fashioned' bookstore. It's a excellent choice. Every single recipe I've tried so far is superb. And the best thing is you don't need very special ingredients. The book uses 'normal' ingredients that are easy to get by, has a very handy index to search recipes with specific ingredients, cooking times and for different occasions. In short: this is one of the very best cookbooks I've ever bought. Brilliant!

Good food done quickly and easily, 01 Jun 2006
This book has made a hero amongst friends and family.They think
the great pasta dishes I have made for them is down to me, but it
is this book that deserves all the praise!.

Take it from me ,as someone who used to burn toast, the easy to follow instructions and easy to get ingredients can make you also
a highly regarded cook amongst your peers.

The book also provides tips on how to make your own pasta and how
prepare the food.It is also beautifully illustrated with photographs that give an idea how the food should eventually
look like.

Excellent For You Cookers, 05 Feb 2001
This book will help you make more exotic and original pasta dishes. A must buy for all the cookers out there.

Not That Great , 10 Mar 2008
This book should really be called '101 Fruit Dessets' - the majority of receipes use fresh fruit and had I known this, I would not have purchased it!

I'm a big fan of the 101 series as the recipes really do work and the books are a real bargain considering what you get! However, unless you're after a book of fruit desserts, I would say buy 101 Chocolate Treats or 101 Cakes & Bakes both of which have an enormous variety of cakes, biscuits and indulgent desserts to try!

Disappointing., 27 Jul 2006
As someone who always looks forward to receiving Good Food magazine, I have to say that I am very disappointed in this book's content. There are no particularly "new" recipes as it is comprised mainly of dessert recipes which have already appeared in past issues of Good Food. My hopes of "spectacular" endings for dinner party menus which I felt entitled to expect from Good Food have been dashed.

Impress your friends!, 21 Apr 2006
This book is going to be useful for years to come! Ranging from the simple to the more intricate dessert, this book has something for everyone and something for all seasons. The raspberry amaretti cake was polished off in double quick time here: it looked impressive but was really simple to make!

You'll want this if you love making pasta, 12 May 2008
This revised book is definitely worth having if you make pasta at home using a hand-rolling machine. It focuses more on pasta dough recipes and instructions for the use of your machine than sauce recipes.

Good points:

It emphasizes the importance of using durum semolina rather than general flour. This is critical if you are to get a great result. All other books and even machine manufacturer instructions don't mention this important fact or even suggest using high protein content flour (bread making flour) if you can't find durum semolina. If you have tried using a hand rolling machine but didn't get great results it's because you used general purpose flour.

It includes lots of dough recipes using various ingredients to add to the dough for variation of flavour and texture.

Bad points:

It does not warn you that home extruder machines that force the dough through a die are a waste of money as they give very poor results compared with home machines that successively roll the dough into thinner sheets.

It does not mention that cleaning a machine of moist sticky dough is much easier if you allow the dough to dry first then it flakes of very easily.

It does not give authentic recipes for eastern noodles that do not contain semolina as durum wheat has never been grown in the east. You can make authentic Japanese Soba noodles using a 40/60 mixture of buckwheat flour and bread-making flour and you get noodles that taste just like what you'd eat in a Japanese restaurant.

The book has one recipe for making red coloured pasta by including tomato sauce in the dough. The problem with this recipe is that tomato sauce contains a lot of water so it means that you wouldn't be able to use egg too. I like egg pasta and so do many others so the way to do it is to use tomato paste/puree instead of tomato sauce as it contains much less water so you can add egg too. Just add one tablespoon of tomato puree/paste per 100g (3.1/2 oz) of flour. Add your eggs as usual.

Surprisingly there is no recipe for making black pasta that has been coloured using squid ink. This is quite popular in Europe. You need one teaspoon of squid ink per 250g (9 oz) of flour. Add the ink to the water or your eggs, mix and then add the flour.

On a technical note on p15 the author describes durum semolina as being high protein. This is not the case. Durum semolina has the same protein content as general purpose flour (about 11-12%.) The reason it behaves as though it has a higher protein content is that it is low in starch content.

If you want to taste really great pasta then you have to make it fresh at home using the correct ingredients. This book will show you how. You'll get a much better result than commercial dried pasta or fresh pasta bought in a grocery store



Great ideas, but..., 06 Aug 2004
I bought this book really enthusastically as I am on a gluten-free diet and have been longing to be able to have fresh pasta. The fact that this book allegedly has 15 gluten-free pasta recipes was a big selling point. Unfortunately most of these contain spelt or kamut - neither of which is gluten-free. This may not be a problem to some wheat-intolerant readers, however, such recipes are not suitable for medically diagnosed Coeliacs.

Having said which, the more exotic recipes (such as herby pastas, spicy pastas and even cranberry and orange pasta) do look worth trying (in my case with gluten-free flour obviously - which _does_ work!)

Beware of this American title, 18 May 2004
Beware, this is a US published book. As a consequence the measurements are in cups and ounces and the ingredients (including flour (which would be the main ingredient for pasta!) is specific for America. Great if you don't mind the hassle of converting and the recipies do look interesting.

Pasta perfection, 14 May 2004
If you think pasta comes in just 4 colours and 5 shapes, then think again! This unassuming little book will introduce you to a whole new world of pasta. Pasta now comes in a multitude of shapes, flavours and colours.

Roughly, there are 3 parts to this book - Techniques, Pasta and Sauces. Loads of useful info in the Techniques section: how to do, what not to do, etc. Also an explanation about the various pasta making equipment and the outcome of each.

Part 2: Pasta. This chapter introduces us to a whole host of pasta - and I don't mean shapes or sauces - just PASTA. Here is a treasure trove of pasta unbeknown to most of us. Unconvinced? Well have you eaten Cranberry Orange Pasta? Thanks to this book, I have and it goes fabulously as a side dish with Roast Goose and Ruby Port Sauce.

There is Mint Pasta: a treat with a Greek style meal with lamb; Lime and Cilantro Pasta: mouth-watering light lunch with prawn and a simple dressing of extra-virgin fruity olive oil; Tarragon and Lemon Pasta: great with roast chicken with fresh tarragon sauce; and Basil Oregano Pasta is guaranteed to liven up a tired Bolognese sauce.

There is also a section on making pasta using fruits and vegetables: Tomato Chive Pasta, Carrot Pasta and Pumpkin Pasta, amongst others. And if you are on a special diet, you can still have pasta because there are no less than 15 gluten-free pastas to choose from.

Most of the pastas in this book are quite capable of standing on their own without the aid of elaborate sauces. A drizzling of good olive oil, some melted butter, your favourite salad dressing or just a squeeze of lemon juice will do the trick. But if you want some interesting and no less unusual sauces to go with your fancy pasta, there are about 40 recipes here in the final chapter called Sauces, Topping and Fillings.

I am not a great fan of pasta, but the family is and I must say that the recipes from this book have given me a whole new perspective on pasta. It is NOT just spaghetti, lasagne and fettucine. It need not be the main meal as it works so well as a side dish to an elaborate roast. It is not just Italian because it goes so well with a Mexican or an Oriental style meal. Pasta is truly versatile - if you want it to be.

I doubt if pasta-puritans would agree with me, but in my opinion this little book is probably the best pasta book in the market. It is unpretentious and allows you to experiment, explore and be excited by what starts off life as a humble ball of dough! (Pity there are no pictures!)

A Fabulous Guide to Pasta Making!, 20 Feb 1998
This is a great cookbook for anyone who had or wants to own a pasta machine. The easy to follow recipes are adjusted for both the hand crank and electric machines as well. For this past Valentine's Day my girlfriend and I brought out her old pasta machine and following one of the recipes we made a four-spice pasta that was incredible. We had once tried to make pasta before and it took a lot longer then because we didn't quite know the proportions needed. However, following the instructions Donna German gives. Making pasta took a lot less time, even with a hand crank pasta machines. Although we have not tried any of the sauce or main dish recipes they look pretty darn good too. Off to find my own pasta machine...:-)

Good Recipes - excellent value, 14 Nov 2008
Cooking for two is harder than you think. First of all, we don't mind splashing the cash for an eight people get together, or even a family sunday roast, but how much do you actually want to spend on you and your other half on a wednesday night.

This book will help you eat well and save money. The recipes are basic in terms of technique but never bland and boring.

I highly recommend it.

excellent and usable book, 01 Nov 2008
no need to buy expensive cookery books written by mega rich celeb chefs, this is a really handy and inexpensive little book, so user friendly too. highly recommended range of books.

`SO WHEN IT'S JUST THE TWO OF YOU - GO ON, COOK SOMETHING DIFFERENT AND SPOIL YOURSELVES' , 06 Sep 2006
Good Food Magazine 101 Meals for Two - Tried and Tasted Recipes

Approximately 14 cm x 15.5 cm, this is a handy size of book with 215 good quality, shiny pages, split over 6 main chapters:-

Starters, Salads and Snacks
Simple Suppers on the Run
Special Occasion Meals
Veggie-Friendly Dishes
Low-Fat & Healthy
Something Sweet

sandwiched between an introduction from Angela Nilsen (Editor - Good Food Mag), conversion tables, and a concise index.
Full colour photography - for each and every recipe, along with a clear ingredient list, instructions and time required.

`Cooking for two is just as rewarding as cooking for four or more - often even more so.........
...... a collection of specially designed recipes for two, all tried and tested in the `Good Food Kitchen' for ease, simplicity and taste.'

Favourite Recipes:-

Lamb and Orange Salad

Posh Cheese on Toast
Open Turkey BLT
Mozzarella, Ham and Pesto Pizzas
Curried Chicken with Cashew Rice
Mustardy Pork Chops
Steak and Noodle Stir Fry
Spaghetti with 5 minute Tomato Sauce
Stir-fry Prawns with Spinach
Italian-style Beef Stew
Roast Duck with Wine Sauce
Sole Meunière
Healthy Fish & Chips
Strawberry Mess
Valentine's Molten Chocolate Pots
Cookie Ice-Cream Sandwiches
Tropical Crème Brulées

(-) Amazon Review Tracker

Lovely, 24 Jan 2008
This book has something for everyone. I'm no master chef but I love Good Food Magazine and this book is easy to follow and inspirational.

There are pictures of every dish which is great and the recipes range from the very easy to approaching difficult, but they are all delicious.



Great book - glad we bought it!, 29 May 2008
We nearly never bought this book because of the previous reviewer. THAT WOULD HAVE BEEN A MISTAKE!! This is a great book, it has several pages on how to make the pasta - but even better lots of recipes to entice you into trying that pasta maker! Lots of basic and more interesting recipes for everyone.

Doesn't Do What It Says On The Tin..., 28 Jul 2007
There are some perfectly good recipes in this book but also one major failing: these aren't especially recipes for Home Pasta Making.

Maybe I mislead myself but I was hoping for more than half-a-dozen pages on how to make pasta, less indeed than the leaflets supplied with pasta machines.

If the book were entitled simply "100 Simple and Successful Pasta Recipes" then it would be accurately described. The references to "pasta machine" and "home pasta making" are simply misleading - if they are what you're looking for then your quest certainly doesn't end here...

Great taste and not too fatty, 15 May 2006
Tried out a few of the recipes, must say I am quite impressed. First cookbook, where the balance between being tasty and healthy is great. Don't be fooled by the boring title, the book is one of those you keep coming back to. It is both beautifully illustrated and well-explained.

Quick and easy, 06 Sep 2008
I brought this book primarily because my son is a finicky eater and at this moment in time he is going through a phrase where he just wants to eat pasta. Therefore, my aim was to find a cook book that would provide me with tasty recipes that were quick and easy to make. For as a working parent my time is precious and the last thing I wanted to do when I got home was spent ages in the kitchen cooking dinner.

I can safely conclude that the pasta dishes that I have made from this cookbook so far have been quick and easy and my son has loved it up! So a big thumbs up for this one.

Amazing, 23 Apr 2008
I've had this book for 5 years now and the major impact it's had on my life is the avoidance of many Italian restaurants because I've realised from this book how easy it is to make great pasta easily. The instructions are well thought through and easy to follow. The ingrediants are the kind you'll find in most kitchens.

The thing that has really impressed me is the pasta's for occassions section. As the book has a huge mix of pasta's for different occassions this section groups them into the occassions e.g. Pasta Solo, Pasta for Children, Pasta to Impress (and I have impressed ;-) )

This is a fantastic book. The only down side now is that I expect all recipe books to offer the same standard of instruction and the same number of impressive recipes.

Now I'm off to open an Italian Restraurant that serves top notch pasta...always

Excellent everyday cookbook, 12 Jun 2006
Bought this book after browsing through a lot of books in a real 'old fashioned' bookstore. It's a excellent choice. Every single recipe I've tried so far is superb. And the best thing is you don't need very special ingredients. The book uses 'normal' ingredients that are easy to get by, has a very handy index to search recipes with specific ingredients, cooking times and for different occasions. In short: this is one of the very best cookbooks I've ever bought. Brilliant!

Good food done quickly and easily, 01 Jun 2006
This book has made a hero amongst friends and family.They think
the great pasta dishes I have made for them is down to me, but it
is this book that deserves all the praise!.

Take it from me ,as someone who used to burn toast, the easy to follow instructions and easy to get ingredients can make you also
a highly regarded cook amongst your peers.

The book also provides tips on how to make your own pasta and how
prepare the food.It is also beautifully illustrated with photographs that give an idea how the food should eventually
look like.

Excellent For You Cookers, 05 Feb 2001
This book will help you make more exotic and original pasta dishes. A must buy for all the cookers out there.

Not That Great , 10 Mar 2008
This book should really be called '101 Fruit Dessets' - the majority of receipes use fresh fruit and had I known this, I would not have purchased it!

I'm a big fan of the 101 series as the recipes really do work and the books are a real bargain considering what you get! However, unless you're after a book of fruit desserts, I would say buy 101 Chocolate Treats or 101 Cakes & Bakes both of which have an enormous variety of cakes, biscuits and indulgent desserts to try!

Disappointing., 27 Jul 2006
As someone who always looks forward to receiving Good Food magazine, I have to say that I am very disappointed in this book's content. There are no particularly "new" recipes as it is comprised mainly of dessert recipes which have already appeared in past issues of Good Food. My hopes of "spectacular" endings for dinner party menus which I felt entitled to expect from Good Food have been dashed.

Impress your friends!, 21 Apr 2006
This book is going to be useful for years to come! Ranging from the simple to the more intricate dessert, this book has something for everyone and something for all seasons. The raspberry amaretti cake was polished off in double quick time here: it looked impressive but was really simple to make!

You'll want this if you love making pasta, 12 May 2008
This revised book is definitely worth having if you make pasta at home using a hand-rolling machine. It focuses more on pasta dough recipes and instructions for the use of your machine than sauce recipes.

Good points:

It emphasizes the importance of using durum semolina rather than general flour. This is critical if you are to get a great result. All other books and even machine manufacturer instructions don't mention this important fact or even suggest using high protein content flour (bread making flour) if you can't find durum semolina. If you have tried using a hand rolling machine but didn't get great results it's because you used general purpose flour.

It includes lots of dough recipes using various ingredients to add to the dough for variation of flavour and texture.

Bad points:

It does not warn you that home extruder machines that force the dough through a die are a waste of money as they give very poor results compared with home machines that successively roll the dough into thinner sheets.

It does not mention that cleaning a machine of moist sticky dough is much easier if you allow the dough to dry first then it flakes of very easily.

It does not give authentic recipes for eastern noodles that do not contain semolina as durum wheat has never been grown in the east. You can make authentic Japanese Soba noodles using a 40/60 mixture of buckwheat flour and bread-making flour and you get noodles that taste just like what you'd eat in a Japanese restaurant.

The book has one recipe for making red coloured pasta by including tomato sauce in the dough. The problem with this recipe is that tomato sauce contains a lot of water so it means that you wouldn't be able to use egg too. I like egg pasta and so do many others so the way to do it is to use tomato paste/puree instead of tomato sauce as it contains much less water so you can add egg too. Just add one tablespoon of tomato puree/paste per 100g (3.1/2 oz) of flour. Add your eggs as usual.

Surprisingly there is no recipe for making black pasta that has been coloured using squid ink. This is quite popular in Europe. You need one teaspoon of squid ink per 250g (9 oz) of flour. Add the ink to the water or your eggs, mix and then add the flour.

On a technical note on p15 the author describes durum semolina as being high protein. This is not the case. Durum semolina has the same protein content as general purpose flour (about 11-12%.) The reason it behaves as though it has a higher protein content is that it is low in starch content.

If you want to taste really great pasta then you have to make it fresh at home using the correct ingredients. This book will show you how. You'll get a much better result than commercial dried pasta or fresh pasta bought in a grocery store



Great ideas, but..., 06 Aug 2004
I bought this book really enthusastically as I am on a gluten-free diet and have been longing to be able to have fresh pasta. The fact that this book allegedly has 15 gluten-free pasta recipes was a big selling point. Unfortunately most of these contain spelt or kamut - neither of which is gluten-free. This may not be a problem to some wheat-intolerant readers, however, such recipes are not suitable for medically diagnosed Coeliacs.

Having said which, the more exotic recipes (such as herby pastas, spicy pastas and even cranberry and orange pasta) do look worth trying (in my case with gluten-free flour obviously - which _does_ work!)

Beware of this American title, 18 May 2004
Beware, this is a US published book. As a consequence the measurements are in cups and ounces and the ingredients (including flour (which would be the main ingredient for pasta!) is specific for America. Great if you don't mind the hassle of converting and the recipies do look interesting.

Pasta perfection, 14 May 2004
If you think pasta comes in just 4 colours and 5 shapes, then think again! This unassuming little book will introduce you to a whole new world of pasta. Pasta now comes in a multitude of shapes, flavours and colours.

Roughly, there are 3 parts to this book - Techniques, Pasta and Sauces. Loads of useful info in the Techniques section: how to do, what not to do, etc. Also an explanation about the various pasta making equipment and the outcome of each.

Part 2: Pasta. This chapter introduces us to a whole host of pasta - and I don't mean shapes or sauces - just PASTA. Here is a treasure trove of pasta unbeknown to most of us. Unconvinced? Well have you eaten Cranberry Orange Pasta? Thanks to this book, I have and it goes fabulously as a side dish with Roast Goose and Ruby Port Sauce.

There is Mint Pasta: a treat with a Greek style meal with lamb; Lime and Cilantro Pasta: mouth-watering light lunch with prawn and a simple dressing of extra-virgin fruity olive oil; Tarragon and Lemon Pasta: great with roast chicken with fresh tarragon sauce; and Basil Oregano Pasta is guaranteed to liven up a tired Bolognese sauce.

There is also a section on making pasta using fruits and vegetables: Tomato Chive Pasta, Carrot Pasta and Pumpkin Pasta, amongst others. And if you are on a special diet, you can still have pasta because there are no less than 15 gluten-free pastas to choose from.

Most of the pastas in this book are quite capable of standing on their own without the aid of elaborate sauces. A drizzling of good olive oil, some melted butter, your favourite salad dressing or just a squeeze of lemon juice will do the trick. But if you want some interesting and no less unusual sauces to go with your fancy pasta, there are about 40 recipes here in the final chapter called Sauces, Topping and Fillings.

I am not a great fan of pasta, but the family is and I must say that the recipes from this book have given me a whole new perspective on pasta. It is NOT just spaghetti, lasagne and fettucine. It need not be the main meal as it works so well as a side dish to an elaborate roast. It is not just Italian because it goes so well with a Mexican or an Oriental style meal. Pasta is truly versatile - if you want it to be.

I doubt if pasta-puritans would agree with me, but in my opinion this little book is probably the best pasta book in the market. It is unpretentious and allows you to experiment, explore and be excited by what starts off life as a humble ball of dough! (Pity there are no pictures!)

A Fabulous Guide to Pasta Making!, 20 Feb 1998
This is a great cookbook for anyone who had or wants to own a pasta machine. The easy to follow recipes are adjusted for both the hand crank and electric machines as well. For this past Valentine's Day my girlfriend and I brought out her old pasta machine and following one of the recipes we made a four-spice pasta that was incredible. We had once tried to make pasta before and it took a lot longer then because we didn't quite know the proportions needed. However, following the instructions Donna German gives. Making pasta took a lot less time, even with a hand crank pasta machines. Although we have not tried any of the sauce or main dish recipes they look pretty darn good too. Off to find my own pasta machine...:-)

Don't do digital!, 22 Mar 2008
I was very interested to read Mrs Howard's review. I was so excited to receive this steamer as a Christmas gift - it steamed the vegetables beautifully.
Unfortunately, after two or three uses the timer adjust buttons started to be a bit unreliable - sometimes they would work, sometimes they wouldn't.
Another couple of uses later, the thing stops steaming completely and won't work at all. Very frustrating when you haven't noticed until your meat is ready and then you realise you have completely raw vegetables to go with your meal!
DON'T BUY THIS! I will be getting a more simple, clock ticking style steamer if I can exchange this one...... what a pain!

DON'T BUY THIS STEAMER!, 17 Mar 2008
I'm not new to steamers, using one every day. When my old one died (from years of use!), I bought this one as it seemed to have every feature I needed and was backed with the James Martin name.
Three times I used it, and it worked. THE FOURTH TIME - it refused to steam. Now I'm faced with the hassle of sending it back to get a refund plus I'm down the £7.99 I paid to have it couriered to me. AND I've got to go and buy another steamer! I'm really REALLY furious about this. So DON'T BUY THIS MACHINE - go and find one that works. AND I've given it one star because there's not an option to give it NO STARS AT ALL.

Science + Celebrity Chefs = Fail., 29 Sep 2007
"Ooh, a digital steamer!" thought I after my last died a death after a long and happy life. I was excited to use exciting new digital science to cook my dinner!

Or I would, if this wasn't the worst creation ever. Firstly, the element and the maximum fill line are the same height, meaning it's not at all economical with water and you have to refill it constantly to ensure the element doesn't burn.

The digital display is handy until the third time you use it, and you're confronted with 88:88 because the display has died on you. But at that point it was still cooking my vegetables, so I was Ok with it.

Two weeks into owning this travesty of an item, it complete dies on me. It won't start. The display just sits there, glowing blue and mocking me with it's quadruple eights.

Terrible product, don't buy it ever. Buy something else!

No turning back, 12 Aug 2007
Once you have used a steamer to cook you won't ever want to use saucepans ever again. It is effortless and leaves the food tasting much nicer and not soggy. It is nearly impossible to over steam anything. A+

Good Recipes - excellent value, 14 Nov 2008
Cooking for two is harder than you think. First of all, we don't mind splashing the cash for an eight people get together, or even a family sunday roast, but how much do you actually want to spend on you and your other half on a wednesday night.

This book will help you eat well and save money. The recipes are basic in terms of technique but never bland and boring.

I highly recommend it.

excellent and usable book, 01 Nov 2008
no need to buy expensive cookery books written by mega rich celeb chefs, this is a really handy and inexpensive little book, so user friendly too. highly recommended range of books.

`SO WHEN IT'S JUST THE TWO OF YOU - GO ON, COOK SOMETHING DIFFERENT AND SPOIL YOURSELVES' , 06 Sep 2006
Good Food Magazine 101 Meals for Two - Tried and Tasted Recipes

Approximately 14 cm x 15.5 cm, this is a handy size of book with 215 good quality, shiny pages, split over 6 main chapters:-

Starters, Salads and Snacks
Simple Suppers on the Run
Special Occasion Meals
Veggie-Friendly Dishes
Low-Fat & Healthy
Something Sweet

sandwiched between an introduction from Angela Nilsen (Editor - Good Food Mag), conversion tables, and a concise index.
Full colour photography - for each and every recipe, along with a clear ingredient list, instructions and time required.

`Cooking for two is just as rewarding as cooking for four or more - often even more so.........
...... a collection of specially designed recipes for two, all tried and tested in the `Good Food Kitchen' for ease, simplicity and taste.'

Favourite Recipes:-

Lamb and Orange Salad

Posh Cheese on Toast
Open Turkey BLT
Mozzarella, Ham and Pesto Pizzas
Curried Chicken with Cashew Rice
Mustardy Pork Chops
Steak and Noodle Stir Fry
Spaghetti with 5 minute Tomato Sauce
Stir-fry Prawns with Spinach
Italian-style Beef Stew
Roast Duck with Wine Sauce
Sole Meunière
Healthy Fish & Chips
Strawberry Mess
Valentine's Molten Chocolate Pots
Cookie Ice-Cream Sandwiches
Tropical Crème Brulées

(-) Amazon Review Tracker

Lovely, 24 Jan 2008
This book has something for everyone. I'm no master chef but I love Good Food Magazine and this book is easy to follow and inspirational.

There are pictures of every dish which is great and the recipes range from the very easy to approaching difficult, but they are all delicious.



Great book - glad we bought it!, 29 May 2008
We nearly never bought this book because of the previous reviewer. THAT WOULD HAVE BEEN A MISTAKE!! This is a great book, it has several pages on how to make the pasta - but even better lots of recipes to entice you into trying that pasta maker! Lots of basic and more interesting recipes for everyone.

Doesn't Do What It Says On The Tin..., 28 Jul 2007
There are some perfectly good recipes in this book but also one major failing: these aren't especially recipes for Home Pasta Making.

Maybe I mislead myself but I was hoping for more than half-a-dozen pages on how to make pasta, less indeed than the leaflets supplied with pasta machines.

If the book were entitled simply "100 Simple and Successful Pasta Recipes" then it would be accurately described. The references to "pasta machine" and "home pasta making" are simply misleading - if they are what you're looking for then your quest certainly doesn't end here...

Great taste and not too fatty, 15 May 2006
Tried out a few of the recipes, must say I am quite impressed. First cookbook, where the balance between being tasty and healthy is great. Don't be fooled by the boring title, the book is one of those you keep coming back to. It is both beautifully illustrated and well-explained.

Quick and easy, 06 Sep 2008
I brought this book primarily because my son is a finicky eater and at this moment in time he is going through a phrase where he just wants to eat pasta. Therefore, my aim was to find a cook book that would provide me with tasty recipes that were quick and easy to make. For as a working parent my time is precious and the last thing I wanted to do when I got home was spent ages in the kitchen cooking dinner.

I can safely conclude that the pasta dishes that I have made from this cookbook so far have been quick and easy and my son has loved it up! So a big thumbs up for this one.

Amazing, 23 Apr 2008
I've had this book for 5 years now and the major impact it's had on my life is the avoidance of many Italian restaurants because I've realised from this book how easy it is to make great pasta easily. The instructions are well thought through and easy to follow. The ingrediants are the kind you'll find in most kitchens.

The thing that has really impressed me is the pasta's for occassions section. As the book has a huge mix of pasta's for different occassions this section groups them into the occassions e.g. Pasta Solo, Pasta for Children, Pasta to Impress (and I have impressed ;-) )

This is a fantastic book. The only down side now is that I expect all recipe books to offer the same standard of instruction and the same number of impressive recipes.

Now I'm off to open an Italian Restraurant that serves top notch pasta...always

Excellent everyday cookbook, 12 Jun 2006
Bought this book after browsing through a lot of books in a real 'old fashioned' bookstore. It's a excellent choice. Every single recipe I've tried so far is superb. And the best thing is you don't need very special ingredients. The book uses 'normal' ingredients that are easy to get by, has a very handy index to search recipes with specific ingredients, cooking times and for different occasions. In short: this is one of the very best cookbooks I've ever bought. Brilliant!

Good food done quickly and easily, 01 Jun 2006
This book has made a hero amongst friends and family.They think
the great pasta dishes I have made for them is down to me, but it
is this book that deserves all the praise!.

Take it from me ,as someone who used to burn toast, the easy to follow instructions and easy to get ingredients can make you also
a highly regarded cook amongst your peers.

The book also provides tips on how to make your own pasta and how
prepare the food.It is also beautifully illustrated with photographs that give an idea how the food should eventually
look like.

Excellent For You Cookers, 05 Feb 2001
This book will help you make more exotic and original pasta dishes. A must buy for all the cookers out there.

Not That Great , 10 Mar 2008
This book should really be called '101 Fruit Dessets' - the majority of receipes use fresh fruit and had I known this, I would not have purchased it!

I'm a big fan of the 101 series as the recipes really do work and the books are a real bargain considering what you get! However, unless you're after a book of fruit desserts, I would say buy 101 Chocolate Treats or 101 Cakes & Bakes both of which have an enormous variety of cakes, biscuits and indulgent desserts to try!

Disappointing., 27 Jul 2006
As someone who always looks forward to receiving Good Food magazine, I have to say that I am very disappointed in this book's content. There are no particularly "new" recipes as it is comprised mainly of dessert recipes which have already appeared in past issues of Good Food. My hopes of "spectacular" endings for dinner party menus which I felt entitled to expect from Good Food have been dashed.

Impress your friends!, 21 Apr 2006
This book is going to be useful for years to come! Ranging from the simple to the more intricate dessert, this book has something for everyone and something for all seasons. The raspberry amaretti cake was polished off in double quick time here: it looked impressive but was really simple to make!

You'll want this if you love making pasta, 12 May 2008
This revised book is definitely worth having if you make pasta at home using a hand-rolling machine. It focuses more on pasta dough recipes and instructions for the use of your machine than sauce recipes.

Good points:

It emphasizes the importance of using durum semolina rather than general flour. This is critical if you are to get a great result. All other books and even machine manufacturer instructions don't mention this important fact or even suggest using high protein content flour (bread making flour) if you can't find durum semolina. If you have tried using a hand rolling machine but didn't get great results it's because you used general purpose flour.

It includes lots of dough recipes using various ingredients to add to the dough for variation of flavour and texture.

Bad points:

It does not warn you that home extruder machines that force the dough through a die are a waste of money as they give very poor results compared with home machines that successively roll the dough into thinner sheets.

It does not mention that cleaning a machine of moist sticky dough is much easier if you allow the dough to dry first then it flakes of very easily.

It does not give authentic recipes for eastern noodles that do not contain semolina as durum wheat has never been grown in the east. You can make authentic Japanese Soba noodles using a 40/60 mixture of buckwheat flour and bread-making flour and you get noodles that taste just like what you'd eat in a Japanese restaurant.

The book has one recipe for making red coloured pasta by including tomato sauce in the dough. The problem with this recipe is that tomato sauce contains a lot of water so it means that you wouldn't be able to use egg too. I like egg pasta and so do many others so the way to do it is to use tomato paste/puree instead of tomato sauce as it contains much less water so you can add egg too. Just add one tablespoon of tomato puree/paste per 100g (3.1/2 oz) of flour. Add your eggs as usual.

Surprisingly there is no recipe for making black pasta that has been coloured using squid ink. This is quite popular in Europe. You need one teaspoon of squid ink per 250g (9 oz) of flour. Add the ink to the water or your eggs, mix and then add the flour.

On a technical note on p15 the author describes durum semolina as being high protein. This is not the case. Durum semolina has the same protein content as general purpose flour (about 11-12%.) The reason it behaves as though it has a higher protein content is that it is low in starch content.

If you want to taste really great pasta then you have to make it fresh at home using the correct ingredients. This book will show you how. You'll get a much better result than commercial dried pasta or fresh pasta bought in a grocery store



Great ideas, but..., 06 Aug 2004
I bought this book really enthusastically as I am on a gluten-free diet and have been longing to be able to have fresh pasta. The fact that this book allegedly has 15 gluten-free pasta recipes was a big selling point. Unfortunately most of these contain spelt or kamut - neither of which is gluten-free. This may not be a problem to some wheat-intolerant readers, however, such recipes are not suitable for medically diagnosed Coeliacs.

Having said which, the more exotic recipes (such as herby pastas, spicy pastas and even cranberry and orange pasta) do look worth trying (in my case with gluten-free flour obviously - which _does_ work!)

Beware of this American title, 18 May 2004
Beware, this is a US published book. As a consequence the measurements are in cups and ounces and the ingredients (including flour (which would be the main ingredient for pasta!) is specific for America. Great if you don't mind the hassle of converting and the recipies do look interesting.

Pasta perfection, 14 May 2004
If you think pasta comes in just 4 colours and 5 shapes, then think again! This unassuming little book will introduce you to a whole new world of pasta. Pasta now comes in a multitude of shapes, flavours and colours.

Roughly, there are 3 parts to this book - Techniques, Pasta and Sauces. Loads of useful info in the Techniques section: how to do, what not to do, etc. Also an explanation about the various pasta making equipment and the outcome of each.

Part 2: Pasta. This chapter introduces us to a whole host of pasta - and I don't mean shapes or sauces - just PASTA. Here is a treasure trove of pasta unbeknown to most of us. Unconvinced? Well have you eaten Cranberry Orange Pasta? Thanks to this book, I have and it goes fabulously as a side dish with Roast Goose and Ruby Port Sauce.

There is Mint Pasta: a treat with a Greek style meal with lamb; Lime and Cilantro Pasta: mouth-watering light lunch with prawn and a simple dressing of extra-virgin fruity olive oil; Tarragon and Lemon Pasta: great with roast chicken with fresh tarragon sauce; and Basil Oregano Pasta is guaranteed to liven up a tired Bolognese sauce.

There is also a section on making pasta using fruits and vegetables: Tomato Chive Pasta, Carrot Pasta and Pumpkin Pasta, amongst others. And if you are on a special diet, you can still have pasta because there are no less than 15 gluten-free pastas to choose from.

Most of the pastas in this book are quite capable of standing on their own without the aid of elaborate sauces. A drizzling of good olive oil, some melted butter, your favourite salad dressing or just a squeeze of lemon juice will do the trick. But if you want some interesting and no less unusual sauces to go with your fancy pasta, there are about 40 recipes here in the final chapter called Sauces, Topping and Fillings.

I am not a great fan of pasta, but the family is and I must say that the recipes from this book have given me a whole new perspective on pasta. It is NOT just spaghetti, lasagne and fettucine. It need not be the main meal as it works so well as a side dish to an elaborate roast. It is not just Italian because it goes so well with a Mexican or an Oriental style meal. Pasta is truly versatile - if you want it to be.

I doubt if pasta-puritans would agree with me, but in my opinion this little book is probably the best pasta book in the market. It is unpretentious and allows you to experiment, explore and be excited by what starts off life as a humble ball of dough! (Pity there are no pictures!)

A Fabulous Guide to Pasta Making!, 20 Feb 1998
This is a great cookbook for anyone who had or wants to own a pasta machine. The easy to follow recipes are adjusted for both the hand crank and electric machines as well. For this past Valentine's Day my girlfriend and I brought out her old pasta machine and following one of the recipes we made a four-spice pasta that was incredible. We had once tried to make pasta before and it took a lot longer then because we didn't quite know the proportions needed. However, following the instructions Donna German gives. Making pasta took a lot less time, even with a hand crank pasta machines. Although we have not tried any of the sauce or main dish recipes they look pretty darn good too. Off to find my own pasta machine...:-)

Don't do digital!, 22 Mar 2008
I was very interested to read Mrs Howard's review. I was so excited to receive this steamer as a Christmas gift - it steamed the vegetables beautifully.
Unfortunately, after two or three uses the timer adjust buttons started to be a bit unreliable - sometimes they would work, sometimes they wouldn't.
Another couple of uses later, the thing stops steaming completely and won't work at all. Very frustrating when you haven't noticed until your meat is ready and then you realise you have completely raw vegetables to go with your meal!
DON'T BUY THIS! I will be getting a more simple, clock ticking style steamer if I can exchange this one...... what a pain!

DON'T BUY THIS STEAMER!, 17 Mar 2008
I'm not new to steamers, using one every day. When my old one died (from years of use!), I bought this one as it seemed to have every feature I needed and was backed with the James Martin name.
Three times I used it, and it worked. THE FOURTH TIME - it refused to steam. Now I'm faced with the hassle of sending it back to get a refund plus I'm down the £7.99 I paid to have it couriered to me. AND I've got to go and buy another steamer! I'm really REALLY furious about this. So DON'T BUY THIS MACHINE - go and find one that works. AND I've given it one star because there's not an option to give it NO STARS AT ALL.

Science + Celebrity Chefs = Fail., 29 Sep 2007
"Ooh, a digital steamer!" thought I after my last died a death after a long and happy life. I was excited to use exciting new digital science to cook my dinner!

Or I would, if this wasn't the worst creation ever. Firstly, the element and the maximum fill line are the same height, meaning it's not at all economical with water and you have to refill it constantly to ensure the element doesn't burn.

The digital display is handy until the third time you use it, and you're confronted with 88:88 because the display has died on you. But at that point it was still cooking my vegetables, so I was Ok with it.

Two weeks into owning this travesty of an item, it complete dies on me. It won't start. The display just sits there, glowing blue and mocking me with it's quadruple eights.

Terrible product, don't buy it ever. Buy something else!

No turning back, 12 Aug 2007
Once you have used a steamer to cook you won't ever want to use saucepans ever again. It is effortless and leaves the food tasting much nicer and not soggy. It is nearly impossible to over steam anything. A+

Sublime, 15 Sep 2006
This is, without a doubt, the difinitive guide to what to do now you own a pasta machine. My only complaint is that it lacks some of the great photography that marks modern cookery writing (see the "A little Taste of" series for what I mean). If you make your own pasta don't be daunted by the baffling array of shapes he uses, I find that most recipes work equally whatever I add them to (although this isn't a popularist view back in Italy). Given the game season is almost upon us, try the rabbit/pheasant/mushroom recipe - divine.

Good Recipes - excellent value, 14 Nov 2008
Cooking for two is harder than you think. First of all, we don't mind splashing the cash for an eight people get together, or even a family sunday roast, but how much do you actually want to spend on you and your other half on a wednesday night.

This book will help you eat well and save money. The recipes are basic in terms of technique but never bland and boring.

I highly recommend it.

excellent and usable book, 01 Nov 2008
no need to buy expensive cookery books written by mega rich celeb chefs, this is a really handy and inexpensive little book, so user friendly too. highly recommended range of books.

`SO WHEN IT'S JUST THE TWO OF YOU - GO ON, COOK SOMETHING DIFFERENT AND SPOIL YOURSELVES' , 06 Sep 2006
Good Food Magazine 101 Meals for Two - Tried and Tasted Recipes

Approximately 14 cm x 15.5 cm, this is a handy size of book with 215 good quality, shiny pages, split over 6 main chapters:-

Starters, Salads and Snacks
Simple Suppers on the Run
Special Occasion Meals
Veggie-Friendly Dishes
Low-Fat & Healthy
Something Sweet

sandwiched between an introduction from Angela Nilsen (Editor - Good Food Mag), conversion tables, and a concise index.
Full colour photography - for each and every recipe, along with a clear ingredient list, instructions and time required.

`Cooking for two is just as rewarding as cooking for four or more - often even more so.........
...... a collection of specially designed recipes for two, all tried and tested in the `Good Food Kitchen' for ease, simplicity and taste.'

Favourite Recipes:-

Lamb and Orange Salad

Posh Cheese on Toast
Open Turkey BLT
Mozzarella, Ham and Pesto Pizzas
Curried Chicken with Cashew Rice
Mustardy Pork Chops
Steak and Noodle Stir Fry
Spaghetti with 5 minute Tomato Sauce
Stir-fry Prawns with Spinach
Italian-style Beef Stew
Roast Duck with Wine Sauce
Sole Meunière
Healthy Fish & Chips
Strawberry Mess
Valentine's Molten Chocolate Pots
Cookie Ice-Cream Sandwiches
Tropical Crème Brulées

(-) Amazon Review Tracker

Lovely, 24 Jan 2008
This book has something for everyone. I'm no master chef but I love Good Food Magazine and this book is easy to follow and inspirational.

There are pictures of every dish which is great and the recipes range from the very easy to approaching difficult, but they are all delicious.



Great book - glad we bought it!, 29 May 2008
We nearly never bought this book because of the previous reviewer. THAT WOULD HAVE BEEN A MISTAKE!! This is a great book, it has several pages on how to make the pasta - but even better lots of recipes to entice you into trying that pasta maker! Lots of basic and more interesting recipes for everyone.

Doesn't Do What It Says On The Tin..., 28 Jul 2007
There are some perfectly good recipes in this book but also one major failing: these aren't especially recipes for Home Pasta Making.

Maybe I mislead myself but I was hoping for more than half-a-dozen pages on how to make pasta, less indeed than the leaflets supplied with pasta machines.

If the book were entitled simply "100 Simple and Successful Pasta Recipes" then it would be accurately described. The references to "pasta machine" and "home pasta making" are simply misleading - if they are what you're looking for then your quest certainly doesn't end here...

Great taste and not too fatty, 15 May 2006
Tried out a few of the recipes, must say I am quite impressed. First cookbook, where the balance between being tasty and healthy is great. Don't be fooled by the boring title, the book is one of those you keep coming back to. It is both beautifully illustrated and well-explained.

Quick and easy, 06 Sep 2008
I brought this book primarily because my son is a finicky eater and at this moment in time he is going through a phrase where he just wants to eat pasta. Therefore, my aim was to find a cook book that would provide me with tasty recipes that were quick and easy to make. For as a working parent my time is precious and the last thing I wanted to do when I got home was spent ages in the kitchen cooking dinner.

I can safely conclude that the pasta dishes that I have made from this cookbook so far have been quick and easy and my son has loved it up! So a big thumbs up for this one.

Amazing, 23 Apr 2008
I've had this book for 5 years now and the major impact it's had on my life is the avoidance of many Italian restaurants because I've realised from this book how easy it is to make great pasta easily. The instructions are well thought through and easy to follow. The ingrediants are the kind you'll find in most kitchens.

The thing that has really impressed me is the pasta's for occassions section. As the book has a huge mix of pasta's for different occassions this section groups them into the occassions e.g. Pasta Solo, Pasta for Children, Pasta to Impress (and I have impressed ;-) )

This is a fantastic book. The only down side now is that I expect all recipe books to offer the same standard of instruction and the same number of impressive recipes.

Now I'm off to open an Italian Restraurant that serves top notch pasta...always

Excellent everyday cookbook, 12 Jun 2006
Bought this book after browsing through a lot of books in a real 'old fashioned' bookstore. It's a excellent choice. Every single recipe I've tried so far is superb. And the best thing is you don't need very special ingredients. The book uses 'normal' ingredients that are easy to get by, has a very handy index to search recipes with specific ingredients, cooking times and for different occasions. In short: this is one of the very best cookbooks I've ever bought. Brilliant!

Good food done quickly and easily, 01 Jun 2006
This book has made a hero amongst friends and family.They think
the great pasta dishes I have made for them is down to me, but it
is this book that deserves all the praise!.

Take it from me ,as someone who used to burn toast, the easy to follow instructions and easy to get ingredients can make you also
a highly regarded cook amongst your peers.

The book also provides tips on how to make your own pasta and how
prepare the food.It is also beautifully illustrated with photographs that give an idea how the food should eventually
look like.

Excellent For You Cookers, 05 Feb 2001
This book will help you make more exotic and original pasta dishes. A must buy for all the cookers out there.

Not That Great , 10 Mar 2008
This book should really be called '101 Fruit Dessets' - the majority of receipes use fresh fruit and had I known this, I would not have purchased it!

I'm a big fan of the 101 series as the recipes really do work and the books are a real bargain considering what you get! However, unless you're after a book of fruit desserts, I would say buy 101 Chocolate Treats or 101 Cakes & Bakes both of which have an enormous variety of cakes, biscuits and indulgent desserts to try!

Disappointing., 27 Jul 2006
As someone who always looks forward to receiving Good Food magazine, I have to say that I am very disappointed in this book's content. There are no particularly "new" recipes as it is comprised mainly of dessert recipes which have already appeared in past issues of Good Food. My hopes of "spectacular" endings for dinner party menus which I felt entitled to expect from Good Food have been dashed.

Impress your friends!, 21 Apr 2006
This book is going to be useful for years to come! Ranging from the simple to the more intricate dessert, this book has something for everyone and something for all seasons. The raspberry amaretti cake was polished off in double quick time here: it looked impressive but was really simple to make!

You'll want this if you love making pasta, 12 May 2008
This revised book is definitely worth having if you make pasta at home using a hand-rolling machine. It focuses more on pasta dough recipes and instructions for the use of your machine than sauce recipes.

Good points:

It emphasizes the importance of using durum semolina rather than general flour. This is critical if you are to get a great result. All other books and even machine manufacturer instructions don't mention this important fact or even suggest using high protein content flour (bread making flour) if you can't find durum semolina. If you have tried using a hand rolling machine but didn't get great results it's because you used general purpose flour.

It includes lots of dough recipes using various ingredients to add to the dough for variation of flavour and texture.

Bad points:

It does not warn you that home extruder machines that force the dough through a die are a waste of money as they give very poor results compared with home machines that successively roll the dough into thinner sheets.

It does not mention that cleaning a machine of moist sticky dough is much easier if you allow the dough to dry first then it flakes of very easily.

It does not give authentic recipes for eastern noodles that do not contain semolina as durum wheat has never been grown in the east. You can make authentic Japanese Soba noodles using a 40/60 mixture of buckwheat flour and bread-making flour and you get noodles that taste just like what you'd eat in a Japanese restaurant.

The book has one recipe for making red coloured pasta by including tomato sauce in the dough. The problem with this recipe is that tomato sauce contains a lot of water so it means that you wouldn't be able to use egg too. I like egg pasta and so do many others so the way to do it is to use tomato paste/puree instead of tomato sauce as it contains much less water so you can add egg too. Just add one tablespoon of tomato puree/paste per 100g (3.1/2 oz) of flour. Add your eggs as usual.

Surprisingly there is no recipe for making black pasta that has been coloured using squid ink. This is quite popular in Europe. You need one teaspoon of squid ink per 250g (9 oz) of flour. Add the ink to the water or your eggs, mix and then add the flour.

On a technical note on p