|
Browse categories
National & International Cookery
|
 |
|
|
|
|
 |
|
|
 Customer Reviews
Yes, it really is easy - and has plenty of recipes too., 03 Sep 2008
What I liked about this book was the fact that the pages were not given over to extensive arty shots of ingredients at odd angles, but were packed with recipes - which, after all is why books should be bought - not just to look good on bookshelves.
The book strikes a fine balance, using authentic ingredients, but never resorting to exotics - you won't find yourself searching the Internet to order strange spices that a dish can't manage without.
Listing the recipes in logical sections was much appreciated - the next time I need a side dish for example, I can quickly turn to the relevant part of the book. Those chefs who love to replicate takeaway favourites are catered for with their own pages at the beginning of the book- a neat ploy, as many of us may have often wondered what might give a recipe that little extra something.
The book is definitely worth the money - cheaper than feeding the family at the takeway, and with a higher recipe to page ratio than most. Highly recommended.
Wok on Ching!, 24 Aug 2008
I've loved Chinese food since the first time I went to a restaurant as a kid and ordering from the takeaway was an expensive and unhealthy habit of mine at university. I always thought that recreating those flavours out of the restaurant environment was quite impossible - not so!
In this wonderful book, Ching takes the mystery out of delicious Chinese cooking. You're likely to have many of the ingredients in your kitchen already - garlic, root ginger, oil. By taking the illusions out of Chinese cooking she has made it all the more successful by easing us into the recipes - "Takeaway Favourites" is one chapter.
As for the recipes, there is something to appeal to everyone here. Here is a list of what I've made so far: Chicken Chow Mein, Beijing Rice, Mu Shu Chicken, Sweet and Sour Pork and Sichuan Orange Beef.
My only fault with the book would be for vegetarians. There doesn't seem to be much choice for them. Also some of the ingredients do prove a little difficult to get hold of if you don't live in a city.
Apart from those little faults - can we have some more please Ching?
Chinese Food Made Easy, 20 Aug 2008
God, I love that Chinese girl so much...I watched the first programme in the series and she was so damned hot I immediately ordered a takeaway. Suppose that defeated the object... oh well.
Singapore Style Noodles, 12 Aug 2008
We have made a number of dishes from this new publication, however, when it came to cooking the Singapore Style Noodles we found the recipe quantities to be incorrect. Specifically the amount of Tumeric reads as
1-2 Tablespoons and the amount of Vermicelli Noodles ( for 2 people) reads as 250grms/9oz.Having cooked the dish it became very apparent that these quantities are wrong. After research it would appear that the correct quantities should read 1-2 Teaspoons of Turmeric and half the quantity of Vermicelli Noodles. This needs correcting.
On a positive note the other recipes tried to date have been very successful and we have enjoyed them.
Quick and easy, 09 Aug 2008
I've been guilty of just slamming anything into the wok and see what it tastes like for quite some time so I thought I'd venture into asian cooking a little more.
First off, there are some tough ingredients to get (without substituting) but since they are used several times throughout it's easy enough to get them from a specialist online - I've used www.theasiancookshop.co.uk
From a cooking point of view, it's dead easy compared to european cooking and often much healthier too. There are recipes to suit 2 and also a few for entertaining guest too so I might have some fun with some friends around soon.
|
|
|
 |
|
|
|
Customer Reviews
Yes, it really is easy - and has plenty of recipes too., 03 Sep 2008
What I liked about this book was the fact that the pages were not given over to extensive arty shots of ingredients at odd angles, but were packed with recipes - which, after all is why books should be bought - not just to look good on bookshelves.
The book strikes a fine balance, using authentic ingredients, but never resorting to exotics - you won't find yourself searching the Internet to order strange spices that a dish can't manage without.
Listing the recipes in logical sections was much appreciated - the next time I need a side dish for example, I can quickly turn to the relevant part of the book. Those chefs who love to replicate takeaway favourites are catered for with their own pages at the beginning of the book- a neat ploy, as many of us may have often wondered what might give a recipe that little extra something.
The book is definitely worth the money - cheaper than feeding the family at the takeway, and with a higher recipe to page ratio than most. Highly recommended.
Wok on Ching!, 24 Aug 2008
I've loved Chinese food since the first time I went to a restaurant as a kid and ordering from the takeaway was an expensive and unhealthy habit of mine at university. I always thought that recreating those flavours out of the restaurant environment was quite impossible - not so!
In this wonderful book, Ching takes the mystery out of delicious Chinese cooking. You're likely to have many of the ingredients in your kitchen already - garlic, root ginger, oil. By taking the illusions out of Chinese cooking she has made it all the more successful by easing us into the recipes - "Takeaway Favourites" is one chapter.
As for the recipes, there is something to appeal to everyone here. Here is a list of what I've made so far: Chicken Chow Mein, Beijing Rice, Mu Shu Chicken, Sweet and Sour Pork and Sichuan Orange Beef.
My only fault with the book would be for vegetarians. There doesn't seem to be much choice for them. Also some of the ingredients do prove a little difficult to get hold of if you don't live in a city.
Apart from those little faults - can we have some more please Ching?
Chinese Food Made Easy, 20 Aug 2008
God, I love that Chinese girl so much...I watched the first programme in the series and she was so damned hot I immediately ordered a takeaway. Suppose that defeated the object... oh well.
Singapore Style Noodles, 12 Aug 2008
We have made a number of dishes from this new publication, however, when it came to cooking the Singapore Style Noodles we found the recipe quantities to be incorrect. Specifically the amount of Tumeric reads as
1-2 Tablespoons and the amount of Vermicelli Noodles ( for 2 people) reads as 250grms/9oz.Having cooked the dish it became very apparent that these quantities are wrong. After research it would appear that the correct quantities should read 1-2 Teaspoons of Turmeric and half the quantity of Vermicelli Noodles. This needs correcting.
On a positive note the other recipes tried to date have been very successful and we have enjoyed them.
Quick and easy, 09 Aug 2008
I've been guilty of just slamming anything into the wok and see what it tastes like for quite some time so I thought I'd venture into asian cooking a little more.
First off, there are some tough ingredients to get (without substituting) but since they are used several times throughout it's easy enough to get them from a specialist online - I've used www.theasiancookshop.co.uk
From a cooking point of view, it's dead easy compared to european cooking and often much healthier too. There are recipes to suit 2 and also a few for entertaining guest too so I might have some fun with some friends around soon.
I love reggae reggae food!, 22 Aug 2008
My friend bought me this book because she knew I was a great fan of Dragons Den and she had seen me consume a fair few bottles of Reggae Reggae Sauce since it hit the shelves.
Firstly I took a flick through the book and read Levi's amazing life story which really helps to give you an idea of the Jamaican culture behind the food. And then I threw myself right in because I was inspired by the food on offer. I prepared a meal for my housemates which they loved. The next day I baked a Jamaican Ginger Cake because I really like the cake you can buy - Levi's recipe is a lot better!
Do yourself a favour and put some music in your food! I hope I can gather some friends together and prepare some Jamaican dishes and drinks for them all to enjoy. Even better, everyone help out in the cooking, put some music on, and enjoy the energy of the food.
If Reggae Reggae Sauce and this book are anything to go by, then I really hope that Levi Root's restaurants take off because there is certainly space for Jamaican food in this country. Please do another book with more recipe's!
My favourite cookery book EVER!, 08 Aug 2008
I bought this book as my late grandad was Jamaican-but I never asked him how to teach me to cook authentic jamaican food
:-( so thought I'd give this a try!
This book hasn't disappointed so far, the rice and peas were absolutely delicious-they took a fair amount of time to prepare first time round (but then again I'm not a great cook!) but it was well worth it-I was eating them for DAYS afterwards as i couldn't bear to throw away such delicious leftovers!
I made the rum punch and the coleslaw for my birthday and it went down very well! Everyone was asking where I got the receipes from. I'm also really looking forward to making the patties!
I have had to get my family to send some of the ingredients up from London though as many aren't available up north! (i.e salt fish!)The websites in the appendix were a useful touch but the ingredients are expensive on it...
It was also interesting to read about Levi's life througout the book-if buy one cookery book this year make it this one!
Irie!, 07 Aug 2008
We've been following Levi's progress since seeing him impress the dragons on Dragon's Den & we're SO pleased to see him come so far in such a short period of time. If ever there was a person who was deserving a 'leg up' in the business world, it's Levi! We've bought the sauces so we just HAD to buy the book!
Coming from a caribbean background myself, I was so pleased to see these traditional recipes that are usualy passed down from generation to generation, published for all to enjoy. I also love the personal touch of Levi adding a little bit about himself, his upbringing in Jamaica & his life here-a really nice touch & a superbly refreshing change from the usual mundane cookbook genre. We can't wait to get cooking & put some of our own music in our food!
Congratulations on your success, Levi! May you go from strength to strength!
Just to add, ordered on 2nd, received today(7th)-well within estimated delivery, excellent service!
A breath of fresh Caribbean air ..., 31 Jul 2008
If you're fed up with cook books stuffed with airy fairy recipes that you'll never use, then I think you'll love this one. Clear, simple, entertaining, and a right good read, I think it's one of the best cook books I've read in a long while.
I had no idea who Levi Roots was until I picked this up in the book shop the other day (I don't watch TV and was never into reggae) but if he's half as warm in person as he comes over in his book, then he must be a really nice guy!
Buy it - I think you'll like it.
Old Jamaica..., 18 Jul 2008
Ahh... The memories of my mothers cooking when she was alive came flooding back once I purchased this book. I know how to cook the recipes but I wanted to have the book as a momento as I never write my recipies down.
It isn't just a cookbook, the book interspersed with stories of Levi's upbring and his adventures as a young man.He is an amazing man just like a lot of older Jamaicans. There are also beautiful pictures of the island rickety old signs that have fallen down but still manage to sucessfully advertise the spicy, delicious food to be had in the next building, lol.
This book is lovely. A pleasure to have at my house and the recipes are all authentic, rustic Jamaican cooking. It actually makes you feel good. Break out the rum punch and have a pattie cooked and prepared by your own hand and you'll never look back.
Enjoy!
|
|
|
 |
|
|
|
Customer Reviews
Yes, it really is easy - and has plenty of recipes too., 03 Sep 2008
What I liked about this book was the fact that the pages were not given over to extensive arty shots of ingredients at odd angles, but were packed with recipes - which, after all is why books should be bought - not just to look good on bookshelves.
The book strikes a fine balance, using authentic ingredients, but never resorting to exotics - you won't find yourself searching the Internet to order strange spices that a dish can't manage without.
Listing the recipes in logical sections was much appreciated - the next time I need a side dish for example, I can quickly turn to the relevant part of the book. Those chefs who love to replicate takeaway favourites are catered for with their own pages at the beginning of the book- a neat ploy, as many of us may have often wondered what might give a recipe that little extra something.
The book is definitely worth the money - cheaper than feeding the family at the takeway, and with a higher recipe to page ratio than most. Highly recommended.
Wok on Ching!, 24 Aug 2008
I've loved Chinese food since the first time I went to a restaurant as a kid and ordering from the takeaway was an expensive and unhealthy habit of mine at university. I always thought that recreating those flavours out of the restaurant environment was quite impossible - not so!
In this wonderful book, Ching takes the mystery out of delicious Chinese cooking. You're likely to have many of the ingredients in your kitchen already - garlic, root ginger, oil. By taking the illusions out of Chinese cooking she has made it all the more successful by easing us into the recipes - "Takeaway Favourites" is one chapter.
As for the recipes, there is something to appeal to everyone here. Here is a list of what I've made so far: Chicken Chow Mein, Beijing Rice, Mu Shu Chicken, Sweet and Sour Pork and Sichuan Orange Beef.
My only fault with the book would be for vegetarians. There doesn't seem to be much choice for them. Also some of the ingredients do prove a little difficult to get hold of if you don't live in a city.
Apart from those little faults - can we have some more please Ching?
Chinese Food Made Easy, 20 Aug 2008
God, I love that Chinese girl so much...I watched the first programme in the series and she was so damned hot I immediately ordered a takeaway. Suppose that defeated the object... oh well.
Singapore Style Noodles, 12 Aug 2008
We have made a number of dishes from this new publication, however, when it came to cooking the Singapore Style Noodles we found the recipe quantities to be incorrect. Specifically the amount of Tumeric reads as
1-2 Tablespoons and the amount of Vermicelli Noodles ( for 2 people) reads as 250grms/9oz.Having cooked the dish it became very apparent that these quantities are wrong. After research it would appear that the correct quantities should read 1-2 Teaspoons of Turmeric and half the quantity of Vermicelli Noodles. This needs correcting.
On a positive note the other recipes tried to date have been very successful and we have enjoyed them.
Quick and easy, 09 Aug 2008
I've been guilty of just slamming anything into the wok and see what it tastes like for quite some time so I thought I'd venture into asian cooking a little more.
First off, there are some tough ingredients to get (without substituting) but since they are used several times throughout it's easy enough to get them from a specialist online - I've used www.theasiancookshop.co.uk
From a cooking point of view, it's dead easy compared to european cooking and often much healthier too. There are recipes to suit 2 and also a few for entertaining guest too so I might have some fun with some friends around soon.
I love reggae reggae food!, 22 Aug 2008
My friend bought me this book because she knew I was a great fan of Dragons Den and she had seen me consume a fair few bottles of Reggae Reggae Sauce since it hit the shelves.
Firstly I took a flick through the book and read Levi's amazing life story which really helps to give you an idea of the Jamaican culture behind the food. And then I threw myself right in because I was inspired by the food on offer. I prepared a meal for my housemates which they loved. The next day I baked a Jamaican Ginger Cake because I really like the cake you can buy - Levi's recipe is a lot better!
Do yourself a favour and put some music in your food! I hope I can gather some friends together and prepare some Jamaican dishes and drinks for them all to enjoy. Even better, everyone help out in the cooking, put some music on, and enjoy the energy of the food.
If Reggae Reggae Sauce and this book are anything to go by, then I really hope that Levi Root's restaurants take off because there is certainly space for Jamaican food in this country. Please do another book with more recipe's!
My favourite cookery book EVER!, 08 Aug 2008
I bought this book as my late grandad was Jamaican-but I never asked him how to teach me to cook authentic jamaican food
:-( so thought I'd give this a try!
This book hasn't disappointed so far, the rice and peas were absolutely delicious-they took a fair amount of time to prepare first time round (but then again I'm not a great cook!) but it was well worth it-I was eating them for DAYS afterwards as i couldn't bear to throw away such delicious leftovers!
I made the rum punch and the coleslaw for my birthday and it went down very well! Everyone was asking where I got the receipes from. I'm also really looking forward to making the patties!
I have had to get my family to send some of the ingredients up from London though as many aren't available up north! (i.e salt fish!)The websites in the appendix were a useful touch but the ingredients are expensive on it...
It was also interesting to read about Levi's life througout the book-if buy one cookery book this year make it this one!
Irie!, 07 Aug 2008
We've been following Levi's progress since seeing him impress the dragons on Dragon's Den & we're SO pleased to see him come so far in such a short period of time. If ever there was a person who was deserving a 'leg up' in the business world, it's Levi! We've bought the sauces so we just HAD to buy the book!
Coming from a caribbean background myself, I was so pleased to see these traditional recipes that are usualy passed down from generation to generation, published for all to enjoy. I also love the personal touch of Levi adding a little bit about himself, his upbringing in Jamaica & his life here-a really nice touch & a superbly refreshing change from the usual mundane cookbook genre. We can't wait to get cooking & put some of our own music in our food!
Congratulations on your success, Levi! May you go from strength to strength!
Just to add, ordered on 2nd, received today(7th)-well within estimated delivery, excellent service!
A breath of fresh Caribbean air ..., 31 Jul 2008
If you're fed up with cook books stuffed with airy fairy recipes that you'll never use, then I think you'll love this one. Clear, simple, entertaining, and a right good read, I think it's one of the best cook books I've read in a long while.
I had no idea who Levi Roots was until I picked this up in the book shop the other day (I don't watch TV and was never into reggae) but if he's half as warm in person as he comes over in his book, then he must be a really nice guy!
Buy it - I think you'll like it.
Old Jamaica..., 18 Jul 2008
Ahh... The memories of my mothers cooking when she was alive came flooding back once I purchased this book. I know how to cook the recipes but I wanted to have the book as a momento as I never write my recipies down.
It isn't just a cookbook, the book interspersed with stories of Levi's upbring and his adventures as a young man.He is an amazing man just like a lot of older Jamaicans. There are also beautiful pictures of the island rickety old signs that have fallen down but still manage to sucessfully advertise the spicy, delicious food to be had in the next building, lol.
This book is lovely. A pleasure to have at my house and the recipes are all authentic, rustic Jamaican cooking. It actually makes you feel good. Break out the rum punch and have a pattie cooked and prepared by your own hand and you'll never look back.
Enjoy!
Gordon Ramsay's Fast Food, 12 Aug 2008
Don't buy this book uness you're sure you like Gordon's style. As with most fast food stuff, it doesn't present a realistic timescale which can cover everything you need to put into a meal. I don't usually eat my carbo stuff separately from the rest, but find eg spuds are presented as a separate recipe. Most of the recipes need contstant attention to the main ingredients to get quick timing. Unless you're going for size 0 this is normal length cookery.
Great Tasting fast food, 28 May 2008
This is the book to turn to after a long day at work, but you want something tasty for dinner.Put away the takeaway menus, almost all the dishes in this book are quicker and tastier.Not to mention a whole lot better for you.Stock up with a few essentials, follow the recipies, and you can have great food on the table, and still have time to "play".
Excellent
Great book, 04 May 2008
I bought this book and received the Silverspoon as a gift.
I ended up making more from this one and sold the Silverspoon.
It's a great book. I tried many recipes and they are really tasty, easy to make (no exotic ingredients difficult to find as in others book) and overall quick. Believe me, I am italian and food must be tasty for me.
I went from starters to pudding and all was up to expectations. I recommend this book to anyone and will buy more from Gordon. He's is the n.1 in UK.
Buon appettito!
Fast Food, 02 Feb 2008
This is a great book with loads of recipes as featured in 'The F Word'. They are all easy to make and can be prepared and cooked in under 30 minutes, and the selected menu ideas can be put together in about 45 minutes. The recipes are easy to follow and are very clear, i've tried other book and got lost at times, but you get none of that with this book. The photography is great and really shows the food well. You occasionally get pictures of the food in it's pre and post cooked state so that you can see how it should look before and after and acts as a great guide. I've used this book (as well as Jamie Oliver's latest) to help me try some new recipes and to add some new ideas to my usual selection of meals I make on a routine basis. This is perfect for that goal, as each recipe is perfectly timed to get it prepared and cooked when i've got in from a busy day at work. The food tastes great as well, what more can you ask for? Well worth a try to expand your cooking skills and recipe knowledge.
Excellent book, 02 Feb 2008
I found the recipes easy to follow and the results are fabulous. There quite a lot of fish recipes in here which makes a pleasant change. Great stuff Gordon write some more books!
|
|
|
 |
|
|
|
Customer Reviews
Yes, it really is easy - and has plenty of recipes too., 03 Sep 2008
What I liked about this book was the fact that the pages were not given over to extensive arty shots of ingredients at odd angles, but were packed with recipes - which, after all is why books should be bought - not just to look good on bookshelves.
The book strikes a fine balance, using authentic ingredients, but never resorting to exotics - you won't find yourself searching the Internet to order strange spices that a dish can't manage without.
Listing the recipes in logical sections was much appreciated - the next time I need a side dish for example, I can quickly turn to the relevant part of the book. Those chefs who love to replicate takeaway favourites are catered for with their own pages at the beginning of the book- a neat ploy, as many of us may have often wondered what might give a recipe that little extra something.
The book is definitely worth the money - cheaper than feeding the family at the takeway, and with a higher recipe to page ratio than most. Highly recommended.
Wok on Ching!, 24 Aug 2008
I've loved Chinese food since the first time I went to a restaurant as a kid and ordering from the takeaway was an expensive and unhealthy habit of mine at university. I always thought that recreating those flavours out of the restaurant environment was quite impossible - not so!
In this wonderful book, Ching takes the mystery out of delicious Chinese cooking. You're likely to have many of the ingredients in your kitchen already - garlic, root ginger, oil. By taking the illusions out of Chinese cooking she has made it all the more successful by easing us into the recipes - "Takeaway Favourites" is one chapter.
As for the recipes, there is something to appeal to everyone here. Here is a list of what I've made so far: Chicken Chow Mein, Beijing Rice, Mu Shu Chicken, Sweet and Sour Pork and Sichuan Orange Beef.
My only fault with the book would be for vegetarians. There doesn't seem to be much choice for them. Also some of the ingredients do prove a little difficult to get hold of if you don't live in a city.
Apart from those little faults - can we have some more please Ching?
Chinese Food Made Easy, 20 Aug 2008
God, I love that Chinese girl so much...I watched the first programme in the series and she was so damned hot I immediately ordered a takeaway. Suppose that defeated the object... oh well.
Singapore Style Noodles, 12 Aug 2008
We have made a number of dishes from this new publication, however, when it came to cooking the Singapore Style Noodles we found the recipe quantities to be incorrect. Specifically the amount of Tumeric reads as
1-2 Tablespoons and the amount of Vermicelli Noodles ( for 2 people) reads as 250grms/9oz.Having cooked the dish it became very apparent that these quantities are wrong. After research it would appear that the correct quantities should read 1-2 Teaspoons of Turmeric and half the quantity of Vermicelli Noodles. This needs correcting.
On a positive note the other recipes tried to date have been very successful and we have enjoyed them.
Quick and easy, 09 Aug 2008
I've been guilty of just slamming anything into the wok and see what it tastes like for quite some time so I thought I'd venture into asian cooking a little more.
First off, there are some tough ingredients to get (without substituting) but since they are used several times throughout it's easy enough to get them from a specialist online - I've used www.theasiancookshop.co.uk
From a cooking point of view, it's dead easy compared to european cooking and often much healthier too. There are recipes to suit 2 and also a few for entertaining guest too so I might have some fun with some friends around soon.
I love reggae reggae food!, 22 Aug 2008
My friend bought me this book because she knew I was a great fan of Dragons Den and she had seen me consume a fair few bottles of Reggae Reggae Sauce since it hit the shelves.
Firstly I took a flick through the book and read Levi's amazing life story which really helps to give you an idea of the Jamaican culture behind the food. And then I threw myself right in because I was inspired by the food on offer. I prepared a meal for my housemates which they loved. The next day I baked a Jamaican Ginger Cake because I really like the cake you can buy - Levi's recipe is a lot better!
Do yourself a favour and put some music in your food! I hope I can gather some friends together and prepare some Jamaican dishes and drinks for them all to enjoy. Even better, everyone help out in the cooking, put some music on, and enjoy the energy of the food.
If Reggae Reggae Sauce and this book are anything to go by, then I really hope that Levi Root's restaurants take off because there is certainly space for Jamaican food in this country. Please do another book with more recipe's!
My favourite cookery book EVER!, 08 Aug 2008
I bought this book as my late grandad was Jamaican-but I never asked him how to teach me to cook authentic jamaican food
:-( so thought I'd give this a try!
This book hasn't disappointed so far, the rice and peas were absolutely delicious-they took a fair amount of time to prepare first time round (but then again I'm not a great cook!) but it was well worth it-I was eating them for DAYS afterwards as i couldn't bear to throw away such delicious leftovers!
I made the rum punch and the coleslaw for my birthday and it went down very well! Everyone was asking where I got the receipes from. I'm also really looking forward to making the patties!
I have had to get my family to send some of the ingredients up from London though as many aren't available up north! (i.e salt fish!)The websites in the appendix were a useful touch but the ingredients are expensive on it...
It was also interesting to read about Levi's life througout the book-if buy one cookery book this year make it this one!
Irie!, 07 Aug 2008
We've been following Levi's progress since seeing him impress the dragons on Dragon's Den & we're SO pleased to see him come so far in such a short period of time. If ever there was a person who was deserving a 'leg up' in the business world, it's Levi! We've bought the sauces so we just HAD to buy the book!
Coming from a caribbean background myself, I was so pleased to see these traditional recipes that are usualy passed down from generation to generation, published for all to enjoy. I also love the personal touch of Levi adding a little bit about himself, his upbringing in Jamaica & his life here-a really nice touch & a superbly refreshing change from the usual mundane cookbook genre. We can't wait to get cooking & put some of our own music in our food!
Congratulations on your success, Levi! May you go from strength to strength!
Just to add, ordered on 2nd, received today(7th)-well within estimated delivery, excellent service!
A breath of fresh Caribbean air ..., 31 Jul 2008
If you're fed up with cook books stuffed with airy fairy recipes that you'll never use, then I think you'll love this one. Clear, simple, entertaining, and a right good read, I think it's one of the best cook books I've read in a long while.
I had no idea who Levi Roots was until I picked this up in the book shop the other day (I don't watch TV and was never into reggae) but if he's half as warm in person as he comes over in his book, then he must be a really nice guy!
Buy it - I think you'll like it.
Old Jamaica..., 18 Jul 2008
Ahh... The memories of my mothers cooking when she was alive came flooding back once I purchased this book. I know how to cook the recipes but I wanted to have the book as a momento as I never write my recipies down.
It isn't just a cookbook, the book interspersed with stories of Levi's upbring and his adventures as a young man.He is an amazing man just like a lot of older Jamaicans. There are also beautiful pictures of the island rickety old signs that have fallen down but still manage to sucessfully advertise the spicy, delicious food to be had in the next building, lol.
This book is lovely. A pleasure to have at my house and the recipes are all authentic, rustic Jamaican cooking. It actually makes you feel good. Break out the rum punch and have a pattie cooked and prepared by your own hand and you'll never look back.
Enjoy!
Gordon Ramsay's Fast Food, 12 Aug 2008
Don't buy this book uness you're sure you like Gordon's style. As with most fast food stuff, it doesn't present a realistic timescale which can cover everything you need to put into a meal. I don't usually eat my carbo stuff separately from the rest, but find eg spuds are presented as a separate recipe. Most of the recipes need contstant attention to the main ingredients to get quick timing. Unless you're going for size 0 this is normal length cookery.
Great Tasting fast food, 28 May 2008
This is the book to turn to after a long day at work, but you want something tasty for dinner.Put away the takeaway menus, almost all the dishes in this book are quicker and tastier.Not to mention a whole lot better for you.Stock up with a few essentials, follow the recipies, and you can have great food on the table, and still have time to "play".
Excellent
Great book, 04 May 2008
I bought this book and received the Silverspoon as a gift.
I ended up making more from this one and sold the Silverspoon.
It's a great book. I tried many recipes and they are really tasty, easy to make (no exotic ingredients difficult to find as in others book) and overall quick. Believe me, I am italian and food must be tasty for me.
I went from starters to pudding and all was up to expectations. I recommend this book to anyone and will buy more from Gordon. He's is the n.1 in UK.
Buon appettito!
Fast Food, 02 Feb 2008
This is a great book with loads of recipes as featured in 'The F Word'. They are all easy to make and can be prepared and cooked in under 30 minutes, and the selected menu ideas can be put together in about 45 minutes. The recipes are easy to follow and are very clear, i've tried other book and got lost at times, but you get none of that with this book. The photography is great and really shows the food well. You occasionally get pictures of the food in it's pre and post cooked state so that you can see how it should look before and after and acts as a great guide. I've used this book (as well as Jamie Oliver's latest) to help me try some new recipes and to add some new ideas to my usual selection of meals I make on a routine basis. This is perfect for that goal, as each recipe is perfectly timed to get it prepared and cooked when i've got in from a busy day at work. The food tastes great as well, what more can you ask for? Well worth a try to expand your cooking skills and recipe knowledge.
Excellent book, 02 Feb 2008
I found the recipes easy to follow and the results are fabulous. There quite a lot of fish recipes in here which makes a pleasant change. Great stuff Gordon write some more books!
must-have chinese cookbook, 08 Aug 2008
Its a reliable indication a cookbooks value and usefulness if its encrusted with splashes and looks as if it has been marinated in soy sauce. My copy of China Modern is rapidly approaching health hazard status. Its up there with my (rather older) Ken Hom's Chinese Cookery and that's praise indeed. If you only bought one chinese cookery book this would be a good one to pick. Indeed the kung pao chicken recipe alone more than repays the cost. My partner now claims this as his signature dish and is only too happy to rush to the kitchen to prepare it. Ching-he's food stands out because it tends to be punchier and more flavoursome than many a standard chinese recipe. Her recipes are accessible and designed to fit in with a modern busy lifestyle and don't require a cupboard full of ingredients. Her enthusiasm and clear instruction style encourage you to to try new recipes. Once you've tried her versions of takeaway food, those sauces and jars from the chinese supermarket (used by many a takeaway) will seem too gloppy and cloying. All in all, currently one of my favourite cook books.
Simple and Tasty, 30 May 2008
My partner loves this book and like the other reviewers she has tried many of her recipes from her series. You are not asked to buy lots of obscure ingredients that cost a fortune. The great thing about it too is that the food is very healthy. my partner has lost weight eating more asian food. The flavours are great and it is very easy to follow. Can't say fairer than that.
What a treat, 19 Feb 2008
I bought this book after seeing Ching on UKTV cooking the chili prawns and chicken peanut salad in a matter of minutes. And yes, it is that easy. Some of the recipes in this book take a bit more work, but many are really quick and simple to prepare. And every one I've tried so far (8 or 9) have been absolutely delicious. Sometimes it's hard to believe that so few ingredients can go into something that tastes so good. To date, I've stuck to the more traditional(ish) Chinese food, but I'm itching to start exploring her Chinese-Asian and Chinese-Western fusions. Inspiring and worth every penny.
Great simple recipes; poorly illustrated book., 27 Oct 2006
Great recipes, great chef, unfortunatly though I dont know how the book got past the publishers/editors with so few pictures of the actual dishes. You just cant get any idea of what the finished dishes are supposed to look like, even for dishes that without a visual frame of reference my end up not as intended (eg nutty chicken.)Plenty of pages have room for photos but just have empty space beneath them.
other than this problem, its a great book and shouldnt put people off buying it.
I waited for her first book - and it was worth it - BRILLIANT!, 11 Oct 2006
Having been hooked on the TV show and scouring the internet for her recipes I was desperate to see a book from Ching. At last it is here! It has all of the shows recipes plus more and the imagery is lovely - I like to see how it should look even if it doesn't quite turn out that way!
The recipes are a mix of the classic and exciting new twists and they until you get to peking duck then there's no need to fear if you are able to make it. I would recommend this to a new cook s well as an experienced one. New cooks get sound direction on the classics like prawn toast and Kung Po Chicken and the more seasoned budding chefs get new and fresh recipes like Guangdong Duck with Mango Salsa (Really good) and Peking Duck Sushi (even better).
One criticism is the prep time should be doubled but I cannot chop very quickly and as with all oriental the numerous ingredients can take some time to compile. Never the less there are some recipes with only a handful of ingredients and many do only take minutes to cook.
In summary, this is well worth the wait and a good range of traditional and contempory cooking - all of which can be made (not jus to read in awe and order at the restaurant).
This is not a coffee table book (whilst it is pretty) - I would recommend you take a look and start cooking!
|
|
|
 |
|
The Silver Spoon
Usually dispatched within 1-2 business days
*Best price found from Amazon Marketplace seller
|
*Amazon: £15.00
|
|
|
Customer Reviews
Yes, it really is easy - and has plenty of recipes too., 03 Sep 2008
What I liked about this book was the fact that the pages were not given over to extensive arty shots of ingredients at odd angles, but were packed with recipes - which, after all is why books should be bought - not just to look good on bookshelves.
The book strikes a fine balance, using authentic ingredients, but never resorting to exotics - you won't find yourself searching the Internet to order strange spices that a dish can't manage without.
Listing the recipes in logical sections was much appreciated - the next time I need a side dish for example, I can quickly turn to the relevant part of the book. Those chefs who love to replicate takeaway favourites are catered for with their own pages at the beginning of the book- a neat ploy, as many of us may have often wondered what might give a recipe that little extra something.
The book is definitely worth the money - cheaper than feeding the family at the takeway, and with a higher recipe to page ratio than most. Highly recommended.
Wok on Ching!, 24 Aug 2008
I've loved Chinese food since the first time I went to a restaurant as a kid and ordering from the takeaway was an expensive and unhealthy habit of mine at university. I always thought that recreating those flavours out of the restaurant environment was quite impossible - not so!
In this wonderful book, Ching takes the mystery out of delicious Chinese cooking. You're likely to have many of the ingredients in your kitchen already - garlic, root ginger, oil. By taking the illusions out of Chinese cooking she has made it all the more successful by easing us into the recipes - "Takeaway Favourites" is one chapter.
As for the recipes, there is something to appeal to everyone here. Here is a list of what I've made so far: Chicken Chow Mein, Beijing Rice, Mu Shu Chicken, Sweet and Sour Pork and Sichuan Orange Beef.
My only fault with the book would be for vegetarians. There doesn't seem to be much choice for them. Also some of the ingredients do prove a little difficult to get hold of if you don't live in a city.
Apart from those little faults - can we have some more please Ching?
Chinese Food Made Easy, 20 Aug 2008
God, I love that Chinese girl so much...I watched the first programme in the series and she was so damned hot I immediately ordered a takeaway. Suppose that defeated the object... oh well.
Singapore Style Noodles, 12 Aug 2008
We have made a number of dishes from this new publication, however, when it came to cooking the Singapore Style Noodles we found the recipe quantities to be incorrect. Specifically the amount of Tumeric reads as
1-2 Tablespoons and the amount of Vermicelli Noodles ( for 2 people) reads as 250grms/9oz.Having cooked the dish it became very apparent that these quantities are wrong. After research it would appear that the correct quantities should read 1-2 Teaspoons of Turmeric and half the quantity of Vermicelli Noodles. This needs correcting.
On a positive note the other recipes tried to date have been very successful and we have enjoyed them.
Quick and easy, 09 Aug 2008
I've been guilty of just slamming anything into the wok and see what it tastes like for quite some time so I thought I'd venture into asian cooking a little more.
First off, there are some tough ingredients to get (without substituting) but since they are used several times throughout it's easy enough to get them from a specialist online - I've used www.theasiancookshop.co.uk
From a cooking point of view, it's dead easy compared to european cooking and often much healthier too. There are recipes to suit 2 and also a few for entertaining guest too so I might have some fun with some friends around soon.
I love reggae reggae food!, 22 Aug 2008
My friend bought me this book because she knew I was a great fan of Dragons Den and she had seen me consume a fair few bottles of Reggae Reggae Sauce since it hit the shelves.
Firstly I took a flick through the book and read Levi's amazing life story which really helps to give you an idea of the Jamaican culture behind the food. And then I threw myself right in because I was inspired by the food on offer. I prepared a meal for my housemates which they loved. The next day I baked a Jamaican Ginger Cake because I really like the cake you can buy - Levi's recipe is a lot better!
Do yourself a favour and put some music in your food! I hope I can gather some friends together and prepare some Jamaican dishes and drinks for them all to enjoy. Even better, everyone help out in the cooking, put some music on, and enjoy the energy of the food.
If Reggae Reggae Sauce and this book are anything to go by, then I really hope that Levi Root's restaurants take off because there is certainly space for Jamaican food in this country. Please do another book with more recipe's!
My favourite cookery book EVER!, 08 Aug 2008
I bought this book as my late grandad was Jamaican-but I never asked him how to teach me to cook authentic jamaican food
:-( so thought I'd give this a try!
This book hasn't disappointed so far, the rice and peas were absolutely delicious-they took a fair amount of time to prepare first time round (but then again I'm not a great cook!) but it was well worth it-I was eating them for DAYS afterwards as i couldn't bear to throw away such delicious leftovers!
I made the rum punch and the coleslaw for my birthday and it went down very well! Everyone was asking where I got the receipes from. I'm also really looking forward to making the patties!
I have had to get my family to send some of the ingredients up from London though as many aren't available up north! (i.e salt fish!)The websites in the appendix were a useful touch but the ingredients are expensive on it...
It was also interesting to read about Levi's life througout the book-if buy one cookery book this year make it this one!
Irie!, 07 Aug 2008
We've been following Levi's progress since seeing him impress the dragons on Dragon's Den & we're SO pleased to see him come so far in such a short period of time. If ever there was a person who was deserving a 'leg up' in the business world, it's Levi! We've bought the sauces so we just HAD to buy the book!
Coming from a caribbean background myself, I was so pleased to see these traditional recipes that are usualy passed down from generation to generation, published for all to enjoy. I also love the personal touch of Levi adding a little bit about himself, his upbringing in Jamaica & his life here-a really nice touch & a superbly refreshing change from the usual mundane cookbook genre. We can't wait to get cooking & put some of our own music in our food!
Congratulations on your success, Levi! May you go from strength to strength!
Just to add, ordered on 2nd, received today(7th)-well within estimated delivery, excellent service!
A breath of fresh Caribbean air ..., 31 Jul 2008
If you're fed up with cook books stuffed with airy fairy recipes that you'll never use, then I think you'll love this one. Clear, simple, entertaining, and a right good read, I think it's one of the best cook books I've read in a long while.
I had no idea who Levi Roots was until I picked this up in the book shop the other day (I don't watch TV and was never into reggae) but if he's half as warm in person as he comes over in his book, then he must be a really nice guy!
Buy it - I think you'll like it.
Old Jamaica..., 18 Jul 2008
Ahh... The memories of my mothers cooking when she was alive came flooding back once I purchased this book. I know how to cook the recipes but I wanted to have the book as a momento as I never write my recipies down.
It isn't just a cookbook, the book interspersed with stories of Levi's upbring and his adventures as a young man.He is an amazing man just like a lot of older Jamaicans. There are also beautiful pictures of the island rickety old signs that have fallen down but still manage to sucessfully advertise the spicy, delicious food to be had in the next building, lol.
This book is lovely. A pleasure to have at my house and the recipes are all authentic, rustic Jamaican cooking. It actually makes you feel good. Break out the rum punch and have a pattie cooked and prepared by your own hand and you'll never look back.
Enjoy!
Gordon Ramsay's Fast Food, 12 Aug 2008
Don't buy this book uness you're sure you like Gordon's style. As with most fast food stuff, it doesn't present a realistic timescale which can cover everything you need to put into a meal. I don't usually eat my carbo stuff separately from the rest, but find eg spuds are presented as a separate recipe. Most of the recipes need contstant attention to the main ingredients to get quick timing. Unless you're going for size 0 this is normal length cookery.
Great Tasting fast food, 28 May 2008
This is the book to turn to after a long day at work, but you want something tasty for dinner.Put away the takeaway menus, almost all the dishes in this book are quicker and tastier.Not to mention a whole lot better for you.Stock up with a few essentials, follow the recipies, and you can have great food on the table, and still have time to "play".
Excellent
Great book, 04 May 2008
I bought this book and received the Silverspoon as a gift.
I ended up making more from this one and sold the Silverspoon.
It's a great book. I tried many recipes and they are really tasty, easy to make (no exotic ingredients difficult to find as in others book) and overall quick. Believe me, I am italian and food must be tasty for me.
I went from starters to pudding and all was up to expectations. I recommend this book to anyone and will buy more from Gordon. He's is the n.1 in UK.
Buon appettito!
Fast Food, 02 Feb 2008
This is a great book with loads of recipes as featured in 'The F Word'. They are all easy to make and can be prepared and cooked in under 30 minutes, and the selected menu ideas can be put together in about 45 minutes. The recipes are easy to follow and are very clear, i've tried other book and got lost at times, but you get none of that with this book. The photography is great and really shows the food well. You occasionally get pictures of the food in it's pre and post cooked state so that you can see how it should look before and after and acts as a great guide. I've used this book (as well as Jamie Oliver's latest) to help me try some new recipes and to add some new ideas to my usual selection of meals I make on a routine basis. This is perfect for that goal, as each recipe is perfectly timed to get it prepared and cooked when i've got in from a busy day at work. The food tastes great as well, what more can you ask for? Well worth a try to expand your cooking skills and recipe knowledge.
Excellent book, 02 Feb 2008
I found the recipes easy to follow and the results are fabulous. There quite a lot of fish recipes in here which makes a pleasant change. Great stuff Gordon write some more books!
must-have chinese cookbook, 08 Aug 2008
Its a reliable indication a cookbooks value and usefulness if its encrusted with splashes and looks as if it has been marinated in soy sauce. My copy of China Modern is rapidly approaching health hazard status. Its up there with my (rather older) Ken Hom's Chinese Cookery and that's praise indeed. If you only bought one chinese cookery book this would be a good one to pick. Indeed the kung pao chicken recipe alone more than repays the cost. My partner now claims this as his signature dish and is only too happy to rush to the kitchen to prepare it. Ching-he's food stands out because it tends to be punchier and more flavoursome than many a standard chinese recipe. Her recipes are accessible and designed to fit in with a modern busy lifestyle and don't require a cupboard full of ingredients. Her enthusiasm and clear instruction style encourage you to to try new recipes. Once you've tried her versions of takeaway food, those sauces and jars from the chinese supermarket (used by many a takeaway) will seem too gloppy and cloying. All in all, currently one of my favourite cook books.
Simple and Tasty, 30 May 2008
My partner loves this book and like the other reviewers she has tried many of her recipes from her series. You are not asked to buy lots of obscure ingredients that cost a fortune. The great thing about it too is that the food is very healthy. my partner has lost weight eating more asian food. The flavours are great and it is very easy to follow. Can't say fairer than that.
What a treat, 19 Feb 2008
I bought this book after seeing Ching on UKTV cooking the chili prawns and chicken peanut salad in a matter of minutes. And yes, it is that easy. Some of the recipes in this book take a bit more work, but many are really quick and simple to prepare. And every one I've tried so far (8 or 9) have been absolutely delicious. Sometimes it's hard to believe that so few ingredients can go into something that tastes so good. To date, I've stuck to the more traditional(ish) Chinese food, but I'm itching to start exploring her Chinese-Asian and Chinese-Western fusions. Inspiring and worth every penny.
Great simple recipes; poorly illustrated book., 27 Oct 2006
Great recipes, great chef, unfortunatly though I dont know how the book got past the publishers/editors with so few pictures of the actual dishes. You just cant get any idea of what the finished dishes are supposed to look like, even for dishes that without a visual frame of reference my end up not as intended (eg nutty chicken.)Plenty of pages have room for photos but just have empty space beneath them.
other than this problem, its a great book and shouldnt put people off buying it.
I waited for her first book - and it was worth it - BRILLIANT!, 11 Oct 2006
Having been hooked on the TV show and scouring the internet for her recipes I was desperate to see a book from Ching. At last it is here! It has all of the shows recipes plus more and the imagery is lovely - I like to see how it should look even if it doesn't quite turn out that way!
The recipes are a mix of the classic and exciting new twists and they until you get to peking duck then there's no need to fear if you are able to make it. I would recommend this to a new cook s well as an experienced one. New cooks get sound direction on the classics like prawn toast and Kung Po Chicken and the more seasoned budding chefs get new and fresh recipes like Guangdong Duck with Mango Salsa (Really good) and Peking Duck Sushi (even better).
One criticism is the prep time should be doubled but I cannot chop very quickly and as with all oriental the numerous ingredients can take some time to compile. Never the less there are some recipes with only a handful of ingredients and many do only take minutes to cook.
In summary, this is well worth the wait and a good range of traditional and contempory cooking - all of which can be made (not jus to read in awe and order at the restaurant).
This is not a coffee table book (whilst it is pretty) - I would recommend you take a look and start cooking!
Wonderful - just beware the quantities, 21 Aug 2008
There are some reviews of this fabulous cook book which complain about the poor translation, the fact that the book isn't in Engish alphabetical order, that the quantities aren't precise enough ... You're safe to ignore all these quibbles provided you accept the basis on which this cookebook was created.
It was designed to guide (young) Italians who were starting to lose their traditional roots in national cuisine and to help them know just how to make high quality food. For this audience it isn't necessary to give exact quantities or lengths of time ... they just know. And after working with this cookery book, you'll get to know these things too.
For me, a precise English/American book telling me just precisely what to do down to the last millilitre, gramme or degree of heat is not letting you be creative, not allowing you to find out what works best for you in your kitchen, and - above all - what great ingredients work with which.
This is a classic book; its English translation works; and I simply couldn't be without it. (And excuse me, if cooking is all about glossy photos, count me out: I prefer pictures that look like what I make, not some bizarre studio impersonation of food.
The Silver Spoon is all about good food cooked by real people in real kitchens. Bravo! Buy it!
A must for any italian food lover, 28 Apr 2008
My step father was an Italian restauranteur and had a copy of this same book in Italian throughout his career. He even had it rebound a few years back. During his life he ran a hotel in Rome and cooked for cardinals that came there from the vatican using recipes from the Silver spoon.
I was therefore thrilled when this came out in English and so far have bought 3 copies so that both my daughters have them for their homes. They use them daily. Not only is this the authentic cookery book for Italian food lovers it is amazingly economical, utilising seasonal fresh foods and not that many ingredients unlike so many newer recipes.
Risotto with carrots for example is fantastically creamy as the carrot is pureed. Highly recommended reading and an ideal gift for any newly weds or new home buyers.
Really Good, 11 Apr 2008
Bought this book from Amazon and after two weeks have cooked 4 things from it. Every recipe has tasted great with bags of flavour. More importantly, every recipe has worked.
Best Italian cook book, 05 Feb 2008
This is an excellent book with over 2000 authentic recipes (some are very authentic - there's a whole section on brains!) The recipes are, typically of Italian food, simple and easy to follow. There is also a small section at the back with some more complicated recipes from famous Italian chefs. All in all a top book you're not likely to get bored with quickly.
Simply superb! The best Italian book I possess., 16 Jan 2008
I am a real foodie and think I could open a cook book shop with the amount of books I have. However, the Silver Spoon is certainly a top favourite of mine. I can cook but often want inspiration when faced with cooking another mid week family dinner. That is when the Silver Spoon really comes into its own. I have learnt so many new and tasty ways of cooking vegetables, for example by soaking pre sliced carrots in water for 15 minutes you can cook them for 10 - 15 minutes in a pan with no water. The result is superb as they are not too soggy or al dente but perfect. You can then add flavourants such as sliced garlic or lemon zest, butter etc to complement the carrots with the main dish.
A Italian friend who lives in Nairobi, Kenya recently came to stay and she was so impressed with the Silver Spoon being in English and now being available that I gave her my copy as we did not have time to order another copy on-line and our local book shop was sold out. I realised then how much I missed the book when it was not in my kitchen for a few weeks. Luckily my new copy has arrived.
One does however, need to know how to cook to use the book with ease. It assumes that you know how to do the basics and there are no photographs and pretty pictures. But if you can cook, invest in the Silver Spoon and you will use it every day in your kitchen. A sound investment! Highly recommended.
|
|
|
 |
|
|
|
Customer Reviews
Yes, it really is easy - and has plenty of recipes too., 03 Sep 2008
What I liked about this book was the fact that the pages were not given over to extensive arty shots of ingredients at odd angles, but were packed with recipes - which, after all is why books should be bought - not just to look good on bookshelves.
The book strikes a fine balance, using authentic ingredients, but never resorting to exotics - you won't find yourself searching the Internet to order strange spices that a dish can't manage without.
Listing the recipes in logical sections was much appreciated - the next time I need a side dish for example, I can quickly turn to the relevant part of the book. Those chefs who love to replicate takeaway favourites are catered for with their own pages at the beginning of the book- a neat ploy, as many of us may have often wondered what might give a recipe that little extra something.
The book is definitely worth the money - cheaper than feeding the family at the takeway, and with a higher recipe to page ratio than most. Highly recommended.
Wok on Ching!, 24 Aug 2008
I've loved Chinese food since the first time I went to a restaurant as a kid and ordering from the takeaway was an expensive and unhealthy habit of mine at university. I always thought that recreating those flavours out of the restaurant environment was quite impossible - not so!
In this wonderful book, Ching takes the mystery out of delicious Chinese cooking. You're likely to have many of the ingredients in your kitchen already - garlic, root ginger, oil. By taking the illusions out of Chinese cooking she has made it all the more successful by easing us into the recipes - "Takeaway Favourites" is one chapter.
As for the recipes, there is something to appeal to everyone here. Here is a list of what I've made so far: Chicken Chow Mein, Beijing Rice, Mu Shu Chicken, Sweet and Sour Pork and Sichuan Orange Beef.
My only fault with the book would be for vegetarians. There doesn't seem to be much choice for them. Also some of the ingredients do prove a little difficult to get hold of if you don't live in a city.
Apart from those little faults - can we have some more please Ching?
Chinese Food Made Easy, 20 Aug 2008
God, I love that Chinese girl so much...I watched the first programme in the series and she was so damned hot I immediately ordered a takeaway. Suppose that defeated the object... oh well.
Singapore Style Noodles, 12 Aug 2008
We have made a number of dishes from this new publication, however, when it came to cooking the Singapore Style Noodles we found the recipe quantities to be incorrect. Specifically the amount of Tumeric reads as
1-2 Tablespoons and the amount of Vermicelli Noodles ( for 2 people) reads as 250grms/9oz.Having cooked the dish it became very apparent that these quantities are wrong. After research it would appear that the correct quantities should read 1-2 Teaspoons of Turmeric and half the quantity of Vermicelli Noodles. This needs correcting.
On a positive note the other recipes tried to date have been very successful and we have enjoyed them.
Quick and easy, 09 Aug 2008
I've been guilty of just slamming anything into the wok and see what it tastes like for quite some time so I thought I'd venture into asian cooking a little more.
First off, there are some tough ingredients to get (without substituting) but since they are used several times throughout it's easy enough to get them from a specialist online - I've used www.theasiancookshop.co.uk
From a cooking point of view, it's dead easy compared to european cooking and often much healthier too. There are recipes to suit 2 and also a few for entertaining guest too so I might have some fun with some friends around soon.
I love reggae reggae food!, 22 Aug 2008
My friend bought me this book because she knew I was a great fan of Dragons Den and she had seen me consume a fair few bottles of Reggae Reggae Sauce since it hit the shelves.
Firstly I took a flick through the book and read Levi's amazing life story which really helps to give you an idea of the Jamaican culture behind the food. And then I threw myself right in because I was inspired by the food on offer. I prepared a meal for my housemates which they loved. The next day I baked a Jamaican Ginger Cake because I really like the cake you can buy - Levi's recipe is a lot better!
Do yourself a favour and put some music in your food! I hope I can gather some friends together and prepare some Jamaican dishes and drinks for them all to enjoy. Even better, everyone help out in the cooking, put some music on, and enjoy the energy of the food.
If Reggae Reggae Sauce and this book are anything to go by, then I really hope that Levi Root's restaurants take off because there is certainly space for Jamaican food in this country. Please do another book with more recipe's!
My favourite cookery book EVER!, 08 Aug 2008
I bought this book as my late grandad was Jamaican-but I never asked him how to teach me to cook authentic jamaican food
:-( so thought I'd give this a try!
This book hasn't disappointed so far, the rice and peas were absolutely delicious-they took a fair amount of time to prepare first time round (but then again I'm not a great cook!) but it was well worth it-I was eating them for DAYS afterwards as i couldn't bear to throw away such delicious leftovers!
I made the rum punch and the coleslaw for my birthday and it went down very well! Everyone was asking where I got the receipes from. I'm also really looking forward to making the patties!
I have had to get my family to send some of the ingredients up from London though as many aren't available up north! (i.e salt fish!)The websites in the appendix were a useful touch but the ingredients are expensive on it...
It was also interesting to read about Levi's life througout the book-if buy one cookery book this year make it this one!
Irie!, 07 Aug 2008
We've been following Levi's progress since seeing him impress the dragons on Dragon's Den & we're SO pleased to see him come so far in such a short period of time. If ever there was a person who was deserving a 'leg up' in the business world, it's Levi! We've bought the sauces so we just HAD to buy the book!
Coming from a caribbean background myself, I was so pleased to see these traditional recipes that are usualy passed down from generation to generation, published for all to enjoy. I also love the personal touch of Levi adding a little bit about himself, his upbringing in Jamaica & his life here-a really nice touch & a superbly refreshing change from the usual mundane cookbook genre. We can't wait to get cooking & put some of our own music in our food!
Congratulations on your success, Levi! May you go from strength to strength!
Just to add, ordered on 2nd, received today(7th)-well within estimated delivery, excellent service!
A breath of fresh Caribbean air ..., 31 Jul 2008
If you're fed up with cook books stuffed with airy fairy recipes that you'll never use, then I think you'll love this one. Clear, simple, entertaining, and a right good read, I think it's one of the best cook books I've read in a long while.
I had no idea who Levi Roots was until I picked this up in the book shop the other day (I don't watch TV and was never into reggae) but if he's half as warm in person as he comes over in his book, then he must be a really nice guy!
Buy it - I think you'll like it.
Old Jamaica..., 18 Jul 2008
Ahh... The memories of my mothers cooking when she was alive came flooding back once I purchased this book. I know how to cook the recipes but I wanted to have the book as a momento as I never write my recipies down.
It isn't just a cookbook, the book interspersed with stories of Levi's upbring and his adventures as a young man.He is an amazing man just like a lot of older Jamaicans. There are also beautiful pictures of the island rickety old signs that have fallen down but still manage to sucessfully advertise the spicy, delicious food to be had in the next building, lol.
This book is lovely. A pleasure to have at my house and the recipes are all authentic, rustic Jamaican cooking. It actually makes you feel good. Break out the rum punch and have a pattie cooked and prepared by your own hand and you'll never look back.
Enjoy!
Gordon Ramsay's Fast Food, 12 Aug 2008
Don't buy this book uness you're sure you like Gordon's style. As with most fast food stuff, it doesn't present a realistic timescale which can cover everything you need to put into a meal. I don't usually eat my carbo stuff separately from the rest, but find eg spuds are presented as a separate recipe. Most of the recipes need contstant attention to the main ingredients to get quick timing. Unless you're going for size 0 this is normal length cookery.
Great Tasting fast food, 28 May 2008
This is the book to turn to after a long day at work, but you want something tasty for dinner.Put away the takeaway menus, almost all the dishes in this book are quicker and tastier.Not to mention a whole lot better for you.Stock up with a few essentials, follow the recipies, and you can have great food on the table, and still have time to "play".
Excellent
Great book, 04 May 2008
I bought this book and received the Silverspoon as a gift.
I ended up making more from this one and sold the Silverspoon.
It's a great book. I tried many recipes and they are really tasty, easy to make (no exotic ingredients difficult to find as in others book) and overall quick. Believe me, I am italian and food must be tasty for me.
I went from starters to pudding and all was up to expectations. I recommend this book to anyone and will buy more from Gordon. He's is the n.1 in UK.
Buon appettito!
Fast Food, 02 Feb 2008
This is a great book with loads of recipes as featured in 'The F Word'. They are all easy to make and can be prepared and cooked in under 30 minutes, and the selected menu ideas can be put together in about 45 minutes. The recipes are easy to follow and are very clear, i've tried other book and got lost at times, but you get none of that with this book. The photography is great and really shows the food well. You occasionally get pictures of the food in it's pre and post cooked state so that you can see how it should look before and after and acts as a great guide. I've used this book (as well as Jamie Oliver's latest) to help me try some new recipes and to add some new ideas to my usual selection of meals I make on a routine basis. This is perfect for that goal, as each recipe is perfectly timed to get it prepared and cooked when i've got in from a busy day at work. The food tastes great as well, what more can you ask for? Well worth a try to expand your cooking skills and recipe knowledge.
Excellent book, 02 Feb 2008
I found the recipes easy to follow and the results are fabulous. There quite a lot of fish recipes in here which makes a pleasant change. Great stuff Gordon write some more books!
must-have chinese cookbook, 08 Aug 2008
Its a reliable indication a cookbooks value and usefulness if its encrusted with splashes and looks as if it has been marinated in soy sauce. My copy of China Modern is rapidly approaching health hazard status. Its up there with my (rather older) Ken Hom's Chinese Cookery and that's praise indeed. If you only bought one chinese cookery book this would be a good one to pick. Indeed the kung pao chicken recipe alone more than repays the cost. My partner now claims this as his signature dish and is only too happy to rush to the kitchen to prepare it. Ching-he's food stands out because it tends to be punchier and more flavoursome than many a standard chinese recipe. Her recipes are accessible and designed to fit in with a modern busy lifestyle and don't require a cupboard full of ingredients. Her enthusiasm and clear instruction style encourage you to to try new recipes. Once you've tried her versions of takeaway food, those sauces and jars from the chinese supermarket (used by many a takeaway) will seem too gloppy and cloying. All in all, currently one of my favourite cook books.
Simple and Tasty, 30 May 2008
My partner loves this book and like the other reviewers she has tried many of her recipes from her series. You are not asked to buy lots of obscure ingredients that cost a fortune. The great thing about it too is that the food is very healthy. my partner has lost weight eating more asian food. The flavours are great and it is very easy to follow. Can't say fairer than that.
What a treat, 19 Feb 2008
I bought this book after seeing Ching on UKTV cooking the chili prawns and chicken peanut salad in a matter of minutes. And yes, it is that easy. Some of the recipes in this book take a bit more work, but many are really quick and simple to prepare. And every one I've tried so far (8 or 9) have been absolutely delicious. Sometimes it's hard to believe that so few ingredients can go into something that tastes so good. To date, I've stuck to the more traditional(ish) Chinese food, but I'm itching to start exploring her Chinese-Asian and Chinese-Western fusions. Inspiring and worth every penny.
Great simple recipes; poorly illustrated book., 27 Oct 2006
Great recipes, great chef, unfortunatly though I dont know how the book got past the publishers/editors with so few pictures of the actual dishes. You just cant get any idea of what the finished dishes are supposed to look like, even for dishes that without a visual frame of reference my end up not as intended (eg nutty chicken.)Plenty of pages have room for photos but just have empty space beneath them.
other than this problem, its a great book and shouldnt put people off buying it.
I waited for her first book - and it was worth it - BRILLIANT!, 11 Oct 2006
Having been hooked on the TV show and scouring the internet for her recipes I was desperate to see a book from Ching. At last it is here! It has all of the shows recipes plus more and the imagery is lovely - I like to see how it should look even if it doesn't quite turn out that way!
The recipes are a mix of the classic and exciting new twists and they until you get to peking duck then there's no need to fear if you are able to make it. I would recommend this to a new cook s well as an experienced one. New cooks get sound direction on the classics like prawn toast and Kung Po Chicken and the more seasoned budding chefs get new and fresh recipes like Guangdong Duck with Mango Salsa (Really good) and Peking Duck Sushi (even better).
One criticism is the prep time should be doubled but I cannot chop very quickly and as with all oriental the numerous ingredients can take some time to compile. Never the less there are some recipes with only a handful of ingredients and many do only take minutes to cook.
In summary, this is well worth the wait and a good range of traditional and contempory cooking - all of which can be made (not jus to read in awe and order at the restaurant).
This is not a coffee table book (whilst it is pretty) - I would recommend you take a look and start cooking!
Wonderful - just beware the quantities, 21 Aug 2008
There are some reviews of this fabulous cook book which complain about the poor translation, the fact that the book isn't in Engish alphabetical order, that the quantities aren't precise enough ... You're safe to ignore all these quibbles provided you accept the basis on which this cookebook was created.
It was designed to guide (young) Italians who were starting to lose their traditional roots in national cuisine and to help them know just how to make high quality food. For this audience it isn't necessary to give exact quantities or lengths of time ... they just know. And after working with this cookery book, you'll get to know these things too.
For me, a precise English/American book telling me just precisely what to do down to the last millilitre, gramme or degree of heat is not letting you be creative, not allowing you to find out what works best for you in your kitchen, and - above all - what great ingredients work with which.
This is a classic book; its English translation works; and I simply couldn't be without it. (And excuse me, if cooking is all about glossy photos, count me out: I prefer pictures that look like what I make, not some bizarre studio impersonation of food.
The Silver Spoon is all about good food cooked by real people in real kitchens. Bravo! Buy it!
A must for any italian food lover, 28 Apr 2008
My step father was an Italian restauranteur and had a copy of this same book in Italian throughout his career. He even had it rebound a few years back. During his life he ran a hotel in Rome and cooked for cardinals that came there from the vatican using recipes from the Silver spoon.
I was therefore thrilled when this came out in English and so far have bought 3 copies so that both my daughters have them for their homes. They use them daily. Not only is this the authentic cookery book for Italian food lovers it is amazingly economical, utilising seasonal fresh foods and not that many ingredients unlike so many newer recipes.
Risotto with carrots for example is fantastically creamy as the carrot is pureed. Highly recommended reading and an ideal gift for any newly weds or new home buyers.
Really Good, 11 Apr 2008
Bought this book from Amazon and after two weeks have cooked 4 things from it. Every recipe has tasted great with bags of flavour. More importantly, every recipe has worked.
Best Italian cook book, 05 Feb 2008
This is an excellent book with over 2000 authentic recipes (some are very authentic - there's a whole section on brains!) The recipes are, typically of Italian food, simple and easy to follow. There is also a small section at the back with some more complicated recipes from famous Italian chefs. All in all a top book you're not likely to get bored with quickly.
Simply superb! The best Italian book I possess., 16 Jan 2008
I am a real foodie and think I could open a cook book shop with the amount of books I have. However, the Silver Spoon is certainly a top favourite of mine. I can cook but often want inspiration when faced with cooking another mid week family dinner. That is when the Silver Spoon really comes into its own. I have learnt so many new and tasty ways of cooking vegetables, for example by soaking pre sliced carrots in water for 15 minutes you can cook them for 10 - 15 minutes in a pan with no water. The result is superb as they are not too soggy or al dente but perfect. You can then add flavourants such as sliced garlic or lemon zest, butter etc to complement the carrots with the main dish.
A Italian friend who lives in Nairobi, Kenya recently came to stay and she was so impressed with the Silver Spoon being in English and now being available that I gave her my copy as we did not have time to order another copy on-line and our local book shop was sold out. I realised then how much I missed the book when it was not in my kitchen for a few weeks. Luckily my new copy has arrived.
One does however, need to know how to cook to use the book with ease. It assumes that you know how to do the basics and there are no photographs and pretty pictures. But if you can cook, invest in the Silver Spoon and you will use it every day in your kitchen. A sound investment! Highly recommended.
Everyone should have this book!, 01 Sep 2008
What a wonderful cookbook. Great recipes, wonderfully chosen,
charmingly illustrated.
Great comfort stuff, takes you back to childhood. I've sent
many copies to all my expat Scottish friends and family. My
own copy keeps on being borrowed so I'm buying myself another
one for Christmas!
Dinnae miss it!
Maw Broon's Cookbook, 19 Aug 2008
Thanks! I found Maw Broon's Cookbook recipes very amazing and oldest recipes i ever read! I will going to try them out as I am chef for six years. Reckon it will bring customers old memories back from years ago of foods they never thought will eat them again! Thanks a million!
A Braw Book, 16 Aug 2008
I was given this book as for a joke but I must admit its a cracking cookbook to boot, real stick to yer ribs food with all the extras you'd expect from the Broons (Scotland's premier cartoon family)
A great book for all whether you are familiar with the Broons antics in the Sunday Post or not, its packed with traditional Scottish fare just like granny used to make.
Can't wait for the But n Ben cookbook full of holiday fare!!
favourite recipes, 06 Aug 2008
This book is the perfect cook book to have beside any cooker/Aga/Rayburn. It was recommended to me by a professional chef. Maw Broon's recipes certainly work for our household - plain simple recipes that have stood the test of time and that can be prepared with minimum fuss and bother. But there is more to this book than the recipes - the format is simply brilliant - If like me you have collected hundreds of scraps of paper with recipes from family and friends together with a mounting pile of magazine and paper cuttings in the hope of using them 'someday' then you will think you have gone to heaven. As I turned each page I was soon reminiscing...this led me to realise that our elders are usually able to rustle up a meal in an instant for anyone who happens to drop in and without first of all needing to resort to a supermarket trolley dash. If you have someone who is moving away from home buy them this book you can then rest easy that they will be able to feed themselves without too much damage to their finances. I had never heard of the Broons before I read this book but the little cartoons and comments brought many a smile to my face. This book is rated 5 stars but deserves 6
Absolutely Fabulous, 04 Jul 2008
This is one great book you can either get one for yourself or it makes a really unusual gift. Even if you never use it as a cookbook, it is a wonderful talking point.
|
|
|
 |
|
Wagamama Cookbook and DVD
Usually dispatched within 1-2 business days
*Best price found from Amazon Marketplace seller
|
*Amazon: £8.67
|
|
|
Customer Reviews
Yes, it really is easy - and has plenty of recipes too., 03 Sep 2008
What I liked about this book was the fact that the pages were not given over to extensive arty shots of ingredients at odd angles, but were packed with recipes - which, after all is why books should be bought - not just to look good on bookshelves.
The book strikes a fine balance, using authentic ingredients, but never resorting to exotics - you won't find yourself searching the Internet to order strange spices that a dish can't manage without.
Listing the recipes in logical sections was much appreciated - the next time I need a side dish for example, I can quickly turn to the relevant part of the book. Those chefs who love to replicate takeaway favourites are catered for with their own pages at the beginning of the book- a neat ploy, as many of us may have often wondered what might give a recipe that little extra something.
The book is definitely worth the money - cheaper than feeding the family at the takeway, and with a higher recipe to page ratio than most. Highly recommended.
Wok on Ching!, 24 Aug 2008
I've loved Chinese food since the first time I went to a restaurant as a kid and ordering from the takeaway was an expensive and unhealthy habit of mine at university. I always thought that recreating those flavours out of the restaurant environment was quite impossible - not so!
In this wonderful book, Ching takes the mystery out of delicious Chinese cooking. You're likely to have many of the ingredients in your kitchen already - garlic, root ginger, oil. By taking the illusions out of Chinese cooking she has made it all the more successful by easing us into the recipes - "Takeaway Favourites" is one chapter.
As for the recipes, there is something to appeal to everyone here. Here is a list of what I've made so far: Chicken Chow Mein, Beijing Rice, Mu Shu Chicken, Sweet and Sour Pork and Sichuan Orange Beef.
My only fault with the book would be for vegetarians. There doesn't seem to be much choice for them. Also some of the ingredients do prove a little difficult to get hold of if you don't live in a city.
Apart from those little faults - can we have some more please Ching?
Chinese Food Made Easy, 20 Aug 2008
God, I love that Chinese girl so much...I watched the first programme in the series and she was so damned hot I immediately ordered a takeaway. Suppose that defeated the object... oh well.
Singapore Style Noodles, 12 Aug 2008
We have made a number of dishes from this new publication, however, when it came to cooking the Singapore Style Noodles we found the recipe quantities to be incorrect. Specifically the amount of Tumeric reads as
1-2 Tablespoons and the amount of Vermicelli Noodles ( for 2 people) reads as 250grms/9oz.Having cooked the dish it became very apparent that these quantities are wrong. After research it would appear that the correct quantities should read 1-2 Teaspoons of Turmeric and half the quantity of Vermicelli Noodles. This needs correcting.
On a positive note the other recipes tried to date have been very successful and we have enjoyed them.
Quick and easy, 09 Aug 2008
I've been guilty of just slamming anything into the wok and see what it tastes like for quite some time so I thought I'd venture into asian cooking a little more.
First off, there are some tough ingredients to get (without substituting) but since they are used several times throughout it's easy enough to get them from a specialist online - I've used www.theasiancookshop.co.uk
From a cooking point of view, it's dead easy compared to european cooking and often much healthier too. There are recipes to suit 2 and also a few for entertaining guest too so I might have some fun with some friends around soon.
I love reggae reggae food!, 22 Aug 2008
My friend bought me this book because she knew I was a great fan of Dragons Den and she had seen me consume a fair few bottles of Reggae Reggae Sauce since it hit the shelves.
Firstly I took a flick through the book and read Levi's amazing life story which really helps to give you an idea of the Jamaican culture behind the food. And then I threw myself right in because I was inspired by the food on offer. I prepared a meal for my housemates which they loved. The next day I baked a Jamaican Ginger Cake because I really like the cake you can buy - Levi's recipe is a lot better!
Do yourself a favour and put some music in your food! I hope I can gather some friends together and prepare some Jamaican dishes and drinks for them all to enjoy. Even better, everyone help out in the cooking, put some music on, and enjoy the energy of the food.
If Reggae Reggae Sauce and this book are anything to go by, then I really hope that Levi Root's restaurants take off because there is certainly space for Jamaican food in this country. Please do another book with more recipe's!
My favourite cookery book EVER!, 08 Aug 2008
I bought this book as my late grandad was Jamaican-but I never asked him how to teach me to cook authentic jamaican food
:-( so thought I'd give this a try!
This book hasn't disappointed so far, the rice and peas were absolutely delicious-they took a fair amount of time to prepare first time round (but then again I'm not a great cook!) but it was well worth it-I was eating them for DAYS afterwards as i couldn't bear to throw away such delicious leftovers!
I made the rum punch and the coleslaw for my birthday and it went down very well! Everyone was asking where I got the receipes from. I'm also really looking forward to making the patties!
I have had to get my family to send some of the ingredients up from London though as many aren't available up north! (i.e salt fish!)The websites in the appendix were a useful touch but the ingredients are expensive on it...
It was also interesting to read about Levi's life througout the book-if buy one cookery book this year make it this one!
Irie!, 07 Aug 2008
We've been following Levi's progress since seeing him impress the dragons on Dragon's Den & we're SO pleased to see him come so far in such a short period of time. If ever there was a person who was deserving a 'leg up' in the business world, it's Levi! We've bought the sauces so we just HAD to buy the book!
Coming from a caribbean background myself, I was so pleased to see these traditional recipes that are usualy passed down from generation to generation, published for all to enjoy. I also love the personal touch of Levi adding a little bit about himself, his upbringing in Jamaica & his life here-a really nice touch & a superbly refreshing change from the usual mundane cookbook genre. We can't wait to get cooking & put some of our own music in our food!
Congratulations on your success, Levi! May you go from strength to strength!
Just to add, ordered on 2nd, received today(7th)-well within estimated delivery, excellent service!
A breath of fresh Caribbean air ..., 31 Jul 2008
If you're fed up with cook books stuffed with airy fairy recipes that you'll never use, then I think you'll love this one. Clear, simple, entertaining, and a right good read, I think it's one of the best cook books I've read in a long while.
I had no idea who Levi Roots was until I picked this up in the book shop the other day (I don't watch TV and was never into reggae) but if he's half as warm in person as he comes over in his book, then he must be a really nice guy!
Buy it - I think you'll like it.
Old Jamaica..., 18 Jul 2008
Ahh... The memories of my mothers cooking when she was alive came flooding back once I purchased this book. I know how to cook the recipes but I wanted to have the book as a momento as I never write my recipies down.
It isn't just a cookbook, the book interspersed with stories of Levi's upbring and his adventures as a young man.He is an amazing man just like a lot of older Jamaicans. There are also beautiful pictures of the island rickety old signs that have fallen down but still manage to sucessfully advertise the spicy, delicious food to be had in the next building, lol.
This book is lovely. A pleasure to have at my house and the recipes are all authentic, rustic Jamaican cooking. It actually makes you feel good. Break out the rum punch and have a pattie cooked and prepared by your own hand and you'll never look back.
Enjoy!
Gordon Ramsay's Fast Food, 12 Aug 2008
Don't buy this book uness you're sure you like Gordon's style. As with most fast food stuff, it doesn't present a realistic timescale which can cover everything you need to put into a meal. I don't usually eat my carbo stuff separately from the rest, but find eg spuds are presented as a separate recipe. Most of the recipes need contstant attention to the main ingredients to get quick timing. Unless you're going for size 0 this is normal length cookery.
Great Tasting fast food, 28 May 2008
This is the book to turn to after a long day at work, but you want something tasty for dinner.Put away the takeaway menus, almost all the dishes in this book are quicker and tastier.Not to mention a whole lot better for you.Stock up with a few essentials, follow the recipies, and you can have great food on the table, and still have time to "play".
Excellent
Great book, 04 May 2008
I bought this book and received the Silverspoon as a gift.
I ended up making more from this one and sold the Silverspoon.
It's a great book. I tried many recipes and they are really tasty, easy to make (no exotic ingredients difficult to find as in others book) and overall quick. Believe me, I am italian and food must be tasty for me.
I went from starters to pudding and all was up to expectations. I recommend this book to anyone and will buy more from Gordon. He's is the n.1 in UK.
Buon appettito!
Fast Food, 02 Feb 2008
This is a great book with loads of recipes as featured in 'The F Word'. They are all easy to make and can be prepared and cooked in under 30 minutes, and the selected menu ideas can be put together in about 45 minutes. The recipes are easy to follow and are very clear, i've tried other book and got lost at times, but you get none of that with this book. The photography is great and really shows the food well. You occasionally get pictures of the food in it's pre and post cooked state so that you can see how it should look before and after and acts as a great guide. I've used this book (as well as Jamie Oliver's latest) to help me try some new recipes and to add some new ideas to my usual selection of meals I make on a routine basis. This is perfect for that goal, as each recipe is perfectly timed to get it prepared and cooked when i've got in from a busy day at work. The food tastes great as well, what more can you ask for? Well worth a try to expand your cooking skills and recipe knowledge.
Excellent book, 02 Feb 2008
I found the recipes easy to follow and the results are fabulous. There quite a lot of fish recipes in here which makes a pleasant change. Great stuff Gordon write some more books!
must-have chinese cookbook, 08 Aug 2008
Its a reliable indication a cookbooks value and usefulness if its encrusted with splashes and looks as if it has been marinated in soy sauce. My copy of China Modern is rapidly approaching health hazard status. Its up there with my (rather older) Ken Hom's Chinese Cookery and that's praise indeed. If you only bought one chinese cookery book this would be a good one to pick. Indeed the kung pao chicken recipe alone more than repays the cost. My partner now claims this as his signature dish and is only too happy to rush to the kitchen to prepare it. Ching-he's food stands out because it tends to be punchier and more flavoursome than many a standard chinese recipe. Her recipes are accessible and designed to fit in with a modern busy lifestyle and don't require a cupboard full of ingredients. Her enthusiasm and clear instruction style encourage you to to try new recipes. Once you've tried her versions of takeaway food, those sauces and jars from the chinese supermarket (used by many a takeaway) will seem too gloppy and cloying. All in all, currently one of my favourite cook books.
Simple and Tasty, 30 May 2008
My partner loves this book and like the other reviewers she has tried many of her recipes from her series. You are not asked to buy lots of obscure ingredients that cost a fortune. The great thing about it too is that the food is very healthy. my partner has lost weight eating more asian food. The flavours are great and i | | |