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A Day at ElBulli
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Ferran AdriaJuli SolerAlbert Adria;
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Usually dispatched within 1-2 business days
*Best price found from Amazon Marketplace seller
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*Amazon: £18.73
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 Customer Reviews
A feast for the eyes, 05 Nov 2008
If you have ever wanted to experience the best food in the world (as has been voted), this book is for you. 'A Day at ElBulli' covers a single day in chronological order spanning over 600 captivating pages. Don't expect an extensive narrative or cookbook format from this volume (though they are both included - try his recipes and see how you compare); however, for those interested in experiencing what the world's best restaurant is like this is a must, especially at this price. The book is full of beautiful photographs that fill nearly every page with either shots of amazing food or the behind-the-scenes work in the kitchen.
A Day at elBulli clearly illustrates the genius and passion of Ferran Adria and offers a small glimpse at this world renowned restaurant for those of us not fortunate enough to dine there in person. Simply amazing!
Restaurant bible, 19 Oct 2008
this book is absolutely maqnificent. i've always been a fan of el bulli but the book has blown my mind open. the things they do there are amazing. i am a chef myself and although 99.99% of the recipes are impossible to do in the majority of kitchens, it just shows you how much they've raised the bar and why they are considered the best restaurant in the world. Even if you are not interested in food the pictures alone make this a perfect coffee table book.
El Bulli Explained, 10 Oct 2008
I had read a lot about El Bulli and Ferran Adria in newspapers and magazines, but his restaurant always seemed remote and mysterious. This book goes into great detail to show how "the world's number one restaurant" actually works, from 6am when the sun comes up to 2am when the customers have left and the door is locked. It's fascinating (and a little frightening) to see the lengths that Adria and his team go to in order to ensure that every guest has the best experience. There are some recipes, but you'd need a candyfloss machine and various other arcane bits of kit to make them all. The food looks delicious, sometimes familiar and often wierd, but the pictures of the guests eating show that they're having fun. Now that my appetite has been whetted I want to get a table, they are just about to open reservations for the 2009 season. In the meantime I've got the book to keep me dreaming of culinary heaven.
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Customer Reviews
A feast for the eyes, 05 Nov 2008
If you have ever wanted to experience the best food in the world (as has been voted), this book is for you. 'A Day at ElBulli' covers a single day in chronological order spanning over 600 captivating pages. Don't expect an extensive narrative or cookbook format from this volume (though they are both included - try his recipes and see how you compare); however, for those interested in experiencing what the world's best restaurant is like this is a must, especially at this price. The book is full of beautiful photographs that fill nearly every page with either shots of amazing food or the behind-the-scenes work in the kitchen.
A Day at elBulli clearly illustrates the genius and passion of Ferran Adria and offers a small glimpse at this world renowned restaurant for those of us not fortunate enough to dine there in person. Simply amazing!
Restaurant bible, 19 Oct 2008
this book is absolutely maqnificent. i've always been a fan of el bulli but the book has blown my mind open. the things they do there are amazing. i am a chef myself and although 99.99% of the recipes are impossible to do in the majority of kitchens, it just shows you how much they've raised the bar and why they are considered the best restaurant in the world. Even if you are not interested in food the pictures alone make this a perfect coffee table book.
El Bulli Explained, 10 Oct 2008
I had read a lot about El Bulli and Ferran Adria in newspapers and magazines, but his restaurant always seemed remote and mysterious. This book goes into great detail to show how "the world's number one restaurant" actually works, from 6am when the sun comes up to 2am when the customers have left and the door is locked. It's fascinating (and a little frightening) to see the lengths that Adria and his team go to in order to ensure that every guest has the best experience. There are some recipes, but you'd need a candyfloss machine and various other arcane bits of kit to make them all. The food looks delicious, sometimes familiar and often wierd, but the pictures of the guests eating show that they're having fun. Now that my appetite has been whetted I want to get a table, they are just about to open reservations for the 2009 season. In the meantime I've got the book to keep me dreaming of culinary heaven.
beautiful, but impractical, 29 Oct 2008
As with Tessa Kiros' previous books, this one is absolutely gorgeous. Gold-edged pages and many, many shots of Venice and its people, especially around Carnival time make it a delight to leaf through.
So far, so good, and if you know someone who loves Venice or has had a special time there, this would be a good gift. But I doubt how much actual cooking I'll be doing from this book...octopus, anchovies, special Italian sausage and prosecco feature highly on the ingredients list, none of which I find particularly appealing or easy to lay my hands on.
It's certainly not the family-friendly fare of Falling Cloudberries or Apples for Jam. Nice to read but I think I'll stick to her earlier works for cooking.
Yet Another Hit For Tessa Kiros, 28 Oct 2008
Yet another stunning book from Tessa Kiros. I have already loved recipes from Falling Cloudberries: A World of Family Recipes and Twelve: A Tuscan Cook Book which occupy the space closest to hand on my cookbook shelf. I pre-ordered this as soon as I saw it and I've not been disappointed.
It arrived on Friday and over the weekend I've already tried the marinated sea bass, carpaccio beef and pumpkin gnocchi, all of which were delicious. None of these are my usual style of cooking, but her recipes are simple and straightforward, and with so few ingredients they just beg you to try them. Every recipe of hers I've ever tried seems to produce the most authentic dishes full of amazingly intense flavours that whisk you off to their country of origin.
Given the region from which these recipes are drawn, fish and seafood are unsurprisingly the stars of the menu and although dedicated carnivores may be left wanting, fish lovers will love the range of simple fish and seafood recipes. Even those like myself for whom fish is not instinctively their first choice, may find themselves unusually tempted by things they have never tried before. I can't remember the last time I had fresh sardines, but roasted as they were here, they were simple and fabulous (and even more simple if you get the fishmonger to fillet them for you). However; this is most definitely not just a fish book. All round there's plenty to try no matter what your tastes, including the carnivores amongst us, and there are some especially delicious antipasti, risottos and vegetable sides.
The book introduces you to eating Venetian style beginning with a section on Cicchetti (small bites), followed by Antipasto and Primo (starters), Secondi (mains), Contorni (sides) and Dolci (sweet things). Each section begins with a short narrative on the experience of eating in Venice so that by the time you have read, prepared and indulged you may well imagine you can hear the waters of the Veneto lapping at the kitchen door.
Although I buy books for their recipe content rather than their looks this one is undeniably beautiful and would double as a coffee table book any day. Edged in gold, with black velvet page markers and full of inspiring photos of Venice it makes you want to dive right in (notwithstanding the pollution). A few of the descriptions and ingredients are written in Italian and not being an Italian speaker I did have to Google some words, however it all just seems to add to the Italian flavour of a truly beautiful and inspiring book, and almost all were straightforward ingredients I was able to source locally once I knew what I was looking for (ruccola/rocket; peperoncino/crushed dried chilli peppers - thank heavens for Google).
I agree with the other reviewer that a few of the fish recipes call for less straightforward ingredients such as eel, squid or octopus but surely that's no great surprise when buying a book on Venetian cooking? That said, I live in a small market town in mid-Wales and our even our landlocked Fishmonger (if not the local Morrisons) can source any of these on request. The vast majority of recipes use everyday ingredients which keen cooks will have in their store cupboard, although I did have to go to Waitrose in the next town for squid ink spaghetti for a pasta dish. For the recipes mentioned I only had to buy the single main ingredient fresh, the rest was already in the cupboard or fridge.
I'm a sucker for cookery books and have over a hundred at home however I'm very lazy at writing reviews even for my favourites and have never yet written one; this book is so good I couldn't deny it a write-up. This is less a family meals book than Apples for Jam: Recipes for Life but rather an experience of eating out in Venice. If you're looking for simple cooking which produces grown-up, great flavours and love her two books mentioned above, or My Favourite Ingredients and A Year in my Kitchen by Skye Gyngell you'll love this; and if Skye's recipes entice you but seem a little complex for a week-night supper after work then you'll love the simplicity of these which can be knocked up in no time at all.
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The Silver Spoon
Usually dispatched within 1-2 business days
*Best price found from Amazon Marketplace seller
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*Amazon: £15.68
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Customer Reviews
A feast for the eyes, 05 Nov 2008
If you have ever wanted to experience the best food in the world (as has been voted), this book is for you. 'A Day at ElBulli' covers a single day in chronological order spanning over 600 captivating pages. Don't expect an extensive narrative or cookbook format from this volume (though they are both included - try his recipes and see how you compare); however, for those interested in experiencing what the world's best restaurant is like this is a must, especially at this price. The book is full of beautiful photographs that fill nearly every page with either shots of amazing food or the behind-the-scenes work in the kitchen.
A Day at elBulli clearly illustrates the genius and passion of Ferran Adria and offers a small glimpse at this world renowned restaurant for those of us not fortunate enough to dine there in person. Simply amazing!
Restaurant bible, 19 Oct 2008
this book is absolutely maqnificent. i've always been a fan of el bulli but the book has blown my mind open. the things they do there are amazing. i am a chef myself and although 99.99% of the recipes are impossible to do in the majority of kitchens, it just shows you how much they've raised the bar and why they are considered the best restaurant in the world. Even if you are not interested in food the pictures alone make this a perfect coffee table book.
El Bulli Explained, 10 Oct 2008
I had read a lot about El Bulli and Ferran Adria in newspapers and magazines, but his restaurant always seemed remote and mysterious. This book goes into great detail to show how "the world's number one restaurant" actually works, from 6am when the sun comes up to 2am when the customers have left and the door is locked. It's fascinating (and a little frightening) to see the lengths that Adria and his team go to in order to ensure that every guest has the best experience. There are some recipes, but you'd need a candyfloss machine and various other arcane bits of kit to make them all. The food looks delicious, sometimes familiar and often wierd, but the pictures of the guests eating show that they're having fun. Now that my appetite has been whetted I want to get a table, they are just about to open reservations for the 2009 season. In the meantime I've got the book to keep me dreaming of culinary heaven.
beautiful, but impractical, 29 Oct 2008
As with Tessa Kiros' previous books, this one is absolutely gorgeous. Gold-edged pages and many, many shots of Venice and its people, especially around Carnival time make it a delight to leaf through.
So far, so good, and if you know someone who loves Venice or has had a special time there, this would be a good gift. But I doubt how much actual cooking I'll be doing from this book...octopus, anchovies, special Italian sausage and prosecco feature highly on the ingredients list, none of which I find particularly appealing or easy to lay my hands on.
It's certainly not the family-friendly fare of Falling Cloudberries or Apples for Jam. Nice to read but I think I'll stick to her earlier works for cooking.
Yet Another Hit For Tessa Kiros, 28 Oct 2008
Yet another stunning book from Tessa Kiros. I have already loved recipes from Falling Cloudberries: A World of Family Recipes and Twelve: A Tuscan Cook Book which occupy the space closest to hand on my cookbook shelf. I pre-ordered this as soon as I saw it and I've not been disappointed.
It arrived on Friday and over the weekend I've already tried the marinated sea bass, carpaccio beef and pumpkin gnocchi, all of which were delicious. None of these are my usual style of cooking, but her recipes are simple and straightforward, and with so few ingredients they just beg you to try them. Every recipe of hers I've ever tried seems to produce the most authentic dishes full of amazingly intense flavours that whisk you off to their country of origin.
Given the region from which these recipes are drawn, fish and seafood are unsurprisingly the stars of the menu and although dedicated carnivores may be left wanting, fish lovers will love the range of simple fish and seafood recipes. Even those like myself for whom fish is not instinctively their first choice, may find themselves unusually tempted by things they have never tried before. I can't remember the last time I had fresh sardines, but roasted as they were here, they were simple and fabulous (and even more simple if you get the fishmonger to fillet them for you). However; this is most definitely not just a fish book. All round there's plenty to try no matter what your tastes, including the carnivores amongst us, and there are some especially delicious antipasti, risottos and vegetable sides.
The book introduces you to eating Venetian style beginning with a section on Cicchetti (small bites), followed by Antipasto and Primo (starters), Secondi (mains), Contorni (sides) and Dolci (sweet things). Each section begins with a short narrative on the experience of eating in Venice so that by the time you have read, prepared and indulged you may well imagine you can hear the waters of the Veneto lapping at the kitchen door.
Although I buy books for their recipe content rather than their looks this one is undeniably beautiful and would double as a coffee table book any day. Edged in gold, with black velvet page markers and full of inspiring photos of Venice it makes you want to dive right in (notwithstanding the pollution). A few of the descriptions and ingredients are written in Italian and not being an Italian speaker I did have to Google some words, however it all just seems to add to the Italian flavour of a truly beautiful and inspiring book, and almost all were straightforward ingredients I was able to source locally once I knew what I was looking for (ruccola/rocket; peperoncino/crushed dried chilli peppers - thank heavens for Google).
I agree with the other reviewer that a few of the fish recipes call for less straightforward ingredients such as eel, squid or octopus but surely that's no great surprise when buying a book on Venetian cooking? That said, I live in a small market town in mid-Wales and our even our landlocked Fishmonger (if not the local Morrisons) can source any of these on request. The vast majority of recipes use everyday ingredients which keen cooks will have in their store cupboard, although I did have to go to Waitrose in the next town for squid ink spaghetti for a pasta dish. For the recipes mentioned I only had to buy the single main ingredient fresh, the rest was already in the cupboard or fridge.
I'm a sucker for cookery books and have over a hundred at home however I'm very lazy at writing reviews even for my favourites and have never yet written one; this book is so good I couldn't deny it a write-up. This is less a family meals book than Apples for Jam: Recipes for Life but rather an experience of eating out in Venice. If you're looking for simple cooking which produces grown-up, great flavours and love her two books mentioned above, or My Favourite Ingredients and A Year in my Kitchen by Skye Gyngell you'll love this; and if Skye's recipes entice you but seem a little complex for a week-night supper after work then you'll love the simplicity of these which can be knocked up in no time at all.
An Italian Classic, 27 Nov 2008
I think that this is one of my favourite recipe books ever!! I love Italian food and this book has it all. Really simple sauces and marinades to much more complex cookery. If ever we are stuck for an idea for dinner this book is always picked up first, I would highly recommend it!
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.
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1080 Recipes
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Simone OrtegaInes Ortega;
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Usually dispatched within 1-2 business days
*Best price found from Amazon Marketplace seller
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*Amazon: £15.00
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Customer Reviews
A feast for the eyes, 05 Nov 2008
If you have ever wanted to experience the best food in the world (as has been voted), this book is for you. 'A Day at ElBulli' covers a single day in chronological order spanning over 600 captivating pages. Don't expect an extensive narrative or cookbook format from this volume (though they are both included - try his recipes and see how you compare); however, for those interested in experiencing what the world's best restaurant is like this is a must, especially at this price. The book is full of beautiful photographs that fill nearly every page with either shots of amazing food or the behind-the-scenes work in the kitchen.
A Day at elBulli clearly illustrates the genius and passion of Ferran Adria and offers a small glimpse at this world renowned restaurant for those of us not fortunate enough to dine there in person. Simply amazing!
Restaurant bible, 19 Oct 2008
this book is absolutely maqnificent. i've always been a fan of el bulli but the book has blown my mind open. the things they do there are amazing. i am a chef myself and although 99.99% of the recipes are impossible to do in the majority of kitchens, it just shows you how much they've raised the bar and why they are considered the best restaurant in the world. Even if you are not interested in food the pictures alone make this a perfect coffee table book.
El Bulli Explained, 10 Oct 2008
I had read a lot about El Bulli and Ferran Adria in newspapers and magazines, but his restaurant always seemed remote and mysterious. This book goes into great detail to show how "the world's number one restaurant" actually works, from 6am when the sun comes up to 2am when the customers have left and the door is locked. It's fascinating (and a little frightening) to see the lengths that Adria and his team go to in order to ensure that every guest has the best experience. There are some recipes, but you'd need a candyfloss machine and various other arcane bits of kit to make them all. The food looks delicious, sometimes familiar and often wierd, but the pictures of the guests eating show that they're having fun. Now that my appetite has been whetted I want to get a table, they are just about to open reservations for the 2009 season. In the meantime I've got the book to keep me dreaming of culinary heaven.
beautiful, but impractical, 29 Oct 2008
As with Tessa Kiros' previous books, this one is absolutely gorgeous. Gold-edged pages and many, many shots of Venice and its people, especially around Carnival time make it a delight to leaf through.
So far, so good, and if you know someone who loves Venice or has had a special time there, this would be a good gift. But I doubt how much actual cooking I'll be doing from this book...octopus, anchovies, special Italian sausage and prosecco feature highly on the ingredients list, none of which I find particularly appealing or easy to lay my hands on.
It's certainly not the family-friendly fare of Falling Cloudberries or Apples for Jam. Nice to read but I think I'll stick to her earlier works for cooking.
Yet Another Hit For Tessa Kiros, 28 Oct 2008
Yet another stunning book from Tessa Kiros. I have already loved recipes from Falling Cloudberries: A World of Family Recipes and Twelve: A Tuscan Cook Book which occupy the space closest to hand on my cookbook shelf. I pre-ordered this as soon as I saw it and I've not been disappointed.
It arrived on Friday and over the weekend I've already tried the marinated sea bass, carpaccio beef and pumpkin gnocchi, all of which were delicious. None of these are my usual style of cooking, but her recipes are simple and straightforward, and with so few ingredients they just beg you to try them. Every recipe of hers I've ever tried seems to produce the most authentic dishes full of amazingly intense flavours that whisk you off to their country of origin.
Given the region from which these recipes are drawn, fish and seafood are unsurprisingly the stars of the menu and although dedicated carnivores may be left wanting, fish lovers will love the range of simple fish and seafood recipes. Even those like myself for whom fish is not instinctively their first choice, may find themselves unusually tempted by things they have never tried before. I can't remember the last time I had fresh sardines, but roasted as they were here, they were simple and fabulous (and even more simple if you get the fishmonger to fillet them for you). However; this is most definitely not just a fish book. All round there's plenty to try no matter what your tastes, including the carnivores amongst us, and there are some especially delicious antipasti, risottos and vegetable sides.
The book introduces you to eating Venetian style beginning with a section on Cicchetti (small bites), followed by Antipasto and Primo (starters), Secondi (mains), Contorni (sides) and Dolci (sweet things). Each section begins with a short narrative on the experience of eating in Venice so that by the time you have read, prepared and indulged you may well imagine you can hear the waters of the Veneto lapping at the kitchen door.
Although I buy books for their recipe content rather than their looks this one is undeniably beautiful and would double as a coffee table book any day. Edged in gold, with black velvet page markers and full of inspiring photos of Venice it makes you want to dive right in (notwithstanding the pollution). A few of the descriptions and ingredients are written in Italian and not being an Italian speaker I did have to Google some words, however it all just seems to add to the Italian flavour of a truly beautiful and inspiring book, and almost all were straightforward ingredients I was able to source locally once I knew what I was looking for (ruccola/rocket; peperoncino/crushed dried chilli peppers - thank heavens for Google).
I agree with the other reviewer that a few of the fish recipes call for less straightforward ingredients such as eel, squid or octopus but surely that's no great surprise when buying a book on Venetian cooking? That said, I live in a small market town in mid-Wales and our even our landlocked Fishmonger (if not the local Morrisons) can source any of these on request. The vast majority of recipes use everyday ingredients which keen cooks will have in their store cupboard, although I did have to go to Waitrose in the next town for squid ink spaghetti for a pasta dish. For the recipes mentioned I only had to buy the single main ingredient fresh, the rest was already in the cupboard or fridge.
I'm a sucker for cookery books and have over a hundred at home however I'm very lazy at writing reviews even for my favourites and have never yet written one; this book is so good I couldn't deny it a write-up. This is less a family meals book than Apples for Jam: Recipes for Life but rather an experience of eating out in Venice. If you're looking for simple cooking which produces grown-up, great flavours and love her two books mentioned above, or My Favourite Ingredients and A Year in my Kitchen by Skye Gyngell you'll love this; and if Skye's recipes entice you but seem a little complex for a week-night supper after work then you'll love the simplicity of these which can be knocked up in no time at all.
An Italian Classic, 27 Nov 2008
I think that this is one of my favourite recipe books ever!! I love Italian food and this book has it all. Really simple sauces and marinades to much more complex cookery. If ever we are stuck for an idea for dinner this book is always picked up first, I would highly recommend it!
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.
Outstanding - comprehensive, practical, beautifully printed., 06 Mar 2008
I bought this book after reading a review in one of the Sunday papers. It is a gem. It presents the authentic face of modern Spanish cooking and it's influences, as well as a comprehensive selection of older classics. In addition, in this English edition, it takes time to explain terms and techniques that you might not be familiar with.
It makes a great present in that not only is it beautifully written, but also features some great illustrations.
Above all, it contains recipes that are "do - able". Think not of Roux/Ramsey/Blanc, but more Delia Smith and above all Nigel Slater.
Overall, a superb introduction to Spanish cooking presented in a stylish way, which I cannot find fault with.
Spanish Cooking To The Highest Order, 03 Mar 2008
When travelling to Spain over the years, I have gained a wide range of tastes for Spanish food. Well I thought I had till I came across this gem of a book.
As the sticker on the front of the book says, this is the bible of Spanish cooking in every sense. The different recipes in here could keep you going for years. Having tried a few of them already, I know that this book has definitely converted me to cook Spanish style food whenever I now go out there. The recipes all work brilliantly; the book is beautifully put together.
The book also includes foods from all the different Spanish regions
This book is up there with the best, and anything Spanish you care to cook, you are sure to find it in here. It's a big robust book, with wonderful pictures and illustrations, and is sure to bring many years of enjoyment. I couldn't recommend this book highly enough it's just MagnÃfico!
The best Spanish cookbook EVER, 5 stars +!, 13 Feb 2008
You will not be dissapointed with this book. Every meal I have cooked was delicious (must have been 10 different ones so far). It is excellent for both advanced and inexperienced cooks. The soup section is amazing. Simple paella (No. 210) is really, very simple and tasty.
I would recommend it as a gift for anyone.
Disappointed, 11 Feb 2008
I was looking forward to receiving this book after not investing in new cook books for some time. I am so disappointed!
Although it is a very large well presented book, it seems to be the Spanish version of Delia Smith's work, more suited to Spanish beginners. I saw nothing to excite me and get me into the kitchen. The recipes are too bland and there are too many foreign dishes represented. I was hoping for lots of authentic Spanish dishes and more sense of culture. I collect unusual and ethnic cookery books, but this let me down as no other has.
I would have returned this book, but it came shrink wrapped. I believe Amazon will not accept items with it removed, and it would also be expensive to post because of the size and weight of it. I suppose I will just have to sell it on at a loss.
Jampacked with ideas!, 26 Nov 2007
Make room! What first impressed me about this book is the sheer number of recipes packed into this tome. Unlike the offerings from the celebrity chefs, half the book is not wasted upon 'lifestyle photography' with the chef licking their fingers or staging a dinner party. Instead, the recipes come thick and fast - 72 tapas in the first 50 pages alone - with straightforward instructions, simple ingredients and only the occasional illustration.
My first quibble with the book is that many of the recipes seem bland, with few suggestions for extra seasoning. The mustard and cream was delicious with chicken and rice, but only after I used three times the mustard and added turmeric and chili powder.
Most recipes serve six which is perfect for large gatherings, so this will help me with many dinner parties to come. Otherwise ingredients and cooking times need reduced if just for a couple diners. However, your presentation skills will be tested because the simplicity of the recipes mean they often lack plate appeal, judging by many of the photos.
Also, there are times that complex procedures aren't fully explained or when special implements are not described adequately. Want to make churros? Essentially all the book says is that you'll need a churrera - something to look out for on my next trip to Spain, I suppose?
Like the British, I am sure the Spanish love foreign flavours, but I wasn't sure why space was spent on things like chicken curry, tiramisu and vichyssoise.
Finally, not all the recipes are unique. Sometimes one basic recipe is 'spun off' with up to 5 or 6 variations. Still, ninety dozen recipes (about 3 different meals every day for a year) is enough to keep any chef busy in the kitchen, so it may be awhile before I get around to Phaidon's Italian companion, The Silver Spoon!
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The Moro Cookbook
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Samantha ClarkSamuel Clark;
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Usually dispatched within 24 hours
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Amazon: £9.75
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Product Description
Moro joins the starry ranks of beautifully presented London restaurant cookbooks such as The River Café Cookbook and Momo that have excelled in delivering the tastes of the Mediterranean to our colder climes. Both the cookbook and the restaurant are the realisation of the dreams of Samuel and Samantha Clark, chef-owners and now writers. Their passion for the intense flavours of the cuisine of Spain, North Africa and the Eastern Mediterranean follow the saffron-cinnamon connection; the robust style of Spanish cooking balancing the lighter, more exotic dishes of the Muslim Mediterranean. Tapas favourites such as tortilla, pimientos del piquillo (sweet peppers), boquerones (anchovies), sardines and chorizo share the table with familiar mezzes like grilled chicken wings with tahini, baba ghanoush and tabbouleh. But the joy of Moro is that it balances such favourites with rarer fare and new inventive recipes with traditional ingredients, such as the colourful and deliciously rich carcuteria cecina with beetroot and almond sauce and grilled quail with rose petals. If you thought you knew what to expect from paella, try monkfish paella with saffron or pork, chorizo and spinach, or Chicken, artichokes and oloroso sherry. All of which might not leave much room for the bitter chocolate, coffee and cardamon coffee cake or the Malaga raisin ice-cream. If some of the ingredients leave you a trifle bewildered, Moro ends with an appendix of suppliers from specialty ethnic shops to local supermarket fare and a terrifically handy almanac of vegetables and fruits in season. Like its other restaurant cook books, Moro also serves up a feast for your eyes and belongs on your coffee table as well as in the kitchen, splendidly extending and deepening our appreciation for these too often over-looked cuisines. --Fiona Buckland
Customer Reviews
A feast for the eyes, 05 Nov 2008
If you have ever wanted to experience the best food in the world (as has been voted), this book is for you. 'A Day at ElBulli' covers a single day in chronological order spanning over 600 captivating pages. Don't expect an extensive narrative or cookbook format from this volume (though they are both included - try his recipes and see how you compare); however, for those interested in experiencing what the world's best restaurant is like this is a must, especially at this price. The book is full of beautiful photographs that fill nearly every page with either shots of amazing food or the behind-the-scenes work in the kitchen.
A Day at elBulli clearly illustrates the genius and passion of Ferran Adria and offers a small glimpse at this world renowned restaurant for those of us not fortunate enough to dine there in person. Simply amazing!
Restaurant bible, 19 Oct 2008
this book is absolutely maqnificent. i've always been a fan of el bulli but the book has blown my mind open. the things they do there are amazing. i am a chef myself and although 99.99% of the recipes are impossible to do in the majority of kitchens, it just shows you how much they've raised the bar and why they are considered the best restaurant in the world. Even if you are not interested in food the pictures alone make this a perfect coffee table book.
El Bulli Explained, 10 Oct 2008
I had read a lot about El Bulli and Ferran Adria in newspapers and magazines, but his restaurant always seemed remote and mysterious. This book goes into great detail to show how "the world's number one restaurant" actually works, from 6am when the sun comes up to 2am when the customers have left and the door is locked. It's fascinating (and a little frightening) to see the lengths that Adria and his team go to in order to ensure that every guest has the best experience. There are some recipes, but you'd need a candyfloss machine and various other arcane bits of kit to make them all. The food looks delicious, sometimes familiar and often wierd, but the pictures of the guests eating show that they're having fun. Now that my appetite has been whetted I want to get a table, they are just about to open reservations for the 2009 season. In the meantime I've got the book to keep me dreaming of culinary heaven.
beautiful, but impractical, 29 Oct 2008
As with Tessa Kiros' previous books, this one is absolutely gorgeous. Gold-edged pages and many, many shots of Venice and its people, especially around Carnival time make it a delight to leaf through.
So far, so good, and if you know someone who loves Venice or has had a special time there, this would be a good gift. But I doubt how much actual cooking I'll be doing from this book...octopus, anchovies, special Italian sausage and prosecco feature highly on the ingredients list, none of which I find particularly appealing or easy to lay my hands on.
It's certainly not the family-friendly fare of Falling Cloudberries or Apples for Jam. Nice to read but I think I'll stick to her earlier works for cooking.
Yet Another Hit For Tessa Kiros, 28 Oct 2008
Yet another stunning book from Tessa Kiros. I have already loved recipes from Falling Cloudberries: A World of Family Recipes and Twelve: A Tuscan Cook Book which occupy the space closest to hand on my cookbook shelf. I pre-ordered this as soon as I saw it and I've not been disappointed.
It arrived on Friday and over the weekend I've already tried the marinated sea bass, carpaccio beef and pumpkin gnocchi, all of which were delicious. None of these are my usual style of cooking, but her recipes are simple and straightforward, and with so few ingredients they just beg you to try them. Every recipe of hers I've ever tried seems to produce the most authentic dishes full of amazingly intense flavours that whisk you off to their country of origin.
Given the region from which these recipes are drawn, fish and seafood are unsurprisingly the stars of the menu and although dedicated carnivores may be left wanting, fish lovers will love the range of simple fish and seafood recipes. Even those like myself for whom fish is not instinctively their first choice, may find themselves unusually tempted by things they have never tried before. I can't remember the last time I had fresh sardines, but roasted as they were here, they were simple and fabulous (and even more simple if you get the fishmonger to fillet them for you). However; this is most definitely not just a fish book. All round there's plenty to try no matter what your tastes, including the carnivores amongst us, and there are some especially delicious antipasti, risottos and vegetable sides.
The book introduces you to eating Venetian style beginning with a section on Cicchetti (small bites), followed by Antipasto and Primo (starters), Secondi (mains), Contorni (sides) and Dolci (sweet things). Each section begins with a short narrative on the experience of eating in Venice so that by the time you have read, prepared and indulged you may well imagine you can hear the waters of the Veneto lapping at the kitchen door.
Although I buy books for their recipe content rather than their looks this one is undeniably beautiful and would double as a coffee table book any day. Edged in gold, with black velvet page markers and full of inspiring photos of Venice it makes you want to dive right in (notwithstanding the pollution). A few of the descriptions and ingredients are written in Italian and not being an Italian speaker I did have to Google some words, however it all just seems to add to the Italian flavour of a truly beautiful and inspiring book, and almost all were straightforward ingredients I was able to source locally once I knew what I was looking for (ruccola/rocket; peperoncino/crushed dried chilli peppers - thank heavens for Google).
I agree with the other reviewer that a few of the fish recipes call for less straightforward ingredients such as eel, squid or octopus but surely that's no great surprise when buying a book on Venetian cooking? That said, I live in a small market town in mid-Wales and our even our landlocked Fishmonger (if not the local Morrisons) can source any of these on request. The vast majority of recipes use everyday ingredients which keen cooks will have in their store cupboard, although I did have to go to Waitrose in the next town for squid ink spaghetti for a pasta dish. For the recipes mentioned I only had to buy the single main ingredient fresh, the rest was already in the cupboard or fridge.
I'm a sucker for cookery books and have over a hundred at home however I'm very lazy at writing reviews even for my favourites and have never yet written one; this book is so good I couldn't deny it a write-up. This is less a family meals book than Apples for Jam: Recipes for Life but rather an experience of eating out in Venice. If you're looking for simple cooking which produces grown-up, great flavours and love her two books mentioned above, or My Favourite Ingredients and A Year in my Kitchen by Skye Gyngell you'll love this; and if Skye's recipes entice you but seem a little complex for a week-night supper after work then you'll love the simplicity of these which can be knocked up in no time at all.
An Italian Classic, 27 Nov 2008
I think that this is one of my favourite recipe books ever!! I love Italian food and this book has it all. Really simple sauces and marinades to much more complex cookery. If ever we are stuck for an idea for dinner this book is always picked up first, I would highly recommend it!
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.
Outstanding - comprehensive, practical, beautifully printed., 06 Mar 2008
I bought this book after reading a review in one of the Sunday papers. It is a gem. It presents the authentic face of modern Spanish cooking and it's influences, as well as a comprehensive selection of older classics. In addition, in this English edition, it takes time to explain terms and techniques that you might not be familiar with.
It makes a great present in that not only is it beautifully written, but also features some great illustrations.
Above all, it contains recipes that are "do - able". Think not of Roux/Ramsey/Blanc, but more Delia Smith and above all Nigel Slater.
Overall, a superb introduction to Spanish cooking presented in a stylish way, which I cannot find fault with.
Spanish Cooking To The Highest Order, 03 Mar 2008
When travelling to Spain over the years, I have gained a wide range of tastes for Spanish food. Well I thought I had till I came across this gem of a book.
As the sticker on the front of the book says, this is the bible of Spanish cooking in every sense. The different recipes in here could keep you going for years. Having tried a few of them already, I know that this book has definitely converted me to cook Spanish style food whenever I now go out there. The recipes all work brilliantly; the book is beautifully put together.
The book also includes foods from all the different Spanish regions
This book is up there with the best, and anything Spanish you care to cook, you are sure to find it in here. It's a big robust book, with wonderful pictures and illustrations, and is sure to bring many years of enjoyment. I couldn't recommend this book highly enough it's just MagnÃfico!
The best Spanish cookbook EVER, 5 stars +!, 13 Feb 2008
You will not be dissapointed with this book. Every meal I have cooked was delicious (must have been 10 different ones so far). It is excellent for both advanced and inexperienced cooks. The soup section is amazing. Simple paella (No. 210) is really, very simple and tasty.
I would recommend it as a gift for anyone.
Disappointed, 11 Feb 2008
I was looking forward to receiving this book after not investing in new cook books for some time. I am so disappointed!
Although it is a very large well presented book, it seems to be the Spanish version of Delia Smith's work, more suited to Spanish beginners. I saw nothing to excite me and get me into the kitchen. The recipes are too bland and there are too many foreign dishes represented. I was hoping for lots of authentic Spanish dishes and more sense of culture. I collect unusual and ethnic cookery books, but this let me down as no other has.
I would have returned this book, but it came shrink wrapped. I believe Amazon will not accept items with it removed, and it would also be expensive to post because of the size and weight of it. I suppose I will just have to sell it on at a loss.
Jampacked with ideas!, 26 Nov 2007
Make room! What first impressed me about this book is the sheer number of recipes packed into this tome. Unlike the offerings from the celebrity chefs, half the book is not wasted upon 'lifestyle photography' with the chef licking their fingers or staging a dinner party. Instead, the recipes come thick and fast - 72 tapas in the first 50 pages alone - with straightforward instructions, simple ingredients and only the occasional illustration.
My first quibble with the book is that many of the recipes seem bland, with few suggestions for extra seasoning. The mustard and cream was delicious with chicken and rice, but only after I used three times the mustard and added turmeric and chili powder.
Most recipes serve six which is perfect for large gatherings, so this will help me with many dinner parties to come. Otherwise ingredients and cooking times need reduced if just for a couple diners. However, your presentation skills will be tested because the simplicity of the recipes mean they often lack plate appeal, judging by many of the photos.
Also, there are times that complex procedures aren't fully explained or when special implements are not described adequately. Want to make churros? Essentially all the book says is that you'll need a churrera - something to look out for on my next trip to Spain, I suppose?
Like the British, I am sure the Spanish love foreign flavours, but I wasn't sure why space was spent on things like chicken curry, tiramisu and vichyssoise.
Finally, not all the recipes are unique. Sometimes one basic recipe is 'spun off' with up to 5 or 6 variations. Still, ninety dozen recipes (about 3 different meals every day for a year) is enough to keep any chef busy in the kitchen, so it may be awhile before I get around to Phaidon's Italian companion, The Silver Spoon!
souvenir chef-book, 11 Apr 2008
This must be for people who have already eaten at Moro or in Andalusia - despite being a good cook I cannot make these recipes taste good. There are far better (but less trendy) Spanish/Moroccan books by any of the following food writers (as opposed to chefs-of-the-moment): Elizabeth Luard, Penelope Casas, Paula Wolfert; all keepers, unlike this one! In its favour, the reference section is reasonably helpful & the pics are intermittently charming. The paper stock stains & dissolves very easily - not great for a bone fide cook book, eh?
Yes but, 13 Mar 2008
I've eaten at the restaurant a couple of times, and loved it. I love Spanish food, and Moro's take on it is a real winner. And there are some recipes in here we come back to time and again (the carrot, cumin and coriander salad is just sensational and I never tire of it).
So why three stars? Well, just because we only ever cook three or four things. We've tried a couple of recipes that just didn't really work - they didn't go wrong, they were just, well, fine. But a lot of trouble for just fine. And a load of others I've just thought "oh, I can't be bothered". Which isn't to say it's complicated, just a bit off putting.
The mezze/tapas dishes are great though, the yoghurt cake not to my tastes but everyone we've made it for has raved about it, the liver with cumin wonderful, and the patatas pobres lovely). Have a look through it before buying, and see how many you're really likely to cook though.
Not authentic Moroccan dishes, 22 Nov 2007
I was very disappointed when I received this book. The national dish of Morocco is tagine with couscous. This book only sport ONE tagine recipe and included a lot of recipes with ham and sherry which is not part of the main Moroccan diet as they are majority Muslim. I bought a tagine pot in the hope to use it but will have to put it off until I get a better book. With all the good reviews I was hoping that the dishes would be more authentic but I am afraid not. I have not tried any of the recipes. I am pretty sure it will taste good but probably no different to any other book or recipes. The book seemed to have a Spanish feel to it. If you are after authenticity then I recommend you look elsewhere.
Original, fresh, simple, fabulous cooking!, 12 Nov 2007
I love this cookbook! Though presently suffering under a self imposed ban on cookbook buying - I could NOT resist this... I picked it up in a friends house and read page after page of delicious and different recipes for things like carrots with coriander, beetroot and garlicky yoghurt, patatas bravas, chicken baked in harissa, pork cooked in milk etc.
There is also guidance on where to buy sherry and what types work best with different food (a drink I have ALWAYS hated but am happily being won over.) There is a slight over dependence on London suppliers and speciality shops in the references given but... I have not bought a book in years that I have loved as much or produced food that has elicited so many compliments from friends. Plus the pictures are pretty!
kitchen treasure, 07 Oct 2006
I think I can safely call this my favourite cookbook. It has spent as much time on my beside table as in the kitchen, and has inspired a fair few trips to Andalucia with my family. This is proper cooking, and although some recipes I don't dare try because I lack the confidence, I'm glad they're included for that day when I just might take the leap. The rest of the recipes, however, are those that make me want to stay at home and prepare as much as possible of this remarkable and distinctive food. If you're not lucky enough to live near a Spanish food shop, there is a very useful directory in the back for mail-order companies. And if you're ever in London, make a pilgrammage to the restaurant (if you can get a table!).
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Casa Moro: The Second Cookbook
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Sam Clark and Sam ClarkSamuel Clark;
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Usually dispatched within 1-2 business days
*Best price found from Amazon Marketplace seller
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*Amazon: £15.71
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Customer Reviews
A feast for the eyes, 05 Nov 2008
If you have ever wanted to experience the best food in the world (as has been voted), this book is for you. 'A Day at ElBulli' covers a single day in chronological order spanning over 600 captivating pages. Don't expect an extensive narrative or cookbook format from this volume (though they are both included - try his recipes and see how you compare); however, for those interested in experiencing what the world's best restaurant is like this is a must, especially at this price. The book is full of beautiful photographs that fill nearly every page with either shots of amazing food or the behind-the-scenes work in the kitchen.
A Day at elBulli clearly illustrates the genius and passion of Ferran Adria and offers a small glimpse at this world renowned restaurant for those of us not fortunate enough to dine there in person. Simply amazing!
Restaurant bible, 19 Oct 2008
this book is absolutely maqnificent. i've always been a fan of el bulli but the book has blown my mind open. the things they do there are amazing. i am a chef myself and although 99.99% of the recipes are impossible to do in the majority of kitchens, it just shows you how much they've raised the bar and why they are considered the best restaurant in the world. Even if you are not interested in food the pictures alone make this a perfect coffee table book. El Bulli Explained, 10 Oct 2008
I had read a lot about El Bulli and Ferran Adria in newspapers and magazines, but his restaurant always seemed remote and mysterious. This book goes into great detail to show how "the world's number one restaurant" actually works, from 6am when the sun comes up to 2am when the customers have left and the door is locked. It's fascinating (and a little frightening) to see the lengths that Adria and his team go to in order to ensure that every guest has the best experience. There are some recipes, but you'd need a candyfloss machine and various other arcane bits of kit to make them all. The food looks delicious, sometimes familiar and often wierd, but the pictures of the guests eating show that they're having fun. Now that my appetite has been whetted I want to get a table, they are just about to open reservations for the 2009 season. In the meantime I've got the book to keep me dreaming of culinary heaven. beautiful, but impractical, 29 Oct 2008
As with Tessa Kiros' previous books, this one is absolutely gorgeous. Gold-edged pages and many, many shots of Venice and its people, especially around Carnival time make it a delight to leaf through.
So far, so good, and if you know someone who loves Venice or has had a special time there, this would be a good gift. But I doubt how much actual cooking I'll be doing from this book...octopus, anchovies, special Italian sausage and prosecco feature highly on the ingredients list, none of which I find particularly appealing or easy to lay my hands on.
It's certainly not the family-friendly fare of Falling Cloudberries or Apples for Jam. Nice to read but I think I'll stick to her earlier works for cooking. Yet Another Hit For Tessa Kiros, 28 Oct 2008
Yet another stunning book from Tessa Kiros. I have already loved recipes from Falling Cloudberries: A World of Family Recipes and Twelve: A Tuscan Cook Book which occupy the space closest to hand on my cookbook shelf. I pre-ordered this as soon as I saw it and I've not been disappointed.
It arrived on Friday and over the weekend I've already tried the marinated sea bass, carpaccio beef and pumpkin gnocchi, all of which were delicious. None of these are my usual style of cooking, but her recipes are simple and straightforward, and with so few ingredients they just beg you to try them. Every recipe of hers I've ever tried seems to produce the most authentic dishes full of amazingly intense flavours that whisk you off to their country of origin.
Given the region from which these recipes are drawn, fish and seafood are unsurprisingly the stars of the menu and although dedicated carnivores may be left wanting, fish lovers will love the range of simple fish and seafood recipes. Even those like myself for whom fish is not instinctively their first choice, may find themselves unusually tempted by things they have never tried before. I can't remember the last time I had fresh sardines, but roasted as they were here, they were simple and fabulous (and even more simple if you get the fishmonger to fillet them for you). However; this is most definitely not just a fish book. All round there's plenty to try no matter what your tastes, including the carnivores amongst us, and there are some especially delicious antipasti, risottos and vegetable sides.
The book introduces you to eating Venetian style beginning with a section on Cicchetti (small bites), followed by Antipasto and Primo (starters), Secondi (mains), Contorni (sides) and Dolci (sweet things). Each section begins with a short narrative on the experience of eating in Venice so that by the time you have read, prepared and indulged you may well imagine you can hear the waters of the Veneto lapping at the kitchen door.
Although I buy books for their recipe content rather than their looks this one is undeniably beautiful and would double as a coffee table book any day. Edged in gold, with black velvet page markers and full of inspiring photos of Venice it makes you want to dive right in (notwithstanding the pollution). A few of the descriptions and ingredients are written in Italian and not being an Italian speaker I did have to Google some words, however it all just seems to add to the Italian flavour of a truly beautiful and inspiring book, and almost all were straightforward ingredients I was able to source locally once I knew what I was looking for (ruccola/rocket; peperoncino/crushed dried chilli peppers - thank heavens for Google).
I agree with the other reviewer that a few of the fish recipes call for less straightforward ingredients such as eel, squid or octopus but surely that's no great surprise when buying a book on Venetian cooking? That said, I live in a small market town in mid-Wales and our even our landlocked Fishmonger (if not the local Morrisons) can source any of these on request. The vast majority of recipes use everyday ingredients which keen cooks will have in their store cupboard, although I did have to go to Waitrose in the next town for squid ink spaghetti for a pasta dish. For the recipes mentioned I only had to buy the single main ingredient fresh, the rest was already in the cupboard or fridge.
I'm a sucker for cookery books and have over a hundred at home however I'm very lazy at writing reviews even for my favourites and have never yet written one; this book is so good I couldn't deny it a write-up. This is less a family meals book than Apples for Jam: Recipes for Life but rather an experience of eating out in Venice. If you're looking for simple cooking which produces grown-up, great flavours and love her two books mentioned above, or My Favourite Ingredients and A Year in my Kitchen by Skye Gyngell you'll love this; and if Skye's recipes entice you but seem a little complex for a week-night supper after work then you'll love the simplicity of these which can be knocked up in no time at all.
An Italian Classic, 27 Nov 2008
I think that this is one of my favourite recipe books ever!! I love Italian food and this book has it all. Really simple sauces and marinades to much more complex cookery. If ever we are stuck for an idea for dinner this book is always picked up first, I would highly recommend it! 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. Outstanding - comprehensive, practical, beautifully printed., 06 Mar 2008
I bought this book after reading a review in one of the Sunday papers. It is a gem. It presents the authentic face of modern Spanish cooking and it's influences, as well as a comprehensive selection of older classics. In addition, in this English edition, it takes time to explain terms and techniques that you might not be familiar with.
It makes a great present in that not only is it beautifully written, but also features some great illustrations.
Above all, it contains recipes that are "do - able". Think not of Roux/Ramsey/Blanc, but more Delia Smith and above all Nigel Slater.
Overall, a superb introduction to Spanish cooking presented in a stylish way, which I cannot find fault with. Spanish Cooking To The Highest Order, 03 Mar 2008
When travelling to Spain over the years, I have gained a wide range of tastes for Spanish food. Well I thought I had till I came across this gem of a book.
As the sticker on the front of the book says, this is the bible of Spanish cooking in every sense. The different recipes in here could keep you going for years. Having tried a few of them already, I know that this book has definitely converted me to cook Spanish style food whenever I now go out there. The recipes all work brilliantly; the book is beautifully put together.
The book also includes foods from all the different Spanish regions
This book is up there with the best, and anything Spanish you care to cook, you are sure to find it in here. It's a big robust book, with wonderful pictures and illustrations, and is sure to bring many years of enjoyment. I couldn't recommend this book highly enough it's just MagnÃfico! The best Spanish cookbook EVER, 5 stars +!, 13 Feb 2008
You will not be dissapointed with this book. Every meal I have cooked was delicious (must have been 10 different ones so far). It is excellent for both advanced and inexperienced cooks. The soup section is amazing. Simple paella (No. 210) is really, very simple and tasty.
I would recommend it as a gift for anyone. Disappointed, 11 Feb 2008
I was looking forward to receiving this book after not investing in new cook books for some time. I am so disappointed!
Although it is a very large well presented book, it seems to be the Spanish version of Delia Smith's work, more suited to Spanish beginners. I saw nothing to excite me and get me into the kitchen. The recipes are too bland and there are too many foreign dishes represented. I was hoping for lots of authentic Spanish dishes and more sense of culture. I collect unusual and ethnic cookery books, but this let me down as no other has.
I would have returned this book, but it came shrink wrapped. I believe Amazon will not accept items with it removed, and it would also be expensive to post because of the size and weight of it. I suppose I will just have to sell it on at a loss. Jampacked with ideas!, 26 Nov 2007
Make room! What first impressed me about this book is the sheer number of recipes packed into this tome. Unlike the offerings from the celebrity chefs, half the book is not wasted upon 'lifestyle photography' with the chef licking their fingers or staging a dinner party. Instead, the recipes come thick and fast - 72 tapas in the first 50 pages alone - with straightforward instructions, simple ingredients and only the occasional illustration.
My first quibble with the book is that many of the recipes seem bland, with few suggestions for extra seasoning. The mustard and cream was delicious with chicken and rice, but only after I used three times the mustard and added turmeric and chili powder.
Most recipes serve six which is perfect for large gatherings, so this will help me with many dinner parties to come. Otherwise ingredients and cooking times need reduced if just for a couple diners. However, your presentation skills will be tested because the simplicity of the recipes mean they often lack plate appeal, judging by many of the photos.
Also, there are times that complex procedures aren't fully explained or when special implements are not described adequately. Want to make churros? Essentially all the book says is that you'll need a churrera - something to look out for on my next trip to Spain, I suppose?
Like the British, I am sure the Spanish love foreign flavours, but I wasn't sure why space was spent on things like chicken curry, tiramisu and vichyssoise.
Finally, not all the recipes are unique. Sometimes one basic recipe is 'spun off' with up to 5 or 6 variations. Still, ninety dozen recipes (about 3 different meals every day for a year) is enough to keep any chef busy in the kitchen, so it may be awhile before I get around to Phaidon's Italian companion, The Silver Spoon! souvenir chef-book, 11 Apr 2008
This must be for people who have already eaten at Moro or in Andalusia - despite being a good cook I cannot make these recipes taste good. There are far better (but less trendy) Spanish/Moroccan books by any of the following food writers (as opposed to chefs-of-the-moment): Elizabeth Luard, Penelope Casas, Paula Wolfert; all keepers, unlike this one! In its favour, the reference section is reasonably helpful & the pics are intermittently charming. The paper stock stains & dissolves very easily - not great for a bone fide cook book, eh? Yes but, 13 Mar 2008
I've eaten at the restaurant a couple of times, and loved it. I love Spanish food, and Moro's take on it is a real winner. And there are some recipes in here we come back to time and again (the carrot, cumin and coriander salad is just sensational and I never tire of it).
So why three stars? Well, just because we only ever cook three or four things. We've tried a couple of recipes that just didn't really work - they didn't go wrong, they were just, well, fine. But a lot of trouble for just fine. And a load of others I've just thought "oh, I can't be bothered". Which isn't to say it's complicated, just a bit off putting.
The mezze/tapas dishes are great though, the yoghurt cake not to my tastes but everyone we've made it for has raved about it, the liver with cumin wonderful, and the patatas pobres lovely). Have a look through it before buying, and see how many you're really likely to cook though.
Not authentic Moroccan dishes, 22 Nov 2007
I was very disappointed when I received this book. The national dish of Morocco is tagine with couscous. This book only sport ONE tagine recipe and included a lot of recipes with ham and sherry which is not part of the main Moroccan diet as they are majority Muslim. I bought a tagine pot in the hope to use it but will have to put it off until I get a better book. With all the good reviews I was hoping that the dishes would be more authentic but I am afraid not. I have not tried any of the recipes. I am pretty sure it will taste good but probably no different to any other book or recipes. The book seemed to have a Spanish feel to it. If you are after authenticity then I recommend you look elsewhere. Original, fresh, simple, fabulous cooking!, 12 Nov 2007
I love this cookbook! Though presently suffering under a self imposed ban on cookbook buying - I could NOT resist this... I picked it up in a friends house and read page after page of delicious and different recipes for things like carrots with coriander, beetroot and garlicky yoghurt, patatas bravas, chicken baked in harissa, pork cooked in milk etc.
There is also guidance on where to buy sherry and what types work best with different food (a drink I have ALWAYS hated but am happily being won over.) There is a slight over dependence on London suppliers and speciality shops in the references given but... I have not bought a book in years that I have loved as much or produced food that has elicited so many compliments from friends. Plus the pictures are pretty! kitchen treasure, 07 Oct 2006
I think I can safely call this my favourite cookbook. It has spent as much time on my beside table as in the kitchen, and has inspired a fair few trips to Andalucia with my family. This is proper cooking, and although some recipes I don't dare try because I lack the confidence, I'm glad they're included for that day when I just might take the leap. The rest of the recipes, however, are those that make me want to stay at home and prepare as much as possible of this remarkable and distinctive food. If you're not lucky enough to live near a Spanish food shop, there is a very useful directory in the back for mail-order companies. And if you're ever in London, make a pilgrammage to the restaurant (if you can get a table!). Genuin spanish and mediterranean food., 14 Dec 2007
I'm originally from Granada. Can't remeber the times I've been my self at Las Alpujarras. The book it's beautifully written an the recipies are not adapted to the american or north-european taste. If you want really Spanish or Meditrranean food this is one of the best books you might ever have.
Might be also tru you find it difficult to find som ingredients. I feel free to change them. Just try to keep with the sort of fish or meat indicated in the recipe (meaning white fish for white fish, rock fish for rock fish, lam for lamb, and so on).
This review should also apply to the book nr. 1, though here pictures are better in my opinion. As I recognise the book nr. 1 is also a 5 stars I wish I could give this one a 6 stars!
Congratulations to the writers! Good Food, Easy to Cook, 01 Dec 2007
I just love Casa Moro. This is excellent, unpretentious home cooking at its best.
The food is mostly very easy to cook and always so yummy... I get hungry just looking through it.
The only problem I find is deciding which of the wonderful dishes to cook next! 'A personal and highly evocative account of a culinary journey ...., 20 Aug 2007
that resonates with history, tradition and, most important of all, delicious dishes.'
`The food of `Moro' has most of its roots in the home.......
This book has the same cultural culinary mix of Spain and the Muslim Mediterranean as our first book. However, we have also included a chapter on the wild food and traditional dishes we have come across in our Alpujarran village.
We are always interested in a sense of place with our food, that place often being the street or the home.
This book therefore prefers to be at home, as there is no substitute for the love and care of the home cook....'
319 high quality pages, split over main chapters:-
Bread, flatbreads and Stuffed Breads
Soups
Tapas & Mezze, Starters and Light Meals
Salads and Cooked Moroccan Salads
Fish Main Courses
Meat Main Courses
Vegetables
Grains & Pulses
Home-Made & Home-Cured
Puddings & Cakes
plus sections entitled `Casa Moro' and `Las Alpujarras and Wild Food', along with the appendix which includes `Basics and Stocks', and a full index.
Each recipe is preceded with some relevant narrative, a full list of ingredients then the clear method.
Foreign and English titles, where applicable.
Interspersed with `on-location' photography and useful `step-by-step' methods.
Perhaps a slight negative may be that this volume is a little light on photographs of the finished dishes - which may be less appealing to those of us who like to see what we are aiming for - but it is easy to forgive this with the general flow of this well written, passionate book.
Recipes include:-
Almond Cake
Turkish Pizza with Tomato, Lamb and Allspice
Thick Gazpacho
Chicken Dumplings Broth
Seafood Salad
Garlic Prawns with White Wine and Chilli
Salt Cod, Orange and Potato Salad
Warm Tomato Bread & Garlic Purée
Winter Tabbouleh
Black Ink Sauce
Scrambled Eggs
Deep Fried Sardine Balls
Roast Pork with Quince Purée
Quail with Grapes & Ginger
Tangia
Paella
Saffron Potatoes
Harissa
Kate's Sherry Trifle
Orange Flan
Anise Biscuits
Pomegranate Molasses
Rice Pudding
Beef Tagine with Prunes - and what better excuse to purchase a `Le Creuset' Tagine, also available at Amazon, in a variety of colours, today! An excellent book packed with yummy recipes, 03 Jun 2007
I think this book has to be the best cookery book I have bought so far! The variety and amount of recipes is exceptional. Have cooked three so far this week alone, and was not disappointed. The Carrot Puree with Caraway and Feta is to die for! I never realised carrots could taste so good!
Casa Moro is an enjoyable read, full of easy to follow yummy recipes with nice colour photographs. I look forward to trying many more great dishes.
The only negative I would say, is that the dessert section leaves a lot to be desired. There are not many recipes and most are various ice cream dishes which if like me, you don't have an icecream maker are not much good.
Its a small negative, and overall I am extremely happy with my purchase. Yum Yum, 04 May 2005
In the first week of owning this book, I cooked 3 meals from it, and now, 6 months later there is barely a week that goes by without a meal either from or influenced by this book. Most dishes are straightforward to prepare, even easy at times, and little is required outside the ingredients most enthusiastic cooks are likely to have. I am now very much looking forwards to trying the many light summer dishes after having been on gutsy winter fare so far. Surely a book for all seasons. Prawns and Oyster mushrooms in manzanilla on toast makes for a hard to beat lunch!
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Customer Reviews
A feast for the eyes, 05 Nov 2008
If you have ever wanted to experience the best food in the world (as has been voted), this book is for you. 'A Day at ElBulli' covers a single day in chronological order spanning over 600 captivating pages. Don't expect an extensive narrative or cookbook format from this volume (though they are both included - try his recipes and see how you compare); however, for those interested in experiencing what the world's best restaurant is like this is a must, especially at this price. The book is full of beautiful photographs that fill nearly every page with either shots of amazing food or the behind-the-scenes work in the kitchen.
A Day at elBulli clearly illustrates the genius and passion of Ferran Adria and offers a small glimpse at this world renowned restaurant for those of us not fortunate enough to dine there in person. Simply amazing!
Restaurant bible, 19 Oct 2008
this book is absolutely maqnificent. i've always been a fan of el bulli but the book has blown my mind open. the things they do there are amazing. i am a chef myself and although 99.99% of the recipes are impossible to do in the majority of kitchens, it just shows you how much they've raised the bar and why they are considered the best restaurant in the world. Even if you are not interested in food the pictures alone make this a perfect coffee table book.
El Bulli Explained, 10 Oct 2008
I had read a lot about El Bulli and Ferran Adria in newspapers and magazines, but his restaurant always seemed remote and mysterious. This book goes into great detail to show how "the world's number one restaurant" actually works, from 6am when the sun comes up to 2am when the customers have left and the door is locked. It's fascinating (and a little frightening) to see the lengths that Adria and his team go to in order to ensure that every guest has the best experience. There are some recipes, but you'd need a candyfloss machine and various other arcane bits of kit to make them all. The food looks delicious, sometimes familiar and often wierd, but the pictures of the guests eating show that they're having fun. Now that my appetite has been whetted I want to get a table, they are just about to open reservations for the 2009 season. In the meantime I've got the book to keep me dreaming of culinary heaven.
beautiful, but impractical, 29 Oct 2008
As with Tessa Kiros' previous books, this one is absolutely gorgeous. Gold-edged pages and many, many shots of Venice and its people, especially around Carnival time make it a delight to leaf through.
So far, so good, and if you know someone who loves Venice or has had a special time there, this would be a good gift. But I doubt how much actual cooking I'll be doing from this book...octopus, anchovies, special Italian sausage and prosecco feature highly on the ingredients list, none of which I find particularly appealing or easy to lay my hands on.
It's certainly not the family-friendly fare of Falling Cloudberries or Apples for Jam. Nice to read but I think I'll stick to her earlier works for cooking.
Yet Another Hit For Tessa Kiros, 28 Oct 2008
Yet another stunning book from Tessa Kiros. I have already loved recipes from Falling Cloudberries: A World of Family Recipes and Twelve: A Tuscan Cook Book which occupy the space closest to hand on my cookbook shelf. I pre-ordered this as soon as I saw it and I've not been disappointed.
It arrived on Friday and over the weekend I've already tried the marinated sea bass, carpaccio beef and pumpkin gnocchi, all of which were delicious. None of these are my usual style of cooking, but her recipes are simple and straightforward, and with so few ingredients they just beg you to try them. Every recipe of hers I've ever tried seems to produce the most authentic dishes full of amazingly intense flavours that whisk you off to their country of origin.
Given the region from which these recipes are drawn, fish and seafood are unsurprisingly the stars of the menu and although dedicated carnivores may be left wanting, fish lovers will love the range of simple fish and seafood recipes. Even those like myself for whom fish is not instinctively their first choice, may find themselves unusually tempted by things they have never tried before. I can't remember the last time I had fresh sardines, but roasted as they were here, they were simple and fabulous (and even more simple if you get the fishmonger to fillet them for you). However; this is most definitely not just a fish book. All round there's plenty to try no matter what your tastes, including the carnivores amongst us, and there are some especially delicious antipasti, risottos and vegetable sides.
The book introduces you to eating Venetian style beginning with a section on Cicchetti (small bites), followed by Antipasto and Primo (starters), Secondi (mains), Contorni (sides) and Dolci (sweet things). Each section begins with a short narrative on the experience of eating in Venice so that by the time you have read, prepared and indulged you may well imagine you can hear the waters of the Veneto lapping at the kitchen door.
Although I buy books for their recipe content rather than their looks this one is undeniably beautiful and would double as a coffee table book any day. Edged in gold, with black velvet page markers and full of inspiring photos of Venice it makes you want to dive right in (notwithstanding the pollution). A few of the descriptions and ingredients are written in Italian and not being an Italian speaker I did have to Google some words, however it all just seems to add to the Italian flavour of a truly beautiful and inspiring book, and almost all were straightforward ingredients I was able to source locally once I knew what I was looking for (ruccola/rocket; peperoncino/crushed dried chilli peppers - thank heavens for Google).
I agree with the other reviewer that a few of the fish recipes call for less straightforward ingredients such as eel, squid or octopus but surely that's no great surprise when buying a book on Venetian cooking? That said, I live in a small market town in mid-Wales and our even our landlocked Fishmonger (if not the local Morrisons) can source any of these on request. The vast majority of recipes use everyday ingredients which keen cooks will have in their store cupboard, although I did have to go to Waitrose in the next town for squid ink spaghetti for a pasta dish. For the recipes mentioned I only had to buy the single main ingredient fresh, the rest was already in the cupboard or fridge.
I'm a sucker for cookery books and have over a hundred at home however I'm very lazy at writing reviews even for my favourites and have never yet written one; this book is so good I couldn't deny it a write-up. This is less a family meals book than Apples for Jam: Recipes for Life but rather an experience of eating out in Venice. If you're looking for simple cooking which produces grown-up, great flavours and love her two books mentioned above, or My Favourite Ingredients and A Year in my Kitchen by Skye Gyngell you'll love this; and if Skye's recipes entice you but seem a little complex for a week-night supper after work then you'll love the simplicity of these which can be knocked up in no time at all.
An Italian Classic, 27 Nov 2008
I think that this is one of my favourite recipe books ever!! I love Italian food and this book has it all. Really simple sauces and marinades to much more complex cookery. If ever we are stuck for an idea for dinner this book is always picked up first, I would highly recommend it!
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.
Outstanding - comprehensive, practical, beautifully printed., 06 Mar 2008
I bought this book after reading a review in one of the Sunday papers. It is a gem. It presents the authentic face of modern Spanish cooking and it's influences, as well as a comprehensive selection of older classics. In addition, in this English edition, it takes time to explain terms and techniques that you might not be familiar with.
It makes a great present in that not only is it beautifully written, but also features some great illustrations.
Above all, it contains recipes that are "do - able". Think not of Roux/Ramsey/Blanc, but more Delia Smith and above all Nigel Slater.
Overall, a superb introduction to Spanish cooking presented in a stylish way, which I cannot find fault with.
Spanish Cooking To The Highest Order, 03 Mar 2008
When travelling to Spain over the years, I have gained a wide range of tastes for Spanish food. Well I thought I had till I came across this gem of a book.
As the sticker on the front of the book says, this is the bible of Spanish cooking in every sense. The different recipes in here could keep you going for years. Having tried a few of them already, I know that this book has definitely converted me to cook Spanish style food whenever I now go out there. The recipes all work brilliantly; the book is beautifully put together.
The book also includes foods from all the different Spanish regions
This book is up there with the best, and anything Spanish you care to cook, you are sure to find it in here. It's a big robust book, with wonderful pictures and illustrations, and is sure to bring many years of enjoyment. I couldn't recommend this book highly enough it's just MagnÃfico!
The best Spanish cookbook EVER, 5 stars +!, 13 Feb 2008
You will not be dissapointed with this book. Every meal I have cooked was delicious (must have been 10 different ones so far). It is excellent for both advanced and inexperienced cooks. The soup section is amazing. Simple paella (No. 210) is really, very simple and tasty.
I would recommend it as a gift for anyone.
Disappointed, 11 Feb 2008
I was looking forward to receiving this book after not investing in new cook books for some time. I am so disappointed!
Although it is a very large well presented book, it seems to be the Spanish version of Delia Smith's work, more suited to Spanish beginners. I saw nothing to excite me and get me into the kitchen. The recipes are too bland and there are too many foreign dishes represented. I was hoping for lots of authentic Spanish dishes and more sense of culture. I collect unusual and ethnic cookery books, but this let me down as no other has.
I would have returned this book, but it came shrink wrapped. I believe Amazon will not accept items with it removed, and it would also be expensive to post because of the size and weight of it. I suppose I will just have to sell it on at a loss.
Jampacked with ideas!, 26 Nov 2007
Make room! What first impressed me about this book is the sheer number of recipes packed into this tome. Unlike the offerings from the celebrity chefs, half the book is not wasted upon 'lifestyle photography' with the chef licking their fingers or staging a dinner party. Instead, the recipes come thick and fast - 72 tapas in the first 50 pages alone - with straightforward instructions, simple ingredients and only the occasional illustration.
My first quibble with the book is that many of the recipes seem bland, with few suggestions for extra seasoning. The mustard and cream was delicious with chicken and rice, but only after I used three times the mustard and added turmeric and chili powder.
Most recipes serve six which is perfect for large gatherings, so this will help me with many dinner parties to come. Otherwise ingredients and cooking times need reduced if just for a couple diners. However, your presentation skills will be tested because the simplicity of the recipes mean they often lack plate appeal, judging by many of the photos.
Also, there are times that complex procedures aren't fully explained or when special implements are not described adequately. Want to make churros? Essentially all the book says is that you'll need a churrera - something to look out for on my next trip to Spain, I suppose?
Like the British, I am sure the Spanish love foreign flavours, but I wasn't sure why space was spent on things like chicken curry, tiramisu and vichyssoise.
Finally, not all the recipes are unique. Sometimes one basic recipe is 'spun off' with up to 5 or 6 variations. Still, ninety dozen recipes (about 3 different meals every day for a year) is enough to keep any chef busy in the kitchen, so it may be awhile before I get around to Phaidon's Italian companion, The Silver Spoon!
souvenir chef-book, 11 Apr 2008
This must be for people who have already eaten at Moro or in Andalusia - despite being a good cook I cannot make these recipes taste good. There are far be | | |