98 replies to this topic

[DanM]

Hey... We cannot forget the brilliant work of the Two Fat Ladies!

I just purchased River Cottage Everyday and think it will be a fun book to cook from this summer.

[FataMagistra]

Another vote for Gary Rhodes and his "New British Classics" - it gives readers not terribly familiar with traditional British dishes a good introduction/overview and has some nice updates and modern presentations of classic dishes.

Thumbs up also for Nigella's "How to Eat" and "How to be a Domestic Goddess" for their fail-safe recipes and warm, personable Nigella chatter. Much less enamored of her other books, though :(

A supporting vote also for the late, lamented Keith Floyd, his personality and much-missed TV series ....

[Blether]

Gone but na forgotten.

ETA Never heard of Veronica Mclean, though ?

Edited by Blether, 02 May 2011 - 10:47 PM.

[offcentre]

Thanks to Masterchef The Professionals I received three cracking books for Christmas:

Le Gavroche Cookbook, Michel Roux Jr
Sauces, Michel Roux.
Pastry, Michel Roux.

I'm posting this from my phone and interestingly Android wants to change Michel Roux to Michel Food.

All lovely books with loads I want to cook. First up the Potato Pie from Pastry. Having not done much with pastry before I'm loving this book.

The pate brisee-lined tin is in the fridge resting at the moment...



I shall update you with a photo of the finished pie.

[Broken English]

Marcus Wareing's Nutmeg and Custard is a great British book, probably my favourite of the British 'home' cookbooks in the past few years.

[offcentre]

I'm not aware of that one, Thanks.

Pie has gone in the Aga. Here she is ready to go...



I followed the recipe to the letter, using the size of tin specified but had 25% of the filling remaining.

I know I probably shouldn't be posting all this here but still...its exciting isn't it!

[offcentre]

She looks good. I now need to pour 200ml of double cream through the chimney.

I think this may take longer than the advertised 20 minutes.

Edited by offcentre, 03 January 2012 - 04:11 PM.

[Broken English]

That looks pretty good if you ask me. How did it taste?

[offcentre]

The pastry was a definite improvement on my usual - which is how my grandma used to make it (no egg or sugar, and 50/50 butter/lard - roux's recipe is all butter).

Not enough seasoning in the finished pie and, despite 30% longer cooking time for the pie and at least treble the cooking time of the potatoes and onion in the pan (about 20 minutes instead of the recipe's suggested 5-6 minutes), the pots were ever so slightly undercooked.

It was okay - a little bland from lack of seasoning but, even with the addition of a bit of salt on the plate, it's not something I would rush to make again. Nowhere near as nice as a classic french onion tart for example.

I made it primarily because I had all the ingredients to hand and wanted to try making pastry to Michel Roux's recipe. In that regard, it was a success...