Norma Miller
Right Way (Constable and
Robinson)
November 2010 / ISBN 0716022311
Cooking
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Reviewed
by Rachel A Hyde
What do all
the recipes in this book have in common? Each and every one of them
can be cooked in just one pot. The type of pot varies from saucepan
to wok, casserole dish to steamer, but that is all you need to conjure
up a tasty meal.
This book is organized into the four seasons and take you through
a culinary year from Spring Vegetables and Rice Soup, by way of
Clams and Spaghetti with Shredded Vegetables. Continue with Duck
with Red Currants, Orange and Fennel to finish up with Coffee, Chocolate
and Walnut Bread Pudding. The recipes include starters, main courses
(these are the most numerous) and puddings, and they all try to
use what is naturally available in the shops during the relevant
season. Measurements are in both imperial and metric, and US cups
are given too, making this a book aimed at a variety of different
countries. Cooking styles vary from stir frying to steaming, roasting
to microwaving, and there is an emphasis on cutting down on energy
and trying to use food that is locally sourced. Note that this is
a book of fairly quick recipes, but not necessarily a book of economical
food for those on a budget. Many of the ingredients are not the
sort associated with inexpensive midweek meals, but there are many
that will fit the bill as well as more special occasions. Each recipe
takes up just one or two pages, and most are pleasingly illustrated
with archive drawings in one of four seasonal colors. This gives
the book a spare, sensible appearance associated with getting down
to doing something practical. A useful and modern cookbook to suit
most kitchens and something for every taste.
Reviewers
Note:
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