Cookery writers/books

[Rugrat]

Lovely dishes but cost a small fortune to get the ingredients. That said a packet of dried limes does go a long way.

Totally agree. Top class chef where often the recipes are complex and inaccessible - but Ottolenghi is great.

A bit of a fraud really, it's the Mrs that does it and it blows me away. I do know her favourite is Jerusalem. Some ingredients take a bit of hunting down but it's a good reason to do them again

 

[looney]

Anyone got any good suggestions outside of the mainstream?

I cull recipes from Blogs. Want a curry? Then look to see what chefs in Bangolore are up to as they quite often post their recipes online to sell themselves. This goes globally. A big plus of English being the global lingo is they are almost always posted in English.

Heres one i looked up for a mustard curry.

http://kitchenofdebjani.com/2015/01/shorshe-bata-diye-mach-er-jhal/


Heres a good one for cajun/ Louisiana cooking.

http://www.nolacuisine.com/2006/12/28/shrimp-etouffee-recipe/

Why are you even buying cook books?

 

[Raleigh Chopper]

If you like Wagamamas get the cookbook.
Japanese cuisine and it goes down well at dinner parties as it is different but quite easy to cook and tasty.

 

[The Maharajah of Sydney]

If you think you are a good cook.
If you like curry/ spicy food but are fed up with mainstream curries and want to try something different but delicious, then get Serendip, my Sri Lankan kitchen, by Peter Kuruvita.
Some of the ingredients are tricky to get hold of but it is a wonderful book with some fabulous reciepies including sweets.
It is also a very nice book to look at and read.
Highly recommended.

Eating at his restaurant in Noosa on the Sunshine Coast at the end of the month.
He used to have Flying Fish here in Sydney before his move up north a couple of years back.
Queensland mud crab curry is his signature dish.

 

[Pevenseagull]

I cull recipes from Blogs. Want a curry? Then look to see what chefs in Bangolore are up to as they quite often post their recipes online to sell themselves. This goes globally. A big plus of English being the global lingo is they are almost always posted in English.

Heres one i looked up for a mustard curry.

http://kitchenofdebjani.com/2015/01/shorshe-bata-diye-mach-er-jhal/


Heres a good one for cajun/ Louisiana cooking.

http://www.nolacuisine.com/2006/12/28/shrimp-etouffee-recipe/

Why are you even buying cook books?

Books are nice.

 

[Hugo Rune]

I adore the Casa Moro books. Great for Mediterranean cooking from a number of countries. http://www.amazon.co.uk/gp/aw/d/009...=Casa+Moro&dpPl=1&dpID=61M5lNwJjJL&ref=plSrch

 

[Johnny RoastBeef]

If you like



Then get



Just don't tell your cardiologist

 

[El Presidente]

Some food does taste like shit, and here's the proof.

A mate of mine ended up with one of these when on a stag weekend in Hamburg.

He paid €50 for it too from an accommodating fraulein.

 

[Herr Tubthumper]

If you like

View attachment 72167

Then get

View attachment 72168

Just don't tell your cardiologist

Oh boy. I love Pitt Cue. And I love that bone marrow gravy in the photo.

 

[lost in london]

I like these recipes:

http://www.theguardian.com/lifeandstyle/series/how-to-cook-the-perfect

Mostly because there's a bit more to them - why you're doing one thing not the other, why doing it one way works and another not so much. Her books spun out of this series of recipes are good as well. She takes a fairly classic dish and tries various authors' recipes for that dish. She then produces her own version of the recipe at the end, in theory picking all the best bits. Naturally it's just her take / taste, but interesting reads anyway.

 

[Johnny RoastBeef]

Oh boy. I love Pitt Cue. And I love that bone marrow gravy in the photo.

Bone marrow gravy, The most efficacious cure for vegetarianism.