TV chefs

[MissGull]

Oh I do like Nathan Outlaw a lot. I remember when he was competing on one of my favourite shows, Great British Menu. I love that show, I love Pru, Matthew and Olliver and all the little known small town eatery chefs that compete. So much better than master chef.

 

[seagull 1979]

What's the Tom Kerridge book like? I'm aware of his restaurant style but want to know if the book recipes are reasonably straight forward for the home kitchen.

His book is definitely one of the more simple to follow, with most recipes fitting on one to one and a half pages including a picture but most importantly for domestic use the ingredient list is short and usually general things you will find in the average kitchen, other books like Ottolenghi or Nigella would require visits to 3-4 different supermarkets to find the 1/4 tsp of Himalayan goat semen that in real terms no one would even notice it was missing.

He's got a really simple lamb and Boulanger potato dish that is a knock out with just 8 ingredients and its a case of stick it in the oven tighter for 4 hours and its job done. I'm not keen on his excessive use of Broccoli stalks, I much prefer the florets but that aside its great.

 

[Tricky Dicky]

What's the Tom Kerridge book like? I'm aware of his restaurant style but want to know if the book recipes are reasonably straight forward for the home kitchen.

I thought they were. The celeriac & apple soup I made was really easy, and well received by the family on New Years day. Having thumbed through the rest of it, not much is too difficult, some are a little time-consuming, i.e. a little work over a couple of days. I actually really want to have ago at his home-made baked beans. Quite a number of other recipes looked appealing too.

 

[cardboard]

Gary Rhodes is the only chef i know of who will not cook on a live show. No idea why though. Someone will probably prove me wrong now but i'm pretty sure its correct.

 

[Springal]

I wanted to try Tom Kerridges book, but I was put off by some reviews regarding errors in it. The main being the amount of salt in the brine (not that I'd be likely to make those recipes) in some of those recipes.

Corrected at http://www.absolutepress.co.uk/books/tom-kerridges-proper-pub-food/ but after reviews I may purchase it at some point.

 

[somerset]

I am a bit more selective than broadly sticking to one chef,... I love the Jamie Oliver America book, some truly great nosh in there,... I also really like the Rick Stein India book, top sub-continent food, havnt found better in all the years I have cooked.

PS: Although Tom Kerridge does appear on telly, he actually has Michelin stars, so would probably gasp at being described as a TV chef.

FYI - My favourite is Paul Ainsworth in Padstow,... his two restaurants are both sensational, if pricey, but thats what you pay for Michelin starred food.

 

[somerset]

Oh I do like Nathan Outlaw a lot. I remember when he was competing on one of my favourite shows, Great British Menu. I love that show, I love Pru, Matthew and Olliver and all the little known small town eatery chefs that compete. So much better than master chef.

Thats where I first heard of Paul Ainsworth.

 

[Herr Tubthumper]

I am a bit more selective than broadly sticking to one chef,... I love the Jamie Oliver America book, some truly great nosh in there,... I also really like the Rick Stein India book, top sub-continent food, havnt found better in all the years I have cooked.

PS: Although Tom Kerridge does appear on telly, he actually has Michelin stars, so would probably gasp at being described as a TV chef.

FYI - My favourite is Paul Ainsworth in Padstow,... his two restaurants are both sensational, if pricey, but thats what you pay for Michelin starred food.

I agree about the Oliver US book. Was an interesting tv show as well.

 

[Herr Tubthumper]

His book is definitely one of the more simple to follow, with most recipes fitting on one to one and a half pages including a picture but most importantly for domestic use the ingredient list is short and usually general things you will find in the average kitchen, other books like Ottolenghi or Nigella would require visits to 3-4 different supermarkets to find the 1/4 tsp of Himalayan goat semen that in real terms no one would even notice it was missing.

He's got a really simple lamb and Boulanger potato dish that is a knock out with just 8 ingredients and its a case of stick it in the oven tighter for 4 hours and its job done. I'm not keen on his excessive use of Broccoli stalks, I much prefer the florets but that aside its great.

I thought they were. The celeriac & apple soup I made was really easy, and well received by the family on New Years day. Having thumbed through the rest of it, not much is too difficult, some are a little time-consuming, i.e. a little work over a couple of days. I actually really want to have ago at his home-made baked beans. Quite a number of other recipes looked appealing too.

Thanks. You guys have sold it to me.

 

[severnside gull]

Love Tom Kerridge. Great guy and a good read but be careful - bought my lad the recipe book and it clearly hadnt been proof read as some of the measures were clearly wrong (way too much salt !).
I have an old French book with bread and pastry recipes but I went to catering college and can remember most basics.Watch tv for "modern" stuff and I get to meet some chefs through work which can be handy - they all love talking about their food which makes picking up ideas easy

 

[severnside gull]

Love Tom Kerridge. Great guy and a good read but be careful - bought my lad the recipe book and it clearly hadnt been proof read as some of the measures were clearly wrong (way too much salt !).
I have an old French book with bread and pastry recipes but I went to catering college and can remember most basics.Watch tv for "modern" stuff and I get to meet some chefs through work which can be handy - they all love talking about their food which makes picking up ideas easy

 

[Springal]

I also really like the Rick Stein India book, top sub-continent food, havnt found better in all the years I have cooked.

I really enjoyed the series, and just purchased the book. Thanks for the reminder!

 

[Rugrat]

Slightly O/T but seems peeps on here are into it .... thinking of buying a Halogen oven, look dead easy and less of a pfaff than regular ovens.

This one specifically http://www.andrewjamesworldwide.com/UserControls/productIndividual.aspx?ProductID=278

Anyone got any experience of them?

BTW .. a vote here for Ottolenghi and Jerusalem ... I don't get anywhere near it but my Mrs has found some real gems in there

 

[Tricky Dicky]

I agree about the Oliver US book. Was an interesting tv show as well.

I have no problem with mr Oliver at all, unlike some. I have several books and the recipes always seem to work for me. My kind of food too.

 

[The Merry Prankster]

What's the Tom Kerridge book like? I'm aware of his restaurant style but want to know if the book recipes are reasonably straight forward for the home kitchen.

I am cooking his ox cheeks with ginger as we speak. Smells good.

 

[The Spanish]

Bourdain doesnt cook on screen but i would rather watch him any day of the week over the others just for good food telly.

for sauciness Tonia Buxton is head and shoulders above yer Pascals or Lawsons.

I am astounded at how many people on here watch food programmes for recipes. quite inpressive.

*roots round messy drawer for dominos leaflet*

 

[Guinness Boy]

His book is definitely one of the more simple to follow, with most recipes fitting on one to one and a half pages including a picture but most importantly for domestic use the ingredient list is short and usually general things you will find in the average kitchen, other books like Ottolenghi or Nigella would require visits to 3-4 different supermarkets to find the 1/4 tsp of Himalayan goat semen that in real terms no one would even notice it was missing.

He's got a really simple lamb and Boulanger potato dish that is a knock out with just 8 ingredients and its a case of stick it in the oven tighter for 4 hours and its job done. I'm not keen on his excessive use of Broccoli stalks, I much prefer the florets but that aside its great.

Bourdain doesnt cook on screen but i would rather watch him any day of the week over the others just for good food telly.

for sauciness Tonia Buxton is head and shoulders above yer Pascals or Lawsons.

I am astounded at how many people on here watch food programmes for recipes. quite inpressive.

*roots round messy drawer for dominos leaflet*

I have the Tom Kerridge book & make the slow cooked lamb. It is (excuse me) amazeballs and very, very easy. Don't like him on telly though, the way he talks makes me cringe though he comes over as a nice geezer.

Bourdain is wonderful entertainment and I'd rather watch a dozen of his shows that one Nigel Slater. Also a fantastic writer.

Can't stand Jamie Oliver. I'm sure I got slated on here for that a while back though?

 

[Guinness Boy]

Oh, and if there's one I'd cheerfully never see again it's actually Lorraine Pascal. "I'm just going to do my own little twist on something perfectly obvious that doesn't need it because that's all I can think of."

 

[edna krabappel]

One look at Tom Kerridge does at least suggest his food would be tasty, if not exactly Weight Watchers' material.

 

[Herr Tubthumper]

I am cooking his ox cheeks with ginger as we speak. Smells good.

Mmmmmmm.