Linda’s Kitchen
Monday, March 2nd, 2015 | Books
According to the cover, Linda McCartney provides meals that are both “simple and inspiring”. My friend Alan lent me a number of cookbooks and this was my favourite one (which he then very kindly gifted to me!).
It should be noted that Linda does not seem to have been a fan of spicy food. I’m not either, I usually get my Nando’s medium, but I’m developing a taste for a little bit of kick. Even at that level, I found myself regularly scribbling “leave the chilli seeds in” or “use two chillies, not one” next to recipes.
Good points
It does keep things simple. Most do not take too long to make or involve complicated steps. So far, they have all been tasty.
The photos that there are are very large.
There is also an excellent section at the back breaking down how to make a selection of sauces and dressings.
Bad points
It feels a bit dated. Most of the recipes call for chilli powder or dried chillis. I could be entirely wrong about this, but my guess is that these days that would all call for fresh chillies (Hugh certainly would).
Just less than half the dishes have photos.
Finally a lot of the recipes rely on a meat substitute. Many of the recipes are existing meat dishes with vegetarian mince instead. This is unfortunate because vegetarian meat usually tastes terrible.
According to the cover, Linda McCartney provides meals that are both “simple and inspiring”. My friend Alan lent me a number of cookbooks and this was my favourite one (which he then very kindly gifted to me!).
It should be noted that Linda does not seem to have been a fan of spicy food. I’m not either, I usually get my Nando’s medium, but I’m developing a taste for a little bit of kick. Even at that level, I found myself regularly scribbling “leave the chilli seeds in” or “use two chillies, not one” next to recipes.
Good points
It does keep things simple. Most do not take too long to make or involve complicated steps. So far, they have all been tasty.
The photos that there are are very large.
There is also an excellent section at the back breaking down how to make a selection of sauces and dressings.
Bad points
It feels a bit dated. Most of the recipes call for chilli powder or dried chillis. I could be entirely wrong about this, but my guess is that these days that would all call for fresh chillies (Hugh certainly would).
Just less than half the dishes have photos.
Finally a lot of the recipes rely on a meat substitute. Many of the recipes are existing meat dishes with vegetarian mince instead. This is unfortunate because vegetarian meat usually tastes terrible.