Posts Tagged ‘cookbook’

The Irish Granny’s Pocket Farmhouse Potato Recipes is a pocket recipe book with a tonne of different potato-based recipes. Soups, salads, pies, bakes, curries, casseroles, sides and more is all covered. It’s impressive just how many things can be made of potato. Well worth a read.

Donegal Table: Delicious Everyday Cooking is a cookbook by Brian McDermott. I cannot recommend it enough. It’s down to earth and the food is delicious. I tend to measure cookbooks but how often I reuse them. River Cottage is at the top, Mary Berry is close behind and others rank somewhere below that. Donegal Table isn’t quite River Cottage, but it’s not far off, either. I’ll be using some of these recipes again and again.

My photos don’t do it justice. But here they are anyway.

Surf and turf sliders.

Eggy bread with bacon.

Mammy’s Irish stew.

Sausage and pasta bake.

Honey roasted vegetables.

Lemon and black pepper chicken.

I’ve been working my way through The Food of Sichuan by Fuchsia Dunlop. Elina bought it for me for Christmas. But probably the previous one and it has sat around waiting to be used for a while. Well worth the wait: there is some delicious recipes in it!

Gong bao chicken

Duck with cashews

Dry-tossed beef

The Roasting Tin is a cookbook by Rukmini Iyer. It promises “simple one-dish dinners” and it delivers. I like it. Stick a bunch of ingredients in a roasting tin, stick it in the oven and in an hour or two you will have nice food. Not much messing around and nice results.

There is optimum roasting time. The short roasts were a bit dull, and I didn’t get great results from the really long roasts which I think come out better if you slow cook them. But the range of an hour or so seems to be the sweet spot for this book. I recommend the five-spice pork chops and smokey sausage supper, both of which make excellent and easy to prepare meals.

The Wicked Healthy Cookbook is a cookbook by Chad Sarno, Derek Sarno and David Joachim. It’s nice in that it talks a little bit about the theory of making vegan food. But everything felt quite involved and hard to make, or easy to make but with hard-to-find ingredients. None of the recipes has made it into our regular rotation.

Copenhagen Food is a cookbook by Trine Hahnemann. This book looks beautiful and demonstrates a lot of plain but tasty Nordic cuisine. But that said, I have only made a couple of recipes from it, even though I went through and indexed all of the ones I wanted to try.

Prawns will and homemade mayo is the only recipe I regularly use, which is like twice a year. The only modification to the mayo I have made is to add a little bit of lemon.

Since then, it has languished on my sideboard waiting for a review, which I have not written because I did not really know what to say. So, this is me saying very little.

In fairness, it is titled Copenhagen Food: Stories, traditions and recipes, so the sparsity of recipes is clear from the title.

Rick Stein: The Road to Mexico is a cookbook by Rick Stein that draws on recipes from the Southern United States (California area) and Mexico.

There are a lot of good recipes in here. That said, I never found the motivation to make a lot of the seafood dishes, instead opting for the easy taco options that I could make by marinating a meat of my choice and wrapping it up in tortillas.

I also made some salsa and guacamole, so we tended to do several days of tacos in a row so that I could make one big batch and enjoy it while it was still fresh.

We’ve really enjoyed Ken Hom’s cookbook. We’ve been working our way through the 60-odd recipes we thought looked tasty over the past three or fours months and can now conclusively say that it is a winner.

All of the recipes have been easy to follow. A lot of them start the same way: by chopping up some meat and marinating it in a mixture of sesame oil, rice wine, soy sauce and corn flour. Then typically stir-fried with a variety of other ingredients.

If you’re looking for authentic Chinese food, this isn’t the book for you. The recipes are Westernised, which makes them both easy to cook and very tasty.

Sweet and sour pork.

Chicken and sweetcorn soup. It should have been chicken and spinach soup, but I cooked all of the spinach the day before and had to rely on stereotypes to fill in the blank.

Chicken with sesame seeds.

Braised fish.

Our Korean Kitchen is a cookbook by Jordan Bourke and Rejina Pyo.

It sounds exciting, but honestly, it’s not. I just can’t make much from this book. Everything is too difficult.

There is always a question of authenticity vs practicality. Some people may have preferences either way. Mine is probably towards the latter. I want to make stuff from a cookbook. If that means dumping it down for British people, I’m for that.

The recipes I did manage were total winners. The bulgogi is delicious. Elina loves the warming chicken and potato stew. But I’m not sure where to go after that. Have you tried making your own kimchi? It’s not straightforward.

I thought I had really put the effort in after I spent an hour in the international supermarket chasing down gochugaru paste, kimchi sauce, muli and half a dozen other ingredients. But it wasn’t enough.

If you are someone with a lot of determination, you can probably get a lot out of this book. But if, like me, you are time limited and not entirely sure how to use doen-jang soybean paste, you might struggle with this book.

With a name like The Real Greek, you would expect Tonia Buxton’s cookbook to offer authentic recipes. Does it?

Well, that depends on how accurate greek stereotypes are. Everything had feta cheese in it. So, if that is genuinely all Greek people eat, then yes.

It’s a book of simple recipes. If you want to know how to make a beautiful Greek salad or marinate some spicy kebabs, it is full of that stuff. And often, you do just want to make something simple and delicious, so it works well.

The number of actionable recipes was mixed. I’ve made a bunch of skewers and stuffed some burgers with feta cheese. But, despite a range of other dishes, not much else took my fancy. At first, it felt there was very little, although, on going back through them, I have enjoyed several other recipes, too. It doesn’t match up to the likes of Hugh or Mary Berry, but I have added a handful of recipes to my repertoire.