HamlynRecensioni

Not sure where or why I bought this but my general take is that none of these herbal of other horrible concoctions seem to work. Though the Kama Sutra combinations illustrated throughout might just do the trick for many people. The layout is that of an alphabetical encyclopaedia though if you are going to try and use mustard, for example, as an aphrodisiac there is certainly not enough detail there to explain how to prepare of deliver it. Seems that porn has become the modern aphrodisiac. Though the modern drug viagra really seems to work too. But I'm now in the position of having to downsize my library and this book is one of the casualties. Pity but I won't be using it in the future. I give it three stars.

This book is based on the NEWSWEEK series of books on 10 famous museums. There are 10 sections for the collections of each museum, a section for the history of the museums and a catalog of the artists and their masterpieces. At the beginning of each section there is a map of the layout of the building.

3/26/22

Chapters are divided into:
under 200 calories,
under 300 calories,
under 400 calories and
under 500 calories.

Most recipes have a second option using most of the ingredients in the first option and tweaking it a bit. Calories per serving are given for both options. (Most recipes are for 4 servings.)

I bought this because my older teen son wanted to lose weight and get fit. I like the two versions that most recipes have. Giving this 4 stars, based on a few of the recipes I've tried; easy to follow, fairly easy to make and tasty - they even passed muster with my fussy kids.

December 2021
4****

A small sized book that has calendar pages with photos of the Royal Family on every page. It is laid out like a daily diary where you could enter in what you did that day.

Contains a General Index of key topics, and a separate Index of Recipes. Weights and measures are given in metric, Imperial, and American standards, with a nice precaution that "it is advisable" not to mix them. Unlike most cookboooks sorted by type of dish or recipe, this encyclopedia presents topics in alphabetical order.

This work is touted to be "the world's most famous culinary reference book" and to provide comprehensive coverage of "every aspect of cookery". This includes history and traditions of foods and eating, biographies of chefs, cooking terms, and culinary techniques. For example, how to filet a fish, or make beurre blanc. How to store and use ingredients. Provides over 3,800 recipes, many of which are classic and non-obvious.

Prosper Montagne published the first edition in Paris in 1938. This revised English edition features 90 new biographies and expands the global scope. There is emphasis on techniques of contemporary cuisine -- alongside simmering, braising, roasting and baking, we now find induction or plancha cooking and the use of liquid nitrogen and creating foams. New ingredients such as cactus, eddo, haloumi, potmarron and tonka beans, along with new recipes such as chocolate avocado souffles. With over 800 illustrations and 400 photographs.

Under "Abattoir" is a small section on "Slaughtering in former times", with a surprising observation that "in the language of Homer, to express the idea of the slaughter of livestock, there are no verbs other than those relating to offering up sacrifices to the gods".

What a wonderful thing to repeat -- to recall the days when our food animals were treated with respect, even "religiously". Today, we eat creatures produced in factories and torture chambers. Chickens who live to scratch the earth, are pinned in cages and never touch the ground. Calves are locked in pens and have never spent their youth gamboling the meadows! We have fished to near extinction species we once ate in abundance. We are doing this WRONG. J'Accuse!

Fortunately, many people "care" about food. My takeaway on the attitude of the many authors of this encyclopedia is that transparency, planning and integrity must attend what we eat. Every professional and every consumer should insist that great "care" be taken of our food.

Following the familiar format of these little cookbooks Tagines & Moroccan Dishes offers a wide selection of recipes many of which appear to be single dish meals. The format for those not familiar with this series of books is a simple and clear layout of the recipe (list of ingredients and then the instructions) on one page with a full colour photograph of the finished dish on the facing page.

While this works adequately with most of these cookbooks, I find in this case it is is not enough. My lack of familiarity with Moroccan cuisine leaves me wanting more information - my only clue as to what the final dish will be is to look down the list of ingredients - how much more helpful it would be to have a few explanatory words about the dish, and what else one might serve with it, if anything. Of course this is a criticism that can be levelled at all the books in this series, but here it seems to matter more.

Many of the recipes do look very appealing, and there is a good balance between all vegetable dishes and meat dishes. Among the latter there are a good number of lamb, chicken or rabbit recipes, the predominant feature of which is slow cooking; the introduction to the book recommends looking for meat with a good fat content to avoid the risk of the meat drying out.

Putting aside my reservations at the price this is still very good value, and its modest size makes it very convenient to use it taking up very little of the valuable space in the working kitchen, and it is not too precious to worry about it getting a little messed up!

I admit I didn't try every recipe in this cookbook, but every recipe I tried tasted off. Could just be me, though I usually cook very well, but I'm giving up on this cookbook.

Alone & in combo with venison, sausage, cod & salmon. Prep methods and other variants are pretty comprehensive

Its not a bad book if you have a bit of prior knowlege. For example the recipe for a victoria sponge is fine if you know how to prepare the tin, how to fold and how to mix and whisk. I do fortunutly but I can imagine that alot of people my age don't.

If you want to learn this kind of thing then buy Delia Smith's first cookery book first which I would highly reccomend. This does have some really nice recipies in though, especially the vegetarian one which has been a lifesaver for me.

I got this free for joining a cookbook club many years ago. It has the basics for fondue as well as wok and chafing dish cooking.

Pretty standard book of cocktails but all one needs for a huge night. Well, and the mixers.

Quite good, but a little too Seventies for my taste.