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23+ Works 1,005 Membros 5 Reviews

About the Author

Colman Andrews is editor of "Saveur" and author of several other cookbooks. He lives in Old Greenwich, Connecticut. (Bowker Author Biography)

Obras de Colman Andrews

The Country Cooking of Ireland (2009) 136 cópias
Saveur Cooks: Authentic French (1999) 132 cópias
The Country Cooking of Italy (2011) 63 cópias
Flavors of the Riviera (1996) 50 cópias
The Taste of America (2013) 36 cópias
Living in the Sun (1996) 9 cópias
Best Restaurants L.A. (1984) 2 cópias

Associated Works

Best Food Writing 2007 (2007) — Contribuinte — 112 cópias
Best Food Writing 2005 (Best Food Writing) (2005) — Contribuinte — 99 cópias
Best Food Writing 2011 (2011) — Contribuinte — 71 cópias
Best Food Writing 2003 (2003) — Contribuinte — 67 cópias
Best Food Writing 2001 (2001) — Contribuinte — 66 cópias
Malaparte: A House Like Me (1999) — Contribuinte — 51 cópias
Cookbook Book (2014) — Prefácio, algumas edições33 cópias

Etiquetado

Conhecimento Comum

Membros

Resenhas

Like listening to reminiscences from your pretentious but lovable uncle. Pretty good, but just shy of the halfway point I had had my fill, and it was time to move on.
 
Marcado
blueskygreentrees | Jul 30, 2023 |
Wow there is a lot of meat in this book. The vegetables do not make an appearance until the eighth chapter! Even then, the dishes are 'Vegetarian Haggis' and 'Smoked Haddock Mash,' which are not really to my taste.
It is full of British dishes - meaty, hearty British dishes. Kipper Pate, Potted Rabbit, etc. Pretty much, if this appeals to you, this cookbook would be for you.

**eARC Netgalley**
 
Marcado
Critterbee | Apr 16, 2018 |
This book is pretty but the recipes aren't that great. I've made 6 of them and they were all bland and called for lots and lots of ingredients. Its a good inspirational cookbook but be sure to tweak the recipes to your tastes.
 
Marcado
LenaLoves | Sep 22, 2011 |
It's not a bad book, but it is aimed at a US audience. For me it lost points when it claimed on one page that Corned Beef was quite prevalent in Ireland and then on the following page talked about how a lot of Irish beef was boiled because Irish people used the cows for a lot more than meat and that when they were killed they were quite old.

Full of some newer cooking, gleaned from a lot of other sources, including some of the masters of cooking in Ireland this looks at a lot of different foodstuffs and how it's used and creates recipies with them. It is a smidge patronising occasionally and probably more useful as a coffee table book than anything else.… (mais)
½
 
Marcado
wyvernfriend | Apr 22, 2010 |

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Estatísticas

Obras
23
Also by
9
Membros
1,005
Popularidade
#25,667
Avaliação
½ 3.7
Resenhas
5
ISBNs
46
Idiomas
3

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