Tom Kitchin

After the one page introduction, in which the author outlines the purpose of his book, namely to share the food he cooks at home, the book gets straight to the recipes. These are grouped under the following headings: one-pan wonders; Quick weekend suppers; Leave it to cook; Breads and savoury nibbles; Easy starters; Saturday supper; Sunday roast; Simple desserts; Basic recipes; the book also includes an index.

The recipes are well laid out, all most all one to a page, with a few brief introductory comments (something I like to see in a cookbook), with the list of ingredients and the method clearly presented, additionally many of the recipes include a note, tip or other suggestions. The facing page for each recipe provides a full colour picture of the completed dish or serving (these are invariably very carefully assembled creations), or some stage in the process, and just occasionally there are further pictures.

The recipes are very appealing, many of them imaginative variations on familiar fare. Some are more complex than others and would require some time and thought in preparation. Just to mention a few recipes: Braised duck leg with orange, olives & basil; Smoked salmon and spinach lasagne; Chicken and broccoli bake; Kedgeree; Beef Wellington; saddle of lamb cooked on hay with boulangere potatoes; Mushroom briohes; Pork belly braised with star anise and fennel; Beef & Guinness pie; Venison stew with celeriac & orange; Chocolate & walnut brownies; and of course mane more.

A well produced and well presented book full of the sort of recipes that are both practical and tempting.… (mais)