The book is beautifully illustrated and is that type of book which is a cross between a paperback and a hardback. It has a laminated cover which wipes clean (essential in the kitchen)
If you keep up with food trends the recipes are very much on trend and not duplicated in other cookery books. They are also the type of dishes that I would order in a restaurant, so I am biased – this is my type of food.
Herbed scrambled egg, proscuitto and chèvre crostini is a good example of the type of dish, take something familiar, scrambled egg, and giving it a new twist.
There are some ingredients listed that might be harder to find, but these days it is easy to source unusual foods on the internet and I like trying new flavours. I also enjoy cookery and learning new techniques. This is a book that challenges and helps you to develop your cookery skills.
Pea pancakes with crispy pancetta and sweet chilli sauce is another example of the type of recipe in this collection – it most certainly looks interesting; and as a bonus the recipe includes how to make your own sweet chilli sauce, perfect for using up the extra chillies which seem to congregate regularly in my fridge.
There are recipes for some basics such as proper custard and home made pizza bases, which is fine as I am always interesting to try out new variants on these staples.
However where this book really comes int it own is the range of new recipes such as Moroccan Fish Stew, or Lamb and preserved lemon meatballs with crushed broad bean salad. Again there is also a recipe for making your own preserved lemons.
I cannot rate this excellent cook book highly enough, it is both beautifully presented and filled with modern, delicious, light, flavoursome recipes.
Not one for the bookshelf, this is one to keep in the kitchen…