Compare prices for tamasin day-lewis
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Weidenfeld Nicolson Illustrated West of Ireland Summers: Recipes and Memories from an Irish Childhood
Pages: 160, Paperback, Weidenfeld Nicolson Illustrated
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Availability: Usually dispatched within 4 to 6 weeks
Shipping: refer to store website
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£8.57
at Amazon.co.uk
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Weidenfeld Nicolson Illustrated Tamasin's Kitchen Bible
Pages: 512, Hardcover, Weidenfeld Nicolson Illustrated
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Availability: Usually dispatched within 24 hours
Shipping: refer to store website
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£12.50
at Amazon.co.uk
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Weidenfeld Nicolson Illustrated Simply the Best: The Art of Seasonal Cooking
<I>Simply the Best</I> is made up of much more than its subtitle, <I>The Art of Seasonal Cooking</I>, suggests. Tamasin Day-Lewis provides so many contexts for her recipes--in descriptions of family holidays and picnics, food-fact-finding expeditions to France, Spain and Ireland, encounters with chefs and organic-food producers and many other delightful experiences--that the effect encompasses a complete lifestyle. Pleasurable in the highest degree, it inevitably induces a bewilderment that the results of one's own exertions should fall so far short of what is possible. What is possible, if you have the time, the money and the inclination to do the kind of shopping that Tamasin Day-Lewis can afford, is wonderful ingredients: cooked with care and attention, they deliver marvellous flavours. The recipes are a mixture of the familiar and less so, the comforting and the exciting. In spring, tender rhubarb is made into ice cream with preserved ginger and acacia honey, and guinea fowl is stewed with preserved lemons and broad beans. Summer might bring squid, braised in its ink with fennel, peas and Oloroso sherry, light fish stews or a white-fruit summer pudding. Wild mushrooms and game are the flavours of autumn, followed perhaps by a steamed lemon-curd pudding; while winter rounds the year off with rich meat stews, baked fruits and chocolate; and, to soothe the post-Christmas stomach, a dish of baked skate, verging on the bland but spiked with lemon and capers. --<I>Robin Davidson</I>
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Availability: Usually dispatched within 24 hours
Shipping: refer to store website
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£9.89
at Amazon.co.uk
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Weidenfeld Nicolson Illustrated Simply The Best
<I>Simply the Best</I> is made up of much more than its subtitle, <I>The Art of Seasonal Cooking</I>, suggests. Tamasin Day-Lewis provides so many contexts for her recipes--in descriptions of family holidays and picnics, food-fact-finding expeditions to France, Spain and Ireland, encounters with chefs and organic-food producers and many other delightful experiences--that the effect encompasses a complete lifestyle. Pleasurable in the highest degree, it inevitably induces a bewilderment that the results of one's own exertions should fall so far short of what is possible. What is possible, if you have the time, the money and the inclination to do the kind of shopping that Tamasin Day-Lewis can afford, is wonderful ingredients: cooked with care and attention, they deliver marvellous flavours. The recipes are a mixture of the familiar and less so, the comforting and the exciting. In spring, tender rhubarb is made into ice cream with preserved ginger and acacia honey, and guinea fowl is stewed with preserved lemons and broad beans. Summer might bring squid, braised in its ink with fennel, peas and Oloroso sherry, light fish stews or a white-fruit summer pudding. Wild mushrooms and game are the flavours of autumn, followed perhaps by a steamed lemon-curd pudding; while winter rounds the year off with rich meat stews, baked fruits and chocolate; and, to soothe the post-Christmas stomach, a dish of baked skate, verging on the bland but spiked with lemon and capers. --<I>Robin Davidson</I>
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Availability: Usually dispatched within 4 to 6 weeks
Shipping: refer to store website
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£23.75
at Amazon.co.uk
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Weidenfeld Nicolson Illustrated Perfect Pies: Ten Recipes
Pages: 40, Hardcover, Weidenfeld Nicolson Illustrated
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Availability: Usually dispatched within 24 hours
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£4.79
at Amazon.co.uk
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Weidenfeld & Nicolson Tamasin's Weekend Food: Cooking To Come Home To
Pages: 144, Hardcover, Weidenfeld & Nicolson
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Availability: Usually dispatched within 24 hours
Shipping: refer to store website
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£6.59
at Amazon.co.uk
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Weidenfeld Nicolson Illustrated Tamasin's Weekend Food: Cooking to Come Home to
Pages: 144, Hardcover, Weidenfeld Nicolson Illustrated
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Availability: Usually dispatched within 24 hours
Shipping: refer to store website
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£11.21
at Amazon.co.uk
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Weidenfeld Nicolson Illustrated The Art of the Tart
Tart, torte, quiche, whatever you call it, encountering the choicest, freshest ingredients smugly contained in buttery-crisp pastry is pure pleasure. But given the image of pastry as something to be mastered it is unsurprising that what was the starting point of cookery fundamentals (remember those jam tarts at school?) has become more intimidating and ironically, not something to be attempted at home. What Tamasin Day-Lewis does here is not so much debunk the pastry mystique as present recipes so delectable that the skill of pastry making seems one very much worth acquiring. <p> Starting with savoury tarts; Quiche Lorraine makes a welcome return, a holy trinity of cream, eggs and bacon so simple yet sumptuous when made properly. There's no mention of the dreary low fat option anywhere here. Double cream, eggs and butter reign supreme alongside fresh ingredients in tarts such as Smoked Haddock and Watercress Tart or Spinach and Anchovy. The cheekily entitled section Other People's Tarts includes recipes lovingly plundered from the likes of Nigel Slater and Lindsey Bareham, the most decadent Chocolate Tart coming from Simon Hopkinson's classic cookbook <I>Roast Chicken and Other Stories</I>.<p> The sweet tart section contains some traditional treats; Bakewell and Treacle Tarts alongside more unusual offerings. A Roast Fig and Honey Tart with Cointreau, which is aptly introduced as a beauteous and sluttish, Fall of the Roman Empire kind of pudding. Author Tamasin Day-Lewis writes on food for Saturday's Telegraph and Food Illustrated and here her style is anecdotal and nicely familiar. In many places she mixes the good sense of Nigella Lawson with an entertaining effusion rather reminiscent of the Two Fat Ladies;<blockquote>I always make a hubcap-sized version rather than the normal tart-sized one because everybody in my family eats gargantuan slices of it and if there is any left it is whittled away sneakily on the day. This is not a tart to be served up the following day, tiredly, pinkily soggy; it simply doesn't work. Just eat lots of it.</blockquote> <I>The Art of the Tart</I> is a superb collection of recipes, but get the oven warm and the rolling pin and pastry tins ready--you'll be seized with a desire to use them the minute you start reading--<I>Rachel O'Connor</I>
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Availability: Usually dispatched within 24 hours
Shipping: refer to store website
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£8.57
at Amazon.co.uk
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Weidenfeld Nicolson Illustrated Tarts with Tops on: How to Make the Perfect Pie
Pages: 144, Hardcover, Weidenfeld Nicolson Illustrated
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Availability: Usually dispatched within 4 to 6 days
Shipping: refer to store website
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£11.21
at Amazon.co.uk
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Weidenfeld Nicolson Illustrated The Art of the Tart
Tart, torte, quiche, whatever you call it, encountering the choicest, freshest ingredients smugly contained in buttery-crisp pastry is pure pleasure. But given the image of pastry as something to be mastered it is unsurprising that what was the starting point of cookery fundamentals (remember those jam tarts at school?) has become more intimidating and ironically, not something to be attempted at home. What Tamasin Day-Lewis does here is not so much debunk the pastry mystique as present recipes so delectable that the skill of pastry making seems one very much worth acquiring. <p> Starting with savoury tarts; Quiche Lorraine makes a welcome return, a holy trinity of cream, eggs and bacon so simple yet sumptuous when made properly. There's no mention of the dreary low fat option anywhere here. Double cream, eggs and butter reign supreme alongside fresh ingredients in tarts such as Smoked Haddock and Watercress Tart or Spinach and Anchovy. The cheekily entitled section Other People's Tarts includes recipes lovingly plundered from the likes of Nigel Slater and Lindsey Bareham, the most decadent Chocolate Tart coming from Simon Hopkinson's classic cookbook <I>Roast Chicken and Other Stories</I>.<p> The sweet tart section contains some traditional treats; Bakewell and Treacle Tarts alongside more unusual offerings. A Roast Fig and Honey Tart with Cointreau, which is aptly introduced as a beauteous and sluttish, Fall of the Roman Empire kind of pudding. Author Tamasin Day-Lewis writes on food for Saturday's Telegraph and Food Illustrated and here her style is anecdotal and nicely familiar. In many places she mixes the good sense of Nigella Lawson with an entertaining effusion rather reminiscent of the Two Fat Ladies;<blockquote>I always make a hubcap-sized version rather than the normal tart-sized one because everybody in my family eats gargantuan slices of it and if there is any left it is whittled away sneakily on the day. This is not a tart to be served up the following day, tiredly, pinkily soggy; it simply doesn't work. Just eat lots of it.</blockquote> <I>The Art of the Tart</I> is a superb collection of recipes, but get the oven warm and the rolling pin and pastry tins ready--you'll be seized with a desire to use them the minute you start reading--<I>Rachel O'Connor</I>
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Availability: Usually dispatched within 24 hours
Shipping: refer to store website
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£5.99
at Amazon.co.uk
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Macmillan Last Letters Home
Pages: 272, Hardcover, Macmillan
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Availability: Usually dispatched within 24 hours
Shipping: refer to store website
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£6.60
at Amazon.co.uk
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Weidenfeld Nicolson Illustrated Tarts with Tops on: Or How to Make the Perfect Pie
Pages: 144, Hardcover, Weidenfeld Nicolson Illustrated
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Availability: Usually dispatched within 24 hours
Shipping: refer to store website
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£6.59
at Amazon.co.uk
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Weidenfeld Nicolson Illustrated Good Tempered Food: Recipes to Love, Leave and Linger Over
Pages: 288, Paperback, Weidenfeld Nicolson Illustrated
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Availability: Usually dispatched within 24 hours
Shipping: refer to store website
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£8.99
at Amazon.co.uk
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Weidenfeld Nicolson Illustrated Simply The Best: The Art of Seasonal Cooking
<I>Simply the Best</I> is made up of much more than its subtitle, <I>The Art of Seasonal Cooking</I>, suggests. Tamasin Day-Lewis provides so many contexts for her recipes--in descriptions of family holidays and picnics, food-fact-finding expeditions to France, Spain and Ireland, encounters with chefs and organic-food producers and many other delightful experiences--that the effect encompasses a complete lifestyle. Pleasurable in the highest degree, it inevitably induces a bewilderment that the results of one's own exertions should fall so far short of what is possible. What is possible, if you have the time, the money and the inclination to do the kind of shopping that Tamasin Day-Lewis can afford, is wonderful ingredients: cooked with care and attention, they deliver marvellous flavours. The recipes are a mixture of the familiar and less so, the comforting and the exciting. In spring, tender rhubarb is made into ice cream with preserved ginger and acacia honey, and guinea fowl is stewed with preserved lemons and broad beans. Summer might bring squid, braised in its ink with fennel, peas and Oloroso sherry, light fish stews or a white-fruit summer pudding. Wild mushrooms and game are the flavours of autumn, followed perhaps by a steamed lemon-curd pudding; while winter rounds the year off with rich meat stews, baked fruits and chocolate; and, to soothe the post-Christmas stomach, a dish of baked skate, verging on the bland but spiked with lemon and capers. --<I>Robin Davidson</I>
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Availability: Not yet published
Shipping: refer to store website
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£9.99
at Amazon.co.uk
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Weidenfeld & Nicolson Tamasin's Kitchen Classics
Pages: 208, Hardcover, Weidenfeld & Nicolson
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Availability: Not yet published
Shipping: refer to store website
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£12.00
at Amazon.co.uk
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