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by Tamasin Day-Lewis

Download Tamasin's Kitchen Bible fb2, epub

ISBN: 029784363X
Author: Tamasin Day-Lewis
Language: English
Publisher: Weidenfeld & Nicolson (September 8, 2005)
Pages: 512
Subcategory: Food
Rating: 4.2
Votes: 823
Size Fb2: 1133 kb
Size ePub: 1283 kb
Size Djvu: 1123 kb
Other formats: txt doc lrf mobi


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Tamasin's Kitchen Bible book.

Lydia Tamasin Day-Lewis (born 17 September 1953) is an English television chef and food critic, who has also published a dozen books about food, restaurants, recipes and places. She writes regularly for The Daily Telegraph, Vanity Fair, and Vogue. Day-Lewis was born in Hammersmith, London. Day-Lewis is the daughter of Anglo-Irish poet Cecil Day-Lewis, who served as poet laureate of the United Kingdom in his last years, and his second wife, British actress Jill Balcon.

Tamasin draws upon 30 years of cooking experience to explain the knowledge most cookbooks assume you have. Tamasin Day-Lewis is one of Britain's finest food writers, described by Vogue Entertaining as the new Elizabeth David. Country of Publication. Orion Publishing Group. Weidenfeld & Nicolson.

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View all Tamasin's Kitchen Bible lists. Manufacturer: Weidenfeld & Nicolson Release date: 8 September 2005 ISBN-10 : 029784363X ISBN-13: 9780297843634.

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ISBN13:9780297853572.

Tamasin's Kitchen Bible by Tamasin Day-Lewis, September 8, 2005, Weidenfeld Nicolson Illustrated . There's no description for this book yet.

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I've always had them in the kitchen, from a very young age: I'd get them at the table rolling out pastry. And my middle daughter Miranda in particular loved to cook for us: I remember her winning a prize for her meatballs and mozzarella. Once the table are turned and they start cooking for you, it is absolute lovely, I must say.

Lydia Tamasin Day-Lewis (born 17 September 1953) is an English television chef and food critic Tamasin's Kitchen Bible (2005). Tamasin's Kitchen Classics (2006).

Lydia Tamasin Day-Lewis (born 17 September 1953) is an English television chef and food critic YouTube Encyclopedic Bibliography. The Englishwoman's Kitchen (E. (1983). Tamasin's Kitchen Bible (2005). Where Shall We Go For Dinner?

Most cooks long for an all-encompassing cookbook that will show how to make everything from a basic biscuit to a poached salmon, advise on different cuts of meat and types of potatoes, and explain how to rescue a split sauce along the way. This is that book. Tamasin's clear, concise and no fuss instructions lead the novice cook through those first, experimental recipes, giving confidence to progress to more sophisticated dishes. The student or cook on a budget will find a repertoire of economical recipes, and the experienced cook will find inspiration in the comprehensive classics and new favourites chapters. There is an entire chapter on Christmas with a timetable for Christmas day plus 35 recipes that will inspire you between Christmas and New Year.

Comments:

RuTGamer
`Tamasin's Kitchen Bible' by Anglo-Irish culinary writer, Tamasin Day-Lewis is a most unusual cookbook to American eyes, but not, I suspect, to Tamasin's UK and Irish newspaper column readers. I say this because there is a strong family resemblance between Ms. Day-Lewis' writing and that of other contemporary culinary writers such as Nigella Lawson, Jamie Oliver, and Nigel Slater.

The most pervasive attitude running through this book as well as those by Lawson, Oliver, and Slater is a celebration of food and cooking as it affects all aspects of life, unlike so many American writers who seem intent on teaching us how to squeeze food preparation and eating into as little time as possible so we can get on with the more important things in life. One sure sign of this dedication to eating for life is Ms. Day-Lewis' concern with English school food. By either coincidence or copycat motives, this also happens to be one of Jamie Oliver's latest causes.

It is important to note the title of this book carefully, as it is specifically `Tamasin's' kitchen bible. The first thing this means is that it is quite different from the kind of kitchen reference done by, for example, Julia Child or Christopher Kimball (both of whom have done kitchen reference books). It is so personal that one could easily overlook the title and take it for the diary of a culinary life. Unlike the major cooking manual `Appetite' by colleague Nigel Slater, this book has no single culinary credo. Unlike important culinary training manuals such as Madeleine Kamman's `The New Making of a Chef' or Anne Willan's `The Good Cook', it does not move from one subject to another in a systematic fashion. Rather, it jumps around from one subject to another in a very personal manner. The primary chapter subjects are:

Easy Things, such as tarts, flapjacks, chocolate cakes, fudge and `Victorian sponge'.

Simple Skills such as pasta dishes, salads, soups, roasts, game, puddings and cakes.

Frugal Food, inexpensive dishes primarily with grains and pastas, plus `dinner party lore'.

Christmas countdown, with pies, sauces, roast birds, puddings, and ice cream.

Classic Recipes with coq au vin, southern fried chicken, poached salmon, lobster, sorbets, and souffles.

Foolproof Favorites with soups, starters, gnocchi, salads, vegetable dishes, lamb, fish, and ice creams.

Serious skills such as bread making, jams, jellies, curds, marmalade, and chutneys.

It almost seems like each one of these chapters could be the subject of its own book. It also seems like certain techniques and types of food such as pasta and `puddings' pop up in several different chapters. All this means that this is a `bible' much more in the sense that it is best read from front to back than it's being used as a reference, even though it will do quite well as a reference for relatively straightforward recipes for classic dishes.

It is also a good `read' because the book is filled with lots of memoir material, tied together much better than the usual series of recipe headnotes, but not as much a full memoir as, for example, Nigel Slater's `Toast' or Ruth Reichl's three volumes of memoirs. The writing is especially delightful, as Ms. Day-Lewis uses lots of sophisticated words and words in cleverly metaphoric ways to indicate measurements. One gets the strong impression that Jamie Oliver's `glugs' were borrowed from Miss Tamasin's uniquely colorful and pervasively musical way with culinary language.

One thing the reader must note is that Ms. Day-Lewis is most definitely writing for a British audience. This is clear not only from her combined metric and imperial measurements as it is from practically every colloquialism we see. My favorite is where she refers to a `black cab driver's knowledge' which may seem very strange to invoke an African-American's culinary wisdom, until one remembers that all London taxicab vehicles are black, just as all New York City cabs are yellow. While this may make the book more difficult as a reference text, it makes it more appealing as a great read. Another introductory reference covers lists of what Ms. Day-Lewis has in her kitchen, which seems, like most lists of this type, to be too long for the average cook and too imprecise for the diehard foodie gadget collector.

One feature which one can envy is the `Seasonal British Diary', which is probably next to worthless for American readers, as it gives us only seasonal availability for the British Isles, which I'm sure is a lot different than what one can get in San Diego or even New York City.

Another dimension of this book is that it is a truly excellent guide for teaching children how to cook. Unlike many other cookbooks for children, such as those from Emeril Lagasse and Rachael Ray, this one doesn't talk down to kids. This means, of course, that it really must be used by a child and adult pair with care, but it gives the youngster a real sense that they are entering a grownup world and doing grownup things.

If you do embark on using recipes from this book, I believe you will not be disappointed with the results. In even small matters of technique, such as adding garlic to a sautee with care not to burn it, the book is constantly careful, and seems to have a better and more straightforward solution to these issues than all but the best Italian culinary writers.

The cuisine is very cosmopolitan, with a mix of English, French, Italian, American, and Irish standards, with no pretensions that any of the recipes are original. Her primary influences are the great English writers, Elizabeth David and Jane Grigson, both of whom I love to read, but Ms. Day-Lewis has her own distinct style which, I suspect, has some influence with her modern colleagues.

Excellent culinary read.
Reighbyra
Such a great book for creative thinking about meals. One thing that cracks me up are the far smaller English quantities. For example, a cake that is an 8" single layer cake (as opposed to the American equivalent of 3, 9" layers!). Tamasin is creative and interesting. Made a delicious white bean cassoulet the other night that kicked ass.
Inerrace
There is so much to like in Tamasin's Kitchen bible. It can be a basic cookbook for a novice. She gives wonderful encouragement to children cooking There are lists of what she has in her kitchen drawer, what pots and pans, electric gadgets, bowls, knives and more. There are especially wonderful tips - the lowdown on items such as scones. The lightest are made with sour cream or buttermilk, cool on a rack to keep the outside crisp. There are many hints that even an experienced cook could benefit from - hints for eggs and omelettes, pastas and Sunday roasts. Recipes are given in ounces and grams. There are lots of appealing pictures. The index is first-rate giving both ingredients and recipe names.

The contents of the book are divided into wonderful sections : Easy things, simple skills, frugal food, Christmas countdown, classic recipes, foolproof favorites, serious skills.
In the Christmas section you will see the long planning of an English cook - the Christmas puddings made in October, mincemeat in November and at least a month before, the plum pudding (cake).

My main complaint that I have had before with her cookbooks is that she wants to and sells to an international audience; but especially in the United States unless one is familiar with some basic British terms such as using the word pudding for desserts, biscuits for cookies it can be very perplexing. Most English cooks know what words Americans would not understand. This could have been accomplished in her introductory sections such as the seasonal British foods calendar - giving differences in other parts of the world both in vocabulary... what are courgettes, what are Swedes, probably most have no idea. But in total this is a wonderful cookbook, an especially great addition to someone who likes cookbooks and trying something a bit different.
Thetath
particularly for people who feel nostalgic for english cooking (yes, some of us are).
Oso
Tamasin Day-Lewis (yes, she is actor Daniel's sister) writes beautifully. Quite simply, she is the most inspiring cookery writer working in the English language today. This, her latest tome, focusses on how to cook with passion and flair no matter what level of skills you posess in the kitchen. And she knows her stuff - encouraging, nay insisting, you seek the BEST animal products, i.e. those treated humanely and allowed to live organically. Her belief is that you should reward farmers who rear breeds that are rare to keep biodiversity alive, eat orgaincally produced vegetables and teach your children to cook by your side. But this is not a preachy book by any means - it is the kind of cookbook that will not leave your kitchen. Not ever, and I speak as someone whose copy is spattered already! From the simplicity of jam (jelly) tarts to a timetable for cooking the most glamorous Christmas feast and her divine Cep and Red Onion Tart, you can't go wrong. Eat and enjoy what you cook - couldn't be simpler right?

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