Last Seen Blogs
dirtylemondemonconfessions
my muscles, my muscles, involuntarily flex!
xxprettylittletimebombxx
pardon the mess...
mothnox
Now With 50% More Polygons!
shitzun
Untitled
Text
Easy Wins by Anna Jones
Who is Anna Jones?
Anna Jones is an award-winning cook, food writer and pioneer of modern plant based food. She celebrates the joys of food – with vegetables firmly placed at the centre of the table. In recent years her books have taken a bolder stance on sustainability. In her fourth cookbook One: Pot, Pan, Planet (2021) she dedicated some chapters to educating readers on how to become more…
View On WordPress
0 notes
Text
Ramen: 80 Easy Noodle Bowls and Broths by Makiko Sano
Dear reader of cookbookreview.blog, I have a confession. I’m not that into ramen. I know this isn’t a universally shared opinion but I’ve never had a bowl of ramen that has inspired the awe it’s meant to. The kind that true devotees hunch over steaming bowls of broth like medieval alchemists and whisper in hushed reverence about the exact marination time for soy eggs.
Not that Ramen: 80 Easy…
View On WordPress
#Makiko Sano book review#Ramen: 80 Easy Noodle Bowls and Broths by Makiko Sano#Ramen: 80 Easy Noodle Bowls and Broths by Makiko Sano review
0 notes
Text
Sohn-mat by Monica Lee and The Korean Cookbook by Junghyun Park and Jungyoon Choi
View On WordPress
#Junghyun Park cookbook review#Korean cookbook review#Monica Lee cookbook review#Sohn-mat by Monica Lee review
0 notes
Text
One-pot meatballs with tomato sauce and orzo by Rick Stein
I tried making these meatballs with minced pork but they were too dry, so I think they are much better made with good-quality sausage meat, by which I mean at least 90 per cent pork. A lot of the brands of tomato passata with flavourings are not to my taste, but the Napolina soffritto is just tomato, garlic, onion and celery.
SERVES 4
400g premium pork sausages, skins removed and discarded
¾ tsp…
View On WordPress
0 notes
Text
Michel Roux at Home by Michel Roux Jr
What’s the USP? A Michelin-starred chef eschews the involved methods and techniques of the professional kitchen and shares his favourite (but not always) simple recipes from home that he cooks for family and friends.
Who’s the author? Michel Roux Jr is restaurant royalty, son of the legendary Albert Roux, father of Emily (who runs the acclaimed London restaurant Caractère). At the time of…
View On WordPress
0 notes
Text
Prawn French toast with walnut & coriander pesto by Michel Roux Jr
Croque aux crevettes
A really special brunch dish, this is my French take on Chinese prawn toast. These are hearty sandwiches, so if you’re serving them as part of a brunch buffet, just a half will be enough – unless you’re not planning to eat again until the evening! The walnut and coriander pesto makes a nice change from the usual basil version. The recipe makes more than you need for the…
View On WordPress
0 notes
Text
Root Vegetable Tart Tatin by Michel Roux Jr
Tarte tatin de legumesHere we have a great French classic made into a vegetarian treat. I’ve suggested a selection of vegetables, but you can vary them according to the season and spice them up with more chilli if you like a bit of heat. Delicious as a main meal or as an accompaniment, this can be made in individual portions as well as a large tart. It’s fine to use shop-bought puff pastry – I…
View On WordPress
#Michel Roux Jr recipe#Root Vegetable Tart Tatin by Michel Roux Jr#Root Vegetable Tart Tatin recipe#Vegetarian
0 notes
Text
Giggling Squid Cookbook
Cephalopods are amazing. Octopi have been shown to use tools, cuttlefish can camouflage in an instant and squid giggle if you give them ten-tickles (I’m very, very sorry). Giggling Squid really is a fantastic name for a restaurant. It was originally a nickname for the son of co-founders Andy and Pranee and subsequently the name of their first restaurant in Brighton. One place has turned into many…
View On WordPress
0 notes
Text
Mo Wilde Author of The Wilderness Cure Interview
Mo Wilde is a forager, research herbalist and ethnobotanist. She lives in West Lothian in a self-built wooden house on four organic acres where she encourages medicinal and foraging species to make their home, creating a wild, teaching garden. She lived for a year on a wild food diet, started on Black Friday, 27 Nov 2020. She has a Masters degree in Herbal Medicine, is a Fellow of the Linnean…
View On WordPress
0 notes
Text
The Food Substitutions Bible by David Joachim
The Food Substitutions Bible is a hefty reference volume offering over 8000 ideas for smart replacements useful on those occasions when you’ve misjudged the contents of your cupboards. Need something to sit in for those fennel seeds you forgot to pick up in the weekend shop? Simply flick through to ‘F’ and discover that while anise seeds are your ideal swap, dill seeds will work in a pinch to…
View On WordPress
#David Joachim book review#The Food Substitutions Bible by David Joachim review#The Food Substitutions Bible review
0 notes
Text
Restaurant Gordon Ramsay: A Story of Excellence by Gordon Ramsay
What’s the USP? A follow up of sorts to Ramsay’s 2007 book Three Star Chef that focuses on the food and story of his three Michelin starred flagship restaurant Restaurant Gordon Ramsay in Chelsea, London. Recipes are organised by seasons, each with an introduction to the key ingredients available at the time of year. Interspersed is Ramsay’s anecdotal history of the restaurant. As such, the book…
View On WordPress
0 notes
Text
Simply Scandinavian by Trine Hahnemann
In 2004, chefs from the Scandinavian countries of Norway, Sweden and Denmark assembled alongside other Nordic chefs from Finland, Iceland, the Faroe Islands, Greenland, and Åland. After days gathered around what surely must have been an immaculately crafted solid oak table, bathed in natural light pouring in from floor to ceiling windows and set in the middle of a minimalist, yet tasteful, room…
View On WordPress
0 notes
Text
SORREL HOISIN FRIED ‘CHICKEN’ BURGER by Denai Moore
Every now and then you need a good burger in your life, and this one satisfies that craving. This is the kind of dish I make for my non-vegan friends. The sorrel hoisin glaze is quietly delicious and adds a fruity twist. Lettuce and pickles are non-negotiable here. There’s just something about the hot, crispy, sticky glazed oyster mushrooms and the ice-cold lettuce.
SERVES 6
PREP TIME 20 MINUTES,…
View On WordPress
0 notes
Text
Steve The Bartender's Cocktail Guide by Steven Roennfeldt
Who is Steve the Bartender? You’ll know Steve Roennfeldt from his hugely popular YouTube channel, launched in 2015 and which at the time of writing boasts 600 videos and 713k subscribers. He has more than two decades experience working in the hospitality industry in Australia and is founder of Threefold Distilling.
What’s the USP? A complete guide to cocktails at home, from stocking up your bar,…
View On WordPress
0 notes
Text
Plentiful by Denai Moore
The multi-talented Denai Moore is an acclaimed soul singer as well as the vegan chef behind Dee’s Table pop up restaurant and has developed recipes for Leon and Tesco among others. With her debut cookbook, Moore wants to smash preconceptions about Jamaican food which she says is ‘often misrepresented, stripped of its complexity and reduced to being a meat-heavy cuisine’. Instead, Plentiful is a…
View On WordPress
0 notes
Text
Introducing: Ideas for legs by Stephen Rötzsch Thomas
cookbookreview.blog contributor @SRotzschThomas has just launched a new food newsletter, and it's a great one. He introduces it here. We think the idea's got legs. Click on the link to see if you agree.
Here’s how I eat: first with my mind, and then with my body.
I’m the sort of person who is thinking about what’s for dinner while they’re still munching on their breakfast. A planner who plots a big shop at the beginning of the week, and an improviser, who then adapts those plans as the days unfurl around him.
I am also – whisper this – not exactly rolling in cash. I don’t know if anyone’s told…
View On WordPress
0 notes
Text
as cooked on Tik Tok
Brave @srotzschthomas took one for the cookbookreview.blog team and reviewed 'as cooked on Tik Tok' and, spoiler alert, he loved it. Click on the link to find out why.
What’s the USP? Here’s a book guaranteed to stir up some sort of response in anyone over, say, thirty years of age. as cooked on TikTok is a collection of ‘fan favourites and recipe exclusives’ from over 40 of the social network’s food influencers.
And look, we’re coming into this one with serious trepidation, yes? The front cover promises a foreword by ‘Gordon + Tilly Ramsay’, and the pictures…
View On WordPress
0 notes