Revue de presse
Saturday's Daily Telegraph cookery columnist, Tamasin Day-Lewis, brings the art and enjoyment back to cooking in Good Tempered Food, aptly subtitled recipes to love, leave and linger over. No fast, quick recipes to be found here. More slow, sedate, innovative, imaginative cooking, enabling the cook to taste and savour every stage of a dish's creation. Some are started days in advance, allowing meat to soak up juices, others will take a morning to prepare. Tamasin's aim is to bring the satisfaction and feeling of creation back to the cook. Overburdened with current advertising campaigns and tv chefs advocating convenience foods, the next generation is in danger of losing the art of cooking. But with recipe books such as this, containing scrumptious dishes such as pancakes layered with pesto and mozzarella di Bufala, 17thcentury Mantuan chicken, chocolate mocha cake with Irish whiskey and spiced three-sugar crumble, there will hopefully be a reversal and people will once again discover the joys of cooking, and eating, proper food. - Lucy Watson --Lucy Watson
Présentation de l'éditeur
GOOD TEMPERED FOOD is quiet, unhurried, unchaotic cooking to be savoured with its natural accompaniments - conversation, music and a glass of wine. This is old-fashioned, slow cooking - the food we love to eat and cook with a new way to think about it. Preparation, marinating, half-cooking it before time, and adding the last minute touches without feeling stressed. It is what proper cooking is all about. 'This is one of those books that I suspect will never leave my kitchen. I want to eat everything in this book.' Nigel Slater
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