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Alice's Cookbook (New Voices in Food) Paperback – April 1, 2011


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Product Details

  • Series: New Voices in Food
  • Paperback: 192 pages
  • Publisher: Globe Pequot Press; First Edition edition (April 1, 2011)
  • Language: English
  • ISBN-10: 076277018X
  • ISBN-13: 978-0762770182
  • Product Dimensions: 9 x 6.5 x 0.8 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 3.7 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Best Sellers Rank: #1,922,599 in Books (See Top 100 in Books)

Editorial Reviews

Review

“I love this book. I love everything about it: the recipes, the tone and, as importantly, Alice’s warmth.”

—Sophie Dahl, author of Miss Dahl’s Voluptuous Delights

“Thoroughly modern and irresistible recipes. Full of meals for good times with friends. Makes you hungry just reading it.”

—Diana Henry, author of Pure Simple Cooking

“Alice’s Cookbook brings the food of hip London chef Alice Hart to our shores, with an emphasis on dishes that are seasonal, crowd-friendly and uncomplicated. Hart . . . pairs flavors that make sense; they make complete palettes. . . . A relatively inexperienced, 30-something cook can pull off Hart’s recipes and will appreciate [their] modern sensibility.”
Washington Post

“A cookbook filled with recipes to nourish a busy lifestyle. [Alice Hart provides] easy-to-follow menus and recipes for seasonal lunches, portable breakfasts, and parties, among other occasions. . . . For readers too busy to cook or those simply seeking fresh and tasty ideas.”
Kirkus Reviews

“Alice Hart . . . should feel very proud of what she’s done. This is a compact paperback volume which is just the right size to carry around and study to tab all the great recipes. I try to test each book I own with at least one recipe, and for this one, it was the brownies. She boasted they are the best ever, and my husband concurs! The rest of the book is laid out around occasions in which you might prepare a certain meal– picnic, around the fire, Sundays, etc. I found this organization to be helpful not just for thinking of meal planning, but also in getting into narrative of the book and feeling as though I could relate to Alice’s lifestyle and how food fits into it. Some of the recipes are a bit involved, but every so often, it’s good to make an extra effort in the kitchen. I really like this book, a lot. With superb photography by Emma Lee, it is definitely on my list of favorites!”

—mattbites.com

About the Author

Alice Hart, 28, was the youngest ever food editor at Waitrose Food Illustrated, a chef, and a food stylist whose friends describe her as a ‘feeder’. Her firm grasp on what people love to cook and eat comes from amazingly broad experience. Since begging her way into the pastry section at the renowned Griffin Inn in Sussex as a teenager, she has gained a degree in physiology and neuroscience, run a farmer’s market bakery stall and become an alumnus of Leiths School of Food and Wine. Her popup restaurant week in London’s Shoreditch in February sold out in less than a day. Later this year she plans to launch a Vietnamese restaurant. And whenever she has the time, she is cooking and travelling in her pride and joy: Myrtle the Hurtle, a bay window, 1972 VW camper van, fully decked-out with kitchen.

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Customer Reviews

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Most Helpful Customer Reviews

1 of 1 people found the following review helpful By wogan TOP 100 REVIEWER on July 20, 2011
Format: Paperback
This is not, for those of a certain age and folksy-ness, the Alice of Arlo's Alice's Restaurant. This is a chef named Alice who lives in London and yes just happens to have on the cover of her cookbook the requisite VW micro bus.
The book is set up in menus, brunches and picnics, all with a very European , modern flavor.
It includes, breakfast and brunch, picnics and happy camping, seasonal Sunday lunch, supper and lunch to share, and party. Recipes included are camelized baby roots, feta, and sweet lemon dressing, cumin-spiced fish, curd rice. Some ingredients are not that familiar to Americans like cranberry beans and elderberry flower heads.

There are hardly any pictures of the prepared dishes, and those that exist are not included with the recipe or identified. Some short recipes do not give you a recipe list, but instead have the ingredients as you use them. Most irritating of all many of the recipes do not state very clear or even say how many they serve.
There are some pages with quick ideas for breakfast, or camping ideas such as green curry paste. It's not your run of the `meal' cookbook. For those that want a modern different, not too difficult collection of recipes this is it.
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By OSNY on December 26, 2011
Format: Paperback
A reminder of cooking as creative, ordinary, opportunistic, and fragrant. It is not an exact science and it is not a television show. A day with your best friend kind of cooking. There are no exact formulas - they are reminders to enjoy and taste.
I have tried most of these ideas. I mixed them with my own, used them as help. I used them to try something new [when I didn't know how to handle it and was too chicken to try on my own]. All of these "recipes" worked great for me. Great taste, happy friends and family + gazillion likes if I post them on FB....- I would recommend.
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0 of 1 people found the following review helpful By Annie Slocum on August 12, 2011
Format: Paperback Verified Purchase
I just received this book and was shocked that there was not an index of the recipes. The first recipe I tried Easy Dhal Soup was a disaster! Maybe yellow split peas are different in England than in the US but I added an extra 2 quarts of liquid and two hours in order to get the soup to the correct consistency. The recipes all sound interesting but I am a little skeptical.
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