Tamasin has been described as 'an Elizabeth David for today' (Vogue Entertaining & Travel) and 'a funky version of Delia' (Marie-Claire). This doorstopper of a book brings together in one volume 1,000 of Tamasin's recipes, some just as she has always cooked them, others revamped or tweaked with use, plus 100 brand new recipes. Whether you are looking for the simplest biscuit, an easy birthday cake, the best spaghetti bolognaise, imaginative ways to cook a chicken or how to time a roast, you will find it in this comprehensive collection. Beautifully and classically presented in the traditional running order, this is a one-stop book for cooks of every level.
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Editorial Reviews
Review
"We can't wait to try the watercress, pear and Roquefort salad sprinkled with sesame seeds, followed by her orange-scented ricotta cake. Deicious!" BEAUTIFUL KITCHENS "a wonderful compendium of recipes that Tamasin has cooked and loved over the years" -- Stella SUNDAY TELEGRAPH "Simple to follow and answering the 'what to cook' question for every occasion you can think of, a genuinely useful addition to your kitchen library" SAINSBURY'S MAGAZINE "This book will live in your kitchen, becoming dog-eared, flour-dusted and chocolate-splattered with use." Waitrose Food Illustrated "What I love about Tamasin's recipes is that they are entirely down-to-earth (and) they always turn out fine" Somerfield Magazine
About the Author
Tamasin Day-Lewis is one of Britain's finest food writers. She has produced and directed many television documentaries and appeared in two UK Food television series entitled 'Tamasin's Weekends' and 'Tamasin's Great British Dishes'.
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1 of 1 people found the following review helpful:
5.0 out of 5 stars
All you can cook,
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This review is from: All You Can Eat (Hardcover)
`All You Can Eat" certainly gives you value for money; there are 1,000 recipes in the book - not like many cookbooks where you get less than 200. Tamasin Day-Lewis always seems to present recipes with a different twist in her cookbooks. This book has that quality with the exception that instructions are very explicitly written out. My young grandson who is very interested in cooking had no trouble understanding what he had to do in order to complete many of the examples in this book.
You must realize that this book is written for an English market so some language, ingredients and tastes are not directed to the American audience; but that will also give you the advantage of having different recipes than you might not normally find. Some examples are Smoked Trout with Horseradish Pate, Hazelnut, Pumpkin and Blue Cheese Fritters, Breast of Lamb cooked in the Daube Style but includes such standards such as Roast Beef and Yorkshire Pudding and Irish Stew I do wish she would have explained that Jellies in the dessert section do not mean what they do to an American audience - what is put on toast, instead what an American would call Jell-O, biscuits are really a type of cookie to an American - she should really do some translating if she wants to sell to the American market - but then again it can be fun to try to figure out. These are not quick recipes but ones you can enjoy making if you like to cook. Measurements are given in ounces., kilograms, liters, grams and pounds .Oven temperatures are in degrees, both centigrade and Fahrenheit and gas marks - you will have no trouble cooking wherever you might be. Ingredients are listed very specifically and clearly. The index is well done with both types of cataloguing of recipes such as tarts or terrines and ingredients such as sweet corn or tomatoes.
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