Customer Reviews

The Lake House Cookbook

5 star:		(4)
4 star:		(3)
3 star:		(0)
2 star:		(0)
1 star:		(1)

 

 

This is a rich and useful book, one that, if you buy it as a gift, you will want to keep. (I bought it for myself, gave it to someone I love, regret that I don't have it now, and will buy another for msyelf!)

The Lake House Cookbook presents the practical and and artistic elements of a self-sufficent, organic food style. Trudie Styler (Sting's wife), and Joseph Sponzo (chef for the Lake House, Trudie and Sting's house in Wiltshire, GB), have collaborated to create one of the most interesting and refreshing cookbooks I've seen in a long while. The book design and photos are beautiful. The recipes are great. Ms. Styler handles the discussion about converting the Lake House property into a self-sufficent, organic farm for fruits, vegetables and animals--a very interesting and entertaining tale. Mr. Sponzo presents his philosophy and attitudes about food and cooking, and oh! -- those recipes!

What I like best about this book is that both Ms. Styler and Mr. Sponzo present their information in a dyamnic, not a didactic, way. This leaves plenty of room for the reader to respond personally and uniquely to the information in the book. You can take Trudie's story about Lake House, and apply the underlying philosophy to your own circumstances and garden. And you can use Joe's approach to food, and his recipes, as the swing point for making your own new flavor and texture combinations.

It's clear that both writers have great respect for all of life as a whole, for vegetable and animal food in its role in nourishing life, and for the interplay between all elements of life; that they both celebrate and honor foodstuffs, their preparation, and their presentation, from the earth to the table; and that they understand and can manage all the tightly interwoven aspects of life, food, finances, responsible action, and a life filled with health on all levels.

A great book, one that you'll keep pulling off the shelf to peruse, instead of reading your favorite mystery!

all the same facilities that Sponzo gets to work with! ;)

Seriously though, if your a Sting fan like myself, or not this is the book to have! Interesting facts on the history of Lake House, the families organic farm, and very creative food ideas!

Tom Pogson Singer/Songwriter

Regardless of what you think of the author(s), the true test (or proof) of a good cookbook is "in the pudding," so to speak. I have owned this cookbook since it came out here in the United States, and not only do I find it charming, I have had the opportunity to try many of the recipes. They have been received with rave reviews by friends and family. I find they are easy to read and follow. The ingredients have been readily available, and the taste, in a word "superb!" Buy it, you won't regret it. But you must take the time to use it, and see for yourself!

I was so captivated by this house, the farm and the recipes. One can only imagine what it is like to live in such a beautiful place along side a lake, with your own vegetable garden and animal farm. This is my dream life! What a lucky woman. And it doesn't hurt that she's married to a rich sexy rock star that can write songs about their perfect life, play the guitar and sing to her. Ok, I'm officially a wee-bit jealous!

Be you novice or and old timer when it comes to vegetarian thoughts this is an excellent bool to have. Not only are the photographs stunning, but the book is simply a joy to hold, and use. It has an aura that is a tad zen, a tad British and a tad bit Californian. Well laid out and a book that men and women would appreciate, and would love to recieve as a gift. Yes, she is the wife of STING. But she (Trudie Styler) holds her own and gets my respect and applause for doing such a good job talking food. She seems to understand the ritual nature of growing, as well as preparing food. And if having STING in her life will help sell the book, more power to her. Fact is food is a sacrement that comes from the earth and the book shares this with the reader. Helps the reader see that food should be healthy and whole and need not be bland.

This is truly a----keep it easy to find--book!Trudie and Joe have put together wonderful, easy to do, good for us recipes. The information on the organics was so educational> My desire now is to be able to be a part of that incredible home!! The photography is awesome!!! Thank you, Trudie, Joseph and you too, Sting!!

What ingredients are available and affordable? I live in Kalamazoo, Michigan. Times have been a little tough hear for a few years. Long since time to make-do but still have quality where you can find it.

Beautify book. Great souvenir of the house or Sting's family. Great recipes. Wonderful pictures. The most egotistical cookbook I own. Wealthy entertainment family with private chief creating food from their private organic garden and the animals they own. Sound like your family????

Read and think! Learn to cook. Bring these recipes to the planet you live on and you will be rewarded with wonderful meals. Brown chicken stock, (p.209) is a great lesson on how to make a basic stock. Reduce it down four times to a demi-glaze and freeze it in an ice cube tray. Easier to keep than quarts of frozen stock.

Chicken Stew with Matzo Ball Dumplings, (p108-9). Don't have matzo? Don't want to pay $3.50 for a can of Matzo crumbs you will only use for this dish? Then use what you have. Nine "Ritz" type crackers do the job perfectly. You can probably forget these and nobody will know. $25 a pound for prosciutto too much to pay even for the two ounces you need? Fine, ask your deli person for another strong smoked ham. I use Westphalia from Germany at $15 a pound. Remember, you only need two ounces. Basic olives work find. Buy a whole chicken cut it up and can make the stock you need from the back portion and wing tips you do not use in the stew.

Need wine? White Burgundy too confusing? Use whatever house swill you like to swig at home. I am writing this while sipping a glass of Franzia White Grenache which I used in the Chicken Stew. It is a plock I buy by the box and which we enjoy at home as one of our three basic wines which cover the color spectrum from white to pink to red. Yes, I love a $50 bottle of wine. I am more impressed by a tasty $5-10 bottle.

Three days ago I made a triple batch of the stew following these guidelines and fed it to 8 foodie friends for my 50th birthday party. Nothing but compliments. Very little leftover. I made stock the day before after boning the chicken to let it marinade. The next day the rest of it went together very quickly.

Roast Pork with Prune and Quince Stuffing, (p116-7). Quince!?! I was not even sure what a quince was. Quick trip to the dictionary then a decision to use apples and some of my wife's home made plum jam made this everything I could want. Remember, the authors probably have quince growing in the organic garden. I did not spend a fortune. Pork was on sale. I did not need a big city deli. We are not at the end of the earth here but I used what I had and found.

Try the book. Think before you cook. Take this or any cookbook as an influence. An inspiration. Then use what you have, can easily find and can afford. You too will learn to cook.

Trudie and Stingy are hardly "self-sufficient" as the book description suggests. It's a euphemism for "wealthy." I wish *I* had a mansion and a bunch of acres to live in and grow organic food on. Then I could be as "self-sufficient" as these famous couple. This book is just an excuse for Sting's rich, bored housewife (or is it "actress" or "philanthropist" this week?) to display one of her ostentatious homes on a bookcover for the envy of all eyes that gaze upon it. I'd assume that the recipes contained within are as bland as Stings last two albums. (And no, this is not Stewart Copeland writing this review.) At least there isn't a picture of the Sting-peddling Jaguars and Microsoft products scattered about the country side. And by the way, aren't gas-guzzling luxury cars like Jaguars somehow contratictory to the ethos behind growing organic potatoes and Rainforest preservation?