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How To Make Liver & Onions Gourmet Style (Authentic English Recipes Book 4) [Kindle Edition]

Geoff Wells
4.6 out of 5 stars  See all reviews (11 customer reviews)

Kindle Price: $0.99

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Book Description

Authentic English Recipes
It's great to try new recipes for the first time. To experience new flavors and food combinations you may never have thought of. But for most of our day to day cooking we never open a cookbook or precisely measure ingredients. We go by what feels right and the experience of cooking the same meal many times before.

The "How To Make Authentic English Recipes" series is more about the method and the ingredients than it is about precise measuring. This is the way our Grandmothers cooked and these are recipes my Grandmother passed down to me.

I hope you enjoy the series and will soon be cooking like a true Brit.

How To Make Gourmet Style Liver & Onions
Ask people to list their least favorite foods and for many, liver and spinach will be on their list. My wife was one of those people before we met, now she makes regular requests for my Liver & Onions Dinner.

I'm sharing this recipe with the world so you too can enjoy one of the best tasting, least expensive meals you will ever have.

Editorial Reviews


#1 Best Seller > Gourmet
#1 Best Seller > English, Scottish, Welsh

About Geezer Guides

Geezer Guides is a small independent publisher that only publishes original manuscripts. We will never sell you something that has just been copied from the Internet. All our books are properly formatted with a clickable table of contents.

  • - ridiculously simple, and delicious! -Daniel Wiggs
  • It was fabulous! - Kevin C. Myers "The Whimpster" (Dallas, TX)

From the Author

The other books in this series are about recipes for dishes my mother made when I was growing up. I've written about how they were made then and how I still make them today.

Truth is my mothers version of a liver dinner was not very good. Not bad, just ordinary. After I left home money was tight and liver was cheap, I did a lot of experimenting.

The result is a complete meal that you can be proud to serve family and friends. Please enjoy it.

Product Details

  • File Size: 289 KB
  • Print Length: 29 pages
  • Simultaneous Device Usage: Unlimited
  • Publisher: Geezer Guides; 2 edition (January 29, 2012)
  • Sold by: Amazon Digital Services, Inc.
  • Language: English
  • ASIN: B006WFG2IG
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Not Enabled
  • Lending: Enabled
  • Amazon Best Sellers Rank: #517,364 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

Most Helpful Customer Reviews
5 of 5 people found the following review helpful
5.0 out of 5 stars I must confess three things... January 15, 2012
Format:Kindle Edition|Verified Purchase
..and they are:

1 - I am English
2 - I trained as a chef at Westminster College (some bloke called Jamie Oliver studied there too)
3 - I loathe offal...or thought I did!

At the ripe old age of 41, I'm rediscovering plenty of food that I have carefully avoided for years, and liver was pretty high up on the 'won't touch with a barge pole' list.

Grabbed this book during one of Amazon's promotions, as the title intrigued me.

And this evening I took the plunge, after a visit to the local farmer's market and whipped up the most extraordinary liver, bacon, onions, spinach and mash - ridiculously simple, and delicious!

Couldn't convince the wife to try it, but my kids both tucked in. (ok, so I didn't explain exactly what they were eating, but hey!)

Overall an incisive, inspiring, easy to follow English cookbook - I'll certainly be trying more in the author's series.
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1 of 1 people found the following review helpful
4.0 out of 5 stars How to make Liver and onions Gourmet style April 25, 2012
By otis
Format:Kindle Edition|Verified Purchase
The liver and onions we grew up with was not a Gourmet dish. The best Dinner was: Liver Onions rice and gravy with fresh home made rolls.
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1 of 1 people found the following review helpful
5.0 out of 5 stars I already LOVE liver and onions, but don't make it! February 23, 2012
Format:Kindle Edition|Verified Purchase
I am now inspired to make my own liver and onions. Another charming cookbook in the Authentic English Recipes series. My mother would "bake" liver and onions once a month when I was growing up and just as the author warns not to do, we had shoe leather. My mother loved it, but I couldn't figure out how - it was dry. Then when I was having my first child, my craving was for liver and onions at a restaurant we would go every Friday evening and I ordered it rare (otherwise it was shoe leather!). Now I can make my own - my mouth is watering as I write this. I like the way the author has provided step-by-step instructions for the timing of the preparation of the meal, so everything is ready and hot at once. Yum - won't be eating shoe leather with this book!
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I enjoyed the book. Going to try the recipe today! To see how good it is. Thank you for sharing.
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5.0 out of 5 stars Delicios February 23, 2014
Format:Kindle Edition|Verified Purchase
The gourmet meal laid out in this book was excellent. My husband is a big fan of liver and onions and said this was the best he has ever eaten. As the cook, I have to say the instructions were informative and very easy to follow.
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4.0 out of 5 stars OK, I'll try it? February 21, 2012
Format:Kindle Edition|Verified Purchase
A friend asked me to grab this cookbook on Liver and onions as she loves the stuff. Myself, I have never tried it and haven't had the interest until now.
The authors recipe for this Liver meal sounds delicious so I will definitely be giving it a try. Besides the recipe sounding great, the book is laid out very nice
and instructions very easy to understand which is a big plus.
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More About the Author

Geoff Wells was born in a small town outside London, England just after the 2nd World War. He left home at sixteen and emigrated to Canada, settling in the Toronto area of Southern Ontario. He had many jobs and interests early in life from real estate sales to helicopter pilot to restaurant owner. When the personal computer era began he finally settled down and became a computer programmer until retirement. He has been married to his wife Vicky since 1988 and they split their time between homes in Canada and the island of Eleuthera in The Bahamas.


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