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Roast Figs Sugar Snow: Winter Food to Warm the Soul Paperback – November 1, 2009


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Roast Figs Sugar Snow: Winter Food to Warm the Soul + Crazy Water Pickled Lemons: Enchanting Dishes from the Middle East, Mediterranean and North Africa + Pure Simple Cooking: Effortless Meals Every Day
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Product Details

  • Paperback: 192 pages
  • Publisher: Mitchell Beazley (November 1, 2009)
  • Language: English
  • ISBN-10: 1845335244
  • ISBN-13: 978-1845335243
  • Product Dimensions: 10 x 8 x 0.6 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Best Sellers Rank: #78,459 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Starred Review. British author Henry (The Gastropub Cookbook) presents a soul-stirring collection of winter comfort food as warm and welcoming as a cup of hot cocoa on a snowy day. Henry warms readers with mulled wine, rich Onion and Cider Soup and a Camembert-topped slice of toasted bread, a pumpkin tart with spinach and gorgonzola and Stuffed Quail with Marmalade and Whiskey. Henry's Eurocentric lineup includes regional favorites like Romanian Bean, Smoked Bacon and Sour Cream Soup, Sorbronade (essentially a simpler cassoulet) and a Tagliatelle with roast pumpkin, sage, ricotta and smoked cheese from northern Italy. She also offers dishes from this side of the pond, such as a Quebecois Mussel Chowder with Cod and Cider as well as classic baked beans. A tendency to ramble, waxing poetic about the wonders of pears or cranberries, but is all a part of Henry's charm. Peppered with snow-filled snapshots, the work as a whole makes a kind of greatest wintertime hits.

Review

British author Henry (The Gastropub Cookbook) presents a soul-stirring collection of winter comfort food as warm and welcoming as a cup of hot cocoa on a snowy day. Henry warms readers with mulled wine, rich Onion and Cider Soup and a Camembert-topped slice of toasted bread, a pumpkin tart with spinach and gorgonzola and Stuffed Quail with Marmalade and Whiskey. Henry's Eurocentric lineup includes regional favorites like Romanian Bean, Smoked Bacon and Sour Cream Soup, Sorbronade (essentially a simpler cassoulet) and a Tagliatelle with roast pumpkin, sage, ricotta and smoked cheese from northern Italy. She also offers dishes from this side of the pond, such as a Quebecois Mussel Chowder with Cod and Cider as well as classic baked beans. A tendency to ramble, waxing poetic about the wonders of pears or cranberries, but is all a part of Henry's charm. Peppered with snow-filled snapshots, the work as a whole makes a kind of greatest wintertime hits.

Publishers Weekly

Henry is the food columnist for the Sunday Telegraph Magazine and was twice awarded the Cookery Journalist of the Year by Britain's Guild of Food Writers. Her fourth cookbook (after Pure Simple Cooking) is an appealing collection of winter dishes from the Northern Hemisphere (including northern Italy, France, Russia, Switzerland, and Vermont), certain to make cooks yearn for a long winter. Instead of the usual New England clam chowder, Henry presents Quebecois Mussel Chowder with Cod and Cider. Sure to appeal to cooks in chilly climes; highly recommended.—Library Journal

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Customer Reviews

Great pictures great food a really nice product.
spacecadet
It is also a book published in the UK, so you will have to google some of the ingredients.
I Do the Speed Limit
I delayed gifting my friend so I could enjoy reading it.
The Kat

Most Helpful Customer Reviews

5 of 5 people found the following review helpful By Thousand Praises on December 25, 2009
Format: Paperback Verified Purchase
I am enjoying this cookbook after hearing a review about it on NPR, Nov 2009. For Christmas Eve I made the pecan and pear upside-down cake (p. 30). It was a great cake, perfect recipe proportions and not too sweet. For this particular recipe, I would advise that you add a dough hook when mixing the cake batter as it's very sticky and thick. Also, I generously buttered a large, round cake pan and placed it in the fridge while I made the recipe (the author suggests using the same pan you cook in on stovetop as the baking pan). Then I transferred the fruit mixture into the buttered pan and spread the batter over the top. This assured a non-sticky upside-down cake. It turned out perfect and was the hit of our Christmas Eve party. Thank you, Diana. I'm looking forward to trying more of these.
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Format: Paperback
I love this cook book--it's one of my favorites. And each year as I try to hurry Fall along, I pull it out and re-read it.

I have to say: I HATE THE INDEX. It is worthless and frustrating. And I usually knock a cook book down a star because of poor indexing. But I enjoy this particular cook book so much that I can't make myself ding the book because of the pitiful index.

It is also a book published in the UK, so you will have to google some of the ingredients. (You will always find answers at deliaonline.com.) The ingredients are not hard to find.

The title of the book drew me in, then the chapter names and unusual categories grabbed hold: Ripe and Ready (cheese); Gathering In (nuts); Earthly Pleasures (pumpkin, squash, beans, lentils); Field Days (winter veggies); Tales From The Hunt (game, mushrooms); Fat Of The Land (pork); Of Wood and Smoke (smoked food); Apples In the Attic (apples, pears, quinces); The Colour Purple (plums, damsons, figs); Winter On Your Tongue (herbs, spices, sour cream); From Hedgerow and Bog (cranberries, blackberries, sloes and rosehips), and Sugar Snow (maple syrup).

My favorite recipes?
Read more ›
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2 of 2 people found the following review helpful By Paola V. Faãndez Garcãa on April 15, 2014
Format: Paperback Verified Purchase
My mistake, I did not realize that the first edition was from 2005, I get excited about the cover cause i love figs. The main problem is that photographs look a little bit old than the rest of the book and as i enjoy books as a collectionist point of view they must be a whole and i was dissapointed it was not the case. Amazing how edtion has changed in just ten years.
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2 of 2 people found the following review helpful By Rover on January 12, 2011
Format: Paperback
I've had this cookbook for a couple of weeks and am in love with it. I've made 3-4 dishes from it and have enjoyed all of them. I usually cook something and then eat the leftovers for a couple of days. With this book I can't wait for them to be gone so I can explore the next culinary delight!

The recipes are pretty simple to follow, and don't require a lot of work. There is a section on game meat for which it might be a little more difficult to find the ingredients, but everything looks so good that I'm going to have to make the effort. If you didn't have access to game meats you could easily skip recipe's from that section also. The book has plenty more to offer. I'd recommend it to anyone.
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2 of 2 people found the following review helpful By MCC on January 5, 2011
Format: Paperback Verified Purchase
The ideas and flavor combinations in the book are great - some flat-out fabulous but the recipe testing, editing and index leave plenty to be desired. There is a wonderful Kringle recipe - but there is so much butter in both the dough and filling that it doesn't rise well and there was a good two tablespoons of melted butter in the pan when it came out of the oven! I tried it again using half the butter in both dough and filling and an additional teaspoon of yeast and it was excellent.
In the editing department she uses terms that may be familiar in the UK but are incomprehensible in the US. WHAT is"pudding rice"? It is not regular Uncle Ben"s!
The index is not cross referenced. You have to know her name for the recipe to find it in the index.
To sum it up -she has some great ideas and flavor combinations but the technical side has been neglected. NOT a book for and inexperienced cook!
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1 of 1 people found the following review helpful By Michael Brown on April 12, 2012
Format: Paperback Verified Purchase
The amazing variety of recipes and their truly luscious taste sells the book immediately. Having listened to the author interviewed on NPR it was fascinating just to hear her passion about the uniqueness of winterfare, something those of the warmer climates might assume they understand, but do not live.

The photography and the writing is excellent and engaging. While some items may not be readily available, overall there is wonderful taste and texture from many common foods.

Just seeing the text gets me excited and ready to attempt something new and delicious.
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