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Supper for a Song: Creative Comfort Food for the Resourceful Cook Hardcover – March 23, 2010

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Editorial Reviews


"[Supper for a Song] is not your typical English cookbook... Day-Lewis adds a pinch of nostalgic narrative to every recipe, giving as much attention to discarded crusts of bread as to foraged truffles." ~Vanity Fair

About the Author

Tamasin Day-Lewis writes regularly for Vogue, Saveur, Stella, and Reader’s Digest. She has also written several successful cookbooks, including the acclaimed The Art of the Tart and Tarts with Tops On.


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Product Details

  • Hardcover: 192 pages
  • Publisher: Rizzoli (March 23, 2010)
  • Language: English
  • ISBN-10: 0847834239
  • ISBN-13: 978-0847834235
  • Product Dimensions: 7.7 x 0.9 x 10 inches
  • Shipping Weight: 2 pounds
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Best Sellers Rank: #981,437 in Books (See Top 100 in Books)

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4 of 4 people found the following review helpful By wogan TOP 500 REVIEWER on August 7, 2010
Format: Hardcover
Supper for a Song presents itself as "Creative Comfort Food for the Resourceful Cook". It is not exactly what most would call comfort food, even after living in England for years, this is not what I remember as English comfort food. Recipes include dried cranberry and cinnamon friands (which many will not know what they are, but at least there are pictures), oxtail stewed with grapes; pea, mint and scallop custards; leek and potato patty with blood sausage and cheese.

There are sections and recipes in the book that try to save you money by using the bits and pieces of extra chicken or potatoes; however many of the ingredients are not cheap. By reading the table of contents one can see that she is attempting to save money and food. The contents are: how to cook a chicken...again and again, the Saturday bake, potluck, single pot luck dinners, happy food, use your loaf, supper for a song, the fruit glut, something out of nothing suppers.

You will be hard pressed to find many of these ingredients in normal American grocery stores; oxtails and quail eggs are just not in the standard inventory. There are many colour pictures; but normally Tamasin Day-Lewis gives more help. She never explains how to poach a chicken. You really need to already know how to cook to use this book and want to cook what are "exotic" comfort recipes. I can highly recommend her Autumn vegetable lasagna as a great comfort dish that is easy to prepare. You will not have a run of the mill table if you use these recipes
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3 of 4 people found the following review helpful By Sustainable Global Foodie on May 22, 2011
Format: Hardcover
This is my first Tamasin Day-Lewis cookbook. In this latest cookbook, Day-Lewis gives some tips on making a larger portion of something, like Roast Chicken, a pot of beans, fresh mash potatoes, etc., and then turning the leftovers into something great without having to duplicate the prep work to get the good ingredient (the extras). Simple tips like buy a larger chicken to roast, so there are more leftovers to use in other dishes. Or the tip to make a lot of beans at once, and throw the extras into the refrigerator for future dishes--Garbanzo beans get used for Hummus (a good spread, alone or with veggies, meat or falafel), chickpea stew with chorizo, chickpea soup with smoked paprika--kind of like minestrone, Chana Masala, and Falafel. Lots of different cuisines/flavors using the basic already cooked pot of garbanzo beans. One can substitute other beans if one prefers, of course.

Day-Lewis also believes in buying in bulk, by splitting an animal between 2-3 friends. In other words, taking a high quality animal and then sharing it for high quality meat a low quality meat prices. As a result of her philosophy, she includes recipes for ground meat. Meat loaf, Shepherd's Pie, Cottage Pie (leeks, anchovies, tamari/soy sauce, tomatoes, etc), and Meatballs stuffed with Mozzarella. She also has a fair number of rice recipes, like Risotto, Paella, stuffed peppers, stuffed calamari, Afghani orange-scented lamb with rice, chickpeas, and yogurt, and then braised chicken with orange saffron almond pistachio rice.

Also included are lots of recipes using bread as an ingredient, like summer and winter panzanellas, soup with bread to thicken and flavor, etc. Of course, how to make the bread (not my favorite recipe) and also how to make Pizza.
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2 of 3 people found the following review helpful By Gail M. L. Thomas on June 7, 2010
Format: Hardcover Verified Purchase
Of all the notable contemporary cooks out there, Tamasin Day-Lewis is my favorite and the one with which I'd most like to share a meal. That she would be a great conversationalist is evident from her writing, which I so enjoy. But what I love equally well about her is her food choices and the obvious joy and generosity with which she approaches cooking. Although always experimenting, she is never caught up in trend. Nor is her cooking ever precious. Photos in her cookbooks often testify to her utter lack of pretense: the blips of sauce, the imperfect but perfectly delicious looking pastry, are all there to see. I waited for this book as I've waited for a succession of her books. Now that at last I have it in hand, I'll happily wait for the next.
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