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GQ Eats Hardcover – October 8, 2013
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About the Author
Paul Henderson has been GQ's Food and Drink editor since 2003, for which he has interviewed many of the biggest names in gastronomy.
Author interviews, book reviews, editors picks, and more. Read it now
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The recipes themselves encompass a good selection as would befit the wide range of authors. Many of them look delicious. The methodology in each case is very carefully laid out, stage by stage. The ingredients are clearly listed and, almost invariably, should not be too difficult to source from your local supermarket although you may have to work a bit to find, for example, a haunch of wild boar for your alternative Christmas dinner. The aforesaid haunch of wild boar, duck kebab and Robert Wright's version of fish pie and many others look very tempting and there are reworkings of old favorites such as shepherds pie and chicken and chips.
This is a book which will be welcomed as a gift by any aspiring chef. It is beautifully produced and will not look out of place as a coffee table volume. It is, however, stuffed with tempting but practical recipes so is not just pretty, but is a very practical and useful addition to any cookbook collection. Although billed as `the cookbook for men of seriously good taste' there is no sex bias here and this will be just as good for the ladies.