Pros: Great descriptions of dishes. Simple recipes easy to follow.
Cons: Not much that is new.
This is a really useful cookbook for those who want to improve the standard of their family meals. The recipes are most definately restaurant quality and display a variety of approaches with familiar ingredients and techniques.
I feel that many restaurant cookbooks of late fall into the "food porn" catagory. Don't get me wrong I love some of these books and they are so much fun. Seriously though they don't offer a lot to the home cook with a familiy and a budget.
This book takes successful restaurant dishes that use ingredients and techniques that the home cook can use with confidence. They are presented in a well organised way with recipes that can be used effectively to produce a great meal.
The Baked Chicken cooked on a generous chucnk of bread, is a real winner.
It's a simple take on roast chicken but really good and worth trying.
Take a slice of sourdough vienna and cut in half lengthwise.
Top with a chicken stuffed with a lemon cut in half, and 4 garlic cloves.
Surround with sliced veges of your choice.
season the chicken with olive oil, tarragon salt and pepper,
Roast at 180c until chicken is golden
remove and wrap in foil
Toast the bread in the oven
Serve with gravy.