"Cooking The Books is all about my reviews and recommendations of food guides and some of the best cookery books past and present".
The Good Food Guide 2012
Published earlier this month, The Good Food Guide is the UK's bestselling restaurant guide.
Since 1951, The Good Food Guide has been reviewing only the best restaurants,
pubs and cafés across the UK.
It was started by a famous social commentator called Raymond Postgate and was set up
to recommend to consumers the best available dining across the UK.
Rewritten in its entirety each year, The Good Food Guide is based on the opinions from its many readers via an online Restaurant Feedback and Nomination Form and also through anonymous visits to the eateries by its team of inspectors.
Whilst a number of restaurants appear regularly in this guide year after year, they must earn their place here and it's not handed to them on a plate either! Restaurants are not able to elect themselves or pay to be included in the guide and neither do they have any input on their score or review.
As they are subject to an anonymous inspection any time of the day or week, the restaurants must insure that their standards are kept to a consistent level as scores and reviews are rewritten each year.
To find out more about The Good Food Guide including their Top 10 Restaurants and
Restaurant of The Year see http://www.which.co.uk/the-good-food-guide
PEYTON AND BYRNE
Since 1951, The Good Food Guide has been reviewing only the best restaurants,
pubs and cafés across the UK.
It was started by a famous social commentator called Raymond Postgate and was set up
to recommend to consumers the best available dining across the UK.
Rewritten in its entirety each year, The Good Food Guide is based on the opinions from its many readers via an online Restaurant Feedback and Nomination Form and also through anonymous visits to the eateries by its team of inspectors.
Whilst a number of restaurants appear regularly in this guide year after year, they must earn their place here and it's not handed to them on a plate either! Restaurants are not able to elect themselves or pay to be included in the guide and neither do they have any input on their score or review.
As they are subject to an anonymous inspection any time of the day or week, the restaurants must insure that their standards are kept to a consistent level as scores and reviews are rewritten each year.
To find out more about The Good Food Guide including their Top 10 Restaurants and
Restaurant of The Year see http://www.which.co.uk/the-good-food-guide
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BRITISH BAKING
This fantastic cookbook by Oliver Peyton, is dedicated to the art of BRITISH BAKING. Everything and anything you ever wanted to know about British baking can be found in this book and it is a must have, whether you are just starting to learn how to bake or if you are an already accomplished baker.
As well as simple to cook and well set out recipes, there is some very good advice in this book including advice on techniques and equipment, tips for making perfect pastry and there's even advise on choosing the right tin and how to grease and line them.
The recipes in PEYTON AND BYRNE BRITISH BAKING include some of the classics such as British Brownies, Victoria Sponge and Battenberg Cake not forgetting childhood favourites such as Jammy Dodgers and Gingerbread Men.
This book is brilliant and Oliver Peyton has written it with a genuine passion. Go and buy it, it will be an invaluable addition to your collection!
This book is brilliant and Oliver Peyton has written it with a genuine passion. Go and buy it, it will be an invaluable addition to your collection!
'THIS BEAUTIFUL BOOK SHOULD BE
IN EVERYONE'S KITCHEN'
Heston Blumenthal
'OLIVER PEYTON IS A PASTRY AND PUDDING NUT.
NO ONE BETTER TO DO A BAKING BOOK'
Prue Leith
NEW CONCISE LAROUSSE GASTRONOMIQUE
THE CULINARY CLASSIC REVISED AND UPDATED
This is one of the first and most informative cookery books that I have read!NEW CONCISE LAROUSSE GASTRONOMIQUE really is a book that anyone with a passion for cooking should own! Being without doubt the ultimate reference book for Cook's, Chef's and food lovers alike, this version builds upon the work originally created by Prosper Montagne in 1938 and it has been updated since then according to the history and cultures of gastronomy that are constantly changing and developing.
NEW CONCISE LAROUSSE GASTRONOMIQUE contains a collection of more than 3000 recipes from past and present, the entries starting from ABAISSE through to ZUCCHINI describe ingredients, produce, methods and techniques as well as traditions and innovations. Ultimately this book highlights the extreme diversity of the world of food and cooking. If you love reading and would like to learn a little more about the world of gastronomy each day then go and buy this book, I guarantee you'll have trouble putting it down!
'This new edition has taken the book even further'
GARY RHODES
'For foodies, Larousse is perfect bedtime reading'
KEN HOM
