Angela Nilsen's career has always involved food, either teaching or writing about it for books, magazines and newspapers. From May 1994 - July 2004, she was Food Editor of BBCGood Food Magazine, and is now a freelance writer and editor. In 2004 she won both the Glenfiddich Cookery Writer Award and The Guild of Food Writers' Cookery Journalist of the Year Award.
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Good series3 mai 2012
- Publié sur Amazon.com
If you are on a diet or concerned that you have a little too much "winter padding" you might want to turn away now, especially if you don't have an iron will. Here are 101 recipes that cannot fail to have you salivating like Pavlov's dog and the title gets straight to the point - Tempting Recipes - and boy this is not an understatement. One saving grace (?) and possibly something to assuage your feelings is that a lot of these recipes incorporate fruit rather than being just chocolate dishes, so maybe there is hope after all and that you might try one, two or all 101 recipes over time. As ever in this great little BBC GoodFood series of books everything is straight to-the-point. The recipes are split into six key chapters - quick and easy puds, pies tarts & pavlovas, summer coolers, winter warmers, dinner-party desserts and finally low-fat puddings Each recipe is simply laid out, accompanied by a full-colour photograph of the final dish with ingredients clearly listed in metric (a conversion table is provided) units. The instructions are easy to follow and to the point. If you are not too familiar with things in the kitchen you might need to read up on various techniques as the book assumes a basic familiarity but you need not be a top chef to achieve good results here. The quality of pictures combined with the excellent index allows you to browse through this book in many ways and find inspiration about what to make or try. One of the nice things about this entire series of books is their focus, so you can go straight to a dessert book (or a chocolate book, or a mains book or whatever you require) and then look at a wealth of different recipes, rather than dragging around a set of big, heavy encyclopaedias to find that recipe you need in volume 8, page 754! This reviewer would just wish the instructions were printed a little larger or with a little less greyscale but that is a personal choice based on ageing eyes. In keeping with all books in this series, the price is good, the content is superb and the range excellent. If you don't eat desserts this isn't for you, but otherwise it can be a good candidate for your bookshelf and regular "reading list"