Good Tempered Food - Hardcover

Day-Lewis, Tamasin

Hardcover

ISBN 10: 1401352332 ISBN 13: 9781401352332

Publisher: Miramax, 2004

Synopsis

GOOD TEMPERED FOOD is quiet, unhurried, unchaotic cooking to be savoured with its natural accompaniments - conversation, music and a glass of wine. This is old-fashioned, slow cooking - the food we love to eat and cook with a new way to think about it. Preparation, marinating, half-cooking it before time, and adding the last minute touches without feeling stressed. It is what proper cooking is all about. 'This is one of those books that I suspect will never leave my kitchen. I want to eat everything in this book.' Nigel Slater

About this title

About the Author

Tamasin Day-Lewis is widely regarded as one of the great food writers of our time. Born in London, the daughter of the Poet Laureate Cecil Day-Lewis and actress Jill Balcon, she read English at King's College, Cambridge, and began her career as a documentary director for the BBC, ITV and Channel 4. She has now written twelve cookery books, including Tamasin's Kitchen Bible, Tamasin's Kitchen Classics, Supper for a Song and Food You Can't Say No To. She wrote the Saturday food column for the Daily Telegraph for six years, has made two TV series for UKTV Food and still gives masterclasses all over the world. She appears regularly as a commentator on the radio, contributes regularly to the Daily Telegraph, Vanity Fair, Vogue, The Daily Mail and Food Illustrated

From Publishers Weekly

Day-Lewis (sister of Daniel and author of Art of the Tart and Tarts with Tops On) strongly advocates taking your time to enjoy the hands-on pleasure of cooking. But slow-cooked meals ("good tempered food," as she calls it) don't have to be a challenge to prepare, either: food that you take your time to make, tweaking to perfection, "is what proper cooking is really all about." Like Day-Lewis's previous books, this is a sensuous package, with mouth-watering four-color full-page photos, charming anecdotes and clear and personal recipes. Day-Lewis's opinionated voice and uncompromising standards are felt throughout, as in the recipe for Spiced Chicken Livers, which calls for organic chicken livers ("since chemical residues collect in the liver and kidneys") and sensuously describes the final result: "When gorgeously oozily pink, slide the contents of the pan onto a white plate and consume." American readers may be more familiar with the Italian-influenced dishes such as Chicken Cacciatore, or even Indian fare such as Achari Paneer (flavored cottage cheese), than with British offerings like Potted Shrimp. The global choice of recipes included is random and unfocused, and the index is somewhat incomplete. Nonetheless, Day-Lewis fans should not be deterred: this book will rouse them to return to the kitchen.
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About this edition

• Publisher: Miramax
• Publication date: 2004
• ISBN 10: 1401352332
• ISBN 13: 9781401352332
• Binding: Hardcover
• Edition number: 1
• Number of pages: 288