Sunday, February 24, 2013
A Month Of Cookbooks - Day Twenty Three
A Revolutionary Approach to Cooking Good Food Fast
By Jamie Oliver
Published by Penguin, 2010
This gets an award for being my most disappointing cookbook for several reasons.
Don't get me wrong, the recipes are generally very tasty indeed, but the sheer cost of eating "simply" using this cookbook puts it right out of the market as far as our family is concerned.
As for the idea of being able to make a complete two course meal from scratch and plated up in 30 minutes - well, it may be possible when cooking from this book if you have triplicates of every cooking utensil (and therefore do not need to wash anything between uses), spend at least 20 minutes before you start cooking, preparing and weighing out each and every ingredient and also have a restaurant sized kitchen with a salamander grill and an industrial strength oven.
And you must not mind spinning from one thing to another like a whirling dervish.......... I cannot get most of the recipes cooked and on the table in less than 60 minutes. The chicken pie in puff pastry is a case in point; when you are chopping then cooking raw chicken breasts from scratch, and only putting the shop-bought raw puff pastry in the oven for 15 minutes, would you be confident that it would taste delicious, be thoroughly cooked and safe to eat ? I'm rather more cautious than that, and the last time we cooked puff pastry in our oven, (only last week as it happens) it took at least 35 minutes to cook the puff pastry properly, not 15 minutes.
Everything I have cooked tastes wonderful, but the timings are seriously unrealistic for an average domestic kitchen, I'm afraid.