I'm the lucky recipient of a lovely box of seven cookbooks by British food writer Tamasin Day-Lewis and I couldn't be happier. Her writing is intelligent, witty, educated and inspiring - there's hardly a single recipe that I've read which doesn't make me think, "hmmmm, that sounds delicious and do-able". Makes you want to cook everything in her books. The Cheddar-crusted leek tart from THE BOOK OF TARTS was everything you'd hope from the title.
Now, here comes the slightly sticky part, I am unfamiliar with some of the food terminology. So far, I've puzzled out "castor sugar" (superfine in the US), "icing sugar" (confectioner's) and "demerara sugar" (raw sugar) but can not find any help for "muscovado sugar". I hope that "cornflour" is US cornstarch and am guessing that "strong flour" is US bread or high-protein flour, "plain flour" is AP flour but am not entirely certain because Day-Lewis also mentions "white flour". Is "wholemeal" flour US wholewheat? Also, would someone please tell me what are nibbed almonds? Is the "dsrtsp" as in "1 heaping dsrtsp unrefined icing sugar" a dessert teaspoon?
I highly recommend getting your hands on one or more of these books. They're so refreshing after being beaten to death with the US mantra of quick&easy, fastfastfast. These books are written for those of us who truly enjoy the whole cooking process. There's not a Rachel Rayism to be found anywhere.
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