The Complete Nose to Tail

Eggs On The Roof Reviews

The Com­plete Nose to Tail: A Kind of Brit­ish Cook­ing

by Fer­gus Hende­r­son and Justin Piers Gel­latly

Pub­lished by Blooms­bury — £30.00

Pho­to­graph of Pea and Pig’s Ear Soup by Jason Lowe

Fer­gus Hende­r­son writes about food in the way that Beat­rix Pot­ter wrote about rab­bits; his ingredi­ents have their own perky, slightly wil­ful per­son­al­it­ies. His quirkily anthro­po­morph­ic approach means that the ‘dis­cip­lin­ing of veget­ables is not to be taken lightly’, food needs con­trolling so it doesn’t  ‘mis­be­have’, ingredi­ents should ‘get to know each oth­er’,  and nettles must be sieved to ‘spir­itu­ally defeat’ them. Not that this is a cute or win­some book in any way. Its ingredi­ents and its eth­os are too charm­ingly bru­tal for that, with recipes con­tain­ing instruc­tions such as ‘with the tex­tur­al side turned inwards, find part of the stom­ach with no holes in it’ and  ‘open the pig’s jaw and pull out the tongue’.

The Com­plete Nose to Tail brings togeth­er all Fer­gus Henderson’s recipes in one vast volume. The pho­to­graphy is suit­ably eccent­ric, at times even fright­en­ing;  images of a pig’s head being shaved with a dis­pos­able razor, an escapee from  a Mag­ritte paint­ing shield­ing him­self from showers of brains, as well as the com­plete inner organs of an unnamed beast dangling down the front of a chef’s chest. There’s shock value in some of the recipes too, espe­cially if Calf’s Brain Ter­rine or Duck’s Hearts on Toast are your idea of hor­ror movies. But there’s a coher­ence to this book, an ideo­lo­gic­al pur­ity that argues that noth­ing should be wasted and everything should, if pos­sible, be enjoyed.

The prose reads as though it’s been trans­lated from the Lat­in, with much revers­ing of verbs and nouns for emphas­is. (That’s a huge com­pli­ment, by the way, in case you’re won­der­ing.) I like the way Fer­gus Hende­r­son writes very much and admire his refus­al to resort to the impov­er­ished lex­icon of less­er food writers. His eth­os of using the whole beast in his cook­ing extends to an insist­ence on using the whole vocab­u­lary in his writ­ing. His gen­er­al shuff­ling about of nouns and objects means that Grilled, Mar­in­ated Calf’s Heart isn’t just a good dish, it’s a ‘won­der­fully, simple, deli­cious dish, the heart not, as you might ima­gine, tough as old boots due to all the work it does, but in fact firm and meaty but giv­ing.’

I’ve nev­er met Fer­gus Hende­r­son but whenev­er I see pho­to­graphs of his jaunty, pink cheeks and cir­cu­lar spec­tacles, I think what good com­pany he looks. If ever there was an advert for the advant­ages of eat­ing everything, he would be it. No doubt the med­ic­al pro­fes­sion would swoon in hor­ror at the thought of so much fat, car­til­age, flesh and bone being chomped, guzzled and slurped, but Fer­gus Hende­r­son cer­tainly makes it look fun.

If You are inter­ested in pur­chas­ing medic­a­ments online, now may be the when to do so. So the next mat­ter is where can you find info that is reli­able. You can get such info fast and con­veni­ently by going online. There are many ill­nesses such as schizo­phrenia which have no cure. One of the most pop medi­cine is Via­gra. What about com­par­is­on between Cial­is versus Levitra and ? Nearly either adult knows about . Oth­er ques­tion we have to is . The symp­toms of sexu­al dis­orders in men turn on lack of sexu­al fantas­ies. Not­with­stand­ing sex is not vital for good health, it’s cer­tainly good for any­one. So if you are exper­i­en­cing erectile prob­lems, it is essen­tial to see a cer­ti­fied doc­tor instantly for a com­plete med­ic­al test­ing. Cer­tainly, online phar­macy can hands-down help you for solv­ing your all per­son­al dif­fi­culties.

Tea with Diana Henry

Eggs On The Roof Reviews

Salt Sug­ar Smoke by Diana Henry

Pub­lished by Mitchell Beazley

 Septem­ber 2012 — £20.00

The worst party invit­a­tion I’ve ever been sent said: ‘Come to a Pimm’s Party in Regent’s Park. Please bring Pimm’s, cucum­ber and lem­on­ade. We will provide ice and paper cups.’ It was ali­en in every way to the invit­a­tion I’ve just received to have tea at food writer Diana Henry’s house. I now under­stand the true mean­ing of the phrase ‘what a spread’. Diana’s exquis­ite tea staged a pro­pri­et­or­i­al land-grab for the table, spread­ing from north to south and east to west. Now I come to think of it, I have a bet­ter under­stand­ing of the phrase ‘High tea’ too. Diana’s tea was lofty in all the best ways — gen­er­ous in spir­it, high on cal­or­ies and monu­ment­al in scale. I was torn between pho­to­graph­ing my tea and tuck­ing in to it, but as you can see, good man­ners pre­vailed and I cap­tured it on cam­era first.

The tea, to mark the pub­lic­a­tion of Diana’s new book on pre­serving and cur­ing, Salt Sug­ar Smoke, fea­tured many of her new recipes: per­fumed fig and pomegranate jam, home-cured gravad­lax, an exquis­ite crispy salad of apples and onions mar­in­ated in rice wine vin­eg­ar, pas­sion fruit curd sponge cake and white­cur­rant jelly.

Many books on pre­serving are too hearty and briskly effi­cient for my taste. I like a little poetry with my pec­tin and Diana Henry provides it.  Salt Sug­ar Smoke com­bines both supreme prac­tic­al­ity with a cre­at­ive ima­gin­a­tion — rather like Diana Henry her­self. This is a book that will teach you how to get the per­fect set on your jam, while remind­ing you of Simone de Beauvoir’s won­der­ful evoc­a­tion of the art of jam-mak­ing: ‘…the house­wife has caught dur­a­tion in the snare of sug­ar, she has enclosed life in jars.’

I left Diana’s house with chubby cheeks and a grin. Not only had I eaten one of the best teas of my life, I’d had one of Diana’s cheer­ing pep talks about life and jam. This woman and her books should be made avail­able on the NHS.

If You are inter­ested in pur­chas­ing medic­a­ments online, now may be the date to do so. So the next mat­ter is where can you find inform­a­tion that is reli­able. You can get such info fast and con­veni­ently by going online. There are many ill­nesses such as schizo­phrenia which have no cure. One of the most pop­u­lar medi­cine is Via­gra. What about com­par­is­on between Cial­is versus Levitra and ? Nearly every adult knows about . Oth­er ques­tion we have to is . The symp­toms of sexu­al dis­orders in men include lack of sexu­al fantas­ies. Not­with­stand­ing sex is not vital for good health, it’s cer­tainly good for any­one. So if you are exper­i­en­cing erectile prob­lems, it is essen­tial to see a cer­ti­fied phys­i­cian imme­di­ately for a com­plete med­ic­al test­ing. Cer­tainly, online phar­macy can hands-down help you for solv­ing your all per­son­al dif­fi­culties.

Review: The Food of Morocco by Paula Wolfert

Eggs On The Roof Reviews

 

The Food of Morocco by Paula Wolfert

Pub­lished by Blooms­bury

Septem­ber 2012 — Price £35.00

When Paula Wolfert states unashamedly that her book is full of ‘pre­vi­ously uncol­lec­ted’ recipes rather than brand new ones, you know you’re in the hands of an expert. The Food of Morocco is the res­ult of Paula’s fifty years of research and, rather than fea­tur­ing showy twists and fancy trills on his­tor­ic recipes or start­ling com­bin­a­tions of tra­di­tion­al ingredi­ents, it’s a glor­i­ous and exhaust­ive com­pen­di­um of cen­tur­ies-old Moroc­can cook­ing. To give you an idea of its heft, it was delivered to me, not in a pad­ded envel­ope, but in a large card­board box.

I doubt I’ll ever get through all her recipes — in fact, I fully intend to avoid some of them. Spiced Brain Salad with Pre­served Lem­ons or Liv­er and Olive Salad, sound ter­ri­fy­ing. I will how­ever, be try­ing the ingeni­ous recipe for  war­qa pastry, which comes with pen and ink draw­ings to explain the meth­od.

As a long-time fan of the writ­ing of Paul Bowles, I can’t wait to make the recipe for Chick­en Tagine with Prunes and Almonds in the Style of the Rif Moun­tains. Wolfert heard about the dish from mem­bers of the ‘Tangi­er lit­er­ary set’. The Moroc­can writer Mohammed Mra­bet had cooked it for them, but des­pite all their attempts to describe it to her, Wolfert couldn’t get the recipe right. ‘Finally Paul Bowles, who had dis­covered and trans­lated Mra­bet, recalled the meas­ure­ments for me from memory’. A recipe whose labyrinth­ine path took it from Tangi­er, via Mra­bet, trans­lated by the great Paul Bowles, is as appeal­ing to me as any­thing I’ve ever cooked in my life.

As the own­er of three slightly unpre­dict­able quince trees, I’m delighted to find a book with so many quince recipes. Chick­en with Car­a­mel­ised Quinces and Toasted Wal­nuts sounds and looks exquis­ite, as does Lamb Tagine with Quinces from Mar­rakech. Wolfert’s stun­ning col­lec­tion also includes an Avo­cado and Date Milk Shake, which is worth try­ing for its oddity alone. I intend to cook from this book for years.

The Food of Morocco radi­ates integ­rity, schol­ar­ship and expert­ise. It shim­mers with Wolfert’s pas­sion for her sub­ject. It’s so detailed that it should really be turned into a PhD thes­is, but it also has a huge sense of romance and fun. When read­ing a book for the first time, I always look at the acknow­ledge­ments page. Authors often reveal their true char­ac­ters when they thank — or don’t thank — those that have helped them. Any writer who pays a spe­cial trib­ute to ‘the snail wran­glers of Sonoma and Napa’ — a group of Wolfert’s friends who attemp­ted to col­lect enough snails for her to make Mar­rakech Snail Soup — is ok by me. The soup may have been dis­astrous, but the exper­i­ence was a tri­umph — in oth­er words, it demon­strates the per­fect atti­tude to life. Just because some­thing doesn’t work, doesn’t mean that it wasn’t worth doing.

If You are inter­ested in pur­chas­ing medic­a­ments online, now may be the time to do so. So the next mat­ter is where can you find info that is reli­able. You can get such info fast and con­veni­ently by going online. There are many ill­nesses such as schizo­phrenia which have no cure. One of the most pop phys­ic is Via­gra. What about com­par­is­on between Cial­is versus Levitra and ? Nearly every adult knows about . Oth­er ques­tion we have to is . The symp­toms of sexu­al dis­orders in men turn on lack of sexu­al fantas­ies. Not­with­stand­ing sex is not vital for good sound­ness, it’s cer­tainly good for any­one. So if you are exper­i­en­cing erectile prob­lems, it is essen­tial to see a cer­ti­fied phys­i­cian forth­with for a com­plete medi­cin­al test­ing. Cer­tainly, online phar­macy can hands-down help you for solv­ing your all per­son­al dif­fi­culties.

Review: Polpo by Russell Norman

Eggs On The Roof Reviews

Polpo by Rus­sell Nor­man

Pho­to­graphed by Jenny Zar­ins

Pub­lished by Blooms­bury, July 2012

Price £25.00

Polpo’s food, in its res­taur­ants and in this book, is so stripped back as to be almost inde­cent. Eat at Polpo and you will be served Vene­tian-style cichèti, or small snacks and plates of food, with simple china, no lin­en and very little cut­lery. Even the lux­ury that Lon­don­ers have come to expect of being able to book a table, has been sliced away in Rus­sell Norman’s mania for sim­pli­city. Polpo’s first cook­ery book includes all the clas­sic recipes that smit­ten cus­tom­ers love and expect: Anchovy & Chick­pea Crostini; Fritto Misto; Pan­zan­ella.

Pan­zan­ella pho­to­graphed by Jenny Zar­ins

Amongst the hun­dreds of cook­ery books in my col­lec­tion, just about every style, cat­egory, meth­od and region of food is covered. Or that’s what I thought. But with the arrival of Polpo, I real­ised that I’d been lack­ing some­thing… a post­mod­ern cook­ery book.

If you’ve been read­ing Eggs On The Roof for a while, you’ll know I have a weak­ness for the post­mod­ern. Post­mod­ern­ism plus food would, you’d think, be an abso­lute win­ner as far as I’m con­cerned. And you’d be right. But how does Polpo show off its post­mod­ern status? The answer is, on its spine. Rus­sell Nor­man has taken his pas­sion for reduc­tion to new post­mod­ern heights and stripped away the book’s out­er spine too, to reveal its decon­struc­ted, stitched and glued interi­or.

Show-off post­mod­ern­ism for its own sake is tedi­ous. It wrecks its ori­gin­al inten­tions and becomes merely tedi­ous pos­tur­ing. But this is where Nor­man and his pub­lish­ers have been so clev­er. The sub­vers­ive act of strip­ping away the book’s spine makes this the very first cook­ery book I’ve ever owned that sits entirely flat on the table when it’s opened. And that makes it a joy to use.

Pho­to­graph­er: Jenny Zar­ins

The recipes are as spare and simple as the ideo­logy behind them. Typ­ic­ally, as a former Eng­lish teach­er, Rus­sell Nor­man turns to lit­er­at­ure to encap­su­late that eth­os. “We have a rule that a dish is ready to be put on the menu only when we have taken out as many ingredi­ents as pos­sible. As Ant­oine de Saint-Exupéry said: ‘Per­fec­tion is achieved not when there is noth­ing to add, but when there is noth­ing left to take away.’”

I rev­elled in recipes with only three or four ingredi­ents, in com­bin­a­tions that require no cook­ing, in fresh ingredi­ents that seem to have gone on a blind date, intro­duced them­selves to each oth­er on the plate and found per­fect har­mony. This is simple cook­ing at its best: Grissini, Pickled Radic­chio & Salami; Rock­et & Wal­nut Pesto Crostini; Pizz­etta Bianca; Pros­ciutto & But­ter­nut Squash With Ricotta Sal­ata.

Broad Bean, Mint & Ricotta Bruschette pho­to­graphed by Jenny Zar­ins

Warm Octopus Salad pho­to­graphed by Jenny Zar­ins

So is this book, are these recipes, too simple to mer­it all the fuss? Abso­lutely not. To bor­row anoth­er phrase from Ant­oine de Saint-Exupéry, as the fox tells Le Petit Prince, ‘It is the time you have devoted to your rose that makes your rose so import­ant.’ It’s the time that Rus­sell Nor­man and head chef Tom Oldroyd have devoted to their pas­sion for remov­ing things that makes the remov­ing of those things so import­ant.

If You are inter­ested in pur­chas­ing medic­a­ments online, now may be the when to do so. So the next mat­ter is where can you find info that is reli­able. You can get such info fast and con­veni­ently by going online. There are many ill­nesses such as schizo­phrenia which have no cure. One of the most pop­u­lar medi­cine is Via­gra. What about com­par­is­on between Cial­is versus Levitra and ? Nearly each adult knows about . Oth­er ques­tion we have to is . The symp­toms of sexu­al dis­orders in men include lack of sexu­al fantas­ies. Not­with­stand­ing sex is not vital for good sound­ness, it’s cer­tainly good for any­one. So if you are exper­i­en­cing erectile prob­lems, it is essen­tial to see a cer­ti­fied doc­tor imme­di­ately for a com­plete med­ic­al test­ing. Cer­tainly, online phar­macy can hands-down help you for solv­ing your all per­son­al dif­fi­culties.

Review: Everybody Everyday and Eat Your Veg

Eggs On The Roof Reviews

 Everybody Everyday by Alex Mackay

Published by Bloomsbury May 2012

Price £20.00

Devis­ing a new twist on an old favour­ite isn’t easy, as the cre­at­ors of the umbrella hat, the fluffy mono-slip­per and the Leonardo da Vinci action fig­ure will tell you. But, remark­ably, I think Alex Mack­ay has done it. Every­body Every­day is a superbly prac­tic­al book in which he demon­strates how to cook six basic ingredi­ents, six sauces and six slow-cooked meals and then offers a won­der­ful series of vari­ations on each. Mas­ter the basics and the pos­sib­il­it­ies are seem­ingly end­less.

Hav­ing been a cook­ery teach­er for years, work­ing with Ray­mond Blanc and Delia Smith, Alex knows how to get his mes­sage across. He’s a bril­liant chef, but he makes his recipes appear effort­less. Take for instance the sec­tion on baked chick­en breasts. Alex has devised the fol­low­ing ways to cook them: with por­cini, pars­ley sauce and spin­ach, with tomato, lem­on and almond dress­ing, with soy, honey, orange and ginger, with mus­tard, chives, run­ner beans and peas, with corn and chilli rel­ish and finally with sweet and sour kid­ney beans and avo­cado salsa. All the recipes are clear, straight­for­ward and easy to make and there are fur­ther chapters on sal­mon, auber­gine, risotto, pesto, tapen­ade and green curry paste, amongst oth­ers. Every recipe includes advice on how to adjust ingredi­ents such as salt or chilli for babies and chil­dren.

This is a book that knows what it’s doing and knows who it’s aimed at. It’s inform­at­ive without being pat­ron­ising and it’s ima­gin­at­ive without being intim­id­at­ing. Shrewdly, Every­body Every­day doesn’t get dis­trac­ted by starters or pud­dings. I sus­pect though, that if the book is a suc­cess, which it cer­tainly deserves to be, Every­body Every­day: For Afters will surely be next in line.

Eat Your Veg by Arthur Potts Dawson

Published by Octopus May 2012

Price £25.00

Arthur Potts Dawson’s CV must have to be prin­ted in pamph­let form. He was trained by the Roux broth­ers, Row­ley Leigh and Pierre Koff­mann and went on to be head chef for Ruth Rogers and Rose Gray at The River Cafe, for the Soho House Group at Cecconi’s, for Jam­ie Oliv­er at Fif­teen and Hugh Fearn­ley-Whit­ting­stall at River Cot­tage HQ. He foun­ded Lon­don eco-res­taur­ants Acorn House and Water House for the Shored­itch Trust and has slung in a few tele­vi­sion pro­grammes for good meas­ure. And yet, to look at his pho­to­graph, you’d think he was still 17.

Eat Your Veg is my kind of cook­ery book. It’s not a manu­al about becom­ing a veget­ari­an; it simply makes veget­ables the star of the show.  Roas­ted car­rots with caraway and chilli cream, beet­root soup with cumin and cori­ander, wine-braised artichokes stuffed with herbs and creamed gir­olles with grilled polenta are all recipes that read like poetry and taste like heav­en. There are oddit­ies too, like roas­ted sweet potato with marsh­mal­lows and maple syr­up or iced pea and mint lol­li­pops, that I haven’t tried yet. But as far as I’m con­cerned, if Arthur says some­thing works, then it works.

The only thing I’m not smit­ten by is the title. Eat Your Veg is just too stolidly pro­sa­ic a name to encom­pass the poetry that’s going on inside the cov­ers. But, all things con­sidered, that’s a pretty small com­plaint. Eat Your Veg is inspir­ing, cre­at­ive and ori­gin­al. If I was a veget­able I’d be say­ing to myself, “finally, someone’s giv­ing me the atten­tion I deserve.”

If You are inter­ested in pur­chas­ing medic­a­ments online, now may be the day to do so. So the next prob­lem is where can you find data that is reli­able. You can get such inform­a­tion fast and con­veni­ently by going online. There are many ill­nesses such as schizo­phrenia which have no cure. One of the most pop­u­lar phys­ic is Via­gra. What about com­par­is­on between Cial­is versus Levitra and ? Nearly every adult knows about . Oth­er ques­tion we have to is . The symp­toms of sexu­al dis­orders in men switch on lack of sexu­al fantas­ies. Not­with­stand­ing sex is not vital for good sound­ness, it’s cer­tainly good for any­one. So if you are exper­i­en­cing erectile prob­lems, it is essen­tial to see a cer­ti­fied doc­tor instantly for a com­plete med­ic test­ing. Cer­tainly, online phar­macy can hands-down help you for solv­ing your all per­son­al dif­fi­culties.

Review: Eat London² and Hazan Family Favorites

Eggs On The Roof Reviews

                     

 Eat London² By Peter Prescott & Terence Conran     

                     Published by Conran Octopus

April 2012 — Price £20.00 

The dif­fi­culty all res­taur­ant guide­books wrestle with is how to stay cur­rent and author­it­at­ive when the food industry is so mer­cur­i­al. Eat Lon­don² hits that prob­lem with its very first entry. Peter­sham Nurs­er­ies Cafe and Tea­house may have been run by the chef Sky Gyn­gell, ‘one of the top food per­son­al­it­ies in Lon­don’, but, much to the dis­ap­point­ment of her fans and, pre­sum­ably, the authors of this book, she’s now left. But this is where Eat Lon­don² plays such a clev­er, smart game. Pub­lished to coin­cide with the Lon­don Olympics and the Dia­mond Jubilee, Eat Lon­don² shrewdly offers so much more than a guide to the capital’s great res­taur­ants. Ter­ence Con­ran and Peter Prescott recom­mend cafes, baker­ies, fish­mon­gers, butchers, food mar­kets and — new to the guide­book game — pop-ups.

Atmo­spher­ic pho­to­graphs by Lisa Linder and invent­ive recipes from the chefs of the res­taur­ants fea­tured, make this a good buy as a cook­ery book as well as a beau­ti­fully pro­duced guide­book. As far as I’m con­cerned, it’s worth get­ting for Row­ley Leigh’s recipe for Parmes­an Cus­tard and Anchovy Toast alone. Hav­ing eaten his exquis­ite sig­na­ture con­coc­tion at Le Cafe Anglais I’ve puzzled ever since exactly how to rep­lic­ate it.

Ter­ence Con­ran and Peter Prescott proudly admit this isn’t an ‘object­ive’ book. It’s their idio­syn­crat­ic view of what makes a great res­taur­ant — ‘quirk­i­ness, won­der­ful per­son­al­it­ies, ser­vice, ambi­ence, design, loc­a­tion…’  With recom­mend­a­tions from Twick­en­ham to Brick Lane and Stoke New­ing­ton to South­wark, as well as fold-out maps for new vis­it­ors to Lon­don, it’s a per­fect example of what a guide­book should be: beau­ti­ful in its own right and full of insights, per­son­al­ity and insider know­ledge.

            

Hazan Family Favorites By Giuliano Hazan, Foreword by Marcella Hazan

Published by Stewart Tabori & Chang

May 2012 Price £19.99

Last night my teen­age daugh­ter embarked on a com­plic­ated dough recipe without check­ing how long the vari­ous stages would take to com­plete. With school the next morn­ing, she was in bed and fast asleep hours before the dough was finally ready. I prom­ised to fin­ish the bak­ing for her, but at 1 am, still apply­ing the glaze to the admit­tedly beau­ti­ful buns, I was won­der­ing why she couldn’t have opted for a plain old Vic­tor­ia sponge instead.

Get­ting your tim­ings wrong isn’t a mis­take Giuli­ano Hazan would let you make. Each of his recipes starts with a brisk ‘time from start to fin­ish’ guide and the instruc­tions are both simple and con­cise. It’s a book that is char­ac­ter­ised by the calm, cap­able charm that must make him such a reas­sur­ing tutor at the cook­ing school in Ver­ona that he runs with his wife, Lael.

Hazan Fam­ily Favor­ites is as much a trib­ute to fam­ily as it is to food, filled as it is with pho­to­graphs of Giuli­ano as a boy, his moth­er Mar­cella, his daugh­ters and his wife. Each recipe is accom­pan­ied by Giuliano’s memor­ies of eat­ing it as a child, or watch­ing one of his grand­moth­ers cook it. He has a her­it­age that’s rich in food influ­ences. His paternal grand­par­ents were Seph­ard­ic Jews who settled in Italy and then fled to the United States. His mater­nal grand­par­ents brought the cuisine of the Emil­ia-Romagna to the table, along with Arab-influ­enced dishes from his grandmother’s time liv­ing in Egypt. The res­ult is a style of cook­ing that is tra­di­tion­al and yet with a light, mod­ern touch.

A test of any cook­ery book is do you want to head for the kit­chen? I have an over­whelm­ing desire to make Swiss Chard Tor­telloni with Tomato sauce imme­di­ately. This is a book that I would give to someone who loves to cook, but who wants to become more con­fid­ent and know­ledge­able. At break­fast this morn­ing, I presen­ted my daugh­ter with a plate of her time-con­sum­ing buns that I finally com­pleted at 1.30 this morn­ing, along with a copy of Hazan Fam­ily Favor­ites on the side. ‘Can you try cook­ing from this one next time?’ I asked.

If You are con­cerned in pur­chas­ing medic­a­ments online, now may be the time to do so. So the next ques­tion is where can you find inform­a­tion that is reli­able. You can get such inform­a­tion fast and con­veni­ently by going online. There are many ill­nesses such as schizo­phrenia which have no cure. One of the most pop medi­cine is Via­gra. What about com­par­is­on between Cial­is versus Levitra and ? Nearly either adult knows about . Oth­er ques­tion we have to is . The symp­toms of sexu­al dis­orders in men turn on lack of sexu­al fantas­ies. Not­with­stand­ing sex is not vital for good health, it’s cer­tainly good for any­one. So if you are exper­i­en­cing erectile prob­lems, it is essen­tial to see a cer­ti­fied phys­i­cian imme­di­ately for a com­plete med­ic­al test­ing. Cer­tainly, online phar­macy can hands-down help you for solv­ing your all per­son­al dif­fi­culties.

Review: Tasting India by Christine Manfield

Eggs On The Roof Reviews

Tast­ing India by Christine Man­field
Pub­lished by Con­ran Octopus, Novem­ber 2011, £40.00
Pho­to­graphy by Anson Smart

Com­batants in the fight over e-cook­ery books versus prin­ted ones have new ammuni­tion. Or should that be heavy artil­lery. If you believe paper books take up too much room, you’ll no doubt point accus­ingly at Christine Manfield’s new book, Tast­ing India. It’s vast — the biggest, heav­iest and most lav­ish cook­ery book I’ve ever seen. Its tur­mer­ic yel­low sat­in cov­er embossed with vivid pink pea­cocks is just about as showy as it’s pos­sible to be.

Yes, it’s imprac­tic­al — one splash from an unruly, bub­bling pan of dahl and its gleam­ing golden jack­et would be ruined. And yes, its girth puts it in the super heavy­weight class. It’s not a book to amble through so much as rock-climb over. But, call me a romantic if you like, I’ve fallen in love with it.

The Aus­trali­an chef Christine Man­field has been vis­it­ing India for more than twenty years. Her rev­er­ence for the coun­try, tempered with a prag­mat­ic under­stand­ing of its faults, shines through the text. It’s part travelogue, part encyc­lo­pe­dia, part mem­oir, part cook­ery book. Where she’s been so shrewd is to avoid a ped­es­tri­an, dogged tramp through each region. That’s not how cuisine works, and cer­tainly not in India. As she says, ‘For me, part of the excite­ment of con­tem­por­ary Indi­an cuisine lies in the way each cook or chef car­ries the recipes and her­it­age of their home­land with them, wherever they hap­pen to find them­selves.’

Immerse your­self in the pages of this book — there are nearly 500 of them, so it will take a while. Mar­vel at the stun­ning pho­to­graphs by Anson Smart. Savour the recipes for tea-leaf frit­ters, scal­lops in spiced coconut, desert-bean koftas with onion curry and curd dump­lings soaked in saf­fron milk. Just ima­gine what they must taste like, or throw cau­tion to the wind and lug this book into the kit­chen and actu­ally cook from it. Either way it’s entran­cing.