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.

8 thoughts on “Review: Everybody Everyday and Eat Your Veg

  1. this is great charlie. i have been want­ing to try more veget­ari­an meals recently and eat your veg looks like just the thing. If you say its good, it must be.

    • Thanks B — some meat and fish creep in too, but veget­ables are the stars. It’s a very inspir­ing book

  2. Both these books look excep­tion­al, as I would cer­tainly trust your reviews. It must be increas­ingly dif­fi­cult to find a new format for a cook­ery book but in par­tic­u­lar Every­body Every­day seems to have found a new and extremely prac­tic­al for­mula.

  3. A great, straight-to-the-point review of each of these books, Charlie, and I want them both. As someone who ends up cook­ing the same thing time after time, for either lack of ideas or lack of con­fid­ence in the kit­chen, they each offer me some­thing that would get me cook­ing new dishes and new foods. Every­body Every­day sounds fab­ulous for people like me — teach­ing how to cre­ate many dif­fer­ent dishes by chan­ging just the sauce or a few ingredi­ents. And Veg? I don’t make them often enough.

  4. Really sound every day cook books are the ones that end up with their pages splattered and cov­ers fall­ing off. The ones with fanci­ful recipes tend to lan­guish for the odd spe­cial occa­sion. Both of these sound like they would end up with dog-eared pages. Always on the look out for veg recipes for the whole fam­ily (so I don’t have to cook seper­ately for my vege daugh­ter). Always love your reviews — not as easy a task (review­ing a cook book) as it first sounds.

    • Both books are emin­ently prac­tic­al, Sally — full of great recipes that are enjoy­able to make.

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