Off the Cookshelf

An introduction by Kay

Kay's kitchen bookcase - but not all of her books; at any given time, several are lying all over the house... As a keen cook and someone always on the lookout for new ideas and inspiration, over the years I've built up a sizeable collection of cookbooks. I very rarely follow recipes. I like glossy pictures, ideas, and learning new techniques. It's rare for me to buy a cookbook that doesn't have mouth-watering photography – but just once in a while I might, if the ideas contained within are exciting enough.

I like to experiment, and for me the best cookbooks are the ones which encourage you to do so. I don't like anything that tells me that the instructions must be followed exactly – or else! There are exceptions, of course – baking and patisserie require precise measurements – but other than that cooking is like art. Be creative! But just like art, you need to have some restraint. If you mix too many paint colours at once you'll invariably make brown – mud – and if you mix too many flavours the same will happen.

Each week I'll choose a book from the bookcase in my kitchen and review it for you. (It sounds rather grand to have a bookcase in the kitchen. The kitchen is tiny but after the sink, cooker, fridge, and workspace, for me it's probably one of the most wanted pieces of kit!) I'll be honest in my reviews. Some books are better than others but mostly the reviews will be favourable. After all, I liked the book well enough to buy it in the first place. I hope you'll enjoy the reviews and perhaps even be encouraged to try some new things, or even buy the books using our links! (Keep us fed and watered.) I'd love to have your feedback too and if you have any comments, please visit the Food and Drink board on our discussion forum.

So without further ado, let's get on with the reviews. I hope you enjoy them and find them useful.

Bon appétit!

Reviews

50 Great Curries of India: "The book takes us through the introduction to the cuisine, the philosophy of Indian cooking, and a discussion about the origin of 'curry' itself. Next it talks us through the use of spices and various techniques, such as thickening agents and the correct use of chillies - the latter being 'vital' if you want to make a gourmet curry, apparently. It gives hints and shortcuts and describes which ingredients are used mainly for taste or for aroma. This fascinating background information takes up about a quarter of the book before you even get to any recipes." Kay kicks off our new series of cookbook reviews with a curry classic!
Ainsley Harriott's Gourmet Express: "I use this book a lot for two main purposes. If I'm hungry and can't be bothered spending time in the kitchen it's easy to pick a recipe from here and knock up a delicious meal in 20 minutes or so. Other times I'll flip through it to find a new idea and put the ingredients on the weekly shopping list. The variety is quite astonishing and includes many cuisines." Kay dives into one of her favourite sources for quick 'n' tasty ideas.
The Prawn Cocktail Years: "The premise of the book is that, as food fashion has changed, some dishes have been 'loved and lost'. In many cases this is a good thing - Brown Windsor Soup, anyone? But some dishes are inherently Good and, despite going out of fashion, remain popular to this day. 'Everybody, but everybody, loves Prawn Cocktail'." Kay indulges in a bit of culinary nostalgia with Simon Hopkinson and Lindsey Bareham.
Donna Hay's Modern Classics Book 1: "In this book [Hay] takes a commonsense approach, with plenty of 'how to' advice. This, accompanied with stunning photos not only of the finished dishes, but also of the method in some cases, makes this an indispensable reference guide and source of ideas in the kitchen." Kay reviews a cookbook by Australia's best-selling food writer that's rapidly becoming one of her favourites.
Potato: "And at last we get to the recipes. This part of the book is divided into eight chapters: soups, starters and snacks, salads, side dishes, meat and poultry dishes, fish dishes, vegetarian dishes, breads and scones. All this from the humble potato." Kay reviews a book dedicated entirely to the mainstay of the British dinner plate: the potato.
Olive magazine: "Whilst most of the recipes are quick and easy, there are also enough challenges to whet the appetite of the more adventurous cook. 'Nothing wrong with a little showing off, we say.' Having bought a few issues, and liking the magazine well enough, I decided to subscribe a few months ago. I've not been disappointed - most of the time." For a change, Kay reviews a magazine rather than a book: 'Olive' magazine, from the BBC.

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