Keep it Simple: Fresh Look at Classic Cooking
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To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. A decade late his book, Keep it Simple (1993) was published and quickly became a bestseller, a handbook for small restaurants, and the new-trend of gastro pubs in Britain.
This much loved cookbook (and the eponymous restaurant) was part of my life for far too short a time, but it was a joy to revisit the book after almost thirty many years! Alastair Little two hours (you're joking), Fay Maschler three, Frances Bissell four (getting warmer). The majority of pages are undamaged with some creasing or tearing, and pencil underlining of text, but this is minimal.And here most people, and certainly most kitchen pedants, part company with Messrs Blumenthal and Olney, and also with Mrs David.
The mouli doesn't work as he says, and on turning out the soufflé collapses flat and the sauce became a quarter deep layer on top of it, ie. His cuisine is Olympian, fit for gods who have become sated and fractious after millennia of ordinary perfection. This book won the Glenfiddich Award in 1994 and I still sometimes hear it referred to reverentially as the godfather of modern British cooking. If we make a dish once, and it turns out anything from a serious muff to a complete hash, then we don't cook it again. Unsuprisingly, I rediscovered timeless classic recipes that are still appropriate for cooking in the 2020's.
Simplicity is a complicated thing," 0lney reminds us, towards the end of a six-page discussion of the term. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice. One of the best weeks I have ever had, full of simple classic Italian cooking, lots of laughs and in a dreamy setting.I have a standard oven with gasmarks, and we were clearly talking gasmark 1 and below; the temperature-conversion charts that preface basic cookbooks didn't even start at the temperature - 65 - that Mr B was proposing for one particular recipe.