Good Tempered Food : Recipes to Love, Leave and Linger over - Softcover

Tamasin Day-Lewis is one of Britain's finest food writers, to be ranked along with Nigel Slater and Simon Hopkinson. She writes an avidly followed column for Saturday's TELEGRAPH and COUNTRY HOMES AND INTERIORS, and is a regular contributor to VANITY FAIR and VOGUE. She has just completed her second television series, TAMASIN'S WEEKENDS.

Day-Lewis (sister of Daniel and author of Art of the Tart and Tarts with Tops On) strongly advocates taking your time to enjoy the hands-on pleasure of cooking. But slow-cooked meals ("good tempered food," as she calls it) don't have to be a challenge to prepare, either: food that you take your time to make, tweaking to perfection, "is what proper cooking is really all about." Like Day-Lewis's previous books, this is a sensuous package, with mouth-watering four-color full-page photos, charming anecdotes and clear and personal recipes. Day-Lewis's opinionated voice and uncompromising standards are felt throughout, as in the recipe for Spiced Chicken Livers, which calls for organic chicken livers ("since chemical residues collect in the liver and kidneys") and sensuously describes the final result: "When gorgeously oozily pink, slide the contents of the pan onto a white plate and consume." American readers may be more familiar with the Italian-influenced dishes such as Chicken Cacciatore, or even Indian fare such as Achari Paneer (flavored cottage cheese), than with British offerings like Potted Shrimp. The global choice of recipes included is random and unfocused, and the index is somewhat incomplete. Nonetheless, Day-Lewis fans should not be deterred: this book will rouse them to return to the kitchen.
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