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The Guardian's 'How to Make' food columnist Felicity Cloake is on a mission to find the perfect recipes for staple dishes, from spag bol to apple pie and from brownies to fish pie, in her first cookbook Perfect - 68 essential reciepes for every cook's repertoire. How can I make deliciously squidgy chocolate brownies? Is there a foolproof way to poach an egg? Does washing mushrooms really spoil them? What's the secret of perfect pastry? Could a glass of milk turn a good Bolognese into a great one? Perfect will answer all these questions and many, many more. Having rigorously tried and tested recipes from all the greats - from Elizabeth David and Delia Smith to Nigel Slater and Simon Hopkinson - Felicity Cloake has pulled together the best points from each to create the perfect version of 68 classic dishes. Never again will you have to rifle through countless different books to find the your perfect roast chicken recipe, mayonnaise method or that incredible tomato sauce - it's all here in this book, based on Felicity's popular Guardian column, along with dozens of invaluable prepping and cooking tips that no discerning cook should live without. Whether you're a competent cook or have just caught the bug, Perfect has a place on every kitchen shelf. 'Brilliant. . . finely honed culinary instincts, an open mind and a capacious cookbook collection...Miss Cloake has them all' Evening Standard Guardian and New Statesman food columnist Felicity Cloake is the winner of the 2011 Guild of Food Writers awards for Food Journalist of the Year and New Media of the Year; follow Felicity on Twitter @FelicityCloake.
book has its own ‘authentic’ version. I’m all for keeping things simple, but the minimalist beef, vegetable and tomato purée version in the classic Italian recipe bible The Silver Spoon fails to deliver on flavour, and although a dollop of cream can generally be relied upon to improve any dish, Italian cookery teacher Ursula Ferrigno’s unctuous bolognese is rich but bland. I like the dark and intensely savoury ragù in Locatelli’s Made in Italy, but the mixture of red wine and tomato passata
plus extra to serve 1 onion, chopped 1 clove of garlic, crushed 2 carrots, cut into 1cm dice 2 sticks of celery, cut into 1cm dice Seasonal vegetables (e.g. autumn/winter – ¼ of a Savoy cabbage, roughly chopped, 1 bunch of spinach, roughly chopped, 1 leek, chopped; spring/summer – 1 courgette, diced, handful of fresh peas or broad beans, ½ a head of fennel, diced) 1.25 litres good-quality chicken stock (see page 173) 1 potato, peeled and cut into 2cm dice 100g drained tinned borlotti
into the sauce as it cooks, but it will give a jammier result. I think leaving the herbs until serving makes the finished sauce more versatile, and slightly fresher tasting, but you can add thyme, oregano or even chilli along with the onion if you prefer. Serves 4 5 tablespoons olive oil 1 small onion, very finely sliced 1 clove of garlic, very finely sliced A pinch of salt A pinch of sugar 1 teaspoon tomato purée 2 x 400g tins of Italian plum tomatoes in juice Put the olive oil into
that book for its cheese, using a mix of fresh, lactic pecorino, and salty, savoury Parmesan. Locatelli just uses pecorino, but I find its more delicate flavour gets lost. Pine nuts are vital for thickening the sauce, and toasting them, as the great chef suggests, really helps to bring out their sweetly nutty flavour. Even Locatelli admits that if you have to make large quantities of pesto, it’s easier to use a food processor, as Marcus Wareing does, but I find that smashing up the basil seems
be angry when holding a double cone with a flake on top? Ice cream is too light-hearted a foodstuff for snobbery – even the much-derided Mr Whippy can raise a smile on a hot day – but it is worth making yourself, for two reasons. The first is that, as yet, even the poshest supermarkets don’t tend to stock the esoteric flavour combinations that ice cream is such a great showcase for (plum and Earl Grey, from Morfudd Richards’ fabulous book, Lola’s Ice Creams and Sundaes, is my current