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Chargement... River Cottage Good Comfort: Best-Loved Favourites Made Better for Youpar Hugh Fearnley-Whittingstall
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The perception that the food we love can't also be good for us is swept away by this stunning collection of delicious, heart-warming recipes that also happen to be packed with good things that help keep us healthy. And Good Comfort is in every way generous, as Hugh makes our favourite foods healthier not by taking stuff out of them, but by putting more in: the best whole ingredients, celebrated in all their colourful and seasonal diversity. We can relish a hearty winter stew that is deeply beefy, but also heaving with healthy veg. We can tuck into a pie knowing that the pastry is awesome and the filling wholesome. Much maligned greens come out to play in moreish gratins and leafy curries. And we can put tea time treats on the table knowing they will bring our family and friends - and kids in particular - goodness as well as happiness. Indulge your taste buds and boost your health at the same time with these delicious new recipes, including: multigrainola, spicy squash and lentil soup; chick-chouka, squeak and bubble, oaty dunking cookies. Ultimately, Hugh leads us on a journey to tweak our taste buds and pamper our palates so that we can take as much pleasure - and ultimately more - from dishes that we know will do us good. Aucune description trouvée dans une bibliothèque |
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So I am pleased to add River Cottage Good Comfort, to our recipe book collection. (That's the British River Cottage TV series with Hugh Fearnley-Whittingstall (HFW), not the Australian adaptation with Paul West.)
With recipe books, which are usually expensive, it's important to identify the target audience before you choose. The obvious decider is whether the book is for experienced or inexperienced cooks; but also keen v unenthusiastic cooks who can't cope with more than four or five ingredients; and cooks who take shortcuts with packets, jars and tins v those who would starve rather than buy carrot or cheese that's already grated or use a packet to make a 'home-made' cake. There are also cookbooks pitched at those for whom nutrition or ideological principles take priority i.e. vegan, vegetarian, organic, non-allergenic, heart-healthy etc etc. With River Cottage Good Comfort there's another audience I'd never thought much about before: it's pitched at people with a habit of eating unhealthy so-called 'family favourites', who need or want to take a healthier approach to food and cooking, with or without the support of the rest of the household.
You can see this pitch in parts of the blurb:
The book begins with an Introduction. It's the usual cook's philosophy section, which in this case is HFW's mission to recreate comfort foods that are not heavy, cloying, too rich or too sweet. His key principle is 'Go Whole: The more whole, unrefined ingredients we can get on to our plates, the better. But he doesn't just mean the grains and pulses we typically associate with the term 'wholefoods'. He means foods that are whole, or very close to it, when we take them into our kitchens. (I heard these described the other day as 'foods your granny would recognise'.) Minimally processed is ok, so he includes dairy foods such as yoghurt and cheese, and some tinned vegetables (such as low-salt tomatoes canned with just water and a little salt.) He stresses that it's important to get the balance right: overdo the pulses and you're in the danger zone of 'padding'. Likewise, full-on wholemeal flour can take you a little far from textures you know and love, so 'half-wholemeal' is a better choice.
I'm already onboard with reducing sugar: I find most modern recipes and storebought cakes have far too much sugar for my taste. My cakes, biscuits and puddings mostly come from battered recipe books from decades ago. HFW's other mission is to encourage cooks to use a variety of good ingredients, which is my culinary mission too.
To read the rest of my review please visit https://anzlitlovers.com/2022/09/21/river-cottage-good-comfort-best-loved-favour... ( )