Colman Andrews
Auteur de Catalan Cuisine: Europe's Last Great Culinary Secret
A propos de l'auteur
Colman Andrews is editor of "Saveur" and author of several other cookbooks. He lives in Old Greenwich, Connecticut. (Bowker Author Biography)
Œuvres de Colman Andrews
Oeuvres associées
Hometown Appetites: The Story of Clementine Paddleford, the Forgotten Food Writer Who Chronicled How America Ate (2008) — Avant-propos — 112 exemplaires
Ethnic Chicago Cookbook: Ethnic-Inspired Recipes from the Pages of The Chicago Tribune (1998) — Contributeur — 14 exemplaires
Étiqueté
Partage des connaissances
- Nom légal
- Andrews, Colman Robert Hardy Daniel
- Date de naissance
- 1945-02-18
- Sexe
- male
- Nationalité
- USA
- Lieu de naissance
- Santa Monica, California, USA
- Lieux de résidence
- Holmby Hills, California, USA
Ojai, California, USA
Los Angeles, California, USA - Études
- University of California, Los Angeles
- Professions
- editor-in-chief (Saveur Magazine)
editor (contributing, Gourmet)
columnist (Gourmet)
Membres
Critiques
My Usual Table: A Life in Restaurants par Colman Andrews
Like listening to reminiscences from your pretentious but lovable uncle. Pretty good, but just shy of the halfway point I had had my fill, and it was time to move on.
Wow there is a lot of meat in this book. The vegetables do not make an appearance until the eighth chapter! Even then, the dishes are 'Vegetarian Haggis' and 'Smoked Haddock Mash,' which are not really to my taste.
It is full of British dishes - meaty, hearty British dishes. Kipper Pate, Potted Rabbit, etc. Pretty much, if this appeals to you, this cookbook would be for you.
**eARC Netgalley**
It is full of British dishes - meaty, hearty British dishes. Kipper Pate, Potted Rabbit, etc. Pretty much, if this appeals to you, this cookbook would be for you.
**eARC Netgalley**
This book is pretty but the recipes aren't that great. I've made 6 of them and they were all bland and called for lots and lots of ingredients. Its a good inspirational cookbook but be sure to tweak the recipes to your tastes.
It's not a bad book, but it is aimed at a US audience. For me it lost points when it claimed on one page that Corned Beef was quite prevalent in Ireland and then on the following page talked about how a lot of Irish beef was boiled because Irish people used the cows for a lot more than meat and that when they were killed they were quite old.
Full of some newer cooking, gleaned from a lot of other sources, including some of the masters of cooking in Ireland this looks at a lot of different foodstuffs and how it's used and creates recipies with them. It is a smidge patronising occasionally and probably more useful as a coffee table book than anything else.… (plus d'informations)
Full of some newer cooking, gleaned from a lot of other sources, including some of the masters of cooking in Ireland this looks at a lot of different foodstuffs and how it's used and creates recipies with them. It is a smidge patronising occasionally and probably more useful as a coffee table book than anything else.… (plus d'informations)
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Prix et récompenses
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Statistiques
- Œuvres
- 23
- Aussi par
- 9
- Membres
- 1,005
- Popularité
- #25,667
- Évaluation
- 3.7
- Critiques
- 5
- ISBN
- 46
- Langues
- 3