Keep it Simple: Fresh Look at Classic Cooking

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e. how to decode and rearrange inadequately (and even downright badly) written recipe instructions out there in the vast spiralling market of in- and out-of- print cookery books. Alistair Little (British chef, author, and TV personality) puts together 100 effortless recipes that can be used in any kitchen. Do your salivary glands throb and your feet make pawing gestures in the direction of the kitchen, or do you find yourself thinking about the attractive blue neon signs of Pizza Express? Finance is provided by PayPal Credit (a trading name of PayPal UK Ltd, Whittaker House, Whittaker Avenue, Richmond-Upon-Thames, Surrey, United Kingdom, TW9 1EH).

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It was, inevitably, in that drawer where you put such things and then forget about them, where everything is tangled up - whisks with chopsticks through their wires - a shameful place. A restaurant critic told me the other day Mr B also believes that if you prick each chip individually with a fork, this makes for an even finer end-product; but that for some reason (like straining our credulity) he didn't put this in the recipe.

To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. I think I gave it five, and two subsequent reheatings of 45 minutes each only enhanced the tail's fork-meltingness. Where possible, alternatives are given for ingredients difficult or costly to obtain and every recipe includes advice on how to prepare ahead for efficient and panic-free cooking. 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!We take pride in offering a wide selection of used books, from classics to hidden gems, ensuring there is something for every literary palate. What some people might have forgotten is that British cuisine, as it is today, did not emerge miraculously in its present form from under the tyranny of heavy sauces - there was the rebellious phase of fusion food marking the journey. The Times obituarist rightly said of his Simple French Food that it was "one of the very few cookbooks everyone should have". Like Mrs David, he was a powerful force for good, a fine and evocative describer who put food in a wider cultural context. The recipes are organised seasonally and reflect Little's interest in Italian, Japanese, Chinese and French cookery.

Beginning by telling you what you should have in a kitchen (an unusual move for a chef not known from TV appearances) he preaches simplicity and seasonality in cooking.

I had read several of his recipes for slow cooking, in which he gave oven temperatures in centigrade. 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.