Not for the faint hearted First of all remember that Ray White isn't Delia, he quite rightly assumes you know how to boil water without burning it and that you don't start planning a dinner party based on whats in the fridge. Secondly, read the recipes all the way through, especially the instructions, he has a nasty habit of throwing in the odd "place in fridge for 24 hours" about half way down in the third paragraph, not much good when your guests have already hit the road. And finally - enjoy it, yes it can be complicated, long... more info
Excellent for entertaining I've entertained copiously from this book, and, whilst some recipes are very time-consuming, others are delightfully simple.
Very imaginative recipes and generally not requiring the best supermarket in the world to source ingredients; a standard butcher and a good greengrocer are sufficient.
The 'basic foundation recipe' section at the beginning is a boon, although reference to Mastering the Art ... is necessary to flesh out the instructions for sauces etc.
very difficult This is NOT a book for someone without lots of time and a large budget - the recipes are challenging and some of the ingredients are hard to find - try finding a butcher who will sell you a hare let alone do all the bits and pieces for you!! An interesting coffee table book but not one to take into a real working kitchen where you want to cook and share the evening with friends.
Cooking for friends never made easier Another triumph. I was over the moon with "recipes from Le Manoir Au Quat' Saisons" and this book is just as good. all the stages explained so easily, no need to spend hours over the stove when the guests arrive, so much forward planning is allowed for. Photographs provided to show presentation and Raymond's wine recommendations are "spot on". When is the next book coming on the market?
