Cooks Academy Coobook
Since Cooks Academy has opened its doors in 2005, Vanessa and Tim Greenwood have managed to make it the most acclaimed cookery school in Ireland. Now, Vanessa is presenting in her first book, a collection of the most popular recipes from the Academy.
The book offers a wide range of recipes from Vanessa's own creations like her "Howth sandwich" to old classics like "seafood chowder" or "macaroni cheese". Within the 200 pages of her book Vanessa gives you simple recipes for soups, salads, pasta dishes, meat and vegetable courses, baking and desserts.
She has made the recipes easy to realise through her step by step approach. Her style is simple and clear and make this cookbook very reliable and easy to use.
What I liked:
I like Vanessa's simple and very clear step by step approach to each recipe. It is not another chef's cook book in which chefs bring you his or her recipes in such a way that it is nearly never possible to achieve the dish presented on the picture. The presentation of the book is simple and clear and the illustrations fresh and colourful.
What I disliked:
I found that the seafood chapter a bit thin and the inaccuracy of the hollandaise sauce recipe that is to me more a lemon-flavoured beurre blanc recipe.
The book is available from most book shops or at Gill and Macmillan.
You may also like in the same collection:
The book offers a wide range of recipes from Vanessa's own creations like her "Howth sandwich" to old classics like "seafood chowder" or "macaroni cheese". Within the 200 pages of her book Vanessa gives you simple recipes for soups, salads, pasta dishes, meat and vegetable courses, baking and desserts.
She has made the recipes easy to realise through her step by step approach. Her style is simple and clear and make this cookbook very reliable and easy to use.
What I liked:
I like Vanessa's simple and very clear step by step approach to each recipe. It is not another chef's cook book in which chefs bring you his or her recipes in such a way that it is nearly never possible to achieve the dish presented on the picture. The presentation of the book is simple and clear and the illustrations fresh and colourful.
What I disliked:
I found that the seafood chapter a bit thin and the inaccuracy of the hollandaise sauce recipe that is to me more a lemon-flavoured beurre blanc recipe.
The book is available from most book shops or at Gill and Macmillan.
You may also like in the same collection:
Paula Mc Intyre will be:
- Monday 13 October,
- Tuesday 21 October, Coleraine Rotary Club, Lodge Hotel, Coleraine @ 6.00pm
- Friday 31 October, Castlecroft Market Centre, Ballymoney Council, Ballymoney @ 11am-1.00pm
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