Hamlyn All Colour Cook Book (Hamlyn All Colour Cookbook)

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My daughter expressed a yearning for some of the meals she enjoyed in her growing up years so I thought she could try them out for herself. We pulled flitters of chicken from a cold thigh or drumstick, our noses wrinkling at the piquant smack of Coleman’s French mustard and Worcestershire sauce. Such words as “modern” and “science,” used in earlier titles, suggest the rational kitchens of mass food distribution. Whether you are preparing for lunch with a close friend or a romantic dinner, here you will find recipes specially designed for two people.

Out of print so can only be bought 2nd hand and these books have been well loved and used so it's difficult to get one in good condition. Having spent a lovely day with our friends Janet and Ron in Devon, where the boys played golf and Janet and I went to Bickleigh Mill and Killerton, we repaired to their lovely home and had dinner together. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice.My mother cooked her way through everything life threw at her, from Christmases and birthday parties to the Ulster Worker’s Council strike, from a single book.

When my mother brought the food to the table she always said “chicken simla, or something similar” and everyone laughed. She is the author of 30-minute Food for Friends, Hamlyn All Colour Cookbook: 200 Veggie Feasts and Hamlyn All Colour Cookbook: 200 BBQ Recipes. From soups and starters to suppers and desserts, there are 200 recipes for every chef on a shoestring budget, including clever variations and new ideas for delicious dishes. it was divided into sections such as ‘main meals to cook ahead’, ‘favourite family cakes’, ‘continental favourites’, and ‘cooking with cream’. She cooked it on the rare occasions she had people round for dinner, when she got out the Tyrone crystal hock glasses and red candles.

On the other, the “housewife” cooking for a “household” is replaced by a “mother” looking after her “family. Throws new light on modernity and postmodernity by contrasting the cookery books of two New Zealanders: Aunt Daisy publishing in the middle and Lois Daish at the end of the twentieth-century. Whip up a refreshing Andalusian Gazpacho on a hot summer's day or, for something simple yet delicious, try Mussels in a Saffron Broth. It contains over 200 mouth-watering dishes and includes everything from traditional favourites like Shepherd's Pie to more creative fare that is sure to impress your friends, plus entire sections on sweet treats and drinks.

This book shows you how to take these inexpensive ingredients and, with a bit of ingenuity and flair, turn them into sumptuous meals for any occasion. The book seems hideously kitsch now, but there was something heart-breakingly earnest and aspirational on those pages. The recipes and instructions were very easy to follow and and there was a picture of every dish with each recipe. My mother served hers over patna rice, a variety you rarely see now that came in a dusty plastic pouch.The rice pudding sprinkled with demerara sugar that came out of the oven smelling as sweet as baby milk, with a skin like tortoise shell you had to crack with a spoon. I also have four box files stuffed with recipes ripped from newspapers and magazines, and several butter-smeared notebooks of hand-written notes and menus.