Product Description

Over 150 delicious recipes from the foodies' foodie

Product Details

• Amazon Sales Rank: #200377 in Books
• Published on: 2007-09-06
• Binding: Paperback
• 240 pages

Synopsis
"Cooking by Numbers" takes as its original premise the fact that what we cook is governed by a whole set of specific circumstances, from who are we cooking for and how many people, to when can we shop and how much time to we have to cook. But most cookbooks seem to forget this simple fact. As the title suggests, the recipes are divided by how many people they serve. We wouldn't cook the same thing for a meal alone as we would for a dinner party of ten, so whether you're cooking for you and your partner, your family or your friends and neighbours as well, you'll find a recipe that's perfect for the occasion.

From the Back Cover
What we cook is governed by a whole set of circumstances, not least the number of people we're cooking for. Rustling up a quick meal for one requires a different approach to impressing a dinner party of ten. A speedy supper for two will doubtless differ from a leisurely lunch for six. So why do so many cookbooks forget this simple fact?

With Cooking by Numbers you'll never be short of ideas for any occasion. However many people you're planning to feed, however much time you have to prepare, and whatever your budget and level of culinary skill, the perfect menu is waiting to be discovered within these pages.

Matthew Fort is the food and drink editor of the Guardian. He won the Glendfiddich Award as Cookery Writer of the Year in 2005, and has appeared on the BBC's The Great British Menu and UKTV Food's Market Kitchen.

About the Author
Matthew Fort has been Food and Drink Editor of the Guardian since 1989. He won the 2005 Glenfiddich Award as Cookery Writer of the Year, and his book Eating Up Italy was the Guild of Food Writers' Book of the Year.

Customer Reviews

A beautiful little book.
I like most people who like to cook own countless cookbooks. The best offer competent recipes, eloquently described and provide sound descriptions that clearly guide you through the process resulting in well cooked dishes. This is one of those books that as Simon Hopkinson describes should be stained from constant use.

As soon as I started to read it I knew I was on safe ground. From the meals for one through to a full blown dinner for eight. For those who aren't seduced by colour photography but admire the well turned phrase that moves a dish from being good to sublime then this is for you. No glossy heavy weight but a profoundly noble tome.

I loved the writing, I loved the illustrations and if my gut instincts are right I'll love the food.