Simply Good Food

Rating:
Summary: Could have been better....
Review: I bought this book mainly because it featured some recipes from favorite mixologist Ben Reed whose drink recipes figure heavily in British publishers Ryland, Peters, and Small's litany of cookbooks and drink books. His work in "Cool Cocktails" is great, and certainly a worthy title to add to any kitchen, but this book which intends so well aims short. The photography is lovely, the layout is lovely, and the recipes well, skim the surface of world cuisine. This would be a good gift for someone who wants to broaden their horizons slightly, but still have a familiar footing in Western cuisine. For that purpose it suceeds featuring a wide variety that would make any twenty-first century yuppie dinner party one Martha Stewart would be proud of. But those already familiar with world and fusion cuisine will yawn. This book only dips its feet in the pool, and does not dive in. For someone who wants a nice book that can sit on their coffee table and occasionally do a nice risotto this is a fine choice, but this would not be a good gift or selection for those more serious about attempting some more adventurous cooking. Try works by Mridula Baljekar or Neelam Batra for a change, or even trusty old Delia Smith's "How to Cook." This just falls short as a collection of recipes, and without the photography and layout would not not worth mentioning at all.