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Rosemary: Castle Cook | 
 enlarge | Authors: Rosemary Shrager, Sue Gaisford
Creator: Christopher Simon Sykes
Publisher: Everyman's Library
Category: Book
List Price: £18.99
Buy New: £10.25
You Save: £8.74 (46%)
New (20) Used (8) from £9.00
Rating:  1 reviews
Sales Rank: 52112
Media: Hardcover
Pages: 176
Shipping Weight (lbs): 2
Dimensions (in): 10.1 x 7.7 x 0.9
ISBN: 1841590495
Dewey Decimal Number: 641
EAN: 9781841590493
ASIN: 1841590495
Publication Date: January 19, 2001
Availability: Usually dispatched within 1-2 business days
Condition: **BRAND NEW COPY** IMMEDIATE DISPATCH **ORDERS POSTED 1PM & 4PM DAILY FROM A PROFESSIONAL UK BOOK SELLER.
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| Editorial Reviews:
Amazon.co.uk Review
If Rosemary Shrager is roaring with laughter on the cover of Rosemary, Castle Cook (and she is), you can understand why. She has what must be the almost unalloyed pleasure of running a summer cookery school in a castle overlooking the Sound of Taransay on the Isle of Harris, in the Scottish Hebrides. Rosemary, Castle Cook is as much a tribute to this magically beautiful place as a record of her cooking. The cooking, in any case, is guided and coloured by the seasonal availability of the local ingredients. And what ingredients! Blessed with the best fish and shellfish in the world, feathered and furred game, fine beef and lamb, and soft fruit of unparalleled quality, Harris has much to offer the cook. Rosemary Shrager's cooking is fairly straightforward, allowing the superb quality of her raw materials to emerge. She cooks pretty much in the French tradition (she has worked for Pierre Koffmann and Jean-Christophe Novelli), with results that are at once robust, elegant and subtle. Her Crab Risotto is flavoured with leek and shallot and garnished with mussels and peas; she pairs, sumptuously, turbot and lobster in a cream sauce. Seared medallions of venison sit on a bed of spinach surrounded by a deep fawn morel mushroom sauce: the visual effect is as ravishing as the flavour must be superb. Puddings range from exquisite raspberry souffles to that crowning marvel of Scottish cookery, the Clootie Dumpling. If this book gives a true flavour of Rosemary Shrager's qualities as a teacher, then she must be inspiring indeed. The only pity is that we don't all have the same first-class produce on our doorsteps. That is hardly her fault, of course, so there is no reason to withhold an unreserved recommendation for the Castle Cook. --Robin Davidson
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| Customer Reviews:
Inspirational cookery advice in a magical Highland setting January 21, 2001
23 out of 27 found this review helpful
Real practical advice on cookery techniques that inspires confidence and spurs you on to try the dishes. Not pompous or opinionated; and the setting for the book is fantastic - an incredibly beautiful Hebridean Castle. The pictures are great and the recipes a dream. I loved it.
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