Prue: My All-time Favourite Recipes

by Prue Leith

Great British Bake Off judge Prue Leith draws on a life-long passion for food with 100 recipes from her own kitchen table. Whether it’s Halibut with Green Linguine, Fast Roast Teriyaki Lamb or Slow-cooked Rat-a-tat-touille, these are delicious, fuss-free dishes that Prue has cooked countless times for family and friends. Inside are quick-to-whip-up suppers and dinner party showstoppers that are as much a pleasure to cook as to eat. Expect firmly established favorites, lazy leftovers, exciting new flavor combinations and fresh takes on classic dishes. There’s also a chapter of sweet treats inspired by Prue’s time on Bake Off—every one guaranteed to be "worth the calories." This is Prue's first cookbook in 25 years, and she has woven intimate and witty stories from her life around many of the recipes. Celebrating the food we all want to make at home, Prue gives an unparalleled view into the cooking life and style of a beloved cook.

Genres: Cookbooks, Cooking, Reference, Food and Drink, Nonfiction

272 pages, Hardcover

Published September 20, 2018

Reviews

[The Unabridged Bookworm · Rating 3 out of 5]

This was not an intimidating cookbook! The recipes were easily explained, easy to follow, and ran to family favorites like pastas, salads, hearty casseroles, and the occasional quiche. However, be aware of a couple of things: As in any European cookbook, you'll need to do some math/equivalents before getting started. (This really should go without saying, but I wish someone had said it to me before I gathered my ingredients.) Second, and speaking of ingredients, some of these items are not to be found at your local Walmart Supercenter. You'll need to find a nicer-quality specialty market to procure some of these items. Not a bad thing, certainly! But it is something to keep in mind: fresh chicory, juniper berries, or duck legs might take some research and planning. I did appreciate Prue's notes in the front section with tips and tricks to make things easier. Note: one of her "tips" involves using a folded & damp kitchen towel to stabilize a wobbly cutting board. A further tip would be not to forget that it's there for days afterward... Happy cooking!

[Douglas Shore · Rating 4 out of 5]

It is undoubtedly true that Prue has spent a lifetime in the culinary world, perfecting and honing her craft - once seen as the matriarch of modern-day chefs, now more of a commodity on GBBO. However, this book was inspired by her past, a journey (if you will) into the history of what she cooked in her kitchen throughout the years - truly a delight to read.

Are the recipes groundbreaking - No
Are they an innovation in future culinary delights - No

Are they simple - easy to cook - relatable? Yes, and that's where this book shines.

Food doesn't have to be truly unique to be good. It just has to taste good. And whilst I may disagree with the statement of 'looking good' aswell as tasting good, I do agree that food in its simplest form will always look good.

She states this book has no particular theme, but I disagree; the theme is one's life on paper through the medium that unites us all - food!

I would recommend this book to anyone looking for actual food - people trying to get a meal on the table. Also, the 'what do I do with leftovers?' people and the people who are generally looking to improve their cooking - without looking to break the boundary of everyday cooking.

[Helen Sews-Knits · Rating 5 out of 5]

The low score on this is utterly ridiculous, especially since most of them have been given without reason and the only one with words was “I’m an American and didn’t know where to get the ingredients for this European cookery book from”. It’s a selection of the home cooking rather than gourmet restaurant dishes from her school books but with pictures, well written instructions so you can’t go wrong and she’s not afraid of telling you to stick stuff in a mixer or blender if you have one.

I have all her other (cookery) books and didn’t feel like this was a waste money for a “best of”.

[Cidney · Rating 5 out of 5]

This was a great book, there are loads I want to cook from this, they are not too fussy and don't for the most part require a ton of ingredients and the instructions aren't complicated either (although I still prefer Monica Galetti's book for simplicity in these areas).

I love the comments in the box at the top of each recipe and the comments in the boxes at the end which tell you what you can substitute in each recipe if you want to change it. Those are particularly helpful as I would like to tweak a few.

[Hilary · Rating 2 out of 5]

Very simple food, salad, quiche, pesto pasta. This might make a useful beginner cook book for someone who eats mainly meat but found this a bit basic and traditional.