Book review - John Torode's "Beef" & "Chicken"

The presenter and judge of BBC?s MasterChef, John Torode, is now an author of 2 cookbooks. The first one "Beef" and second "Chicken and Other Birds".

"Chicken and other birds" - Don?t judge this wondrous book by its plain cover. John Torode?s Chicken and Other Birds is hugely entertaining (mainly because of the language used in the book - simple, with a bit of humour yet professional and for everyone) at the same time, immensely practical. He calls it ?beak to tail? eating. ?Although,? he says, ?(chicken) is the world?s most popular meat, so many people lack confidence when it comes to buying and cooking it??
You have chicken (and other birds for all occasions - lunch, quick dinner, lots of curries and festive recipes (ex. for Christmas dinner). There are also ideas for stuffing or different side dishes to serve your chicken with (veges, gravy, sauces...) and last but not least - hot to cut your whole chicken and make perfect chicken stock. I already marked good few recipes, but have big hopes for that one!

"Beef" - John not only gives us every which way to cook with beef, but also gives the history and importance of great and rare breeds, butcher's recommended cuts and true head-to-tail eating. You'll find lots of recipes which use steak, tail and even offal! He recipes are straight from the heart - down-to-earth, tasty, easy to make and gathered from around the world. They include classics such as pies, roasts, steaks and hamburgers as well as contemporary Italian, French and Thai specialities. As with his "Chicken" book you'll find ideas for different ways of serving steak and recipes for side dishes (like gnocchi or prefect chips). You can feel straight away his passion for beef. This book is now officially my Hubby's favourite!

I could write a lot about both books but I think you should have your own chance to see them and cook along with them. My only advice - get them if you can! In both books recipes are easy to make and simple to follow, all of them are home cooking on the highest standard. Recipes aren't complicated, as John thinks that restaurant cooking should stay in the restaurants - couldn't agree more!