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Nico
by Nico Ladenis
 Synopsis
Charts the author's evolution as a chef, and contains
his views on selecting, cooking and presenting food.
In this book, Nico Ladenis explains how to follow his
recipes and also why.
These
recipes will make you god of the stove (January
2001)
Reviewer: clarkers@hotmail.com (London)
I
buy recipe books so I can cook meals which will astound
my friends and family - and this book has so far given
me 100% satisfaction. The recipes here can be made
by anyone with a decently equiped kitchen and a little
amateur experience at the stove - don't have to have
access to corn-fed capons or white truffles. What
you get is years of arguably a cooking genius's experience
distilled into a few score recipes which will elicite
the dazed respect of anyone lucky enough to sit at
your table.
Exquisite dishes based on the clearest philosophy
(January 2001)
Reviewer: David (m41@btinternet.com) (Norfolk, UK)
This
is a distillation of the philosophy of an extraordinary
chef. The purity and simplicity of the dishes, but
also the thinking, is sometimes provocative, but always
rewarding. The dishes are described without pretence,
and as far as I have been able to tell, with completeness
and great accuracy. This is not always the case with
the outpourings of the TV chefs in a crowded, trendy
marketplace.
I
loved this book, and bought Nico's earlier "My
Gastronomy" as a result. The writing does not
really address everyday eating, but for anyone who
loves cooking there are many truly sublime dishes
exposed in this book, and none seem beyond the reach
of the domestic kitchen or the skilled amateur. No
other chef has had such an influence on my own approach
to the experience of food. The harmony of ideas, the
passion and focus, - these remind me of the precision
of Raymond Blanc, the simplicity and disarming candour
of Elizabeth David.
Timeless
and wonderful.
Insightful
and revealing (July 1999)
Reviewer: A reader
As
soon as I read this book, it served as an excellent
source of inspiration to myself as an up and coming
Chef myself. The book not only introduces the public
to Nico's recipes but also to the man behind the ideas.
As Nico went fresh into the restaurant business without
any classical or even basic training, it serves as
inspiration to any budding chef that anything can
happen.
If you want to order a copy of
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If you want to order a copy of
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