{"id":4036,"date":"2008-07-05T13:02:12","date_gmt":"2008-07-05T12:02:12","guid":{"rendered":"http:\/\/www.mostlyfood.co.uk\/wp\/?p=4036"},"modified":"2018-02-20T16:55:08","modified_gmt":"2018-02-20T16:55:08","slug":"nobody-does-it-better","status":"publish","type":"post","link":"https:\/\/www.mostlyfood.co.uk\/index.php\/nobody-does-it-better\/","title":{"rendered":"Nobody Does It Better by Trish Deseine &#8211; review"},"content":{"rendered":"<p><span class=\"text-element body\"> <img loading=\"lazy\" decoding=\"async\" class=\"image-4-3 image-review alignright\" src=\"http:\/\/www.mostlyfood.co.uk\/img\/No%20body%20does.jpg\" alt=\"Nobody Does It Better\" width=\"321\" height=\"386\" \/> Trish Deseine has written a cookbook that proclaims French home cooking to be still the best in the World. I would rather say that the best French cooking can be found in French homes, and Nobody Does It Better gives recipes for some of the finest.<\/span><\/p>\n<p>This book is one of the most faithful representations of how ordinary French people eat. It is also true to say that ordinary French people don\u2019t eat like this every day, as supermarket aisles of ready meals and frozen pizza will testify. However, the French do take an interest and pride in food in general and most housewives can turn their hands to at least a dozen classic dishes.<\/p>\n<p>The chapter headings give a good insight into the character of the French family cook: Shops Wisely, Knows Her Classics, Steals From Chefs, Rises to the Occasion. It would be good advice for anyone.<\/p>\n<p>Nobody Does It Better is an impressive volume of lovely, for the most part traditional, recipes that you would have enjoyed whilst in France. There is also a nice sprinkling of newer recipes that are now popular in France and southern Europe. It\u2019s a culinary snap-shot of real French food now, and not an outdated list of Escoffier-penned masterpieces.<\/p>\n<p>Yes, the French DO eat frog\u2019s legs and escargots but not every week. There is the classic recipe for Snails with Garlic and Parsley Butter. \u201cYuck\u201d, I hear you cry! Well, have you tried it? No, I thought not. The snails don\u2019t taste nasty at all and they are really only there to provide the lumps in the garlic butter.<\/p>\n<p>OK, I have teased you enough, I can tell you that there\u2019s more familiar fare like Onion Soup, with cheesy bread floating on top; Duck in Orange would tempt you, I\u2019m sure, and Boeuf Bourguignon is a crowd pleaser whichever side of the Channel you hail from.<\/p>\n<p>I am very taken by this cookbook. I wouldn\u2019t change any of these recipes. There isn\u2019t much I would add and there is nothing here that I would want to miss out. Each dish would be familiar to a French housewife, who would be surprised and pleased to see such a collection in English. But it\u2019s taken an Irish lass to do it!<\/p>\n<p>Nobody Does It Better<br \/>\nAuthor: Trish Deseine<br \/>\nPublished by: Kyle Cathie<br \/>\nPrice: \u00a325.00<br \/>\nISBN 978-1-85626-616-1<\/p>\n<p>&nbsp;<\/p>\n<p><em>Cookbook review by Chrissie Walker \u00a9 2018<\/em><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Trish Deseine has written a cookbook that proclaims French home cooking to be still the best in the World. I would rather say that the best French cooking can be [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":23999,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20,22],"tags":[726,75,1507,1508],"class_list":["post-4036","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-books","category-cookbooks","tag-classic","tag-french","tag-nobody-does-it-better","tag-trish-deseine"],"_links":{"self":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/4036","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/comments?post=4036"}],"version-history":[{"count":4,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/4036\/revisions"}],"predecessor-version":[{"id":9374,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/4036\/revisions\/9374"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media\/23999"}],"wp:attachment":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media?parent=4036"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/categories?post=4036"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/tags?post=4036"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}