Devised by three friends - Rosie Sykes the Guardian's Kitchen Doctor and has worked in the kitchens of some of the UK's greatest chefs she now runs the cooking at the Olde Bell Inn, Hurley. Polly Russell is taking a PhD research on food and the politics of identity, has cooked in restaurants and is currently working as a Content Specialist at the British Library. Zoe Heron is the muse for this book. An award-winning documentary producer, whose ineptitude in the kitchen inspired Rosie and Polly to create The Kitchen Revolution

So what's The System? 'A way to plan the week's meals to allow for lazy days as well as cooking days, to cut down on the work in the kitchen and to make the most of seasonal food'. The best thing is that it's totally flexible - even though the monthly format can seem quite restrictive this in fact just helps you see what's available and in season. The meals are divided up so that every week you cook one 'big meal from scratch' the most labour intensive meal, two 'something from nothing' meals using up the leftovers in an appetising way, one 'seasonal supper' quick, simple and fresh, one 'larder feast' made primarily from store cupboard ingredients on those bare=fridge days, one 'two for one' comforting and dependable you eat half and freeze half and one 'lazy day supper' a 'defrosted two for one'. It's The System where Zoe comes into her own she is the one 'living the system' which she did for a year so that it's perfectly tweaked and adapted. She says its 'transformed her life in the kitchen'.
I could rave about the wonderful intricacies of this book for hours (their basics section sent me into a nesting frenzy) but The System just wouldn't work if you don't like the recipes. And these recipes are fabulous. Not only is there something for everyone but there are perfect balances of meals throughout the week. Having sat a dribbled my way through this entire book I've already picked out a few that I'm going to try asap. Hoisin Chicken Wraps with Noodle Salad (a Something for Nothing recipe from July's week 2), Vietnamese Beef Salad (another Something from Nothing) and Smoked Mussel Spaghetti (one of Octobers Larder Feasts). Even traditional dishes such as Roast Beef get a mouth watering twist to Roast Beef with a Pepper crust, Garlic New Potatoes and Green Bean and Red Onion Salad (July week 3's Big Meal from Scratch).
From the traditional to the exotic this is the most user friendly exciting cookbook I've seen for sometime. Everything about it is new and exciting and I challenge anyone to be disappointed. xx
The Kitchen Revolution: A Year of Time-and-money-saving Recipes
My girlfriend's started a blog about this book and her progress with it - you should check it out: My Kitchen Revolution
ReplyDeleteWhat a fantastic idea and i LOVE it. Am going to link to it now! xx
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