The design and UX isn't done, Rob and Abbie, okkurrrr! 😌
hannahmayreads's review against another edition
informative
inspiring
lighthearted
medium-paced
3.0
If you like hosting dinner parties (or want to like hosting them) and don’t know where to start this book is for you. Nothing is overly complicated, with one standout dish per menu, and plenty of tips and tricks to help it all go smoothly. And the aesthetics are undoubtedly inspiring, and they do go some way to demystifying how you can get it for yourself. It’s all very Instagram-friendly (I say that with admiration rather than disdain I add).
My favourite bit about this book is how much emphasis they put on reusing things, handmade (not in a wanky DIY way, don’t worry) and secondhand. It’s my vibe. Though you’ll have to get there before my mum does because she is THE BEST at finding table cloths that have probably never left the glory box.
Recipes that caught my eye were the roasted tomatoes with white beans, strawberry mousse, fried artichokes with cannellini beans and aioli, no-churn ricotta ice cream, whites chocolate sour cherry and pistachio rocky road, beef California, blackberry ice cream with ginger biscuits, beetroot dip with labneh and walnuts, goats cheese honey and thyme dates, hazelnut and sea salt fudge, and kale chana.
All that said, I quite like putting a menu together myself - searching through my cookbooks is half the fun. And for that reason, this one won’t get a permanent home on my shelf.
My favourite bit about this book is how much emphasis they put on reusing things, handmade (not in a wanky DIY way, don’t worry) and secondhand. It’s my vibe. Though you’ll have to get there before my mum does because she is THE BEST at finding table cloths that have probably never left the glory box.
Recipes that caught my eye were the roasted tomatoes with white beans, strawberry mousse, fried artichokes with cannellini beans and aioli, no-churn ricotta ice cream, whites chocolate sour cherry and pistachio rocky road, beef California, blackberry ice cream with ginger biscuits, beetroot dip with labneh and walnuts, goats cheese honey and thyme dates, hazelnut and sea salt fudge, and kale chana.
All that said, I quite like putting a menu together myself - searching through my cookbooks is half the fun. And for that reason, this one won’t get a permanent home on my shelf.
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