Particular Delights: Cooking for All the Senses by Nathalie Hambro

  • Crème fraîche

    from Particular Delights: Cooking for All the Senses Particular Delights by Nathalie Hambro

    • Categories: Mousses, trifles, custards & creams; French
    • Ingredients: double cream; sour cream
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Notes about Recipes in this book

  • Sun on a cloud

    • veronicafrance on December 28, 2011

      I haven't made this for ages, but it's a fun way of making something more interesting than a plain fried or poached egg. The "sun" of the yolk perches on a fluffy egg-white cloud. I usually put it on a slice of toast rather than tomato; it holds together better and is more substantial. And I like to make a bechamel sauce with a little tomato puree in it for a pink sunset effect :)

  • Boubou potatoes

    • veronicafrance on December 28, 2011

      This is a staple way of cooking potatoes in our house. Despite its simplicity it's somehow quite different from other ways of baking potatoes. The cut and salted side of the potato puffs up into a golden skin over the fluffy interior. Lovely slathered with lots of unsalted butter, but they go with any main dish that has plenty of sauce.

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  • ISBN 10 1908117397
  • ISBN 13 9781908117397
  • Published Sep 30 2012
  • Format Hardcover
  • Page Count 208
  • Language English
  • Countries United Kingdom
  • Publisher Grub Street

Publishers Text

First published in 1981 to great critical acclaim and winner of a prestigious Glenffidich Award that same year, Particular Delights is reissued in a newly designed edition but retains the delightful line drawings by Thao Soun from the original edition. Packed with original ideas and unusual flavour combinations it is a book about the art of eating, as much as the art of cooking. The author has experimented to create recipes which are imaginative and adventurous but believes that the beauty of natural ingredients is that they speak for themselves. Who could resist trying Sun on a Cloud, Rainbow Omelette, Parmesan Puffs, Devils in Overcoats, Courgette and Coconut Soup, Steamed Mouli with Watercress Mayonnaise, Aubergines Confites, Nasturtium and Avocado Salad, Smoked Tea Ice Cream with Crystallised Mint leaves or Chocolate Decadence. There are over 150 recipes divided into sections on cheese dishes, egg dishes, grain, seeds and nuts, fish, poultry and game, soups, vegetables, salads, fruits and flowers, puddings, tea time, the still room and drinks, all designed to appeal to all our five senses.

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