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Good Tempered Food: Recipes to Love, Leave and Linger Over by Tamasin Day-Lewis

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Notes about this book

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Notes about Recipes in this book

  • Baked cod with Greek potatoes

    • saladdays on January 12, 2012

      This is a delicious way of cooking cod and the potatoes are superb, not something to be cooked in a hurry though, the potatoes are a long time cooking but worth the wait.

  • Stuffed cabbage in the Troo style

    • dtremit on January 12, 2016

      A wonderful dish. This recipe, reprinted in the NYT, alerted me to this cookbook. The sausage and cabbage cook down beautifully; the sausage ends up perfectly cooked despite not being browned, and the cabbage is sweet and rich. I did not blanch the cabbage, but rather microwaved it briefly; this leaves it with more volume and texture. My only criticism is the portion -- as written, it's far too much food for us. Next time, I'll make a half batch in a smaller dish. That said, the leftovers are nice with some buttered noodles, or make a good base for carrot soup.

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Reviews about this book

This book does not currently have any reviews.

Reviews about Recipes in this Book

  • Tomato chilli jam

    • Farmersgirl Kitchen

      Reviewed from a different Tamasin cookbook. "I had a little taste and, boy is it hot! I hope it is going to mature nicely..."

      Full review
  • ISBN 10 1841882283
  • ISBN 13 9781841882284
  • Published Jul 31 2004
  • Format Paperback
  • Page Count 288
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher Orion Publishing Co
  • Imprint Weidenfeld Nicolson Illustrated

Publishers Text

GOOD TEMPERED FOOD is quiet, unhurried, unchaotic cooking to be savoured with its natural accompaniments - conversation, music and a glass of wine. This book is filled with the food we love to eat and cook, and is all about reuniting yourself with a sense of pleasure in the kitchen, rediscovering that 'slow' and 'time taken' doesn't mean difficult. Tamasin shows how to make your cooking life easier by preparing food in advance (such as leisurely cooked casseroles and mashed potatoes which stay perfect in the fridge for four days) and explains how to coordinate instructions and timing when planning and preparing. It's about enjoying the process of cooking from conception, gestation, picking, plucking, peeling, preparing and waiting. GOOD TEMPERED FOOD is what proper cooking is all about.

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