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Good Food by Neil Perry

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Notes about this book

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Notes about Recipes in this book

  • Blueberry pancakes

    • Melanie on March 28, 2014

      Makes 6-8 big pancakes. Make sure you let the pancakes puff right up so that they are nice and fluffy.

  • Zucchini fritters with spicy tomato sauce

    • Cati on December 07, 2011

      This recipe is just slices of zuccini dusted in flour and sauteed. Not my idea of a fritter

  • Pappardelle with duck ragu

    • mitchrj on July 13, 2016

      I marinated it in a vac back for around an hour. It was amazing :) I made fresh pappardelle with whole eggs to go with it.

  • Orecchiette with potato, peas and pesto

    • Melanie on March 28, 2014

      Yum - I used frozen peas instead of tinned.

  • Orecchiette with pumpkin, broccoli and cauliflower

    • Melanie on March 28, 2014

      I roasted the pumpkin first and skipped the anchovies. The vegetables took a little longer than 20 minutes to cook. Mix the cheese into the pasta before serving.

  • Best ever lasagne

    • Sannalee on April 25, 2013

      Really good lasagne recipe - managed to please everyone from grandmother to 5 year olds at a family party, plus lots went back for seconds. Would definitely make again. My only minor change - I used fresh noodles instead of instant, and cooked it about ten minutes longer than suggested to get the top browned.

  • Eggplant Parmigiana with tomato sauce and basil oil

    • Melanie on May 26, 2014

      I used half the amount of eggplant and there was still enough for 6 meals. I didn't make the basil oil, just used heaps of fresh basil in the layers. Try cutting the eggplant into thinner slices next time - each mouthful seemed to have too much skin. Eggplant frying takes a really long time, I would try grilling it next time. Tastes good cold too.

  • Barbecued king prawns, split and marinated

    • aargle on October 17, 2011

      Don't usually bother splitting them

  • Stir-fried king prawns with black beans and ginger

    • aargle on October 17, 2011

      I like to add chilli - this is a definite favourite.

    • Dishyrishie on January 06, 2017

      Works well with a bit of chilli

  • Seared salmon with cucumber and mint salsa

    • RosieB on January 13, 2016

      This was an easy and delicious dish made on a hot summers night. Served with steamed pink eye potatoes and a nice salad.

  • Barbecued snapper with green olive and tomato sauce

    • grebec on April 06, 2012

      Delicious sauce. Added Israeli couscous to the sauce after the oil and garlic, then added 2 tins of tomatoes (instead of one) plus a little water as the liquid was absorbed by the couscous; still heaps of flavour. Be wary of adding too much extra salt. Would be fantastic sauce with chicken as well.

  • Grilled aged rib-eye with tomato and onion salsa

    • wodtke on December 08, 2016

      Made with thin-cut rib steaks, maybe a little too thin, as the cooking time (1 minute a side) didn't leave any hint of pink. I was too timid with grating the horseradish over the steaks, as the flavor was not discernable. Salsa delicious, and had plenty left over for salads the next night. Not a bad recipe, but I don't see much need to make it again; easier to just charcoal thick steaks and use the salsa on them.

  • Balsamic-braised radicchio

    • Melanie on May 26, 2014

      We weren't fans of this, but I don't think that was the recipe's fault (more an aversion to the bitter flavour). The sections that had been in contact with the surface of the pan tasted somewhat okay however it wasn't fantastic.

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  • ISBN 10 1740459237
  • ISBN 13 9781740459235
  • Linked ISBNs
  • Published Apr 01 2007
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries Australia
  • Publisher Murdoch Books
  • Imprint Murdoch Books

Publishers Text

In his new book, Neil Perry shares some more of his favourite recipes. "Good Food" is all about beautiful, simple food to cook at home, to be enjoyed by friends and family anytime. This book is not about special occasions but about celebrating good eating every day. The colloquial tone and wealth of information offered demystify cooking and make it easy for anyone to prepare good food in the home kitchen.

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