• casun on April 01, 2015

  ISBN 1984 1st ed. 0394530942

• rees.linda on January 15, 2015

  Just bought this today from World Books (UK). £3.91 with free postage and 25% discount on top of that. They have some interesting stock. Check them out if you haven't. I love Alice's whole ethos and value base, she is so open and lovely to read. Not seen this book before but sure it will be good as the others I have.

• Substances on January 18, 2010

  excellent list of pizza suggestions.

Notes about Recipes in this book

• Buckwheat pasta

  • Avocet on December 07, 2011

    Excellent pasta, especially with the onion confit and winter greens recipe. Also with various combinations of brassicas and bacon. The amount of buckwheat can be increased to at least one half the flour. Bob's Red Mill buckwheat flour is excellent.

• Asparagus and artichoke heart pasta

  • Avocet on December 07, 2011

    We found that the cream and the broth obscure the pure flavors of the asparagus and artichokes. The mustard would overwhelm without the cream, but truly this is very good without those three ingreients.

• Garden peas, crème fraîche, & tagliarini

  • twoyolks on January 04, 2014

    This is a light and simple pasta. It's very reminiscent of spring. The watercress flavor is overpowered by the peas. There's only enough creme fraiche to lightly coat the pasta. I used frozen peas which I simmered in salted water for a few minutes before using.

• Garden squash and nasturtium butter pasta

  • whms on July 23, 2012

    This is an outstanding recipe! When there are no squash blossoms to be found, I substitute additional nasturtiums.

• Louisiana shrimp sauce with fettuccine

  • mshriver on September 23, 2021

    Do not triple the recipe! At the very most double. Ingredients that went into making the sauce was a lot of work. The sauce turned out more soupy than saucy. Be sure to put plenty of fresh basil into the sauce ingredients as this is probably the most pronounced flavor that comes through. Be sure to cook the shrimp alone with the garlic and shallots to get a golden brown, crunchier texture before mixing with the sauce. My dish came out looking like shrimp soup with fettuccini noodles. I think making a shrimp flavored Cup of Noodles would have been a better use of my time.

• Salmon and roasted red pepper pasta

  • wester on October 03, 2012

    This was excellent. I like the way the flavors play with another - sweet roasted peppers, briny salmon, and the greenness of the basil. The textures work well together as well. The one drawback is that this dish does produce a lot of washing up, but that definitely won't keep me from repeating it. Do heed the recipe and make sure you don't overcook the salmon - it happens too easily.

  • Avocet on December 07, 2011

    This is good with salmon, but is absolutely fantastic with smoked salmon (hot smoked type). You can use roasted red peppers from a jar. The breadcrumbs are essential.

• Buckwheat pasta, roasted peppers, & endive

  • Breadcrumbs on November 27, 2010

    p. 89 - Nov 2010 - First use of this recipe and this book which I recently purchased for $1 on Abebooks. I'm feeling quite pleased with myself since this recipe was well worth that dollar! Loved this dish. Waters suggests this pasta be served w Chicken Breasts w Olives and bread crumbs for which she supplies a loose recipe. Both were delicious. Didn't have buckwheat noodles so used regular linguini which worked just fine but would love to give this another try w the buckwheat noodles. The only change I'd make would be to reduce the olive oil by 1/4cup. The second addition of oil to the pasta was unnecessary in my view. I'd use pasta water next time if the mixture was at all dry. K 8.5

• Chicken breasts with olives and breadcrumbs

  • Breadcrumbs on November 27, 2010

    p. 89 - see review under Buckwheat Pasta, Roasted Peppers and Endive - book suggests they be served together.

• Onion confit and winter greens pasta

  • Avocet on December 07, 2011

    An absolute favorite. We particularly like it with buckwheat pasta. Japanese buckwheat soba actually works very well. I like to use kale as the green. I trim the stems and then blanch the leaves for several minutes in the water to be used to cook the pasta, drain them, then slice them up. I think they keep their flavor better than if you blanch cut up leaves. I then heat a little olive oil in a pan and add the kale, saute for a little while and add some chicken stock and simmer gently. No butter needed, and four T would be way too much. I also just use 2 T. butter to saute the onions.

• Pizza dough

  • slowfoodie on August 23, 2010

    Their recipe for pizza dough alone makes this book worth owning. The addition of some rye flour, and of course a longer rising time, gives great depth of flavor. We often use less yeast and a longer rising time, which makes it really special.

  • Avocet on December 07, 2011

    In full agreement with slowfoodie. The best pizza dough recipe I have. I let it rise at a lower temp than specified and the flavor is great.

  • chawkins on June 04, 2016

    Agree with previous reviewers that the rye added a lot of flavor. I was short on time and used the full amount of yeast, next time I'll use less yeast and let it rise longer in lower temperature to let the flavor develop.

• Caramelized onions, Gorgonzola, & rosemary pizza

  • wester on September 03, 2010

    So I bastardized this recipe by using Danish Blue cheese, and adding it to pasta instead of pizza. It was still very good, although I can see the original would be even better. A drop of balsamic vinegar can be nice in here. Add to the onions. The topping is also exquisite on mashed potatoes.