Topic: I hate promoting books but.....

[George]

Most folks here seem understandably to be sceptical about the forthcoming book. Why not contact the author/restaurant and warn them that he needs to be honest or we'll make sure the book is added to our list of snake oil claims. On the other hand, if the recipes work, then he should see a relative best seller because it will represent the breakthrough we seek. Even offer to help with the testing, which should surely take place, and provide an endorsement to support their marketing efforts.

Acid test - will a recipe cooked from that book, by a reasonable cook at home, taste virtually indistinguishable from the equivalent version at their restaurant in Birmingham?

Regards
George

[Mark J]

Ill be buying it, at least its a good start stating base sauce + pre cook + 'secret spices' lol

[George]

I'll be buying it, at least its a good start stating base sauce + pre cook + 'secret spices' lol

But that's the easy part, from Pat Chapman to various eBay scams, they all know exactly what potential buyers are looking for - in a nutshell - "the restaurant taste". They all promise the world, just like this new book is doing. It counts for nothing unless the book delivers recipes which work.

[Yousef]

Just checking out the website and the menus etc, this looks like the most genuine to date.
I am going to drop these guys an email and tell them about this site see if we can get some more info.

#S

[Ian S.]

Well, I stuck my email address on their mailing list yesterday, anyway.  You never know.

[pete]

I left my email with them too.
I hope the book isn't too pricey
I want to be economically fleeced.
It must be good for basics though
I am sure it will also confirm a lot of things we wonder about
This author really must know what's what
I have a sneaky feeling that the "taste" we chase, is something that the restauranteurs are unaware of.
It just happens in the kitchen environment.

[Mark J]

I agree with Pete, I dont think the chefs know what that taste is, its a by product

[pete]

I got an email back about the book
It said:-

Many thanks for your message

 

At the moment, the book is in its final editing stage, and we?ll hopefully be submitting it to our publishers within the next 4-8 weeks.

It?ll then be another 4-6 weeks before it?s commercially available (We can?t do anything about that delay, unfortunately).

Our best estimate is that it should be ready within three months ? unless there are any unforeseen problems.? Our aim is that it?ll be ready well before Christmas.

 

The price is fixed by our publishers, and will be in the region of ?10 / 11.? We have no control over this, although we anticipate being able to offer a discount to customers who buy directly from the website.

 

? The ?base sauce? used in most of the dishes is suitable for vegetarians


Many thanks for getting in touch,

It sounds like it will be quite basic but probably worth it

[grimmo]

Cool Pete.

I dropped them a message as well about the possibility of doing lessons there. This is what he said...

Many thanks for your enquiry about the possibility of cookery lessons.

I have done cookery lessons in the past, but they really need a reasonable number of people to make it work well (although the maximum number is ten).

If you could get such a group together, then it may be possible.

At the moment, much of my time is being devoted to putting the finishing touches to the book, but I will look into the possibility of such a course once it's finished.  If I do hold a cookery course, I will of course, get in touch and let you know.


Maybe a few people from this forum would be up for attending together?

[pete]

Maybe a few people from this forum would be up for attending together?

It's not that far from me
You could count me in
We need another eight and an agreeable time.
Here's the map