GOOD TEMPERED FOOD is quiet, unhurried, unchaotic cooking to be savoured with its natural accompaniments - conversation, music and a glass of wine. This is old-fashioned, slow cooking - the food we love to eat and cook with a new way to think about it. Preparation, marinating, half-cooking it before time, and adding the last minute touches without feeling stressed. It is what proper cooking is all about. 'This is one of those books that I suspect will never leave my kitchen. I want to eat everything in this book.' Nigel Slater

Good Tempered Food

Cookbooks, Food & Wine

Day-Lewis, Tamasin

Regional & International

Weidenfeld Nicolson Illustrated

If you need to rediscover the pleasures of weekend cooking this collection will suit your every mood. Whether it is a magical dinner, something quick and simple, afternoon tea, or a traditional all-the-trimmings Sunday roast, Tamasin's recipes and menus can be confidently executed by any cook. This book caters for all eventualities. 'What shines through is Day-Lewis's earthy brand of food, which is allowed to speak for itself: real roast chicken with giblet gravy; blueberry genoise cake; an alluring pale red Bloody Mary made with fresh tomatoes from the garden and horseradish root; scrambled eggs; baked apple creme brulee.' Bee Wilson in New Statesman

Tamasin's Weekend Food : Cooking to Come Home to

Weidenfeld & Nicolson Illus

The marriage of textures and flavours, colours and aromas make tarts the most satisfying of foods to make and eat, and for this exquisite book Tamasin Day-Lewis has chosen ten of her most tantalizing recipes. From the classic Quiche Lorraine and Strawberry Tart to the ambrosial Peach, Vanilla and Amaretti Tarte Tatin, anyone can bake a tart, and everyone will enjoy cooking their way through this book.

Tamasin's Day-Lewis' Top Tarts : Ten Recipes

George Weidenfeld & Nicolson Ltd.

Tamasin Day-Lewis is food writer for Saturday's Daily Telegraph and is a contributing editor to Food Illustrated and Country Homes and Interiors. 80 perfect recipes for savoury and sweet tarts, for all seasons and all occasions. Tamasin Day-Lewis is passionate about her subject, and includes every variant of the tart, with easy recipes for pastries. 'This most versatile and perfectly self-contained of foods is without doubt one of the great joys of my cooking life, equally as pleasurable in the making as in the eating.' - Tamasin Day-Lewis

The Art of the Tart

Cassell

Tarts are the perfect self-contained treat, a delectable indulgence. In this special collection, Tamasin Day-Lewis provides classic recipes and new twists for an assortment of savory and sweet tarts. She explores the rituals of their preparation, from rolling to primping and patching to whisking, all of which make tarts the most satisfying of foods — to make and to eat. The home chef is taught to prepare a variety of crusts from easy-to-follow directions. The most difficult step is trying to figure out which of the mouth-watering fillings to use. Included is everything from Sweet Corn and Spring Onion Tart to Rhubard Meringue Pie. Beautifully designed, featuring more than fifty full-color photographs, and sumptuously filled, The Art of the Tart is sure to be the perfect addition to any cookbook collection.

The Art of the Tart: Savory and Sweet

Random House]

This celebration of food is also a vivid account of memorable family summers spent in the remote beauty of the west of Ireland. The author's passion for food is evident in over 100 dishes, some of which are traditional Irish recipes, and some of which were created by the author herself.

West of Ireland summers: A cookbook (Phoenix Illustrated)

Tamasin Day-Lewis’s upbeat, back-to-basics approach celebrates eating well, avoiding waste, and healthy comfort food that is easy on the budget and deliciously satisfying. Supper for a Song is a book for the clever cook in the cost-conscious kitchen. Even when times call for budgeting, we still want to eat well and to eat delicious food. With an eye on eating in, Supper for a Song is more than just a book on culinary economizing. With its upbeat tone and a focus on comfort food that is both healthy and satisfying, this book is really a philosophy of life and cooking—get back to basics, avoid being wasteful, enjoy food, and make the most of the wealth of healthful ingredients available to us. This is comfort food at its best: creamy risottos, robust pasta dishes, and tasty, succulent slow-cooked stews made from inexpensive cuts of meat. There are original ways to extend the Sunday roast to make great soups and weekday suppers. Leftovers are transformed into exotic suppers, zingy salads, and hearty stews. There is even a wonderfully indulgent baking chapter that offers cookies, cakes, and gooey desserts—plus, there are lots of chocolate recipes for that essential comfort factor. "A delightful collection of sweet and savory pastries . . . posh pies, everyday pies, new pies, old forgotten favorites; a greedy celebration of crust and filling." —Nigel Slater, The Observer, reviewing Tarts with Tops On: or How to Make the Perfect Pie

Supper for a Song: Creative Comfort Food for the Resourceful Cook

Rizzoli

"Is there anyone who doesn't inwardly melt at the sight of a golden glazed pie crust with its little cottage chimney of steam wafting the scent of buried juices, the auguries of delight of what lies beneath A classic steak and kidney, a soothing chicken pie, the crisp crumbliness of a raised hot water pie crust, the sugar-topped exuberance of a fruit pie, its crackling of sweetness concealing the acid fruit below, the buttery spiced whiff of an apple pie..."
Tarts with Tops On is a celebration of the pie, this most traditional, comforting, and delicious of foods, as enjoyable in the making as in the eating.
Tamasin Day-Lewis draws upon classic combinations to create her own versions of many savory pies, such as Bacon and Egg Pie; the Cornish Pasty; Tourte de Pacques, a traditional Easter pie with eggs, artichokes, and spinach; Hunter's Pie; and a delicious Feta, Rice and Yogurt Pie.
There is a selection of Other People's Pies, Sweet Pies, and a chapter on American Pies that includes Shaker Lemon; Key Lime; Mississippi Mud and Jefferson Davis Pies.
Tamasin shows how to make pastry for every type of pie, easy infallible recipes that produce pastry invariably superior to anything you can buy.
Savory or sweet, simple or sophisticated, traditional or innovative, Tarts with Tops On has a pie to impress for every occasion.

Tarts With Tops On or How to Make the Perfect Pie

Baking

Miramax

GOOD TEMPERED FOOD is quiet, unhurried, unchaotic cooking to be savoured with its natural accompaniments - conversation, music and a glass of wine. This is old-fashioned, slow cooking - the food we love to eat and cook with a new way to think about it. Preparation, marinating, half-cooking it before time, and adding the last minute touches without feeling stressed. It is what proper cooking is all about. 'This is one of those books that I suspect will never leave my kitchen. I want to eat everything in this book.' Nigel Slater

Quick & Easy

Last Letters Home

Macmillan

See the best price to sell, buy, or rent books by Day-Lewis, Tamasin. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Day-Lewis, Tamasin

See the best price to sell, buy, or rent books by Day-Lewis, Tamasin. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Good Tempered Food

Tamasin's Weekend Food : Cooking to Come Home to

Tamasin's Day-Lewis' Top Tarts : Ten Recipes

The Art of the Tart

The Art of the Tart: Savory and Sweet

West of Ireland summers: A cookbook (Phoenix Illustrated)

Supper for a Song: Creative Comfort Food for the Resourceful Cook

Tarts With Tops On or How to Make the Perfect Pie

Good Tempered Food

Last Letters Home