First, Peel the Otter: Grim and Ghastly Recipes for the Gruesome Gourmand

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John Henry Dixon

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Pages: 160 (Paperback)

ISBN: 1904573568

Pub: Absolute Press

Pub date: 2006-11-17

Amazon.co.uk Sales Rank: 544765

Reader Reviews:

One of the finest pieces of food writing ever (0/0 people found this helpful)

In April 2006 I left the Savoy Grill, London after seven glorious years as Head Chef to the finicky and the famous. On arrival at my new kitchens in London's long fashionable eatery, The Ivy, I decided to review my favourite recipe books of all time in search of inspiration for the new menu. I have been influenced by many great cooks and epicureans over the years, but, as AA Gill reported in his glowing piece in the Sunday Times - it is John Henry Dixon's unmistakable influence that can be seen and tasted most clearly, from the specials board, to the signature dish itself. In home kitchens there will always be a place for Mrs Beeton and Nigel Slater, but if you are a true food lover, no shelf of Pan-Asian fusion volumes, however vast, could compete with the contents of this classic. From the sharp, instructional prose, to the intricate illustrations by pop-art legend Sparks - this modestly priced, yet surprisingly accessible book will change the way you and your dinner guests view food.

The funniest book of the year (0/0 people found this helpful)

This is a quite extraordinary book. Every page brings a new antidote to the effects of the oft-pretentious world of cookery writing. Put this in your loo and your guests - especially if you've cooked something for them from this book - will sit there for hours.

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