Rosemary Shrager’s new book – a tie-in to her ITV series – is designed for the home cook who wants to add a layer of cheffiness to their food. There is an emphasis on presentation as well as tips on mastering some of the basic skills, and the recipes are a mixture of classics with more modern dishes, with some innovations from the author herself.
For me there is too much of a ‘dinner party’ sense to many of the recipes. Dishes such as ‘Herb-crusted Rack of Lamb with Spinach Mousse, Pea Pancake and Flaegeolet Beans’ are rarely likely to grab me as a good idea for an everyday tea, although if I was making dinner for the Bank Manager I might re-consider.
That said, there is a good section on vegetables with plenty of simple and versatile ideas for accompaniments.
As someone with an extensive collection of food books I will probably find it useful for variations on classic recipes, and ideas when I am lacking inspiration. I would recommend School for Cooks for those seeking a collection of dinner party recipes to show off their culinary skills.