TWO FAT LADIES: FULL THROTTLE

Third in the series of cook books to follow the wonderful BBC series this wonderfully picks up where #2 ended and keeps going so well I honestly have to check which is which when trying to find something. The anecdotes at the begining of each section and receipie are charming and amusing and the recipies are so well laid out that even the most frieghtening appearing items become easy in the hands of a novice cook. Some of these items are regulars on my table and some are guarenteed to exicite a pleased sound from family members when they hear that is what's on the plan for the night. Examples include a salmon mousse that is a regular at picnics,Wilde Green Chicken combines spices, chicken and peanut butter in a way I wouldn't have imagined and the chocolate whiskey cake should not be eaten by anyone considering driving! If I have any complaint about this book it is that perhaps more than any other 'fat ladies' tome, this seems to have more ingredients that are hard to come by in the US-rabbit, pheasant and woodcock spring to mind, and as a personal prejudice, there are a lot of fish dishes and I am not fond of fish, but that's my problem, not the book's. In short this is a cook book that is well established in my kitchen cabinted of well used and often resorted to books.

Classic British cuisine for the modern world. Baroque indulgence as opposed to lean, mean, designer fare. Something for everyone, from the experienced cook to the beginner. Served up in a very witty style.For those who can't cook and would like to impress their friends, not to worry - just whip up some Cosmopolitan cocktails (vodka, cranberry juice, lime juice ...mmmmmmm) and Welsh Rarebit Souffles (gourmet version of cheese on toast) with salad on the side. If you can't manage those, I suggest cooking classes.Intermediate and experienced cooks will find many recipes for soups, fish, fowl, meat and game and vegetable sides which are also easy to adjust to one's own taste. I myself don't follow all the recipes slavishly but use them for inspiration, tweaking a bit here and there to suit available ingredients and personal taste. In addition, there are a few rabbit recipes, which I found useful - organic rabbit meat has just become available in my town. There is something for every occasion, from leek soup to trout in a good French rose (the wine). For every budget as well - from cheap fish and cuts to pheasant and salmon.For the cutting edge postmodernist cook, I suggest Fragomammella (Strawberry Breasts), taken from the Italian Futurist Cookbook and Penis Stew (apparently an old Orthodox Jewish recipe).The core of the book is classic British cuisine (Beef Wellington and grouse anyone?) with a world twist - a touch of the medieval and Elizabethan, India, Singapore, Spain, Russia, I can't count the countries that inspire some of the recipes. If you don't fancy British, there is a good recipe for Singapore Prawns with Bugis Street Sauce. Lots of down to earth recipes as well as haute cuisine fare - tripe and onions, the classic tomato tart, even an American inspired Strawberry Shortcake.I myself am weak on desserts but Plum Kuchen looks yummy and not to difficult to attempt. Chocolate souffle is included for those more classically minded.In my humble opinion - a Desert Island Keeper of a cookbook.

Okay, off on yet another one of my anglophillic, praise-ridden reviews, but sometimes, or even very often, British entertainment is just miles and miles more evolved, and less consumed with the shallow crap, we Americans tend to be consumed with. (I guess I'm speaking more about the Two Fat Ladies Cooking Show on Food Network than this book.) Here are two hefty and darling women, cooking and meandering through England, making hearty, stick-to-your ribs dishes. Yum. Okay, I have to draw the line at the Penis stew, but for the most part, wonderful recipes to inspire any chef.

When my beloved and I want to cook something special -- one of our favorite hobbies -- we check out the Two Fat Ladies' cookbooks. (I recommend their previous two books, too). I love the stories and explanations that preceed the recipes -- they add depth and luster. I can't read the book for very long without feeling hungry. Their recipes are forgiving, leaving plenty of room for adaptation if you can't find an ingredient indiginous to England. Don't miss watching their series on the Food Network.

If you've come this far with Jennifer and Clarissa, this is truly "full throttle", and you won't be disappointed! You can, literally, *hear*, both of their voices when you read Clarissa's comments at the start of each chapter and both of them commenting about the receipts they've compiled for this book, which is just entirely wonderful! I happen to listen to anyone who sings the praises of animal fat, butter and the like with my my own good sense telling me, "No! It's not good for you!" And then, my French-based culinary training kicks in and says, "So what? You don't eat like this everyday, so *enjoy*!" This is why I love "The Ladies" books. If, twice a year, I can make a true Alsatian choucroute and please everyone, I'm sure I can also pull a recipe out of a "Ladies" book and remind everyone what home cooking is all about.