Take 6 Ingredients by Conrad Gallagher ***

Caroline

Food writer. Broadcaster. Blogger. Author. Married to Eight Degrees Brewing. Member of the Irish Food Writers' Guild, founder of Irish Food Bloggers Association and co-author of Sláinte: The Complete Guide to Irish Craft Beer & Cider (New Island)

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3 Responses

  1. plum says:

    Hi CarolineI’ve been enjoying your site for a while and added it to mine but haven’t gotten around to leaving a comment!Just six? A pure six? I’d like a book which stuck to those guidelines. I have Jill Dupleix’s Take Three, which comprises recipes based around three main ingredients plus “staples”. But it’s the so called staples which are often missing from my cupboards – things like dashi powder or turkish bread! Perhaps if I went out and bought all the staples listed, then I’d use it more often!

  2. Barbara says:

    I had that particular Jill Dupliex book and gave it away as I just could not get into it. Maybe because I didn’t have the staples in the pantry also!

  3. Caroline says:

    Hmmm…the kind of staples that chefs and cooks sometimes think we keep in our cupboards are usually the sort of things that a well-equipped restaurant keeps on hand, rather than a home cook.

    I was quite impressed with Gallagher managing to keep to the bare six (with, as I said, olive oil, pepper and salt – things which I will admit to having plenty of) but some of his recipes have very esoteric ingredients as part of the six. There are plenty of do-able recipes, though, and I do intend on actually trying a few out soon.

    All this talk of Jill Dupleix’s Three has piqued my curiosity. I’ll have to take a look at it. Three sounds like altogether too slim a number to be making dinner out of unless, as you say, her pantry is exceptionally well stocked!

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