3 of 6 people found the following review helpful
on February 12, 2002
If you were ever dying to know what kind of candy bar Nigel eats while waiting for the bus in England, you'll be fascinated to know that he eats Kitkats- but he still thinks they "taste better when you're sitting down". Anyway, Nigel in Bombay has a different approach, Nigel in Bangkok, once again- he's a softie for anything flavored with lemongrass. So, this book is 1) all about Nigel and his idiosyncracies (none of which were useful or endearing to the reader) 2) Nigel's displaced sense of taste,and 3) Nigel not trying hard enough to make effortless cooking seem easy.
There are only a small handful of recipes in the book. The first half of the book is useless to anyone who has ever eaten anywhere but Denny's or Burger King. Nigel seems to think he's brilliant and innovative for suggesting we place mozzerella cheese and sliced tomatoes side by side on a plate, then goes on to call Parma ham and figs served side by side "a cliche".
His recipes are confusing, too, because the format goes something like my example below:
RECIPE FOR SHEPHERD'S PIE
Then, Nigel will go on to give some measurements, and other very vague guidlines for cooking that go something like this:
-a ground beef, or
-enough heavy cream to fill a basket
I don't know about you but I'm more interested in making good food. Nigel uses this book as an ego fount. Obviously he's experienced enough to do all this stuff by feeling his way through it, but how can you teach someone to slap bread slices on a plate and then how to make a fruit tart with the left side of your brain in the same book? Well, you can't. Nigel can't!