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Hilaire Walden

Author of The Great Big Cookie Book

78 Works 1,432 Members 7 Reviews

About the Author

Hilaire Walden, consultant editor for the book, is a freelance food, wine and restaurant writer. She has published numerous books, written for newspapers and magazines, worked in radio and television and has been a consultant to a number of food and drink companies. For The Great Big Cookie Book show more she has gathered together an inspiring collection of recipes from a wide selection of talented cooks and cookery writers. show less

Works by Hilaire Walden

The Great Big Cookie Book (1709) 304 copies
Sensational preserves (1995) 70 copies
Perfect Preserves (2002) 60 copies
Portuguese Cooking (1995) 45 copies
Korean Cooking (1995) 42 copies
The Book of Spanish Cooking (1993) 27 copies
Patisserie of France (1988) 24 copies
Best-Ever Cookie Book (2005) 19 copies
Loire Gastronomique (1992) 19 copies
The Singapore Cookbook (1999) 16 copies
Cocktails (1984) 12 copies
Candy Making (1996) 10 copies
Glorious Puddings (1992) 10 copies
Home Baking (1978) 10 copies
The Dinner Party Cookbook (2000) 9 copies
Flowerworks (1987) 8 copies
Serves One (1991) 6 copies
Mixer & Blender Cooking (1978) 5 copies
The Book of Cocktails (2001) 4 copies
The Perfect Barbecue (1998) 4 copies
THE BEST OF BRITISH (1999) 3 copies
Cookie and Baking Box (2000) 3 copies
Cocktails Punches & Cups (1982) 2 copies
Barbecueing & Grilling (2011) 2 copies
Top 100 Cheap Eats (2010) 2 copies
Exotisch eten (1995) 2 copies
La cuisine du Maghreb (2009) 2 copies
Das 1 x 1 des Einmachens. (2004) 2 copies
Cuisine Vivante (1985) 1 copy
The Dinner Party Book (2000) 1 copy
Fantastic Fondues (1998) 1 copy
Steaming Cookbook (1988) 1 copy


Common Knowledge

Places of residence
England, UK



CathyLockhart | Sep 30, 2022 |
Presents Malaysian recipes for soups, snacks, meats, poultry, rice, vegetarian dishes, and desserts,
The delicate, subtle and varied flavors of Malaysian cooking are as exciting as the cultures that brought them together. The Indians contributed spices such as cumin, tumeric and chilies, and their art of blending spices is reflected in the many Malaysian curries. The Chinese presence--felt especially in Singapore--is evident in the use of soy sauce, hoisin sauce, spring rolls and stir-fried dishes. Indigenous Malay cooking relies on a predilection for spicy curry and chili dishes. And in The Book of Malaysian Cooking, Hilaire Walden brings all of these delicious tastes to your kitchen. Includes recipes for: spiced coconut milk soup penang noodle hot-sour soup curry puffs spring rolls with chicken and prawns tamarind and lemon grass chicken satay noodles with bean curd and vegetables spinach with hot garlic oil and sesame oil mung bean fritters coconut sambal coconut custard
Hilaire Walden is a cookbook editor and author of 37 books, including The Book of Thai Cooking and has written for many magazines and newspapers, including House and Gardens, Home and Garden, Elle, the Sunday Telegraph and the Daily Mail. She has also had her own restaurant column, worked in radio and television, taught cooking and given demonstrations, and acted as a consultant to a number of food and drink companies.
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Alhickey1 | Jun 16, 2022 |
I was looking for some British recipes to "culture" myself on my cooking skills and I thought this book was amazing - picture for each recipe and very easy to understand and follow along directions. I thought this book was great!
rayneofdarkness | Feb 2, 2013 |
While it does cover a nice variety of Korean recipes and includes many full-color photographs that make it an attractive cookbook, I never found myself very inspired by this cookbook. It's clearly addressed to Western cooks with little knowledge of Korean culture or cuisine, because the descriptions are very basic.

The recipes are arranged according to Western expectations, so there's no way to tell which dishes are most important or how they would normally be combined in menu or served at a meal. The illustrations are sometimes patronizing and unrelated - stock photography of people in traditional garb doing tasks only loosely related to the cookbook.

My first impression was that the recipes themselves had probably been oversimplified along with the cultural content. But after exploring other cookbooks and websites, I find that the recipes are actually more authentic than I originally guessed. The variety of dishes and simple descriptions could make this a good beginner cookbook, but I still think some broader understanding of the cuisine is essential to making the recipes make sense in meal planning.

I will probably try more of these recipes in the future as I look for simpler versions or alternatives to the traditional forms in Hoo Shin Hepinstall's Growing up in a Korean Kitchen, but this will never be my first choice for Korean cookbooks.
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TheKitchenTourist | 1 other review | Jan 1, 2010 |

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½ 3.5

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