My Virgin Kitchen: Delicious recipes you can make every day

Good book for the price. There is a lot of good recipes in it

I received exactly what I wanted!

Item arrived fast. The book is easy to follow.

Love Barry and his recipes! My only criticism was lack of actual pictures. I need a visual to look at for comparison. Perhaps this was done to keep costs down which I would appreciate. I like that the book is written by someone who is not a professional chef--it gives me hope!

Yes, pictures would be nice, but I have an imagination. Maybe the next edition can have crowd-sourced pictures from his fans. I have a recipe all picked out to try next. He's a sweetheart and everyone should watch his YouTube channel.The recipes are in metric, which doesn't bother me as I use metric even though I'm American.

This book is really great the recipe we have try are simple and amazing, my only this is s some of its hard to read due to let’s say white type on orange background.

Great for new recipe ideas.

Great book

Barry Lewis, the creator of the My Virgin Kitchen Youtube channel has released his long-awaited second cookbook. Like many others, I have been there with Barry since the very beginning, when his very first video was him poaching an egg. Since then I have been following his progress as he has gone from a complete novice in the kitchen to an inspiration to millions around the world. Whilst success can sometimes change a person’s personality, Barry has remained the same. His love for his family and friends comes across in his videos and the fact that he gets his wife and children involved in videos is lovely to see as I don’t know of many Youtube cooking channels where the members of his or her family cook with them. The fact that Barry is not afraid of making a having a laugh (sometimes at himself it has to be said) or leaving the odd blooper in a video demonstrates that he doesn’t take himself too seriously. Sometimes food shows, whether they be on TV or Youtube can be too serious, what people want is to watch something that is fun and that is what Barry delivers in his videos on a weekly basis. Now, some of you may think my fawning over Barry is a bit over the top but I just wanted to give those of you who have never seen any of his work on Youtube an idea about the man behind the videos.I own over 500 cookbooks and yet Barry’s debut cookbook remains one of my most used. I look for 3 things in a cookbook which are as follows: new and innovative recipes or interesting twists on classic dishes, photography which makes you want to instantly get into the kitchen and cook from the book and recipes that actually work (all too often I have purchased a book where it is clear that little recipe testing has taken place). Whilst this book does not contain any photos of the finished dish this is not enough to stop me from giving this book 5 stars. This is because having watched Barry on Youtube for years now, I know that he has thoroughly tested the recipes in this book.Now obviously I have only had this book for a few hours but from spending some time reading through it in the last few hours and whilst writing this review, what becomes clear is that the recipes in it are not only tasty but simple to achieve and require no specialist ingredients. This cookbook, looks to be even better that his debut cookbook which is some going given how much I loved his first book, delivering a diverse array of deliciousness. It’s great to see a few giant food recipes make an appearance and these are definitely things that I would like to have a go at making whenever I am holding a large gathering.Recipe instructions are clear and concise and I believe that anyone who has even the most basic knowledge of cooking will be able to produce these recipes in this book. All of the recipes in this book feature ingredients that you will be able to find in your local supermarket. As I mentioned previously, there are no recipes that require obscure ingredients that you have never heard of before which would require a trip to a specialist supermarket or website to source.The question as to who this book will appeal to the most is rather easy to answer. Anyone who has an interest in tasty, achievable home cooked meals, bakes and puddings will love this book. There are so many recipes in this book that I have not seen in any of the 500 cookbooks I own. I always say to myself that I really don’t need any more cookbooks but with each on that I buy I come across something new that I have never seen before.Now lets’ go on to the contents of the book itself. At the beginning of the book there are a couple of pages devoted to each of the following topics:Getting kids around the tableMy top 4 kitchen tipsSome of my favourite kitchen utensilsTop 5 kitchen fail solutions10 terms used in this book20 food hacksBasic recipesThe book is divided into the following chapters:Feel-good recipesKids’ cornerTaste of the worldNostalgic recipesTwists on classicsBakes & cakesBelow you will find all of the recipes contained within this book listed by chapter. I do hope this proves useful in helping you to decide whether or not this is a book that you would be interested in.Feel-good recipes:Chicken, porcini and barley soupCoconut crumbed chicken with warm mixed bean saladCaprese chicken saladTeriyaki pork loin and egg-fried riceChorizo and spinach scrambled egg bagelsLamb kebabs with sesame flatbreadLamb & ginger potsticker dumplingsBeef satay with nasi goringSteak & roast new potato saladCod nuggets with katsu dipSriracha prawns with giant couscousSalmon rosti islands with lemon horseradishSweet potato & kale hashSesame halloumi bites with sweet pepper sauceCourgetti with red pepper & sunflower seed pestoSpiced lentil & chickpeas with poached eggsSquidgy beetroot browniesSteamed fruit with vanilla creamKids’ corner:Honey mustard chicken with spinach mashPulled pork raguLamb & red pepper hummus wrapsGreek lamb slidersBolognese stuffed baked tomatoesSimple chilli with spinach rice mountainTuna & sweetcorn fishcakes with minty peasSalmon fish fingers with pea hummusCrab ravioli in cheese sauceKids’ pizza parlour: Ham & sweetcorn crumpet pizzas Pesto. tomato & cheese pitta pizzas Tenderstem broccoli & cheese flatbread pizzas Pasta sauce & sausage pizzasHidden vegetable pasta bakeBaked bean burgersOaty blueberry & blackberry crumbleHomer-style baked doughnutsRhubarb & custard cream dodgersGiant nutella croissantsSmoothie fruit shotsStrawberry flapjacksBaby baked AlaskasChocolate mousse balloon cupsTaste of the world:Grilled jerk chickenBanh Mi chicken sandwichSticky BBQ ribs with fresh radish saladPineapple-glazed gammon, egg & chipsSwedish-style meatballsGiant burritoMoussakaLamb bibimbapRib-eye steaks with chimichurri sauceSimple cod tagineGiant sushiMackerel aranciniChickpea currySpanish tortillaBurning lovePizza parlour: Basic pizza dough Egg, spinach & ricotta white pizza Deep-dish Hawaiian Classic pepperoni Sweet potato & umami thin crust pizzaEasy Arctic rollGiant LamingtonGerman-inspired soft pretzelsNostalgic recipes:Chicken thigh ParmigianaFinger-lickin’ Southern fried chickenUltimate breakfast sandwichLamb shanks in gravyGood old beef & noodlesPull-apart steak & cheese sharer rollsHomemade kebabsEasy fish chowderTuna nicoiseLoaded veggie tacosEpic lemon meringue pieJammy iced bunsPineapple upside-down muffinsTwists on classics:Hasselback cordon bleu chickenCurried Cornish pastiesTempura Cajun back fritters – a modern Span fritter!Chorizo spaghetti BologneseLamb wellingtonPiri Piri shepherd’s pieMexican lasagneVeggie sausage rolls with caramelised onion chutneyMac ‘n’ cheesePosh pigs in blanketsSea bass with lime browned butter & peach salsaPeach & pear melbaBanana & blueberry bakewellBakes & cakes:Pistachio, lavender & honey friandsS’more cheesecakeHazelnut & maple bacon cookiesGiant digestiveMocha biscuitsToffee apple pieStrawberry & mascarpone tartsApple, raisin & oat cookiesJaffa whoopie piesVodka jaffa cakesGinger loaf with lime icingMinted millionaire shortbreadsPeaches & cream ‘Tres Leches’ bundt cakeNo-bake bounty tartOreo & Rolo blondiesSalted caramel fondant puddingsPassion fruit meringue cakeCarrot cake cupcakesPineapple and lime potsMalted peanut butter drip cakeMocha custard éclairsMango crème brulee

Barry, we have been watching your channel grow since several years, it is so amazing to see how far you've come. We still remember the good old hand-held camera and Michael Jackson glove action heehee.We loved the first cookbook (Dinner's On!) and this second one is much different, which we were sceptic about at first, but on the other hand, people get two very different books and it's not like if you have the first one you won't need the second one. We find this second one has so much personality.At first we didn't like how the book was structured in sections of international, classic, kids recipes, etc. because we thought it was so at random with sweets, savouries, salads, etc. all thrown together, but you could also see it as a part of your personalirty as this is how you would structure these recipes for you personally.We admit that we still don't love that there are no photos of the dishes, maybe it is just us, but when we browse through a cookbook we often go by pictures to find a certain recipe or the photo helps us to see how the final product is supposed to look like if we find the descripions a bit tricky. Also, we simply love pictures of food :D.One other point we like better about your previous book is the material. A hardcover just feels higher quality to us.On the other hand we really appreciate that you included some basic stuff (e.g. Bechamel sauce, stock) as well as tips, food hacks, conversion charts and so much more.But all in all, we love the recipes! As soon as we got the book we just had to try 3 recipes in a row. We've attached the photos here ^^.We will definately keep cooking and modifying recipes from both books.

Preordered the item as I am a fan of the My Virgin Kitchen you tube channel,and received the book yesterday.First thing that did stump me is that the book is a softback, not hardback which Amazon advertised. Having spoken to amazon about it this appears to be an error there end, but its worth noting that you should not expect a hardcover book.The book from the outset is PACKED with so many great recipes, dinners, as well as puddings, biscuits and cakes, and they are all things that you would eat.... not the sorts of recipes you see in other books.The pages are bright and colourful, and well laid out, but my 1 criticism would be that it is missing photo's which I feel all cook books should have.Having made the Moussaka from the book last night for dinner I can also say the recipes are well thought out, and genuinely delicious, although I would say set aside more time then it says for the cooking, because the Moussaka states it takes 1 hour, but in actual fact with prep and some initial cooking of the veg and meat, it took more like 2 hours.Anyone who is a fan of MCK and of Barry Lewis will not be disappointed by this purchase which definitely has his personality running though it, and I most certainly look forward to cooking my way though it.

For a Xmas present

Bought this for my Mrs to fuel her Barry obsession. Nice food but please stop arousing my wife Barry