---
product_id: 48591234
title: "gourmet food for a fiver"
brand: "jason atherton"
price: "S/.144"
currency: PEN
in_stock: true
reviews_count: 8
url: https://www.desertcart.pe/products/48591234-gourmet-food-for-a-fiver
store_origin: PE
region: Peru
---

# gourmet food for a fiver

**Brand:** jason atherton
**Price:** S/.144
**Availability:** ✅ In Stock

## Quick Answers

- **What is this?** gourmet food for a fiver by jason atherton
- **How much does it cost?** S/.144 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.pe](https://www.desertcart.pe/products/48591234-gourmet-food-for-a-fiver)

## Best For

- jason atherton enthusiasts

## Why This Product

- Trusted jason atherton brand quality
- Free international shipping included
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## Description

Full description not available

## Images

![gourmet food for a fiver - Image 1](https://images-na.ssl-images-amazon.com/images/I/41U0EO8HRjL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ 







  
  
    Fine dining on a 'reasonable' budget.
  

*by M***H on Reviewed in the United Kingdom on 16 March 2016*

First of all in my opinion I would say that this book could be used by just about anyone with any interest in cooking. I would say it is probably leaning more toward those who already cook a little and definitely suited to those of 'us' who really enjoy cooking and have every ingredient in their stock cupboard known to man. If you are a bit of a cook, then you will understand the title does not mean a whole gourmet meal for a fiver and as someone else pointed out its more per head. However, that in itself would depend on the quality and quantity of the ingredient bought. The book starts off by what he would have in his 'ideal larder'. These are not included as far as pricing a meal is concerned but considered as basic items. Under titles such as oils and vinegars, spices, herbs and flavourings, baking ingredients, condiments and cooking wines, are things things like sherry and rice vinegar, pink peppercorns, tamarind paste, vanilla extract, cream of tartar, saffron strands all of which are in my cupboard but I would expect that they would not be in everyone's cupboard. You will also benefit from having suitable equipment (although not always necessary if prepared to do by hand) to be able to whip, grind, blend and purée. A lot of his ice cream recipe rely on an ice cream maker. I also found ( as with a lot of recipes ) you could end up with a lot of waste unless you can use the excess ingredients either in another dish or find some way of freezing. I have just made the braised beef with carrot purée and whole grain mustard. The beef was marinaded in 750ml of red wine for 24 hrs after which you only used 250ml of the reserved wine, there was no mention of what to do with the other 500ml. (I reduced it down using some of the herbs and garlic to mak a red wine sauce). Later in the recipe having used the 250ml you then use a quarter of that 250ml to continue to reduce to make a sauce but it says to freeze the rest of the 250ml for another dish. 'Keeping the rest' for another dish seems to be said quite a bit, but unless you know another dish that utilises the ingredients or know how to freeze, there could potentially be a lot of waste. (Tip...I used up the thyme mixing it with butter, garlic and lemon zest/juice to smother a chicken which then having melted into the pan makes excellent gravy. I am planning on freezing the other herbs in portions in either butter or oil). So, with all that why five stars.... Well the dish was actually amazing! It was easy to follow, and although I did have to compromise a little, I'm in a rented flat at the moment, so I don't at present have my equipment with me so carrots were more crushed than puréed, I also put it in the oven rather than cook on the hob because of the hobs temperament. Each step was easy to understand (although for any novices when it says bubble to reduce its more of a boil bubble than a simmer bubble) I even made the Mirepoix bundle, and yes even I had to look that one up! I have read through the book and found several recipes that I will enjoy preparing, cooking and eating. The flavours were wonderful and I certainly would have been delighted had I been served this in a restaurant. I didn't see the need for any extra seasoning as the beef stock I used was salty enough.  If each recipe turns out as well then it certainly will become a well used book. I have already ordered another one of his books.

### ⭐⭐⭐⭐⭐ 







  
  
    Good cook book
  

*by B***D on Reviewed in the United Kingdom on 13 March 2014*

The book is really very good.  I usually use about two or three max recipes from Cook books, however this is different.  I've used loads and they have all been bob on.  This is not a book for beginners, as you have to be reasonably accomplished in the kitchen to carry out the skills required.  The results are excellent.  Dinner party guests have been bowled over by the results.  The under a fiver element is a little misleading.

### ⭐⭐⭐ 







  
  
    As advertised
  

*by A***R on Reviewed in the United Kingdom on 30 April 2019*

Good present

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*Product available on Desertcart Peru*
*Store origin: PE*
*Last updated: 2026-01-31*