We had it out of the library for like… 8 weeks? Longer? A good variety of recipes, most of which are both fast and flavorful. Most ingredients are comWe had it out of the library for like… 8 weeks? Longer? A good variety of recipes, most of which are both fast and flavorful. Most ingredients are common and/or easy to obtain....more
True to the "Encyclopedia" in the title, this didn't seem to me to be a cover-to-cover read. That said, there are plenty of attractive full color photTrue to the "Encyclopedia" in the title, this didn't seem to me to be a cover-to-cover read. That said, there are plenty of attractive full color photos throughout to help guide your exploration of the different varieties of bread from around the world. There's a good overview of equipment, technique, and ingredients before it jumps into an overview of different breads, organized by their regions of origin. There are some recipes in the last section (again organized by region) -- judging by the few I've checked out, even most novice bakers should have decent success....more
I think the subtitle on this book is pretty apt. If you want to learn to bake bread, this is an outstanding place to start. It opens with foundations I think the subtitle on this book is pretty apt. If you want to learn to bake bread, this is an outstanding place to start. It opens with foundations (i.e., an overview of essential ingredients, technique, and equipment) and then progresses through a series of increasingly sophisticated-to-make bread styles. Each of those styles has a core recipe accompanied by a series of variations. Also the full-color images help you to match up your own dough with expectations. (In other words, "Am I doing this right?" *checks pictures* "Yeah, that's fine.")
My two little nit-picks:
First, most (all?) of the recipes seem to be oriented to making two or more loaves. When you're making your first few loaves of bread, this is surprising and intimidating. Not that I wasn't happy to have two loaves, but had it gone badly (i.e., translating recipes into real physical but inedible bread) I would have been frustrated, and upset by just how much flour etc. I'd burned through. (I've since learned this is fairly common -- that many if not most bread recipes are for two or more loaves, but that was surprising.)
My second nit-pick is that the text of the core recipe has a weird flow. There's an introduction (OK) followed by the recipe itself but... The portion of the recipe that discusses the initial mixing and kneading discusses by-hand, with-KitchenAid, and with-Magic Mill DLX approaches. You get used to this after the first recipe or two, but it can throw you off at first....more
⭑⭑⭑⭒⭒ for what I managed to read of the second part
The first part is absolutely brilliant, describing the essential elements o⭑⭑⭑⭑⭑ for the first part
⭑⭑⭑⭒⭒ for what I managed to read of the second part
The first part is absolutely brilliant, describing the essential elements of cooking and flavor in simple, easy-to-understand terms. Which is to say: the language is elegant and accessible to anyone. HOWEVER (!?!?) it's also extremely dense -- as in: tightly packed. Every sentence is conveying something new and critical to your understanding of the subject. I'll be re-visiting this book (perhaps purchasing a copy?) so that I can re-read those specific passages in a more on-demand fashion and then apply the lessons in-context to help better understand them.
The second part is good in that it's taking the more abstract lessons from part one, and applying them as elements of a concrete recipe. Which is cool! because it's like "remember that stuff about how you might combine acid and salt in these ways? well watch this!" -- unfortunately (!?!?) these parts also read a bit like those notorious recipe blogs out there with their sentimental preambles.
And so with that, let me be the last person in line to recommend this book to you (yes! you!)
There's a lot of good recipes in here for dessert fondues, broth and oil based fondues, hot pots, and the like. Also numerous recipes for dippers. SomThere's a lot of good recipes in here for dessert fondues, broth and oil based fondues, hot pots, and the like. Also numerous recipes for dippers. Some discussion of the history and "spirit" of fondue also round it out. Alas! No pictures, which is always a sticking point for me on a cookbook....more
About 40 fondue recipes, all of which look delicious. (And all of the ones we've tried so far have lived up to this promise.) Neatly sectioned by the About 40 fondue recipes, all of which look delicious. (And all of the ones we've tried so far have lived up to this promise.) Neatly sectioned by the base: cheese, oil, broth, or... dessert. Recommended for anyone that picked up a fondue pot along the way....more
A solid "A-" cookbook. We're not a strictly vegetarian family, but we do try to "eat vegetarian" at least four times a week -- and this cookbook has bA solid "A-" cookbook. We're not a strictly vegetarian family, but we do try to "eat vegetarian" at least four times a week -- and this cookbook has been a great way to expand the options. One of the other things that I enjoy about this cookbook is that it clearly marks vegan meals while also embracing "flexitarianism" and offering ways of adapting certain meals to include a little meat if you'd prefer to do so....more
Probably the best baby food cookbook that exists. And probably because once you get out of the purée section, you find yourself saying If I just doublProbably the best baby food cookbook that exists. And probably because once you get out of the purée section, you find yourself saying If I just double the recipe and "thinly slice" instead of "finely dice" the lamb then this will be frickin' awesome. Seriously. A baby food cookbook that is unafraid to cite coriander, garlic, and/or polenta in the recipes... Well, it's starting to sound an awful lot like a normal adult cookbook. Maybe even a gourmet cookbook.
That being said, I believe that the irony of the cover art is totally unintentional. What's that you say? Ironic? Consider this: once you get (again) past the purée section (which is really quite small), what you have is practically the ANTI-baby food cookbook. And yet what gets featured on the front cover? A green purée of... peas? Whatever it is, the image is the paradigmatic baby food image: green, puréed but lumpy, and totally unappetizing—the exact opposite of what you want to feed yourself (or, for that matter, feed your baby)....more
First of all: who WOULDN'T like a cookbook dedicated to bacon? Every recipe in here uses bacon. Or pancetta. Or lard fumé. Or salt pork... And the recFirst of all: who WOULDN'T like a cookbook dedicated to bacon? Every recipe in here uses bacon. Or pancetta. Or lard fumé. Or salt pork... And the recipes are a good variety, too: appetizers, soups and stews, entrees -- even bacon-wrapped desserts.
A couple quick notes:
(1) Keep in mind that because this cookbook is about bacon, is dedicated to bacon, and is gourmet, it's going to all for some specialty varieties of bacon. Granted the introduction tells you a bit about how to work around this but the recipes will also say that it won't be the same without some specialized type of salt-smoked bacon only made in Western Canada.
(2) While most of the recipes are ones that are sure to please, quite a few of them also call for organs -- liver and kidneys. Be warned....more
Fix, Freeze, Feast is just about the most awesome "bulk buy, prep, and freeze" type cookbook out there. We (well, A.) looked at several cookbooks in tFix, Freeze, Feast is just about the most awesome "bulk buy, prep, and freeze" type cookbook out there. We (well, A.) looked at several cookbooks in this category before ultimately settling on this one. Whereas most of the others use a great many processed ingredients (think "Cheez-Whiz"), this one uses fresh ingredients more/less exclusively. It has a great introductory section that talks about warehouse shopping (think: "CostCo") and how to buy bulk quantities intelligently to minimize waste while maximizing the variety of meals.
Curiously good: » I've never seen a binding like this before but it makes sense on a cookbook (heavy, utility-grade cardboard covers) » the pages are nice and smooth and look like you could wipe them off pretty easily if you needed to » there is an appendix that includes some thawing/cooking labels that you can photocopy and place into the freezer bags to help keep things straight
Why only ★★★★☆ (4 of 5): » most meals are pretty meat-heavy; we're not exclusively vegetarians but it would have been nice to have a few more meatless recipes (or recipes that included more than meats and cheeses) » no pictures (I feel like there should be a law requiring pictures in cookbooks) » the chapter on "sides" is shared with the few vegetarian recipes ... and also the soups; could have used some more recipes for side dishes » the font size for the actual recipes could have been about 2 pt. larger...
That said: heartily recommended to anyone planning on prepping some freezer meals.
UPDATE: Also, don't let the book patronize you. There's a passage in there somewhere that talks about "if the recipe calls for 1.5 lbs. and your CostCo purchased package of meat contains 4.5 lbs. and you want to use up all the meat for this dish then you'll want to multiply all the other ingredients by 3..." Yikes! Thanks for the algebra lesson?
The recipes are awesome but they're also scaled way up. (Think "15 lb. of chicken".) A little small but we got our copy for $1.50 so it was a bargain.The recipes are awesome but they're also scaled way up. (Think "15 lb. of chicken".) A little small but we got our copy for $1.50 so it was a bargain....more
Exactly what it says it is: a book of 365 recipes for juices, smoothies, tonics, and elixirs. If you have a juicer, you definitely want this book becaExactly what it says it is: a book of 365 recipes for juices, smoothies, tonics, and elixirs. If you have a juicer, you definitely want this book because it is full of great ideas (and attractive pictures) on where to start with your juicing -- what fruits and vegetables will taste good together? What kind of fruits/veggies have what kind of properties for restoring energy? Or boosting the immune system? Etc.
The focus is definitely on the juices (the first half of the book) but there are also some great recipes for dessert smoothies -- which are approximately infinitely better for you than a milkshake, be sure of that....more
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