I was not impressed with this book. I'm a visual learner - I need to see what these recipes look like, and frankly, there just are not that many photoI was not impressed with this book. I'm a visual learner - I need to see what these recipes look like, and frankly, there just are not that many photos.
One positive that I did take away was the information on jarred tomato sauce....more
There's a little something for everyone, here. My biggest beef is that there are not photos to go with every recipe. I'm a visual person. I need to seThere's a little something for everyone, here. My biggest beef is that there are not photos to go with every recipe. I'm a visual person. I need to see it if you expect me to make it.
On an interesting note, towards the beginning of the book, there's a page called The Dirty Dozen & Clean Fifteen. Evidently, every year, a nonprofit organization by the name of Environmental Working Group (EWG) compiles a list of fruits and vegetables that contain the highest and lowest amounts of pesticides. The author has shared the list from 2022....more
There's a little something here for everyone! Also, as always, we get some information about her family, along with some beautiful color photos!There's a little something here for everyone! Also, as always, we get some information about her family, along with some beautiful color photos!...more
There's a little something for everyone included in this book!
There is a recipe key (found on p. 11) that you are going to want to see. There is also There's a little something for everyone included in this book!
There is a recipe key (found on p. 11) that you are going to want to see. There is also a list of 3 items along with a brief explanation for their uses in "The Simple Pantry." Next, there are two pages dedicated to detailed tips (7) for cooking with 7 Ingredients or Fewer.
From here. the author dives right into the recipes which are divided into the following sections: Morning Meals, For Sharing, Hearty Soups and Big Salads, Veggie Mains, Poultry Picks, Meat Lovers, From the Sea, On the Side, and Sweet Tooth.
At the end is a list of Acknowledgments and an Index.
My only issue, and it's definitely one of my pet peeves - there is not a color photograph for every reciThere's a little something for everyone, here!
My only issue, and it's definitely one of my pet peeves - there is not a color photograph for every recipe in the book. There are photos for most things, but not all, i.e. Cauliflower Steaks....more
I decided to look at this book after I placed it on hold for one of my library patrons, but I'm sort of sorry I did.
I really wish this book had been I decided to look at this book after I placed it on hold for one of my library patrons, but I'm sort of sorry I did.
I really wish this book had been more. In the Intro, the author mentions, "pushing the limits." I really wish there had been a discussion about types of skillets, illustrations showcasing the best type(s) of skillet(s) to use for certain dishes, etc.
A Glossary of terms would have been helpful. I had never heard of dry frying and a couple of other terms before reading this book. I could make some assumptions, but this would not provide me with the full answer, which I discovered after doing a little research is: Dry-frying is a method of cooking meat or vegetables in a skillet or wok without batter. The process draws out all the moisture from whatever you're cooking, so the final result is something that's browned and super crispy on the outside and tender on the inside
Also, none of these are basic dishes and while they are cooked in a skillet, not all are cooked on top of the stove.
For each recipe, there is a color photograph on one page and then on the corresponding page, the name of the dish, a little bit about the dish, and prep instructions. In what I would consider the left "column" of the page, is the time it takes to make the dish from Start to Finish, the number of servings, and a list of ingredients, along with their measurements.
As I stated earlier, these are not basic dishes. The list of ingredients is long. For example, even the Mexican-Style Cauliflower Rice has 10+ ingredients. Also, I cannot put my finger on exactly why, but I do not like the way the recipe is presented. For some recipes, valuable information about an ingredient is included in the prep instructions instead of the list of ingredients. This was confusing.
There are two sections to this book: Information about the plants / flowers, themselves, and then the recipes. I have to be honest, I was much more inThere are two sections to this book: Information about the plants / flowers, themselves, and then the recipes. I have to be honest, I was much more interested in the first part than the recipes.
Starting with "A Plant Primer," and continuing with the information (including pictures) of Edible Botanicals was very interesting. For each plant, the author gives the name, flavor, uses, and note.
I've always used botanicals in salads, but never gone further in the cooking process. The author uses plants in all types of cooking and baking.
As some friends / family know well, I am not a huge fan of chili, but as I discovered in this book, there is more than one way to make chili. I actualAs some friends / family know well, I am not a huge fan of chili, but as I discovered in this book, there is more than one way to make chili. I actually found some recipes that I would like to try and have photocopied them for [near] future use.
For those who may be interested, this book kicks off with a Brief History of Chili & some Fun Facts and Recipe Conversions & Hot Pepper Heat Scale before heading to the recipes. The recipes are divided into sections - Chili Con Carne, Chili Verde, White Chicken Chili, Texas Chili, Cincinnati Chili, Turkey Chili, Vegetarian Chili, Black Bean Chili, Homestyle Chili, Chili Takes (Coney Sauce, Nachos, and much more!), ICS World Championship, as well as a couple of bonus recipes, and more! Basically, there's a little something here for everyone.
At the start of each section, there is a Table of Contents. For each recipe, there is the title of the recipe, along with a brief description of the dish, a box that provides Cook Time, as well as the Number of Servings, another box that provides ingredients (along with measurements) and instructions, a color photograph of the dish, the name & location of the person who submitted the recipe, along with a thumbnail photo of the person, and a brief bio of the person, including social media contact info. At the end is an Index and a list of Photo Credits.
This was a very interesting book, which I read more for the history of the people in Akron, OH, than I did for the recipes. It was fascinating to readThis was a very interesting book, which I read more for the history of the people in Akron, OH, than I did for the recipes. It was fascinating to read about the different ancestry groups, especially German, Irish, and Appalachian, and to learn about how and when they came, where [in the area] they lived, their church life, as well as learn about specific contributors and their recipes.
At the end of the book is a chapter on Sauerkraut Balls and their history - it's an Akron thing, but you'll have to read the book to learn more!...more
This was a great cookbook with a little something for everyone. Also, Zakarian offers tips and "cheats" and tells readers that we should not shy away This was a great cookbook with a little something for everyone. Also, Zakarian offers tips and "cheats" and tells readers that we should not shy away from something just because we do not have the best tools. It's okay to improvise!
I'm definitely going to try a few of the recipes showcased, including Mexican Eggs, Fish Tacos, Risotto ("Don't be afraid!"), etc.
Most recipes are accompanied by a color photograph. Plus, there are photos of Zakarian and members of his family scattered throughout the book.
This is a really neat cookbook and about what you would expect from the likes of Dr. Seuss - advice, advisories, and tips, tons of easy-to-read & easyThis is a really neat cookbook and about what you would expect from the likes of Dr. Seuss - advice, advisories, and tips, tons of easy-to-read & easy-to-follow recipes, and big, bold, and beautiful illustrations of many of your all-time favorite Dr. Seuss characters!
Not only is there basic information for how to "design" and create Charcuterie / Crudites boards, etc, but there are DK has outdone themselves, again!
Not only is there basic information for how to "design" and create Charcuterie / Crudites boards, etc, but there are tip & tricks for how to make them more presentable, suggestions for wine or beer pairings, honey pairings, and more!
The book is organized by season, beginning with winter. There are suggestions for seasons and holidays, suggested shopping lists, color photographs for how to build boards, recipes for things like Swiss Fondue and Beer Cheese Dip.
A superb addition to any cookbook collection!...more
There's a lot of great recipes, here - I photocopied quite a few things!
The recipes at the beginning of the book are about what you'd expect to find There's a lot of great recipes, here - I photocopied quite a few things!
The recipes at the beginning of the book are about what you'd expect to find - nacho "chips," different types of salsa, crema, guacamole, beans, etc. At the back of the book, things get WILD - There are recipes for Plantain Nachos, Lobster Nachos, Cheesesteak Nachos, Cubano Nachos, Lamb Gyro Nachos, Falafel Nachos, and many, many, many more!
At the very end of the book, there are even a few recipes for "Dessert Nachos," and some suggestions for varying recipes in this category.
A little something for everyone. I found a few things that are on my level [of cooking] and will remind me of my time spent in the islands a couple ofA little something for everyone. I found a few things that are on my level [of cooking] and will remind me of my time spent in the islands a couple of years ago. ...more
An EXCELLENT book, I ended up photocopying over 40-pages from this, which I borrowed through Interlibrary Loan from my local public library.
I have fouAn EXCELLENT book, I ended up photocopying over 40-pages from this, which I borrowed through Interlibrary Loan from my local public library.
I have found very few books that focus on the preparation and cookery of just fish & seafood. America's Test Kitchen has done a stellar job in illustrating the ins and outs of different fish & seafood, as well as showcasing a wide variety of recipes that not only tell you which fish they recommend, but also provide a list of 2-4 (generally) fish to substitute.
At the beginning of the book is a section entitled, "Charted Waters." Here, you will find a table with a list of fish & seafood in alphabetical order. For each item, there is a pared down list of words to describe the item's Texture, Flavor, Common Availability (i.e. Frozen, Fresh, etc.), How You Might Find It (i.e. Whole Fish, Fillets, etc.), Cooking Methods, and Substitution.
Next is a section called, "Fish Cooking Categories," which in general are the categories that fish / seafood fall into, i.e. Flaky White Fish, Oily Ocean Fish, Bivalves, Tinned Fish, etc.
From here, we have a couple of pages on Working with White Fish & Fish to Eat Whole, followed by sections on the Best Way to Cook Fish & The Educated Seafood Shopper. Finally, there is a sort of Table of Contents called, "Cooking by Fish" that lists the categories of fish & seafood (mentioned earlier) along with recipes for each and their corresponding page numbers.
For each recipe, you are given the name, the number of servings, substitutions (if any), a list of ingredients, a "Why This Recipe Works" brief narrative, instructions for cooking, and a variation, if applicable. For each recipe, there is a beautiful photograph of the finished product on the opposite page.
On pages 68-73, you will find recipes for Sauces for Fish & Shellfish. These include relishes, chutney, creamy sauces, Remoulade, herb sauces, and more! There is even a page dedicated to Compound Butters.
At the end of the book is Nutritional Information for each recipe, which includes Calories, Total Fat, Saturated Fat, Cholesterol, Sodium, Total Carbs, Dietary Fiber, Total Sugars, and Protein, along with the measurements for each, i.e. grams or milligrams.
There are a couple of pages on Conversions & Equivalents and an Index.
This is a fabulous book with a little something for everyone who even has a passing fancy with chicken (there are some turkey recipes, as well)!
At theThis is a fabulous book with a little something for everyone who even has a passing fancy with chicken (there are some turkey recipes, as well)!
At the start of this cookbook, in the introductory chapter, are pages on "Parts," Shopping, Storing, Prepping, Salting & Brining, More Seasoning, Serving, and Essential Equipment.
As far as recipes, there are sections on Easy Dinners; Salads; Sandwiches, Burgers, Tacos, & More; Soups; Stews, Chilis, & Curries; Classic Braises; Simple Sautes & Stir-Fries; Roasted; Baked & Broiled; Breaded & Fried; Pasta & Noodles; Savory Pies & Casseroles; On the Grill; Instant Pot, Air Fryer, & Sous Vide; Slow Cooker, and something that made this reader ecstatic ... Cooking for Two! The only thing better would have been Cooking for One, but beggars cannot be choosers.
Included are color photos of most of the main recipes.
At the end of this book are several pages on Nutritional Information, which makes this book a gem for anyone who is on any diet. There are also Conversion & Equivalents charts, as well as an Index.
I photocopied a number of recipes, as this belongs to my local public library. Still, this might result in a future purchase for my personal collection.
Loading...
