Faye Levy's International Chicken Cookbook by Faye Levy |
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Editorial Reviews
From Publishers Weekly
Indefatigable Levy ( Faye Levy's International Chicken Cookbook ) has proven her mettle before with vegetables in Fresh From France: Vegetable Creations . Here she goes global with low-fat preparations for fennel, okra, parsnips, beans and other garden-variety regulars. Don't overlook the spinach recipes, which include flans, a French nutmeg-infused dish, and a classic Greek spinach salad; the mushroom chapter ranges from Mexico to Thailand to Italy, and beyond. For some tastes, chapter 21, on onions, leeks, shallots and garlic, is too short: just nine recipes. But then, Levy is operating with a full plate, with 25 themed chapters taking on separate vegetables, and the balance discussing background, menus, techniques and resources. Each chapter opens with a brief introduction and advice on selecting, preparing and storing the vegetable in question, as well as information about what constitutes a serving size and what vitamins will come our way from that serving. Well worth perusing, and then cooking from, the book will not wear out its welcome in the kitchen. BOMC HomeStyle and Better Homes & Gardens alternate.
Copyright 1993 Reed Business Information, Inc.
From Library Journal
Levy's latest follows her International Jewish Cookbook ( LJ 11/15/91) and International Chicken Cookbook ( LJ 8/92). Now she presents several hundred recipes for commonly available vegetables (there are few "exotics" here). Each chapter opens with a Basics section on selection, storage, and preparation, with nutritional highlights, followed by recipes for soups, salads, side dishes, and entrees. There are some intriguing choices from different cuisines, but French, Middle Eastern, and American dishes predominate. Many of the recipes are quite familiar: Ratatouille, Salade Nicoise, Spanakopita, Caponata, and even Cuban Black Bean Soup are readily available in many other sources. For larger collections. BOMC HomeStyle and Better Homes & Garden alternates.
Copyright 1993 Reed Business Information, Inc.
See all Editorial Reviews
Indefatigable Levy ( Faye Levy's International Chicken Cookbook ) has proven her mettle before with vegetables in Fresh From France: Vegetable Creations . Here she goes global with low-fat preparations for fennel, okra, parsnips, beans and other garden-variety regulars. Don't overlook the spinach recipes, which include flans, a French nutmeg-infused dish, and a classic Greek spinach salad; the mushroom chapter ranges from Mexico to Thailand to Italy, and beyond. For some tastes, chapter 21, on onions, leeks, shallots and garlic, is too short: just nine recipes. But then, Levy is operating with a full plate, with 25 themed chapters taking on separate vegetables, and the balance discussing background, menus, techniques and resources. Each chapter opens with a brief introduction and advice on selecting, preparing and storing the vegetable in question, as well as information about what constitutes a serving size and what vitamins will come our way from that serving. Well worth perusing, and then cooking from, the book will not wear out its welcome in the kitchen. BOMC HomeStyle and Better Homes & Gardens alternate.
Copyright 1993 Reed Business Information, Inc.
From Library Journal
Levy's latest follows her International Jewish Cookbook ( LJ 11/15/91) and International Chicken Cookbook ( LJ 8/92). Now she presents several hundred recipes for commonly available vegetables (there are few "exotics" here). Each chapter opens with a Basics section on selection, storage, and preparation, with nutritional highlights, followed by recipes for soups, salads, side dishes, and entrees. There are some intriguing choices from different cuisines, but French, Middle Eastern, and American dishes predominate. Many of the recipes are quite familiar: Ratatouille, Salade Nicoise, Spanakopita, Caponata, and even Cuban Black Bean Soup are readily available in many other sources. For larger collections. BOMC HomeStyle and Better Homes & Garden alternates.
Copyright 1993 Reed Business Information, Inc.
See all Editorial Reviews
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