Customer Review

28 of 29 people found the following review helpful
5.0 out of 5 stars Buy This Book - Please, January 27, 2012
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This review is from: The Meatball Shop Cookbook (Hardcover)
Recently purchased this book and although a bit pricey, when you make the Mushroom Gravy it is worth evey cent and then some. Best Mushroom gravy ever and I have been cooking for 4 decades. My husband came in and tasted it while I was cooking and he said wow what a great soup. Is this for dinner tonight? Amazingly that is how it is described in the book. So good you will be eating it with a spoon like soup. Truly lives up to the hype. It is an extrodinary gravy. I also made the Buffalo Chicken balls and they were excellent as well. Couldn't stop eating them. I also made the spicy meat sauce and it is suprisingly good for such few ingrediants. The Pomi Tomatoes are key. I'm Italian and know my sauces and as a "quick" sauce this can't be beat.

However, this is not a book for the novice cook. For example, in the recipe for the Mushroom Gravy it says to dump the whole Buerre Manie (butter and flour mixture) all at once into the gravy. Don't do that. Wisk little bits at a time until fully melted and incorporated repeating until desired consistency. Don't have to use the whole amount of Buerre Manie. Also, heating times need to be adjusted when reducing liquids to achieve desired results in the time specified in the recipe.

That said, I am thrilled with this book. Well worth the money.
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Showing 1-3 of 3 posts in this discussion
Initial post: Jan 29, 2012 2:41:17 AM PST
Great review KiKi I love this cookbook. I havent made the mushroom gravy yet. I am going to try that very soon.

In reply to an earlier post on Feb 2, 2012 3:35:16 PM PST
KiKi says:
Thanks SexyNerd 33. Forgot to mention in my origional post to NOT use 1.5 TBLS of salt in the mushroom gravy recipe. I used just 1/2 TBL of kosher salt and it was plenty due to the fact that the sauce reduces so much that the salt concentrates. If you think you need more salt, just add it to taste at the end. Oh, and use low sodium chicken broth.

I also love this cookbook and am working my way through it. Thanks so much for the feedback. Good luck with the mushroom gravy. And, don't leave out the parsley. Sauce kind of looks muddy without it.

Posted on Apr 20, 2013 12:01:06 PM PDT
John says:
I thought the BUffalo Chicken Meatballs were nasty, and the Bolognese Meatballs were inedible because they are loaded with hard crunchy bits of carrot and celery that are put in raw and never soften. It was like chewing on a mouthful of gristle in each bite. Major major MAJOR disappointment. See comments in the 2 star review area.
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