51 of 54 people found the following review helpful
Quite an enjoyable cookbook,
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This review is from: In the Kitchen with A Good Appetite: 150 Recipes and Stories About the Food You Love (Hardcover)
This cookbook is a lot of fun! Each section has a brief essay upfront. A lot of wit here--and a passion for cooking and devising tasty recipes. Each recipe has a story; here again, considerable wit. For instance, the section entitled "Waffling toward Dinner." Putative breakfast dishes. But the author notes that one can enjoy breakfast dishes at midnight. Do your dining thing!
A couple recipes in the first section: "Buttery polenta with Parmesan and olive oil fried eggs." Ingredients: polenta, water or chicken broth, salt, butter, pepper, Parmesan cheese, olive oil, eggs, and sea salt for garnish. The recipe isn't hard to make either! Another intriguing recipe: "Soft scrambled eggs with pesto and fresh ricotta." I really enjoy the juxtaposition of ingredients in many of the author's dishes. She is like a mad scientist, who experiments with and tweaks recipes. The second section is referred to as "The Farmer's Market and Me." It starts off with "Extra-sharp leeks vinaigrette." After a delightful essay (1 1/2 pages long) we get the recipe. I like leeks, and this is a new way for me to consider preparing them. Look forward to trying this one out!
"Learning to like fish" is another section. I have used capers with Chicken Piccata. Here, capers become important ingredients for "Shrimp for a small kitchen--with capers, lemon, and feta. An interesting combination of ingredients. The next section? "It tastes like chicken." One tasty recipe. . . . "Roasted chicken thighs with peaches, basil, and ginger." I have made chicken schnitzel quite a bit over time. I use a tomato based sauce as a topping. Clark's schnitzel is way different--and I look forward to trying her version out. It features anchovy, garlic, salt and pepper, lemon zest, olive oil, eggs, bread crumbs, flour, cayenne pepper, nutmeg, chicken cutlets, oil for frying, mixed baby greens, herbs, and scallions.
And so on. . . . A delightful cookbook. What I've tried, I've liked. And there are many more that I look forward to fixing for my family. . . .
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Showing 1-7 of 7 posts in this discussion
Initial post: Sep 30, 2010 5:31:25 AM PDT
Tamela Mccann says:
Once again, your review has left my mouth watering. Great job!
Posted on Sep 30, 2010 11:14:49 AM PDT
Gayla M. Collins says:
Steve, if in the future our bookclub has a gathering somewhere, I will be your sous chef and you can keep us all very well fed.
Wonderful review....I haven't eaten breakfast or lunch yet, but now I have to as this review made my stomach begging.
In reply to an earlier post on Sep 30, 2010 11:21:56 AM PDT
Steven A. Peterson says:
Wow! A sous chef. I can't get my son interested in assuming that role!
Posted on Oct 1, 2010 5:45:37 AM PDT
Paul Weiss says:
I'm definitely not a chef. I'm just an eater who enjoys well prepared food. But I'm also a reader who enjoys a well prepared review. And yours always qualify. Great job, Steve.
Posted on Oct 1, 2010 3:33:57 PM PDT
Linda Pagliuco says:
No meat or fish or other animals for me, I'm afraid. Well written review, tho.
Posted on Oct 2, 2010 6:22:43 AM PDT
Karen Joan says:
YUMMY. Great job, Steven.
Posted on Dec 7, 2011 10:44:45 AM PST
Patricia Scarpin says:
A great, very thorough review, delightful to read - I think you have just convinced me of buying the book!
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