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Muffin Tin Chef: 101 Savory Snacks, Adorable Appetizers, Enticing Entrees and Delicious Desserts by [Kadey, Matt]
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Muffin Tin Chef: 101 Savory Snacks, Adorable Appetizers, Enticing Entrees and Delicious Desserts Kindle Edition

4.5 out of 5 stars 64 customer reviews

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Length: 163 pages Word Wise: Enabled Enhanced Typesetting: Enabled
Page Flip: Enabled Optimized for larger screens

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Editorial Reviews

About the Author

Matthew Kadey is a registered dietitian, freelance nutrition writer and recipe developer. His nutrition, recipe and travel articles have appeared in dozens of publications including Men’s Health, Women’s Health, Shape, Men’s Journal, Vegetarian Times, Runner’s World, Bicycling and Fit Pregnancy. You can find Matt at www.muffintinmania.com where he continues his infatuation with the muffin tray.

Product Details

  • File Size: 4013 KB
  • Print Length: 163 pages
  • Page Numbers Source ISBN: 161243052X
  • Publisher: Ulysses Press (April 3, 2012)
  • Publication Date: April 3, 2012
  • Sold by: Amazon Digital Services LLC
  • Language: English
  • ASIN: B007NJONP4
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Lending: Not Enabled
  • Enhanced Typesetting: Enabled
  • Amazon Best Sellers Rank: #612,626 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

Top Customer Reviews

Format: Paperback
I received this book at a wedding shower and absolutely love it. If you don't have room on your shelf, throw away an old church cookbook and update with this gorgeous, inventive book. I love that every recipe has a full-color photo and that the author loves real, fresh food. This book isn't a gimmick. These recipes work; using the muffin cups is brilliant: it provides portion control, a beautiful presentation and often, much quicker cooking times than a similar dish in a large pan. I've already tried a dozen of these; not a dud in the bunch. I've used them for creating a week's worth of lunches, a church potluck and a great cocktail party. The clever, quick crusts using all sorts of readily available ingredients are also an inspiration to continue to invent recipes using these techniques. I swore I'd never need a cookbook again. I was wrong. I needed this.
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Format: Paperback
I've followed Matt Kadey for years online and was thrilled to get this book. Even after seeing Matt's muffin tin recipes online I was pleasantly surprised at how awesome this cookbook is.

Pros:
1. Easy to substitute ingredients with what you have around the house.
2. Most foods last for multiple meals and if not, the book mentions that something should be served and eaten fresh.
3. Huge variety throughout the book both in types of foods and variety among ingredients.
4. Most recipes are easy and if not super easy, the extra steps make the food so delicious that it's worth your time.

Minor Cons:
1. At least one recipe omitted the baking temperature, but I was able to figure it out.
2. The book doesn't lay flat on its own.

Even with tiny deficiencies, the recipes are so tasty that they're worth it. I highly recommend Matt's website as a compliment to the book and he's always been incredibly helpful about answering questions and expounding on techniques as well as unusual ingredients.
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Format: Paperback
Muffin Tin Chef had me wondering just what exactly you could cook in a muffin tin. I had mostly used the pans just for muffins and my only kind of unconventional use was to make mini popovers. But I have several muffin pans, which range from huge to tiny, so I was very open to the idea of utilizing them for more than muffins. Plus, my kids always seem to be considerably more interested in anything I bake in a "cupcake" pan than just about anything else.

Muffin Tin Chef, written by Matt Kadey, has a broader range than I had imagined, with recipes for Breakfast, Appetizers, Main and Side Dishes and Desserts. The author give interesting insights and tips into what types of muffin tins work the best for which recipes, eg. silicon is great for panna cotta, not so great for browning pie crusts.

I loved how many savory dishes there were and how the muffin tin is used to create both complete dishes, like the Crustless Smoked Salmon Quiches or used as little cups to hold the food inside of, like the Pancetta Cups with Fig Jam. We made the Butternut Squash Souffles (fluffy and delicious!) and the Spinach Dip bowls, which are made simply from cutting rounds from bread and pressing them into the muffin cups before filling with the spinach mixture. I (and the whole family) loved how fun they were to make and to eat, too!

The author also encourages us to think beyond the typical muffins and cupcakes for dessert and branch out to cheesecakes, petite pies and more. I also really appreciated that, as a dietician, the author created recipes for sweets that are also wholesome, with ingredients like maple syrup, low fat ricotta and whole wheat flour, saving me the hassle (and experimentation) of having to tweak them myself.
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Format: Paperback Verified Purchase
I have read several bad reviews that chose to focus on the health and ingredient issues of the recipes. Let me clear those up...I think with a bit of common sense cooking you will find this book to be quite fun to work with!It isn't just a gimmicky follow-a-new-culinary-trend book. It is well written, organized perfectly, and diverse in ingredients and skill level. Details:

Ingredients: whole wheat pastry flour is NOT an exotic ingredient. In fact, many recipes nowadays are focusing on using this kind of flour. You can find it at Walmart. If it's not something you typically use-consider buying a small bag. There are uncommon health-based ingredients in every recipe HOWEVER there are also suggestions for "regular" ingredients instead (if you choose to forego the healthy option) for instance-1/2 cup almond milk OR regular milk. Another example: 2 tbsp grapeseed oil OR canola oil.

Of course, the author makes suggestions for sustainable meat options and other health-based companies that you can buy products from, but common sense cooking tells you that you don't HAVE to buy those items to have a successful dish. The recipe will not be compromised, I promise. I've been using this book nonstop and haven't had a failure yet.

Equipment: You don't necessarily need several types of pans. I didn't have a jumbo muffin pan for the tuna noodle cups so I used my standard size tin and just had smaller, but more servings. Again, common sense cooking.

Skill Level: The recipes range from super easy and fast to a little more complex and time consuming. I like the diversity. On weekends, I've made a more complicated dish or an appetizer. On weekdays, I've made some pretty quick and simple stuff.
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