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Tangy Tart Hot and Sweet: A World of Recipes for Every Day Hardcover – October 2, 2007
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Top Customer Reviews
The look of the book is great with beautiful, sort of rustic photos, and I love the concept itself. The recipes aren't overly complex or difficult, but include enough exotic ingredients and unusual ideas to make a home cook like me excited to explore them. The recipes I have tried so far have been good, if not quite great, surprisingly. (I'll keep testing, though!) But I can't get past the absolutely awful editing job! The explanatory text before one recipe suggests adding to the lemon juice in the recipe as a substitution for an obscure herb....except there IS no lemon juice in the recipe, only lime juice. A sublime sounding recipe for an exotic mac and cheese neglects to tell you whether to actually cook your pasta before adding it to the sauce. I see here that others are finding similar mistakes elsewhere.
I can't imagine writing a cookbook, and sending it out into the world without paying attention to something as essential as the recipes! I am taking more care with the editing of this review than the author and colleagues exerted on the book in question. I own a lot of cookbooks, and have never come across this before. The book is worth a look, and perhaps two, but it feels like less a serious cookbook, due to the carelessness with which it was created, than a dashed off vanity project. Too bad.
And then the recipe for Madras Curry, the instructions referred to sauteing the onions until they were glossy, but there were no onions listed, only shallots. Perhaps this is splitting hairs onions versus shallots.
I also would have liked to have the total time a recipe takes to have been listed.
Of the dozen or so recipes I have tried, the only "repeaters" are a couple that are easy, quick, freeze well, or are a good use of ingredients I might have on hand (like herbaceous salad, curried squash soup, white bean & sage soup). I will probably cook another dozen recipes and then donate this one to my local public library. I would recommend that people borrow a copy if possible, then try a few recipes to see if this style resonates at your table.