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Bold: A Cookbook of Big Flavors and Hearty Portions
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Bold: A Cookbook of Big Flavors and Hearty Portions

3.74 of 5 stars 3.74  ·  rating details  ·  27 ratings  ·  19 reviews
Bold is nourishing. Bold is inspired. Bold is food that means business. And Bold is big — as in 250 recipes filled with big flavors to be served in big portions. From the culinary team of Susanna Hoffman and Victoria Wise — who between them have authored or coauthored more than fifteen cookbooks including The Well-Filled Tortilla Cookbook and The Well-Filled Microwave Cook ...more
Paperback, 416 pages
Published December 31st 2013 by Workman Publishing (first published December 3rd 2013)
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My sincere thanks to Workman publishing for the opportunity to peruse Bold, Susanna Hoffman and Victoria Wise.

Bold:A Cookbook of Big Flavors is a celebration of American Cuisine. In addition to many fine recipes it provides engaging sidebars of information. Consider just one, Maple Syrup. Syruping time is almost upon us. Alongside an easy, mouth watering recipe for Maple-Glazed Little Onions (pg. 282) is a brief history of this American tradition. As the authors state "There's nothing quite like
Pamela ☼what?!? you want more gruel☼ Tee
It's always difficult to review a cookbook. For one thing, you can't usually try all of the recipes. And there's usually a number of good and less-good aspects to a cookbook, so for me the whole STAR RATING thing (for a cookbook) is ridiculous. So in this case, I think it would be wise to read the review and ignore the Stars.

I received this book as part of a Workman's giveaway. I wasn't sure when I entered the contest exactly what I would receive, but I knew that I was tired of my current everyd
This is not a book I've sat down to read from cover to cover, although it has some very interesting historical articles interspersed (I just read "Maple Syrup: America's Own Sugar" and enjoyed it). However, my husband has been reading the book at night and is enjoying it immensely, I've read bits and we have taken turns flipping through to find recipes. Since he's the cook and I'm an OCD freak, preparing meals from BOLD has become our couple time. I sit at the bar and read the recipes to my husb ...more
DelAnne Frazee
Title: Bold - A Cookbook Of Big Flavors
Author: Susanna Hoffman & Victoria Wise
Publisher: Workman Publishing
Published: 12-31-2013
ISBN: 0761139613
ISBN-13: 978-0761139614
Pages: 416
Genre: Cooking And Wine

Most think American cuisine consists of hamburgers, hotdogs and some will include a Yankee Pot Roast even though many catalog it as an British dish. Susanna Hoffman & Victoria Wise show that American cuisine is as diverse as the people who live here. With the passage o
Douglas Lord
Emphasizing the wide range of ethnicities and cultural influences that comprise America, this celebrates the “glorious cohesion,” the “great mélange” of flavors and ingredients that are on offer in Our Great Land. Recipes are one to two pages in length each. All are able to be accomplished, flavorful, and interesting. While I don’t enjoy cooking as much as I enjoy eating someone else’s cooking (or riding my mountain bike through the woods), I do get a sense of satisfaction from putting good-tast ...more
Read my full review: or

My opinion: This was a gorgeous cookbook with a variety of ethnic and cultural influence brought into the recipes. To boot, it had some awesome pictures included.

I found this to be a really unique cookbook with some interesting ingredient combinations. Some might not do well with the palate challenged. The book contained very different meat selections such as elk, buffalo, venison, rabbit,etc. A whole lot of lamb recipes that did
Stephanie Tournas
A cookbook that celebrates the mélange of immigrant flavors that make up American cuisine could have been a rehash of many Americanized ethnic cookbooks we have known. That is not the case here: BOLD's recipes are refreshingly new, while honoring their origins, and unexpectedly easy and quick, honoring most households' limited meal preparation time.

This review was a group effort, so several cooks contributed their thoughts to this review. We were able to sample from almost every chapter. We enjo
Amy Jacobs
I am always on the lookout for my next favorite cookbook. I am not a good cook when it comes to using creativity. I have to have instructions to follow and if it comes in a box then all the better for me! I love easy to prepare recipes and ones that can be made in big batches for plenty of leftovers or family gatherings. I am also frugal in my ingredients and would rather use common ones instead of things you have to search all over town for to use one time.

When this book arrived, I couldn’t wai
Miriam Downey
Read my full review here: http://mimi-cyberlibrarian.blogspot.c...

Bold: A Cookbook of Big Flavors is a beautiful cookbook, as interesting to read as it is to cook from. The authors are chefs and long-time cookbook and cooking collaborators, but the book is much more than an interesting cookbook. It is also the story of how American cooking got its start and how it has evolved to its current eclectic state.

They say: "Although we both grew up with largely conventional cooking, like most Americans
Kim H.
Unless you have the good fortune to live in a culinary mecca and have the means to indulge in the latest gastronomic trends and adventures, your food experiences are likely fairly standard fare. Hoffman and Wise offer those of us in the latter situation a ticket to experience something new in their cookbook Bold: A Cookbook of Big Flavors.

Alongside the enticing & titillating recipes, Hoffman and Wise offer readers interesting bits of regional food histories, facts about the ingredients we ma
I received my copy from the publisher, but noticed it was on the new shelf at my local library and heartily recommended it to the patron also looking through the shelf of recent releases.

It's a wonderful cookbook with paragraphs and entire pages detailing the history, uses and distinctions of particular ingredients, and the contributions of other cultures to the melting pot/grilled abundance/trends of American food. So, in addition to being a collection of page after page of clear, uncomplicated
The authors of Bold want us to know that there is such a thing as American Cuisine – and they don’t mean hotdogs, burgers and fries. Foods from many other countries have influenced American dishes and we have incorporated many of their ingredients and flavors into our food to create something uniquely our own. When I look at my favorite recipes I can see the Italian, Mexican and Chinese influence; three of my favorites ethnic foods but mostly adapted to my American palate.

The title of the book w
I was absolutely thrilled to receive this cookbook via Shelf Awareness.

I had originally intended to pass it on to my daughter-in-law, who is a Chef, but now I'm not so sure.

I opened first to the vegetable section, and was totally drawn in. The history of the vegetables, how they came to be in our pots and on our tables was wonderful! And, the recipes, pairing ingredients that would have never occurred to me, but seem to work incredibly well.

I'm saying that I "finished" this book on December 30,
Bold: A Cookbook of Big Flavors is a collection of recipes that focuses on the mingling of cuisines from many different cultures into what is now American cuisine. "Bold" is also a reference to the heartiness and abundance of food that immigrants to America found here. The structure of the cookbook is similar to many other general, all-purpose cookbooks. However, this book also includes sections with interesting history and cultural trivia in addition to the recipes.

Read my complete review at: h
Reading Fool
I received a free copy of this book from the publisher.

Very aptly named. The recipes are creative and, in some cases, use unusual combinations of ingredients. For example, there's a game chapter, in which there are recipes for quail and rabbit. Love it! Billed as "American on a Plate," this book celebrates traditional American food that is now influenced by our global village and the increasing accessibility of interesting ingredients. The recipes are easy to understand, and I especially enjoy t
I recieved this cookbook as a compimentary issue from Workman Publishing.

I've made one recipe, Albuquerque Black Bean Cakes with Chipotle Chile Cream minus the chipotle chile cream, I didn't have the ingredients and I really wanted to try the recipe out. The black bean cakes came out delicious, great flavor...I can only imagine how it would taste with the chipotle chile cream. The cookbook also filled with a little history and humor which to me makes it quite interesting. I think this is a cookb
Nothing I was inspired to try.
Britt, Book Habitue
Copy received for review

Pros: Interesting flavor combinations, unique recipes, AWESOME sidebars with historical information about different foods.

Cons: Really weird flavor combinations (lol), expensive or hard-to-find ingredients, NO PICTURES, some layout/editing issues.

Overall, very interesting.
Yummy recipes, interesting sidebars, but no photos.

You can see my whole review at Carol's Notebook.
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