I've had this book for a decade, picked up at Tom Douglas's Dahlia Lounge on a visit to Seattle and autographed by Douglas as we were leaving. It predI've had this book for a decade, picked up at Tom Douglas's Dahlia Lounge on a visit to Seattle and autographed by Douglas as we were leaving. It predates my food blog and my goodreads participation so after reading through it and cooking from again this weekend, I thought I should finally review it.
As a rule, single-subject cookbooks are nor my favorite because seldom do I make one thing enough to have a cookbook devoted to it. Although I crave them frequently, I don't make crab cakes very often--crab is a bit of a splurge. But this book definitely gives plenty of options for different crab cakes--from traditional to what Douglas calls "global/new wave" and sandwiches and other interpretations. There is a useful section of techniques and a glossary of ingredients, and a section of different sauces and salsas. The recipes give a little story or history behind the dish and several are from other cooks--Mark Bittman, Jacques Pepin, Emeril, Thierry Rautureau, etc. and there are a couple from popular Seatlle restaurants like Etta's and WIld Ginger.
The recipes are written clearly and simply and offer up advice depending on the type of crab you have available. I've tried 3 recipes total; the Etta's Dungeness Crab (just like the restaurant--yum!) and Jacques Pepin's Crab Cakes--I actually got the recipe from Pepin's cookbook--although it's the same recipe as in this book. (They are delicious, as is his red sauce, here's my post: http://kahakaikitchen.blogspot.com/20...) and finally I just tried the Chesapeake Bay Classic Crab Cakes this weekend. They are crisp on the exterior and creamy and flavorful inside. (Here's the link to my blog post and photos: http://kahakaikitchen.blogspot.com/20...)
If you are a fan of crab cakes, you can't go wrong with this book. Tom Douglas, raised on the East Coast but transplanted to Seattle is an expert and shares his passion well. I admit I probably gave it half a point more than I would other single-subject cookbooks due to the fact I am a Douglas fan and he signed my book, but it's a worthy addition to a cookbook collection for crab and crab cake lovers. ...more
I bought this book a couple of years ago because I am an Austen geek and I thought I would make white soup some day inspired by my frequent Pride andI bought this book a couple of years ago because I am an Austen geek and I thought I would make white soup some day inspired by my frequent Pride and Prejudice rereading. That never happened. Luckily, I was inspired to pull it out to find a couple of recipe for the Food 'N Flix monthly blogging event I take part in. This month the film was The Jane Austen Book Club and I was inspired to set "the Jane Austen mood" --making Mamalett of Aprecoks (Apricot Marmalade) and Raspberry "Vinegar' (Cordial).
The marmalade used a technique of making pipin water from the peels and cores of apples to help flavor and set the jam. The raspberry vinegar cordial reminded me of a drinking 'shrub' and was delicious mixed into seltzer for a sophisticated soda. (I did adapt the directions for making this one as I was under a time crunch and didn't have time to cold process like the recipe suggested. I will try it as the book instructs another time because I think I am addicted to it now--so tart/sweet, unique and so delicious.) You can see both recipes and photos here: http://kahakaikitchen.blogspot.com/20...
If like me, you love Austen, cooking, and learning about cooking and food history, you will like this little book. In addition to the recipes, there is great information on food and social customs in Regency and Georgian Britain, what was served for different times, meals, courses, etc. The recipes have the original historical instructions--adding to the flavor of the book, but have clearer, more modern recipes and instructions as well. There are some fun recipes from the Austen family included. Although I don't eat meat and many of the recipes I wouldn't try, there are several--including a version of the white soup, salads, baked good, puddings and veggie sides that I will try.
4.5 stars total Cleaning up my "currently reading shelf" of cookbooks that have been languishing there while I cooked my way through them. I purchased4.5 stars total Cleaning up my "currently reading shelf" of cookbooks that have been languishing there while I cooked my way through them. I purchased A Change of Appetite while we were cooking along with Diana Henry for a weekly blogging event I co-host, I Heart Cooking Clubs. Diana Henry was the feaured chef from October 2014 thru March 2015. During that time I cooked six recipes from the book (see the recipes and links to photos/recipes listed below).
A Change in Appetite, tagged "Where Healthy Meets Delicious" has a lighter, more vegetable and grain based dishes tone than some of Diana's other cookbooks. It's a beautiful book, large and heavy with plenty of fish and salad recipes--perfect for me as I don't eat or cook meat and poultry. All the recipes I tried were delicious, light but satisfying and easy to make. Although Plenty and Salt Sugar Smoke are my favorite Diana Henry cookbooks, this one is close and a great one if you are looking for healthier recipes that still dazzle with flavor.
Once I picked up this book by Diana Henry, I couldn't put it down and had to buy it. It is gorgeous to look at and the recipes inventive mostly smallOnce I picked up this book by Diana Henry, I couldn't put it down and had to buy it. It is gorgeous to look at and the recipes inventive mostly small batch preserving, making it great for me. There are recipes for jams and jellies, pickled veggies, spice mixes, smoked fish, flavored cheeses, olives, condiments, etc. So many different cultures and ingredients, it is very inspiring to read and to cook from.
Having spent the last six months cooking weekly Diana Henry recipes through I Heart Cooking Clubs for my blog (Kahakai Kitchen), it isn't the book I cooked from the most but the four recipes I did make were all delicious and easy to do. I have included the html links for the recipes I posted on the blog below.
My very favorites (I paired them for a party platter) were the Spiced Feta in Oil and the Persian Marinated Olives. Both had great flavors and the right touch of spice. http://kahakaikitchen.blogspot.com/20...
The Anchoïade (a kind of garlicky anchovy dip/spread) was pungent and rich. I used it as a dip for raw and grilled veggies and spooned it over the top of some seared local ahi (tuna). Yum! http://kahakaikitchen.blogspot.com/20...
"New York Sweet Cranberry Mustard" is a good combination of sweet and tangy and pretty for holiday gifting. It would go well with meat--ham or turkey, but since I don't eat meat, I slathered some on a grilled cheese with smoked Gouda and avocado and it was fabulous. http://kahakaikitchen.blogspot.com/20...
I am confident that I will continue to cook from this book and it would also be a lovely gift for a foodie friend interesting in preserving and conserving and who likes unique flavors. ...more
I have had this book on my Goodreads "Currently Reading" shelf longer than it should have been, having cooked several recipes from it when Diana HenryI have had this book on my Goodreads "Currently Reading" shelf longer than it should have been, having cooked several recipes from it when Diana Henry was the featured chef for 6 months (ending in March 2015) at the online blogging event I co-host, "I Heart Cooking Clubs." I finally decided to get it off the shelf and give it the review it deserves. Plenty is a big, lush and gorgeous cookbook featuring some wonderful recipes. Diana Henry calls it "good, uncomplicated food for a sustainable kitchen" and I would agree. Although they are not short ingredient lists, nothing is really complicated to make and the flavors she puts together are interesting and delicious. The recipes have a honey feel to them, while still being something you would be proud to serve to company. Although not all of the 300+ recipes have a photo--the many photos that are in the book are gorgeous. I kept this book on my nightstand for months, delving into it at night before going to sleep. I have cooked six recipes from it so far (see the list and links to photos/recipes below) and they were all stand-outs. Plenty is a book to treasure and has become of my favorite cookbooks.
Another great resource from Mark Bittman, filled with countless recipes--especially when you count the many variations to all of the main recipes. ThiAnother great resource from Mark Bittman, filled with countless recipes--especially when you count the many variations to all of the main recipes. This book is especially good for the newer or non-intuitive cook as it provides step by step guidelines for the prepping and cooking of the recipes in a way that saves time to get them on the table in about 30 minutes or even less. Although I found myself skipping over the detailed steps a bit and doing things my own way, I can see where they would be helpful. And, the amount of recipes and creative variations also make this book worthwhile for a more experienced cook and a welcome addition to a cookbook library.
I have many recipes tagged to make and the two I tried (both soups) were delicious--especially the pasta e fagioli variation--Spanish-Style Pasta e Fagioli (you can see the recipe and photos here: http://kahakaikitchen.blogspot.com/20...). The White Bean Soup with Rosemary and Lemon was also quick to make and full of flavor (recipe and photos here: http://kahakaikitchen.blogspot.com/20...). I will definitely be cooking more from this one.
This was my first Diana Henry cookbook, purchased years ago and it remains one of my favorites. A slim volume packed full of interesting recipes fromThis was my first Diana Henry cookbook, purchased years ago and it remains one of my favorites. A slim volume packed full of interesting recipes from the Middle East, North Africa and the Mediterranean. Opening it is like traveling to another country. Diana does a great job of talking about the ingredients and cultures, and the pictures are lovely too. I purchased it in my pre-blogging days and made both the pickled and the preserved lemons. Then, because I have FAR too many cookbooks, i sadly put it away on the shelf for far too long.
I finally pulled it out several months ago as I Heart Cooking Clubs, the virtual cooking club I co-host, selected Diana Henry as the chef we would cook with weekly for 6 months. I cooked and posted (on the Kahakai Kitchen blog) four recipes from "Crazy Water Pickled Lemons" during that time. All had great flavor but my two favorites were the Orange & Fennel Salad with Pomegranate & Feta (so pretty and so good) and the Chermoula-Marinated Tuna with Pomegranate Couscous (delicious flavor and a riot of bright colors on the plate.)
A fun little book if you are a deviled egg fan and like to get creative with them. I have made the Smoked Salmon Deviled Eggs with Sour Cream (with soA fun little book if you are a deviled egg fan and like to get creative with them. I have made the Smoked Salmon Deviled Eggs with Sour Cream (with some modifications), recipe here: http://kahakaikitchen.blogspot.com/20..., as well as the Grandma's Old-Fashioned Deviled Eggs and the Wasabi Deviled Eggs for a party. All were good. There are tips, tricks and party ideas included, and following the directions for cooking eggs--1" water of eggs, bring to a boil, remove from heat, cover and let sit for 15 minutes (a couple minutes longer than I normally cook them) before running under cold water to cool--and my eggs were perfectly cooked and peeled easily.
A good basic resource of Persian recipes. No pictures but the glossary of ingredients and introduction to Persian foods are handy and the recipes areA good basic resource of Persian recipes. No pictures but the glossary of ingredients and introduction to Persian foods are handy and the recipes are pretty simple and cover the gamut from appetizers to desserts and even pickles (fruits and veggies).
I just adapted the Chickpea & Herb Soup (Ash-e Shol Ghalamacar) to make a vegan version featuring eggplant in place of lamb shank. Recipe and photos here: http://kahakaikitchen.blogspot.com/20.... A thick and mild-flavored soup that was excellent drizzled with pomegranate balsamic. ...more
A well-photographed cookbook with 170 contemporary Greek recipes that range from mezedes (appetizers) to desserts, including some of the basics--sauceA well-photographed cookbook with 170 contemporary Greek recipes that range from mezedes (appetizers) to desserts, including some of the basics--sauces, dressings, pastry dough for the Greek kitchen. There is a good diversity of recipes, lots of photos, and short descriptions, often with the background of the recipe, of each one--something I like. A good resource if you want a mix of traditional and modernized Greek and Mediterranean recipes.
I can't tell you the number of times I picked up this cookbook and looked through it before coming across it on a bookstore sale table for $7.98 and fI can't tell you the number of times I picked up this cookbook and looked through it before coming across it on a bookstore sale table for $7.98 and finally buying it--despite my vow to stop adding to my cookbooks and start paring them down. It was just to hard to resist.
Mary McCartney, daughter of superstar Paul and the late Linda McCartney is a photographer by trade (which shows in the beautiful photos showcased in the book) and grew up in a vegetarian household thanks to Linda. The recipes are for relatively simple food, mostly vegetarian, some vegan, lots of comfort and family-friendly dishes. I want to make most of the soups in particular--they all look and sound amazing. Some of the recipes aren't particularly healthy-sounding (higher in sodium or fats than I like to eat on a regular basis) but ingredients can be modified easily enough.
So far I have tried the Coconut Rice Pudding--although I made mine sans chocolate syrup and with dried cherries and pistachio. (Recipe and photo here: http://kahakaikitchen.blogspot.com/20...) I have made rice pudding with coconut milk before but I loved the addition of the dessicated coconut to the mix as it added a different texture.