I'm not in the habit of buying glossy cookbooks from Williams-Sonoma as they are usually more inspiration and fluff than anything else but this book iI'm not in the habit of buying glossy cookbooks from Williams-Sonoma as they are usually more inspiration and fluff than anything else but this book is an unparalleled exception. It's smart, it's steeped in ingredients that are good for more than just your stomach, and it's gorgeous photo styling actually does the recipes justice, not the other way round.
Sara Kate Gillingham-Ryan is the writer behind Apartment Therapy's The Kitchn and I'd been getting their weekly emails for a while before this book was published. When I heard about it, it seemed nice enough but I was not inspired to buy it. We were trying to decide what to use the last of our wedding gift certificates for though and I ended up flipping through this at the store. I was hooked and we took it home. It's been a while since I found a cookbook that I actually wanted to read and drool over this much and it has inspired so many great conversations about the kind of food we eat and serve.
Many of the recipes are quite simple, inspired by the quality and unique combination of ingredients rather than technique. We tried our first recipe from it this weekend (the radicchio/endive/buttermilk salad) and it tasted just as good as I'd imagined. I love that the book is geared towards entertaining but I love the recipes so much that I wish some were written out for smaller numbers of people too. So far, we just split the dish between two nights/lunch leftovers for the two of us and you can adapt things on some of them to make less...it's just too good to save for only when you have other people around!...more
my mom gave me her monster iron pressure cooker over christmas with the guidance, "don't blow yourself up." so yeah, i asked for this book for my birtmy mom gave me her monster iron pressure cooker over christmas with the guidance, "don't blow yourself up." so yeah, i asked for this book for my birthday and am reading it through and through in hopes of preventing such an occurance because i really want to learn how to can!...more
I've eaten at restaurants where the food was $60 a plate, diners and dives, plasticky chain places, and trendy neighborhood cafes. But wherever I go aI've eaten at restaurants where the food was $60 a plate, diners and dives, plasticky chain places, and trendy neighborhood cafes. But wherever I go and whatever I eat, nothing hits the spot like a Zingerman's sandwhich ("new" pickle on the side please).
this book is on my christmas list/eventually i've got to break down and buy this book list. My mom has a torn and tattered copy, but now that I've moved away, i'm realizing it's a gourmet cooking staple I've really got to get for myself. Years ago, we were always heading down to ann arbor for my sister's surgeries at the university hospital there. Going to Zingerman's was always a big treat on these days and made the whole experience a lot less scary.
Back then it seemed like only a little community knew about the wonders which lay beyond the doors at Zingerman's deli. You could still walk in and not be trampled by a bajillion indie college kids spending their trust funds on italian vinegar and fresh challah bread. Now Zingerman's label is on everything that goes out their door and they've grown a following who know that this little deli tucked away in Michigan is like Ali Baba's cave for foodies. The hordes of people might be a bit chaotic, but in the end I'm glad so many people have come to support such a great place....more
a resourcful, practical, and insightful book to learn about nutrition--not dieting!!! it's back to basics healthy eating with a motivated and modern va resourcful, practical, and insightful book to learn about nutrition--not dieting!!! it's back to basics healthy eating with a motivated and modern viewpoint.
i love this book a lot more than her other book which I also read, "you are what you eat."
Beginning with a thorough introduction to personal health and nutrition by way of what we put into our bodies, this book lists--from a to zed--many common maladies and illnesses, from the common cold, to depression, pregnancy, and cancer. While some aren't exactly practically implemented (adding seaweed to all kind of dishes, ick), most of the suggestions are very useful and can be applied/customized to each individual's needs.
For each listing, McKeith provides a brief overview of the condition, causes (including nutrition/lifestyle), and then an action plan which lists different foods, beverages, herbs, and supplements to add or remove from one's diet, according to the problem. Many listings also include extra tips about lifestyle and meal planning....more
I'm not sure how it happened, but i read this book in just two days...working weekdays i might add. It's been awhile since I had something I could easI'm not sure how it happened, but i read this book in just two days...working weekdays i might add. It's been awhile since I had something I could easily just flip thru without straining to decipher the several layers bound into each sentence and so I found myself enjoying her easy but intelligent and unpretentious writing, loving her (sometimes curiously brief?) descriptions of food and cooking, and slowly but surely finding myself understanding her story as a bit more than just another paperback of the independant female finding her path thru food and travel and men.
I liked it when Francis Mayes included recipies in her books on Tuscany, and find that Reichl used this practice to even greater advantage because the recipies don't just match up with part of the story, they tell part of the story themselves--some are delicate and sophisticated, showing her knowledge and appreciation of "culinary sensuality."; others allow the reader to see that even a gourmet afficianado such as Reichl can appreciate the simplicity and heartiness of sturdy american cooking--coming from the Michigan myself, i really appreciated her nod to this area; and then some, such as her Mother's, I don't really want to believe were included for actual use, but rather as very creative/thematical (is that a word?) evidence of this woman's 50's inspired kitchen nightmares.
All said and done, this book was warm, smart, entertaining, and relatable...perhaps not classic material, but certainly worth picking up if you find yourself interested in the subject area. ...more
As a child, I was obsessed with Laura Ingalls Wilder. My mom was also a great cook so when I came across this book on one of our library trips, I wasAs a child, I was obsessed with Laura Ingalls Wilder. My mom was also a great cook so when I came across this book on one of our library trips, I was intent on having her help me recreate the old-fashioned recipes. Although I think it is now out of print, my mom was eventually able to get me my own copy simply because she was sick of having to check it out of our library every time we went.
As I recall, the recipies are, where possible, organized according to where the ingredients would have come from. For example, field, forest, and stream. this makes sense for those who would have originally used them, but isn't always helpful for the practical purposes. Some of the ingredients are hard to come by because people don't really keep lard on handy anymore or buy a chicken with all the innerds still intact. Most though, can be adapted for a modern kitchen if you get a little creative and, if you are really into cooking, it can be fun looking for the hard to find ingredients in specialty shops.
I remember making the molasses candy by pouring a molasses mixture onto a pan of fresh snow, making homemade butter (my mom thought having us shake the canning jars of heavy whipping cream was a great way to keep us out of trouble in the summer), and I was so proud when I tested out the recipe for pound cake which I brought to share with my 4th grade class when i gave my book report on laura ingalls wilder.
A great book for the experimental/historically accurate chef!...more
I've been looking for a cookbook on authentic chinese cooking for a while but have not wanted to just get one of those cookbooks with all the flashy cI've been looking for a cookbook on authentic chinese cooking for a while but have not wanted to just get one of those cookbooks with all the flashy color photography. I was wanting something that was a bit more authentic that could also teach me about how recipes could be used in different meals and the cultural importance of the different dishes. This book provides all that and more. I really enjoy it because it is all old family recipes and old photographs and stories from the family as well. The design of the book follows this theme and is really beautiful in and of itself.
The author is a professional chef who grew up in China and now lives in the US. She writes of how she learned to cook in her grandmother's kitchen in china and about the traditional means used to make these dishes. Many times, personal anecdotes, pictures, and life lessons accompany each recipe.
I trust recipes that have been passed down through generations over a flashy food network cookbook any day and to me, this is something that really makes a cookbook special and something to be treasured and used often....more