I know, I know. People don't always love GP. But I do, and I'm not afraid to admit it. :)
I really enjoyed her past cookbooks and so grabbed this fromI know, I know. People don't always love GP. But I do, and I'm not afraid to admit it. :)
I really enjoyed her past cookbooks and so grabbed this from the library and have loved cooking from it. Yes, there are some silly recipes like pita pizza. Yes, there are still some weird ingredients you have to search for. Yes, there are a couple tools you need to have to make these recipes. BUT, that's the case for every cookbook, ever. That's why you can flip through, select the recipes that sound good to you (you probably have those spices already or only need to add a few), make them, and enjoy.
I loved the notes from the authors (odd that this says it's all GP when really, it's a collaboration with Thea Baumann), I thought the copious pics of her kids and lifestyle pics were a bit too much, but I did wonder, where did she get that cozy-chic sweater? And can I get it, too?
The recipes themselves, the ones I've tried, have been a success. I made Migas for breakfast yesterday and they were delicious--the home made salsa was awesome and the dish begged to be customized--I had leftover black bean and spiralized (yes, I have one) sweet potato from a quesadilla I was making and threw that in, I also think avo would have been great had I had a ripe one on hand. I made the Chicken Picatta last night for dinner, and it was really great--lunch today, too! I plan to make the roasted chicken, possibly the curry cauliflower, and definitely the noodle pots (that's my go-to lunch option!! Can't wait to try her flavor ideas). I'm a fan and am excited to keep working my way through the recipes in this book that appeal to me. I'm a sucker for whole living, cooking using less/not processed ingredients, and I appreciate a quick recipe on a weeknight and I truly like chia seed pudding and quinoa, ha! To all those who aren't fans... GP eye-rollers need not apply. :)...more
A beautiful, thoughtful, interesting cookbook that gives you a peek not just into the recipes of Rome, but the neighborhoods, flavors, and history ofA beautiful, thoughtful, interesting cookbook that gives you a peek not just into the recipes of Rome, but the neighborhoods, flavors, and history of Rome. It's thoughtfully written and has great anecdotes.
Maybe it's because I read this while prepping for a trip to Rome, but I couldn't stop reading it! I loved the author's voices and stories. When I was touring Rome, I got really excited when I recognized a restaurant (Nonna Betta!) or dish and tried things I normally would have shied away from thanks to this book.
I haven't tested any of the recipes yet, but I certainly plan to and am really excited to try and replicate some of the flavors I just tried!...more
This lovingly written cookbook was a great read. Not a book you dip into and take recipes from, but a wonderful, warm, thoughtful and warm look into CThis lovingly written cookbook was a great read. Not a book you dip into and take recipes from, but a wonderful, warm, thoughtful and warm look into Cal Peternell's life. His relationships with his family are so wonderful, their illustrations are so much fun, I just loved his voice. This book is for beginner cooks, but was a joy for me to read and bring me back to basics as a semi-experienced home cook. Highly recommended!...more
I'm a huge Ottolenghi fan, so I grabbed this cookbook from the library for the winter holiday, went to the market, and dove right in.
The photography iI'm a huge Ottolenghi fan, so I grabbed this cookbook from the library for the winter holiday, went to the market, and dove right in.
The photography is beautiful--and helpful. Since many of his recipes try new ingredients or are a dish I'm not familiar with, the photos are not just gorgeous, but super helpful. Those recipes without a photo were skipped right over (only 3 weeks with the library book!).
The cookbook is all veggies, and as an ex-vegetarian, I really loved that it managed to encompass so many different kinds of foods--roasted, steamed, sweetened, etc. It was a great showing.
While there are some outlandish ingredients (barberries?) some are just a little exotic / something I don't always have on hand and easy to find (pomegranate molasses, whole mustard seeds).
The head notes are fun and thoughtful--I loved the notes on Ruth Reichl particularly because I recently read one of her memoirs.
The instructions are easy to follow, which is nice. As always in an Ottolenghi recipe, there are lots of elements, which I'll talk about below. I didn't mind, but I did put aside significant time to try these. They're REAL cooking.
3 recipes I've tried so far:
-The root vegetable pie, I actually just made the filling and served it over basmati rice, as he suggested
This was DELICIOUS. In fact, I just had the last bit for lunch at my desk and couldn't believe how well the flavors and colors stood up to a couple days in the fridge. I loved the mix of root veg with the curry flavors. The sweetness of the root veg really evened out the curry nicely. The flavor made this recipe a keeper. The time it took t chop everything was a lot, but it was worth it. I chopped potato, onion, crushed garlic, chopped parsnip, carrot and herbs... I watched an episode of Elementary while cooking this dish! It ended up being just delicious. A perfect main course and great leftovers.
-The Brussels sprout risotto I made this as suggested and to the T. No altering here! It was good, but it was really time-intensive. And I don't usually fry, so that was an added element here. The ingredients were pretty normal, nothing crazy. The shredding of the sprouts I might do in a food processor next time, that was a little time intensive. It was a typical risotto with a great addition of lemon rind (I accidentally ate a piece, very floral...) and shredded sprouts, and fried sprout quarters. The cheese added was blue, I used Trader Joes and I think the recipe would have benefited from something a little more exciting. It was good, but the dishes and time meant it was a one-time dinner. Not making that again. Also, it made a TON of risotto, so best made for a crowd of 4+ Risotto isn't so great left over...
-The honey roasted carrot with tahini yogurt
Yum--unexpected and delicious. The coriander and cumin seeds were a little tricky--I have them, but not as seeds. Otherwise, pretty normal ingredients unless you don't keep tahini on hand. Again, lots of chopping, but just do it as you're watching a show and you're good to go. I really enjoyed this.
There are a bunch more recipes I'd like to try, I flagged them... might just need to invest in this cook book for my shelf!...more
I absolutely loved this cookbook. I know some people are ehhh about GP, but I really like her, and I found this book really inspiring. True, the ingreI absolutely loved this cookbook. I know some people are ehhh about GP, but I really like her, and I found this book really inspiring. True, the ingredients are super expensive and some are really hard to find, but the basis for the book is to set your baseline eating and cooking at a really healthy level, and that totally resonated with me. I got this from the library, but I think I'm going to buy it. I tried a couple of the recipes and they were really great! There are quite a few gorgeous shots of Gwyneth on Long Island, but that didn't rub me the wrong way like it did some other people. She lives the life, so I think it makes sense to have pics of her in there!...more