false 4 0 false false Thu May 28 10:11:03 -0700 2009 Sat May 30 15:47:37 -0700 2009
Personally, this is why I love: its clear prose, unfussy layout, breadth of recipes, and beginner-friendly-but-unobtrusive sprinkling of diagrams, tutorials, indices, and its unwillingness to assume that everyone knows what mesclun, popovers, or quinoa are. These things sound like gibberish to someone raised in an unassimilated Cambodian household, though I must say YUM to ingredients like lemongrass, galangal, and hoisin sauce. :)

The great breadth of recipes definitely lends to some experimentation, too. I've already tabbed a few dozen recipes I'd like to try and actually made a half dozen others. I'm looking forward to putting my own spin on them once I master the basics. It's the perfect library starter for a beginning cook and uncultivated foodie (like me).]]>