I am totally in luuuurv with this cookbook right now. The photography is just beautiful (the best looking Monkey Bread I've ever seen on page 22). The styling is completely vintage American. The writing is thoughtful, witty and humorous. Here is an except from the Baked French Toast recipe:
I wish I could say it is my deep love of comfort food that has me entrenched firmly in a casserole phase. But I fear it is just a gradual descent into laziness.
I've made two recipes from this book so far. Both desserts turned out spectacular. The instructions are easy to follow and well...
I thoroughly enjoy making ice creams, granitas and sorbets at home. Living in San Diego, I find myself preparing frozen treats year round. Almost everything I know about ice cream making comes from this book. I've referenced The Perfect Scoop many, many times over the past few years.
While I only have one recipe documented (Watermelon Sorbet), traces of David's techniques and methods can be found in many of my other dessert endevours. If you are looking to dive into the world of ice cream making, this is the book for you.
I really enjoy Thomas Keller's ad hoc at home. I do not have a culinary background or education; however, I feel like I am learning real chef techniques and processes when I go through an ad hoc recipe. The book features a wide variety of delicious recipes with amazing food photography. I have featured several adaptations of ad hoc recipes inculding:
Having said all of that, I would highly recommend this book.
- Brandiego voted for the following inFri 17 Dec 2010 18:05:14 GMT