This book is on my shelf, but I rarely take it down. I read through it when I purchased it, and I use it periodically as a reference or to check and see how an ingredient is used or perhaps prepared. It is simple fare, easy to prepare, healthful. I'm inspired by seeing it here and will take it down for another read.
I really like this cookbook. Although it doesn't have many photographs, it is rich with images and simple in language. The Arugula Salad with Raw Sweet Corn and Sweet 100 Tomatoes is refreshing, and the Arugula Salad with Cucumbers, Radishes, Cracker Bread, Feta, and Mint contains a complimentary combination of tastes and textures. I've also prepared the Butter Lettuce with Oranges, Avocado, and Shallot Vinaigrette -- good as well.
I discovered Tessa Kiros thanks to Heidi and then was pleased to receive three of her cookbooks as a gift from my husband. They are lovely books filled with beautiful photography and special artistic touches. And then there's the food. Twelve is a great book. Of the three I received, it is the only non-hardback and yet it is hefty and beautiful. I like that it is organized by the months of the year and that the focus is on seasonal meals. To date, I have only prepared the Risotto alla fragola (strawberry risotto), twice. I have many others to...
I really like the concept of this book, the 1-2-3 steps, and the tips. This is another great book to browse, and I think it's laid out well. Also, I was dazzled by the photographs -- simple, close, colorful. I haven't prepared anything out of this yet as I just received it, but I'll come back with some additional comments and recipe favorites.
I admire Alice Waters and picked up this book more for a read than for recipes. I haven't prepared anything in it per se, and instead use it as a reference. Sometimes I just flip through to see what ideas might surface.
- MariaGlymph added and reviewedTue 16 Mar 2010 00:16:07 GMT
From Morroco to Korea to Mexico to Italy, this is vegetarian food from around the globe. Madhur Jaffrey has written numerous cookbooks about her culinary adventures, and World Vegetarian is a collection of 650 meatless recipes. Jaffrey includes stories, notes, and tips that make this a wonderful addition to any cookbook collection. It's a great read as well as a great resource.
- MariaGlymph added and reviewedMon 15 Mar 2010 23:52:33 GMT
I typically tab recipes that I really like and want to quickly find, and The Big Book of Vegetarian has numerous Post-Its sticking up. Many of the recipes are vegan, but don't let that fool you. This cookbook is full of tasty recipes. The Spicy Chips recipe, made from tortillas, is great as is and certainly an inspiration for creativity. Polenta Crostini, Mushroom Pate, and Spiced Chickpea Soup are but a few of my favorites. While there's not a lot of additional text, just a note here and there, you'll find 225 recipes to cover breakfast, appetizers, soups, salads, sandwiches,...
- MariaGlymph added and reviewedTue 09 Mar 2010 04:11:28 GMT
I purchased this cookbook because I love to read about the history of food and have a particular interest in Mediterranean cooking. With chapter headings like The Homecoming of Odysseus, A Wedding Feast in Macedon, and Supper at the Baths, you get a great dose of history, interesting images, and attractive recipes.
- MariaGlymph added and reviewedTue 09 Mar 2010 03:56:37 GMT
This is a big book. It's full of recipes, information, tips, and lovely illustrations. It's a great 'go to' cookbook when you're looking for information about food and cooking. While I've read this cookbook, I really haven't prepared very many of the recipes. The best thing I found and used was on page 32, The Wine and Cheese Party. It's a great matrix of wine and cheese pairings and is a great start for a party. I've used some variation of this numerous times, and people love the pairings.
- MariaGlymph added and reviewedTue 09 Mar 2010 03:49:50 GMT
This is a collection of recipes from Santa Fe's chefs, and each recipe is accompanied by comments or notes. Many of the recipes are simple, but the flavors are vibrant; and these recipes are light and healthy without sacrificing anything to reach that end. It's the first cookbook I pull off of the shelf when I'm in the mood for a little zip -- or a lot.
I like this cookbook, but I don't reach for it enough when I'm looking for inspiration - and frankly, I should. There are several recipes that I've tried -- Tofu Mashed Potatoes, Bulghur with Caramelized Onions, Curried Quinoa, and the Asparagus Egg Salad Wrap -- but I really enjoyed the Grits with Goat Cheese and Dill and have created several variations. I prepare the Greek Stuffed Zucchini more than any other recipe in this collection, and it is one of my 'regular' dishes. This is a great resource for vegetarians, as it is filled with interesting recipes for soup, salads, casseroles, and...
One of my favorite recipes is in this cookbook -- Artichoke Avgolemono. Years ago, I created vegetarian versions of most of my Greek recipes and couldn't quite figure out how to change this soup. Moosewood was very inventive with this and created a wonderfully tasty recipe. I make it with frequency and serve it with the Greek Stuffed Zucchini recipe in Moosewood Restaurant New Classics. I enjoy all of the Moosewood cookbooks, especially this one. It is a great resource for soup recipes and inspiration.
- MariaGlymph added and reviewedWed 03 Mar 2010 03:38:22 GMT
I own many Greek cuisine cookbooks, and this is one of my favorites. Aside from the great recipes, the photography is vivid and there are notes with several recipes titled "What goes with what..." in which Kyriakou suggest a side dish or a wine. I recently prepared the Crab Claws Stewed with Muscat Wine for a dinner party, and the dish was well received. There are some exotic dishes that include rabbit and eel and are an interesting read whether or not you find them appealing. And, the cookbook includes his version of classics like Imam Bayaldi - which translates...
- MariaGlymph added and reviewedWed 03 Mar 2010 03:14:43 GMT
This is a lovely book with illustrations by Skye Rogers. The recipes are clearly Greek, though these were not recipes my mother prepared for our Greek household when I was growing up. The ingredients and combinations are classic, but here Peter Conistis gives them an interesting twist. The Lentil Soup with Sorrel and Tomato is a variation of a staple dish in my home, and the Red Pepper, Feta and Potato Terrine with Pine Nut and Currant Dressing is a fresh blend of standard ingredients. Several recipes from Cyprus are included, and they showcase island-specific ingredients like Halloumi cheese, which...
This is a cookbook about innovative combinations, and it is exactly what the title describes - East Meets Southwest. Asian flavors mingle, influence, or take center stage in recipes that clearly emanate from New Mexico, and at the same, a Santa Fe twist is put on truly Oriental dishes. And, the cookbook includes beautiful photography. I have prepared the Wild Mushroom Enchiladas with Red Pepper Sauce for numerous friends, and they have been a success every time. The Noodle Pillows with Stir-Fried Vegetables is another favorite, as is the recipe for New Mexican Vichyssoise with Chimayo Creme Fraiche. I have...
- MariaGlymph voted for the following inMon 01 Mar 2010 02:06:11 GMT