- debbie.dakins voted for the following inMon 21 Jun 2010 01:44:19 GMT
Okay, I picked this up at the library last night and can't wait to try all these recipes. The introduction is daunting but exciting: Enjoy tofu for tofu's sake -- and not because you can make it look like feta cheese cubes or a slab of mozzarella in a lasagne.
Like all of Deborah Madison's endeavors, this one has a simple premise: Don't dress it up or use fakey ingredients to make something taste good. Use pure and simple fresh ingredients and you can make tofu taste good! Try the "Bachelor Sandwich" on page 44 -- a great example of this.
- debbie.dakins voted for the following inWed 09 Jun 2010 19:39:06 GMT
- debbie.dakins voted for the following inTue 08 Jun 2010 02:09:19 GMT
- debbie.dakins added a new cookbookWed 02 Jun 2010 15:15:02 GMT
- debbie.dakins voted for the following inWed 02 Jun 2010 15:13:27 GMT
I picked this up as a gift for myself (and another for my sister) on a return trip to the Bay Area a few years ago. I love paging through it and finding foods and recipies that are tied to the seasons. Recipes are accompanied by wonderful stories of the local purveyors.
- debbie.dakins voted for the following inWed 02 Jun 2010 15:10:37 GMT
- debbie.dakins voted for the following inWed 02 Jun 2010 02:50:41 GMT
One of the my favorite things about this book -- in addition to all of the great recipes--are the menus. Revsin helps chef and hostess plan a dinner party with ease, by providing ideas for mains and sides, then shows other dishes you can add to expand the feast.
This book gives you the techniques on which to build countless recipes, from roasting, braising, blanching, to stock- and sauce-making. Colicchio offers practical advice on how to take these techniques and build on them, creating a wide range of menu items -- from duck, root vegetables, and apples to fettucini with lobster and peas. While a bit time consuming, these are all wonderful special occasion dishes.
- debbie.dakins voted for the following inWed 02 Jun 2010 02:39:23 GMT
- debbie.dakins voted for the following inTue 01 Jun 2010 17:31:40 GMT
- debbie.dakins voted for the following inSun 30 May 2010 17:31:58 GMT
- debbie.dakins voted for the following inSat 29 May 2010 23:38:09 GMT
- debbie.dakins voted for the following inSat 29 May 2010 23:36:26 GMT
- debbie.dakins voted for the following inFri 28 May 2010 02:03:27 GMT
- debbie.dakins commented on the following inFri 28 May 2010 01:56:14 GMT
So many wonderful things to say about Rick Bayless and this cookbook. This was the book that taught me the wonders of roasting and how it can transform flavors. While we tend to think of salsas as raw, chopped ingredients, they take on an entirely new form and flavor when roasted and blended together.
The book covers many different salsas employing different types of chiles (for heat,and for flavor), then takes it one step farther by devising recipes that are individual to the characteristics of each salsa.