- suzsuz added the following ratingsMon 29 Oct 2012 15:59:53 GMT
- suzsuz voted for the following inTue 10 Apr 2012 22:17:12 GMT
- suzsuz added the following ratingsTue 10 Apr 2012 22:16:54 GMT
- suzsuz voted for the following inTue 26 Jul 2011 16:52:16 GMT
- suzsuz added the following ratingsMon 25 Jul 2011 21:29:53 GMT
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- suzsuz voted for the following inSat 02 Jul 2011 04:44:09 GMT
I was given this book for my birthday. Having never ventured into the molecular gastronomy arena, I was curious to see what made this place "The Best Restaurant in North America" and seventh in the world. Each recipe looked so foreign. The plating was inspirational but seemed from another planet. The detail of each dish created by Grant Achatz seemed over the top and unattainable.
Then I read his book 'Life, on the Line'.
It all made sense. The constant pursuit towards perfection, the dedication to create an experience like no other and the courage to face adversity when the single most...
Mark Peel's 'New Classic Family Dinners' is a collection of recipes and menus featured on Monday nights at his restaurant Campanile. Catering to those customers who wanted to find a place where they could indulge in great food while having their kids in tow, Peel's recipes are made for both the home and professional cook who want something tasty without all the work.
Seasonal ingredients, and many recipes that can be completed in less than a hour, keep me coming back to this cookbook with open arms. I haven't found a stinker yet. Favorites include, of all things, Basic Lemon Vinagrette with...
I'm at the beginning of my bread baking accomplishments. Peter Reinhart's book has been my go to for all things bread. I made Pain a l'Ancienne yesterday (my first attempt with cold-fermentation) with wonderful results. I appreciate the beautiful color pictures showing the important steps.
- suzsuz commented on the following inThu 24 Jun 2010 17:19:27 GMT
- suzsuz voted for the following inMon 07 Jun 2010 16:53:23 GMT
I gave this cookbook along with a casserole dish as a bridal shower gift. It seemed to stir up a lot of interest by the seasoned cooks in the group. The photographs are stunning. I love to entertain and Gale Gand is a favorite of mine. Her recipes lend themselves to all kinds cooks- new and experienced. Try the Ginger Scone and Ice Coffee with Cinnamon Coffee Ice Cubes!
I'm a sucker for comfort food anytime during the year. Soup is one of those go to meals I make when I can't think of anything else for dinner. I love rummaging around in my refrigerator and pantry and coming up with something so complete and effortless as la bonne soupe. Will it taste better made with homemade stock? Of course it will but a fairly respectable soup can be made from store bought stock too. I've tried dozen of recipes from this book and have enjoyed adding them to my soup repertoire.
Was it Michael Ruhlman or Eric Ripert's idea to put together a book full of condiments and sauces?? And please, how often does one see a 9 -10 lb lobster in the fish markets? Illustrations and photographs are beautiful but I prefer a more accessible cookbook without all the fluff.
- suzsuz voted for the following inWed 02 Jun 2010 03:56:47 GMT
- suzsuz voted for the following inTue 01 Jun 2010 14:20:08 GMT
I always enjoyed cookbooks written by Deborah Madison. Her recipes are very easy, especially making the most of local farmers markets. Chocked full of useful information the introduction should not be missed. I'm going to love making my way through this cookbook.
- suzsuz voted for the following inMon 24 May 2010 21:50:12 GMT