Showing posts with label dorie greenspan. Show all posts
Showing posts with label dorie greenspan. Show all posts

Saturday, February 23, 2013

Save 28% Off: Party Like a Culinista: Fresh Recipes, Bold Flavors, and Good Friends Review & Ratings

Party Like a Culinista: Fresh Recipes, Bold Flavors, and Good FriendsAre you looking to buy Party Like a Culinista: Fresh Recipes, Bold Flavors, and Good Friends? Here is the right place to find the great deals. we can offer discounts of up to 90% on Party Like a Culinista: Fresh Recipes, Bold Flavors, and Good Friends. Check out the link below:

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Party Like a Culinista: Fresh Recipes, Bold Flavors, and Good Friends Review

Just looking at the cover of Jill Donenfeld and Josetth Gordon's new cookbook, makes me smile. It generates happiness. I am excited and inspired to have a dinner party right now! I have a huge number of cookbooks but none quite like this one. This book is an absolute gem.
Party Like A Culinista has an amazing format. Not only are there menu suggestions, each recipe is designated as "easy", "make ahead", "vegan" or "vegan flex", as well as offering the cooking order. The book even suggests when to change into your party clothes! How fun is that? The photos of the prepared recipes in the book are beautiful and make my mouth water because they look so delicious. The chapters in this book offer suggestions for all different kinds of parties from the casual daytime party to a last minute party, an anytime party or even a big "blow out" more formal party.
I have tried quite a few of the recipes in this book and found them all delicious, unique with a nod towards healthy preparation and ingredients. Though everything has been absolutely excellent some of my favorites are: the Chicken and Apricot Falafel, the Seafood Cobb, the Warm Squash Salad with Faro, Hazelnuts, and Currants, the Arugula and Mozzarella Salad with Eggplant Caponate and the Roasted Vegetable Enchiladas. The Chorizo Red Pepper Polenta Squares are fabulous and a snap to make.
As for ease of use, I think the pictures are really helpful, the directions are very clear with tons of information so that even an inexperienced cook can prepare an impressive, flavorful and healthy meal that will be an enormous hit with his or her guests. The authors offer suggestions for the substitution of hard to find or out of season ingredients. Stated prep/cooking times seem right on, and since many of them require less than an hour, it's pretty easy to pull together a meal quickly. I appreciate that the advance preparation and hold times for the refrigerator and freezer (if applicable) that are given for each recipe. I almost feel as if I am in an expensive cooking class. The introduction includes good information about ingredients, preparation and even equipment. Variations to the recipes are also provided to make them vegan. Finally, I think there are numerous recipes that would appeal to people who like lean proteins with healthy, flavorful sauces, too. If you like lots of flavor, you won't go wrong with this book. It is sure to become one of your favorites.

Party Like a Culinista: Fresh Recipes, Bold Flavors, and Good Friends Overview



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Sunday, July 29, 2012

Save 32% Off: French Classics Made Easy: More Than 250 Great French Recipes Updated and Simplified for the American Kitchen Review & Ratings

French Classics Made Easy: More Than 250 Great French Recipes Updated and Simplified for the American KitchenAre you looking to buy French Classics Made Easy: More Than 250 Great French Recipes Updated and Simplified for the American Kitchen? Here is the right place to find the great deals. we can offer discounts of up to 90% on French Classics Made Easy: More Than 250 Great French Recipes Updated and Simplified for the American Kitchen. Check out the link below:

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French Classics Made Easy: More Than 250 Great French Recipes Updated and Simplified for the American Kitchen Review

I believe I have been a secret Francophile for a lot of my adult life as a cook - at least when it comes to French cuisine and culture. Despite my Central Euro roots, and my passion for many other cuisines of the world, I have cooked many of the French classics that Richard Grausman, the author of "French Classics Made Easy" includes in this 'keeper' of a book. The best known classics such as Coq au Vin, Bouillabaisse, Boeuf Bourguignon, Cassoulet, Navarin D'Agneau to name a few of my favorites, are all included in this treasure of a book.
Actually, there are 250 French recipes that Grausman delivers to the home cook using ingredients readily available at your local supermarket. Add to that, the illustrated step-by-step techniques (for example, "How to Line a Tart Pan" as illustrated and described on page 65) and others throughout the book all add to the excellence of this cookbook.
The extent of Grausman's attention to detail in writing this book is to be commended. For ease of recognition to his audience, the recipe titles are in English, followed by the French translation. In addition, a personal favorite feature of any cook book is that the Table of Contents be comprehensive enough to include the page number where the reader can find not only where a particular Chapter can be found, but what page to find a particular category within a Chapter. That may seem like a "nit-picking" feature for me to get excited about, but trust me, when you've read, judged, and used as many cook books as I have in my professional culinary life, that feature is very useful to the reader!
The Chapters
First Courses (Page 14):
Main Courses (Page 86)
Vegetables & Other Accompaniments (Page 170)
Pastries & Desserts (Page 210) (Pastries Page 212 and Desserts Page 260)
Basics (Page 300)

The mystique behind French cuisine was attempted to be de-mystified by Julia Child decades ago through her TV shows and many cookbooks. However, as much as I admire all that she did to introduce the American palate to French cuisine (not an easy task to take folks from the ordinary and sometimes mundane "American" cuisine to Coq au Vin!) I believe that there were many home cooks who were still intimidated by some of the lengthy and complicated steps and some ingredients that may have been difficult to come by decades ago when Julia Child was in her heyday. Do you remember when the only mushrooms you could buy were those that came in a can? I do!
What Richard Grausman has done in writing French Classics Made Easy is to do just that!

French Classics Made Easy: More Than 250 Great French Recipes Updated and Simplified for the American Kitchen Overview



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