Cook with Me
150 Recipes for the Home Cook: A Cookbook
گزارش تخلف
کتاب های مرتبط
- اطلاعات
- نقد و بررسی
- دیدگاه کاربران
نقد و بررسی
July 6, 2020
Food Network personality Guarnaschelli (The Home Cook) serves up a compendium of doable dishes with plenty of encouragement and cleverness. Lists of her go-to equipment (box grater, food processor, half sheet pans) and ingredients (crème fraîche, low-sodium soy sauce, and “the most important ingredient of all: Confidence”) preface a grab bag of recipes for everything from fried green tomatoes to Chinese-style chilled chicken with a zesty peanut sauce. There seems to be no theme beyond variety, and Guarnaschelli incorporates current cooking gadgets (e.g., the Instant Pot) along with nostalgic throwbacks, such as Jell-O molds. There are two versions of spaghetti and meatballs: one inspired by The Godfather (in a sauce of red wine, tomato paste, and sausage) and the other Goodfellas (the meatballs are first browned before cooking in sauce with onions). Elsewhere, Guarnaschelli roasts thick “steaks” of eggplant and red cabbage, and suggests a “nose to tail” vegetable salad that incorporates carrot and beet tops. She feeds a sweet tooth with four dessert chapters, which cover doughnuts and cakes (red velvet cake incorporates a bottle of red wine and a cream cheese frosting with both fresh and freeze-dried strawberries), cookies (lentil cookies she once served to Prince), fruit desserts, and tarts and pies. Despite a dizzying array of recipes, this is an accessible book with lots of heart.
August 1, 2020
Many of us know Guarnaschelli from her appearances on the Food Network, where she is either dazzling with her own skills or egging on competitors. The downside to being a famous chef, though, is making dishes that are accessible for those of us at home, using our own kitchen equipment. Her latest after The Home Cook is subtitled "150 recipes for the home cook"--and that is exactly what readers will get. The book covers all the usual areas: appetizers, soups, entr�es, desserts, drinks, even breakfast, but the focus is primarily on main dishes such as roasted chicken pot pie, chickpea and celery salad, and orange pound cake. Similar to her previous books, the meals feature an Italian influence, but there is plenty of comfort food too. Beautiful, vivid photographs will help home chefs visualize each meal. Recipes are well laid out and organized; none are too "chefy," and each comes with a nice headnote providing context about the origins of the dish. VERDICT This will be in high demand, owing not only to name recognition, but also for the depth and range of the delicious recipes included throughout.--Susan Hurst, Miami Univ. Libs., Oxford, OH
Copyright 2020 Library Journal, LLC Used with permission.
October 1, 2020
Iron Chef winner, food-TV personality, and celebrated restaurateur Guarnaschelli (Home Cook, 2017) brings nostalgia from her childhood and beloved favorite recipes from her home kitchen to readers of her third cookbook. This is a well-rounded collection, with a variety of recipes and cooking techniques from sheet pan to crock pot. From breakfast to snacks, there's something for everyone. Some practical additions include substitutions for hard-to-find and seasonal items, and a list of recommended pantry essentials. Recipes are unique, but cooks may find some proportions are off, leaving left over sauces and dressings. The true star of Cook With Me is the stunning and delectable photography from Johnny Miller, making dishes and ingredients shine. While the recipes may not be perfect, Guarnaschelli's fans will enjoy her personal anecdotes and encouraging voice, as well as the four chapters devoted to sweets, and many other beautiful dishes.(Reprinted with permission of Booklist, copyright 2020, American Library Association.)
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