Tucci is delightful, and his stories about growing up on a food-centric family add interesting background to my fondness for him a an actor. There are Tucci is delightful, and his stories about growing up on a food-centric family add interesting background to my fondness for him a an actor. There are recipes, but that's neither the point nor the focus. His joy in food is the centerpiece....more
Absolutely infuriating. I come away hating Monsanto even more than I had previously, which is saying something. Decades of refusing to accept responsiAbsolutely infuriating. I come away hating Monsanto even more than I had previously, which is saying something. Decades of refusing to accept responsibility for poisoning workers in their chemical plants, poisoning people with their Agent Orange, for cleaning up Superfund sites, and for creating dependence amongst farmers on toxic herbicides are all presented clearly yet without judgement. An easy read because it's very well-written, but damning. Highly recommended....more
Good information in a book that should have been about a hundred pages shorter. He has good points but he beats us over the head with them.
He refutes Good information in a book that should have been about a hundred pages shorter. He has good points but he beats us over the head with them.
He refutes the ideas that a calorie is a calorie (not all calories are created equal) and that reduced portions and exercise can prevent obesity.
The takeaway lessons are that sugar is bad, processed food is bad, and we need to eat whole foods with fiber in them.
Of course we need more information than that - we want to know why he believes these things to be true. But I quickly became tired of him and just wanted to move on....more
Originally copyrighted in 1971, and renewed in 1979. I don't think it was updated in 1979 at all.
You won't find recipes here for Irish Car Bombs or SOriginally copyrighted in 1971, and renewed in 1979. I don't think it was updated in 1979 at all.
You won't find recipes here for Irish Car Bombs or Sex On The Beach. These are more old-fashioned, classic cocktails, with classic ingredients (the collection of apertifs is heavy on Dubonnet and Pernod, for example).
This might be a good place to start for the fledgling mixologist who just wants to learn more about the craft of mixing drinks. But if you're preparing for a younger crowd who want Colorado Bulldogs and Sand In Your Shorts, this isn't the book....more
The last time I was at Greens, Robin Williams was eating there. Apparently he eats there a lot. If I had the money, I would, too.
Greens is more than jThe last time I was at Greens, Robin Williams was eating there. Apparently he eats there a lot. If I had the money, I would, too.
Greens is more than just a vegetarian restaurant. It's a wonderful eating experience, whether one is vegetarian or not. It's true that there's an emphasis on their fantastic produce, but you won't miss the meat.
I'm probably the worst person to review cookbooks, since I tend to view recipes as inspiration rather than direction. Case in point: last night I made the Palak Shorva (curried spinach soup). I had some swiss chard that I wanted to use up, so I used half swiss chard and half spinach. I didn't have fenugreek, so I used a bit of curry powder instead. And I didn't have basmati rice on hand, so I used Bhutanese red rice. It was delicious. It was lick the bowl delicious. I had to force myself to stop eating.
There's a recipe for pizza involving an onion jam, sage, and gorgonzola that is legendary in our household. I think my son would drive hours to have some. Like many of the recipes in this book, it can be made laboriously (making one's own pizza crust), but it's easy to sub in quicker options (using a Boboli, for instance). The really important bits (like cooking the onions over a low heat for a very long time until they are jam-like) are spelled out clearly, and are worth the effort.
A fine addition to one's cookbook shelf, whether you're vegetarian or not....more
I have to admit that even though everyone seems to enjoy her writing, I've been avoiding Ruth Reichl. Gourmet magazine is just so out of my league. ToI have to admit that even though everyone seems to enjoy her writing, I've been avoiding Ruth Reichl. Gourmet magazine is just so out of my league. Too many fussy ingredients, too many fussy steps. It's just not how I cook. I enjoy watching her show on TV; she seems as though she's a lot of fun. But her palate is so refined, and she knows so much about food, that she has intimidated me.
Silly me.
This book was such fun to read. She's fun and interesting and down-to-earth and is, of course, a wonderful writer. She even includes recipes that are simple and sound yummy. And yes, her palate is refined in a way that mine will never be, and her ability to tell domestic foie gras from imported is incredible, but that comes across as a plus; she's a really good food critic.
I recommend this book because it's enjoyable and interesting and insightful. And I look forward to reading more of her work.
The recipes look good (I'll update my review after I make the compost cookies), though involving many steps (make a sauce, make Two and a half stars.
The recipes look good (I'll update my review after I make the compost cookies), though involving many steps (make a sauce, make a crumble, make a crust, then make the pie). After reading other reviews prior to getting the book from the library, I was a bit trepidatious about the weird ingredients. I was pleasantly surprised to find that she does list some alternatives (light corn syrup instead of glucose, for example).
The narrative was, IMHO, a bit self-indulgent. I'm used to the America's Test Kitchen introductions to recipes, which tell exactly why certain ingredients, techniques, or measurements were used. I kept reading the text which precedes many recipes in Momofuku Milk Bar, looking for such important information. Instead, I found these rather self-indulgent stories.
The stories are great if you're into the celebrity chef thing. If you just want to make desserts, not so much.
I hope to upgrade to at least three stars after making cookies. It's not a bad cookbook, just a bit . . . not for me....more
I love America's Test Kitchen. Everything turns out absolutely perfectly, and so much description of the techniques and ingredients are given that I gI love America's Test Kitchen. Everything turns out absolutely perfectly, and so much description of the techniques and ingredients are given that I go in with a good idea of what I can tweak.
The recipes for White Chicken Chili, Double Corn Cornbread, and Beer-Braised Short Ribs are favorites of mine....more
I read this pretty much in one evening - it successfully drew me away from other things I needed to do.
I've never read something that so clearly gaveI read this pretty much in one evening - it successfully drew me away from other things I needed to do.
I've never read something that so clearly gave me the sense of what it means to 'live and breathe food.' He's been working in the kitchen practically since he could walk, and started his apprenticeships about age 13. The book not only charts his personal history, but also some food trends, including how classical French cooking has been largely pushed aside in favor of nouvelle cuisine. Pepin moves quickly and breezily through his life story - he barely touches on his TV time with Julia Child - keeping the book a light, easy read.
I was amazed with Pepin's ability to remember dishes and food treatments from specific meals he cooked decades ago. Seriously, food is his life.
My only complaint is that I couldn't hear his wonderful accent as I was reading....more
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