Tuesday, January 28, 2003

Book Review : Everyday Italian: 125 Simple and Delicious Recipes

A cookbook that actually makes me want to cook!

Prior to receiving a Christmas present of Everyday Italian: 125 Simple and Delicious Recipes, I hate to cook. From grocery shopping, reading recipes, I despise everything.

Now I finally found a recipe that makes me want to cook! Gada recipe is very easy to follow, in most cases, promptly. The most important thing is that her ingredients are can be found at the local grocery store for a reasonable price.

At first I was troubled in the absence of finished recipes recipes pictures. When I started cooking, I realized that I did not even need them - our recipe is so simple. I am not a gourmet cook, so I do not want a complex recipe, even if they do taste a bit more powerful, or true. I'm just someone trying to find the inspiration to enjoy cooking and eating.

I've got almost every one I do this recipe, I look forward to the end of a long day's work cooking recipes. My favorite recipe has been a marinara sauce (I could not believe I have my own sauce), the Bologna sauce, chicken piccata and chicken pARM. Tonight I will be willing to work with Asparagus Ziti, smoked cheese and ham.

I strongly recommend this book to people who think that they do not have the time or money to make new, great and delicious Italian food or want to try the Italian restaurant experience at home. If more than one grocery store at night thinking of re-eruption of tomato sauce to make you want to scream, this book is for you!

Sunday, January 26, 2003

Book Review : The Best Recipe: Soups & Stews


An impressive selection of soup by Jack Bishop and Cook's Illustrated staff.
Asian recipes include ravioli, hot and sour, Thai curry, sauce, curry and other Indian Vindaloo, including oxtail soup with Asian spices. I am very pleased to include a certificate of change of the oxtail soup - from my childhood favorite.

Other European / represents the nation's diet aszod sibuco, Irish stew, Scottish broth, concentrated flavor, Coq au Vin, Cassoulet, Borscht, matzo ball soup, Moroccan Lamb Tagine. There are a lot of people too numerous to mention, but what you think. There is a classic recipe in this collection a lot, there are some changes.

There is also a good choice in rice, potatoes, corn, bread and biscuits recipe end - I can not think of any better accompaniment.

Wearing the hat of the best recipe series of designers. This is the design of some of the most elegant recipes / quote I have never seen before. I think the two formats called "academic tendency" in us. John Burgoyne in the most detailed illustrations are inline with the textbook concept.

If you like this book, you can also, like Bernard Clayton in 1987 in paperback, the book in the soup and stew.