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I knew this book would be wonderful but it exceeds my expectations. I'd already made the caramelized onion galette when it appeared in a pre-pub magazine article and it was sublime; now I've bookmarked so many recipes to try it's hard to know where to begin. Dorie's bubbling personality and deep, deep desire for her readers to succeed in the kitchen permeates this book, making it as satisfying to read as it is to cook from. If you buy only one new cookbook this Fall, make it this one. Trust me.
I’ve had this for less than a month and have already made the spaghetti & meatballs twice (including rave reviews from my picky 3 year old who doesn’t even like most spaghetti), the chocolate chip cookies (making again tomorrow), pickled onions, and, and...what a great and easy to use guide. Builds in lots of variations so you can get a sense of when to use your own creativity/what’s in the cubboard vs when to stick to the recipe. Will be giving this book to a few folks this Christmas.
This is a wonderful cookbook, full of interesting, do-able recipes -- not too involved or difficult -- and so tasty. I have made 4 things from the cookbook in the first few days and each has been a complete gem, a keeper. Greenspan is best known to me for her desserts, but honestly, they are not the stars of this cookbook (although very good). Instead, the soups, savory dishes are the ones that inspire. Holy cow, they are so good! Honestly, I can't imagine anyone being disappointed in this cookbook. I'm kind of a cookbook voyuer. I read through them from cover to cover ... and then, as often as not, move on to a new cookbook. (I know, I know. Not great.) This cookbook got me to move from reading ... into the kitchen to cook.
I was on the fence with this book, but I'm glad I got it. I have made the chicken wrap recipe from this book, and it is a big hit! I have already made it twice. I just bake a bunch of chicken cutlets and keep it in fridge and make a wrap whenever I want. I make it for lunch at work. Yesterday, I made the citrus marinated halibut with mango salsa, and it was excellent! I used bronzino instead of halibut, and it was still great. Directions were very clear and pictures are pretty. I am very glad I got this book.
I would buy this book just for the cover photo! Not only did the Lower East Side Brunch Tart photograph beautifully, but it is easy and delicious. All the photos are fabulous and the recipes are accessible for a home cook. The Roasted Acorn Squash Wedges are wonderful, worth buying pomegranate molasses and za'atar for, as are the Sweet and Smoky Roasted Carrots. Dorie gives tips for working ahead and storing, which is important to me. I own well over a thousand cookbooks, but this one has already made it to the top of my hit parade.
There aren't a lot of reasons to buy cookbooks anymore but this one is worth it. It has a wide variety but is not overwhelming and has excellent instructions that produce good, consistent results. Dorie does desserts and tea cakes especially well, and her lemon curd is wonderfully tart and smooth.
Does anyone else hate the the binding on this book? The binding is so tight that even putting a soup can to hold it open is not weight enough to hold the pages open. Totally unpleasant to read as every page turn is a struggle. This is disappointing as it feels like a cheaply bound book that lacks the gravitas that Dorrie Greenspan deserves.
With so many recipe sources, subscription and non, available on line today, I find my days of collecting cookbooks to read and explore are largely in the review window. I am a serious and relatively skilled home cook with over four decades of experience who cooks meals almost every day not because I have to but because I love to. I have so appreciated Dorie Greenspan's recipes when I've used them from various sources. So I was intrigued by this cookbook but I kept vacillating - already so many recipes and so little time - until I finally hit the 'buy' button.
What a great 'me' gift it was! I can't remember the last time I had so much fun to leave a cookbook open the kitchen counter to slip through the recipes and cook my way through it. If you're wondering 'should I or shouldn't I?' to buy this, go with 'should'.
The recipes are easy enough to do for 'school night suppers' but all with the interesting twists that Greenspan provides they are also 'company's comin' worthy. They are well written, reliable in outcome and the photographs are beautiful too. Not just a good book to cook from, but a beautiful book to display in kitchen too if you like to do that.
While the recipes and layout will be fun to use for an experienced cook, they are approachable enough to be useable by newer cooks too. Plus the 'make ahead' and 'to store' tips associated with each recipe should be particularly useful for those newer to the fun of cooking. All the dishes I've tried to date - and that is many - turned out just as photographed.
There is also room to apply your judgement. For example, if you think water will work as well as beef broth in the beef and beer stew (carbonnade), you're right and if you think you think cutting back on the chipotle en adobo in the chicken tamale pie (seriously...a chicken tamale pie and a really good one it is) for senior family members with more sensitive taste buds, right again.
Although Dorie is probably best known (for good reason) for her baking recipes which are excellent, I do less of that these days so particularly enjoyed that this cookbook was rich in savory dishes to try.
This will have a home in my kitchen for a long time.
I like these recipes although I can find very similar recipes or variations in many current cook books. I like Dorie Greenspan's commentary and her food "thinking." I do not like the fact that for the recipes that are cooked, particularly roasted, the finished dishes looked burned...not just a nice brown look for the finished products but out and out burned with charred bits. I don't like my food burned, or displayed in blackened dishes and pans or pots. I think of the charred taste, that the food could be dried out and stringy and worst of all that I will have to scrub that pan or dish. Fortunately we seem to have gotten somewhat over that phase of evolved thinking and that is good.
The charred food scene is like serving the food (photographing it too) with tarnished silverware on a board or table that looks like it was painted with some cheap paint and then left out in the rain so it is all flaking. Enough!
Everything that Dorie touches becomes a gold standard. Her recipes are beyond amazing. Dorie's recipe for World Peace cookies helped launch my amateur career in competitive county fair baking competitions. I got my first ribbon with that recipe and have since graduated to Best of Show:) Forever in your debt, Dorie:)