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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!
This was well worth trying. I like and understand Dorie’s recipes but my family was not convinced. It could have been my execution. It could be that my sons’ young palates were not ready. It may be that Dorie is more of a dessert expert. Her sweet recipes have been flawless. I found that the way the recipes are written changed my organization a bit because the list of ingredients are not always on the instructions pages or the instructions can be a bit convoluted. I do get her point and I like her take on food and do, I feel confident I can reach the same goal my own way. It is a lovely book, she is clearly a delightful author.
Dorie Greenspan is very practiced in writing cookbooks and this one is no different. The recipes are very easy to follow and often she will provide options in changing a recipe. All her recipes are tested and so far, I've not come across any recipes that do not work.