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I find the recipes well written and am particularly impressed with the multicultural and multiethnic selection of recipes. As one who likes to cook meals that originate in various countries, I do like this cookbook.
Haven't tried them yet, but many sound more usable then many cook cooks. But, it would be nice, if chefs would write cookbooks for people who are all alone and people who suffer from both lactose intolerance and an intolerance for roasted nuts as well as some who are allergic to milk and nuts.
When Christopher Kimball left America's test kitchen and Cook's country, I wasn't sure about either show. But I think both benefited from the split. I have enjoyed Milk street. I will be honest here, my familiarity with the recipes stems from getting them off the milk street website for the last two seasons. I also have the original milk street book and Tues nights. I am a fan.
I have compared the book recipes with my printed out, stained, beloved, copies from the internet to make sure they are the same. I wanted the cookbook to have them all in one place and because I really love the recipes.
Milk street tends to have an Asian, Indian, Middle east influenced vibe that is right in my wheelhouse. Flavors we are familiar with and enjoy.
With the internet, the explosion of food aisles in regular grocery stores carrying ingredients, I have found the ingredients within reach.
Visually this a stunning cookbook, it is large but not excessively so for a cookbook. The pictures that accompany the recipes are drool worthy and inspiring. The recipe page is laid out with ingredients listed, a note on the recipe, origin or interesting facts, then clear concise easy to follow directions
Some of our family favorites are the ginger scallion steamed cod. I get those bags of frozen cods from the store and it transforms the cod into a delicious easy summer meal. If you don't like cilantro use parsley, it's still good. I've done it both ways. The cilantro gives it more flavor and kick but the parsley will work if you have cilantro haters.
Let's talk pita. I have tried numerous pita bread recipes over the years, some great some not.. but since seeing the pita and getting the recipe from milk street it is the one. We love the slightly chewy texture and the fabulous flavor. It also always puffs, every time I make it.
Punjabi chickpeas with potato is great for meatless meals. It tastes wonderful, even my husband, not the biggest fan of Indian food, likes it. although the ingredient list can seem long it's really just putting together spices, don't be intimidated! between the clear instructions and tasty results these can be made just following along the directions.
Taiwanese 5 spice pork is another favorite, although I don't really care for ground pork, so I use ground chicken. It also makes a great lettuce wrap and the next day can be served in tortilla wraps with spicy wasabi mayo.
I've made probably 20 or more recipes off the show that are included in the book. We have liked all of them.
3 cup chicken is a modern fresh twist on an old recipe. I used to make 3 cup chicken from Martin Yan's recipe all the time, it was good but this is elevated, less salty as it no longer uses a cup of soy sauce, while letting the garlic, ginger, and basil shine with the chicken flavors.
Brown sugar tart, with just a few ingredients, is deep, caramel, and impressive. Don't tell anyone how simple it is.
One of my favorites is whipped feta. It is so good and so perfect as a veg or pita dip, or on salad, or with a spoon while standing in front of the fridge and growling at anyone daring to try and get some.
I could really go on because, as I've said, I've been cooking the recipes off the website for awhile. But I'll stop, mostly because I've made myself hungry and am off to get some cabbage and steam cod this evening.
The Vietnamese caramel fish tastes like what we get in restaurants here. New Orleans has a huge Vietnamese population and fantastic restaurants and this tastes like what we get out.
This cookbook is One of the best on the market. The recipes are tested until they are perfect. I have made the North African chicken couscous and the Mexican soup both of which turned out wonderfully good. I’m stepping out of my regular everyday cooking and wanted more diversity. And I’m glad I did. Can’t wait for the next recipe which will likely be the Turkish Red Lentil soup. I have discovered that I like harissa sauce, couscous and icant wait to try Aleppo pepper. Buy the book you’ll love the recipes. Okay this is a couple of days after the previous review. I made the Turkish red lentil soup. The flavor was soo good. Next up - not sure yet.
I bought this cookbook after watching Milkstreet on PBS about 10 days ago during which Christopher Kimball and a chef prepared a soup he deemed "The best soup I have ever eaten." I was interested because he is a careful eater - not a food adventurer - or at least he didn't used to be. So, I ordered the book and got it 2 days later (Prime). It tasted like I thought it would given the ingredients and it was spectacular. No meat (not a vegan person - just sharing info). The most flavorful broth EVER, with garbanzo (cici) beans for heft, harissa for flavor and a bit of heat, along with garlic and onions. Some garnishes and truly a dynamite soup. Anyway, I have only a few more items I need for another 5 recipes I plan to make. I gave a quart of THE soup to my neighbor and she called within 20 minutes and just said one word, "FANTASTIC!" The recipes are simple, the ingredients inexpensive and readily available. This is worldwide home cooking, not Michelin starred restaurant fare. The soup actually looked exactly like the cookbook photo.