To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyses reviews to verify trustworthiness.
Save your money. I’m very disappointed in this cookbook as I don’t think it is good for a novice or an experienced cook. Too difficult for the novice If they don’t know ratios, and not adventurous enough for an experienced cook. Here’s a recipe from the book for you...Tomatoes and Butter. An another, Tomato sandwich: bread, butter, mayonnaise, tomato. Really? Most recipes are what the home cook makes daily, tacos, grilled cheese, beans, rice. Save your money.
I read cookbooks like people read non-fiction and I enjoy cooking. But I’m busy and often I just want to throw something quickly together, delicious but no fuss. Some cookbooks are advertised as easy, non-stress cooking but they are often either boring, non-descript recipes or just don’t work for week night cooking. I have finally found THE book I was seeking. Most of the ingredients are already in my pantry and the “recipes” seem varied and flavorful. If you are looking for precise measures then this isn’t for you but it seems the whole purpose of this book is to give you permission to trust your own tastes and instincts. I admit to already being a NYTimes Cooking fan and this book by Sam Sifton will remain up front in my kitchen
I read this cookbook cover to cover smiling all the way. If you enjoy Sam Sifton’s NYT Cooking email newsletters, you’ll feel right at home in these pages. Sam’s unique ability to converse so personably, about food and not, has been the ideal, non-stressed tone to creating delicious meals during the pandemic that I hope we can all carry forward after. You can feel his enthusiasm for how surprisingly delicious something is considering its ease. Many recipes end with cheerful encouragement or excitement to try it, such as “Boy howdy!” (Chicken with Caramelized Onions and Croutons), “Serve to adoration.” (Fettuccine with Ricotta and a Fistful of Mint), “Drizzle with the reserved sauce. You’re welcome.” (Soba Noodles with Tofu and Kimchi), “Get to ‘em with the toast.” (Kaya Toast with Eggs) and “Kooky Fantastic!” (Pot Stickers with Tomato Sauce). It’s good cooking made approachable. There are no quantities in the ingredient lists. It’s no big deal if you don’t have an ingredient, just use something else or forget it all together. There are Tips and Modifications for most recipes. Chances are you’ve got everything you need to make a few of these recipes at any time. The directions are a paragraph or two, masterfully only conveying the essentials with calm expertise, with terms like splash of, handful of, a few shakes of, and equal parts of. They are perfect for the experienced cook, but also helpful enough to someone who might need a little more light-hearted explanation, like he does in the Salmon with Barbeque Sauce and Hot Peppers recipe when he says “Then add a couple pats of butter to silkify the situation.” Or in Curried Beans and Rice when it starts out “Make rice, as you do. While it’s steaming, sauté some chopped onion and garlic in olive oil.” Perhaps best of all is the Pasta with Garbanzos and a Negroni recipe. Okay – shouldn’t all recipes start with a cocktail recipe to make yourself before you get going on the cooking? This book is jam packed with over a hundred no-recipe recipes, each with an image to help you decide what to make. I have received a free copy from Ten Speed Press in exchange for an unpaid, unbiased review.
As a chef I really like this book I know how to figure out how much of an ingredient to use. However, this book is absolutely terrible for some one wanting to learn how to cook. This book is not beginner friendly.
I have been working towards becoming a relaxed, intuitive cook and this book has helped me immensely in doing so. The recipes are presented in a lyrical, conversational tone. They are easy to read and easy to follow. And hello? Can we talk about the physical attributes of this book? The elegant cloth cover and stitched binding. The paper is of excellent quality and has a nice, heavy feel. The photos are beautiful. . Thank you, Sam Sifton, for this lovely tome.