You can look up virtually any ingredient and find a "correct" standard recipe to make, that ingredient follows up with more options for more varied meals with similar undertones on next page. I usually buy bits and pieces and try to throw them together in an edible way, but this book always comes to my rescue. The other day I picked up some lovely Norwegian salmon filets and then fennel was haunting me so I got that too, once I got home this was one of the cook book choices that I had laid out in front of me, and even I was shocked to actually find a recipe called "Salmon with Fennel" on page 232. I have been using this book for about five years and it has always been great for looking up basics and easy ways to prepare them. Anyhow, a good cookbook that has been added to my little kitchen library. Some are not so easy to make, but there are plenty that will work. I'm not much interested in the lifestyle aspects of the cookbook, but I just pass that stuff on by and consider the recipes. The recipes for meats and seafood also contain a goodly number that look well worth making, too. Simple to make-escarole, pancetta, balsamic vinegar, olive oil, Kosher salt, and freshly ground pepper. Salads? One that she includes in this book looks intriguing to me: hot salad of escarole and pancetta. But it does sound like it would add an extra dimension to the cabbage, so I'll add onions the next time I make the cabbage (which goes very well, by the way, with Chicken Schnitzel). She suggests, in addition, some onions (which, by the way, the Berghoff Cookbook refers to as well). I add Granny Smith apples, cut up into small pieces, to the cabbage. Under "Vegetables," she has a nice turn on my standard recipe (from the Berghoff Cookbook, as a matter of fact) for red cabbage. Just listing the rest of the 21 sections would take way too much Amazon space, but I'll mention a few other recipes that seem interesting to me. I suspect I'll experiment with one of those in the not-too-distant future. I like making frittata's from time to time, and she provides several recipes for this classic that look pretty inviting to me. Here, there are a series of nice recipes. Seems to me that that addition would add a nice bit of bite to the croque monsieur. Stewart adds one wrinkle, though, that I aim to incorporate the next time I make this dish-Dijon mustard. Then, you grill both sides on the stove until brown. My version features a ham and Swiss cheese sandwich, with plenty of butter on each side. I have also served it as an hors d'oeuvre at some of the relatively few dinner parties for bunches of people that I've organized over the years. There are 21 chapters, each covering some different aspect of cooking, starting off with "the basics" (basic stocks, pastry for further cooking, etc.) and "hors d'oeuvres." And let me take a moment to talk about one of those that she describes-the redoubtable "croque monsieur." Those few (and special) times that I have been in Paris, I had a lot of lunches featuring this classic. However, of course, it's the recipes that are the centerpiece. Your dish will only be as good as the ingredients you use." And cooking wine doesn't measure up to the real deal.), and a brief conversion chart at the close. This volume features suggestions as to what should be in one's pantry, a few notes to cooks (including one that I have come to learn as true after taking shortcuts : "When you cook with wine, use a wine you would like to drink. But that is a key piece of what this cookbook is about.Īs usual with better cookbooks, there are some nice extras besides the recipes. The little hints for making a dinner party special would not be of much concern to many who simply want a set of recipes from which to choose. The lifestyle represented by Stewart's enterprise underlies this book. Of course, this is more than just a cookbook. But I do found a lot of neat recipes in this volume. I'm not interested in large parties or dishes featuring caviar, and so on. Thus, this is a "one stop shopping" guide, if one is interested in Martha Stewart's recipes. This book, published just a bit over a decade ago, contains recipes from her earlier works.
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