Tasty, Buzzfeed’s popular cooking brand, delivers both comforting and healthy weeknight dinners for meat-lovers, vegetarians, and vegans alike, plus treats like ice cream, chocolate desserts, and rainbow recipes galore. You’ve been mesmerized by their top down recipe videos, but there’s still something about having a tangible album of edible deliciousness at your fingertips. Enter: TASTY LATEST & GREATEST. This cookbook is just that: 80+ winning recipes, anointed by fans like you, that have risen to the top of the heap, powered by likes and comments and shares and smiles and full bellies. They represent how you’re cooking today. Whether it’s a trend-driven dish like a pastel glitter-bombed unicorn cake or a classic like lasagna, every recipe has staying power. Now you can deliver on the promise of a great dish whenever the urge strikes. Get ready—your cooking is about to go viral.
I love this cookbook. The recipes are not long and draw out, they are detailed yet simplistic. Some recipes have a finished product photo while others have step-by-step photos. The recipes range from 4 styles of deviled eggs to giant Cinnamon buns and homemade Gnocchi. This week I made Baked Ratatouille and even though I didn’t follow the recipe exactly, I used it as a guide and it was delicious! I can’t wait to tackle some more Tasty recipes.
I gave this book 5 crowns.
For about a month or so, sometime in the last year or two, my daughter decided to go vegan. My husband and I supported her decision as best we could and purchased vegan foods and cookbooks to learn how to cook for her. We all enjoyed what we were eating but did miss meat.
This year, I have re-started Weight Watchers and have been looking for different recipes so that I am not eating the same grilled chicken every night. I saw this cookbook on Blogging for Books and wanted to see if it would give me more ideas for meals.
The photographs are gorgeous and the recipes seem easy enough but the meals themselves are not appetizing to me. I am not sold on this cookbook. Now, I am not saying that for people who eat a Vegan diet, that this cookbook wouldn’t work for them, it very well may. For me, I just wasn’t impressed. Maybe I will try out a few recipes but then again, maybe not.
I gave this cookbook 2 crowns.
I received this book from Blogging for Books in exchange for an honest review.
This is my favorite season of the year. I love the Fall. It is time to get out the warmer clothes and dress in layers, open up the windows in the house and let the fresh air in and get out my crock pot so that my family can come home to a hot dinner already made for us.
This cookbook has over 100 recipes for the slow cooker. The title is not ingenious but the recipes sound delicious. The images throughout the book are mouth watering. Now, this is from Martha Stewart so I know that not all the ingredients will be easy to find or inexpensive but I know I can substitute them for things that I can get. I can’t wait to dig deeper into this cookbook and feed my family delicious meals without taking away valuable time to cook them.
I give this book 5 crowns.
I received a copy of this book in exchange for an honest review from Blogingforbooks.com
This book has 60 ice cream recipes as well as hidden gems for making magic shell or sprinkles (jimmies). I love the photographs and the variety of flavors that are presented. This will be a go to ice cream recipe book for me. My first try may be the Peanut Butter ice cream with Concord Grape sauce. Sounds delicious and fairly simple.
I gave this book 5 crowns.
I am always on the lookout for recipes that allow my to cook delicious meals with less calories. This newest release from the Skinnytaste franchise does not disappoint. I love that there are recipes for the slow cooker, one of my favorite kitchen appliances, and recipes that are for standard cooking.
The recipes range from easy appetizers like avocado toast options to Korean Beef Taco to desserts like Chocolate Banana crock pot loaf. I can not wait to really get into this recipes and have my house smelling like a delicious dinner has been cooking while everyone was at work. An added bonus: the pictures are gorgeous!
I give this book 5 crowns.
Cuba continues to captivate visitors with its vibrant culture, colorful cities, and incredible cuisine. Cuba! explores the magic of this country through recipes and stories that will set taste buds on fire and delight even the most well-seasoned traveler.
Brazen, bold, and colorful, Cuba is a country that pulses with life. Fascinated by its people and their endlessly delicious home-cooked cuisine, friends Dan Goldberg and Andrea Kuhn have been visiting this magnetic country, capturing its passion and vibrancy, for the past five years. Dan, an award-winning photographer and Andrea, an acclaimed prop stylist and art director, along with renowned food writer Jody Eddy, bring the best of Cuban food to home kitchens with more than 75 meticulously tested recipes. From Cuban-Style Fried Chicken and Tostones Stuffed with Lobster and Conch, to Squid-ink Empanadas and Mojito Cake with Rum-Infused Whipped Cream, this book offers a unique opportunity to bring a little slice of Cuba into your home and onto your plate.
I am an Italian girl through and through but I married a Latino man and not only fell in love with him but with Latin cuisine. My husband is the chef of the family and I always ask him how he makes certain dishes. Unfortunately, he never remembers. Everything is added in and selected by using his sense of smell and taste. Nothing is measured.
When I saw that this cookbook was available for review through Blogging for Books in exchange for an honest review, I jumped at the chance to see if some of my favorite dishes were here in print. Of course, the recipes are not exactly the way my husband makes his dishes, but they are close and give me a great starting point. One of the recipes that have completely caught my attention is the Mojito Cake with Rum-Infused Whipped Cream. I can’t wait to make this!
The recipes seems fairly easy to follow and there are a few stories of the culture and people of Cuba. It is beautifully put together.
This book came into my family’s life at the perfect time. My 16 year old has decided to try her hand at Veganism and my husband and I are trying to help her and also eat better ourselves. When the opportunity came to review this cookbook, I jumped at the chance. I figured their was something for everyone.
I have already made my first recipe from here, the Lentil Mushroom Burger/ Balls. They are delicious. I loved the flavor. They were a bit complicated to make but I am finding out that Vegan/Vegetarian recipes that call for legumes or nuts involve soaking those items overnight.
I love the introduction that explains these sister’s way of eating and the tips throughout the book are very informative. The book itself is sturdy and beautifully done. The images are gorgeous and make you want to try those meals.
5 fresh ingredients + 5 minutes of heat = 165 recipes
Ridiculously easy from-scratch recipes to get you in and out of the kitchen in a flash every day of the week—now with sides and holiday dishes, too
The follow-up to the bestselling Michael Symon’s 5 in 5, this new book delivers 165 quick, easy, fresh recipes organized by season with an entire section devoted to making the holidays simpler than ever. Each chapter features inspired main courses as well as recipes for sides and 5 fun ways to celebrate the season, including no-bake summer fruit desserts and spiked drinks to warm up with in winter.
About the Author- from Penguin Randomhouse
MICHAEL SYMON is an Iron Chef on Food Network’s Iron Chef America and a James Beard Award Winner. He is the chef and co-owner of the acclaimed restaurants Lola and Lolita, located in Cleveland, Ohio, as well as Roast, in Detroit, Michigan.
I had the pleasure of meeting Chef Michael Symon a few years ago and he is one of the nicest, most down to earth people I’ve met. When I had the opportunity to get his latest cookbook and review it, I jumped at the chance.
This book is divided into sections by the seasons. Chef Symon’s reasoning behind this is so that we will use the freshest of the produce available in each season and by doing so the flavors of our meals will be enhanced exponentially.
I love it when a cookbook introduces a recipe with a short paragraph either describing the dish or providing a quick companion story to that particular dish. At the start of each season in this book, Chef Symon gives a brief commentary about that season and what it means to him.
Each recipe in this book is easy to follow and no more than a page in length. The steps to follow are not long winded, making this cookbook useful for even the busiest of weeknights. I can’t wait to get started. I give this cookbook 5 crowns.
I received this book from Blogging for Books for this review.
Bestselling author Mark Bittman anthologizes his popular Matrix series in a boldly graphic new cookbook that emphasizes creativity, improvisation, and simplicity as the keys to varied cooking.
For years, Mark Bittman has shared his formulas, recipes, and kitchen improvisations in his popular New York Times Eat column, in which an ingredient or essential technique is presented in different variations in a bold matrix. Accompanied by striking photographs and brief, straightforward instructions, these thematic matrices show how simple changes in preparation and ingredient swaps in a master recipe can yield dishes that are each completely different from the original, and equally delicious. In Mark Bittman’s Kitchen Matrix, Mark’s matrices come together to create a collection of over 400 flexible recipes covering vegetables, fruits, meats and chicken, and even desserts. Whether you’re cooking up soup (creamy, brothy, earthy, or hearty), freezing ice pops (in fruity, savory, creamy, or boozy varieties), or preparing asparagus (steamed, roasted, stir-fried, or grilled), following Mark’s approach to culinary improvisation will deliver stand-out results.
When Mark Bittman writes and talks about food, America listens. In his weekly New York Times food column, his monthly New York Times travel features, his bestselling cookbooks, and his award-winning public television series, Bittman grabs our attention–and keeps it.
Bittman’s bible of cooking, How to Cook Everything, has sold over a million copies. Dubbed “the new, hip Joy of Cooking” by the Washington Post and winner of both the Julia Child and the James Beard Awards (plus several others), it’s a must-have book for every American Kitchen, the favorite of millions of American cooks. In 2005 Broadway Books published his eagerly awaited follow-up: The Best Recipes in the World.
His weekly cooking column, The Minimalist, is followed by more than two million readers, including home cooks and professionals, and has profoundly influenced American cooking since its inception. (Three award-winning cookbooks have resulted from his column: The Minimalist Cooks at Home; The Minimalist Cooks Dinner; and The Minimalist Entertains. These three will be published in an omnibus paperback edition in the spring of 2007, entitled Mark Bittman’s Quick and Easy Recipes from the New York Times.)
And when Bittman branches out, his fans follow: his recent New York Times piece on the best of Tuscan food was the paper’s travel section’s best-read article ever, reaching nearly three million readers.
In the late ’90s, Bittman formed a best-selling collaboration with the internationally celebrated chef, Jean-Georges Vongerichten. Their classic book, Jean-George: Cooking at Home with a Four-Star Chef, won a James Beard award and is widely considered to be among the most accessible chef’s cookbooks ever published. That was followed in 2000 with Simple to Spectacular, the groundbreaking cookbook that shows readers how to master a basic recipe then take it in almost limitless directions.
Bittman’s PBS series, Bittman Takes on America’s Chefs, was awarded the Best National TV Cooking Series of 2005 by the James Beard Foundation. In April ’07 his second series, The Best Recipes in the World, will premiere. In the fall of ’07 Wiley will publish the groundbreaking How to Cook Everything Vegetarian, and Bittman is currently completing the revision of How to Cook Everything, to be published in fall 2008, the tenth anniversary of the original.
A regular on NBC’s The Today Show and NPR’s All Things Considered, Bittman has been profiled in newspapers and magazines including Food & Wine, Real Simple, People, The Washington Post, the Los Angeles Times, The Boston Globe, The Dallas Morning News and more.
Mark Bittman is working on his first novel, and is a licensed pilot who continues to humbly cook dinner for friends and family several times a week.
My Review: This is Mark Bittman’s newest release. Let’s start with the design. I absolutely love the sleekness to this cookbook and the fact that it does not have a dust jacket just makes sense. It is a hefty book and when opened, it stays open.
The pictures are exquisite. There are introductions to each main ingredient that talk about his experience with that food item and little stories to go along with it. I love that there are many variations on each main ingredient and the recipes are easy to follow. It is a usable cookbook that I am going to reach for regularly.
I give this cookbook 5 crowns. This would make a great present for the chef or chefs in your life.