Category Archives: Cookbook
Cookbook Review: Cuba! Recipes and Stories from the Cuban Kitchen by: Dan Goldberg, Andrea Kuhn and Jody Eddy
ABOUT CUBA! from PenguinRandomHouse.com
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.
About Michael Symon’s 5 in 5 for Every Season -from Penguin Randomhouse
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
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.
About Mark Bittman’s Kitchen Matrix from PenguinRandomHouse.com
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.
About the Author
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.
Book Description from BookLookBloggers.com
MasterChef winner Whitney Miller shares her favorite family recipes with her own unique flair, making them lighter and infusing them with global flavors.
Following her great-grandmothers’ examples of creatively stretching meals during the Great Depression, Whitney Miller transforms recipes from her Southern roots, preserving flavors of traditional family dishes while offering the excitement of her own special touches. She offers a taste of her family table with dishes like Southern Horchata, PB&J Chicken Satay, Dehydrated Okra Chips, Sweet Corn Grit Tamales, Peach Bread Pudding with Sweet Tea Rum Sauce, and much more. Using new techniques and cooking methods, Miller reimagines classic recipes and experiments with flavors from around the world, inspired by her travels since winning MasterChef.
About the Author
Whitney Miller, winner at twenty-two of MasterChef , has been featured across the globe in Southern cuisine cooking promotions and as a judge in food competitions, including the 2013 World Food Championship. Her recipes and articles have appeared in People, Women’s Health, Masterchef, Clean Eating, and Cooking Light magazines, and her cooking demonstrations have been featured in the MasterChef app. She lives in Plant City, Florida.
My Review: The images in this cookbook are stunning. I am practically drooling as I turn each page. I can’t wait to try her recipe for Steamed Biscuit Buns and pair them with Pulled Pork or Sliced Smoked Brisket. Most of the recipes seem easy enough to create even if some may take a while but to me, that is part of the fun of trying something new especially with loved ones. When I think of Southern Cooking, my first thought is family.
I did see a few recipes that I don’t think I will ever make, like the Buttermilk Ricotta Cheese (I may be too lazy for that) and one recipe that cracks me up ever time I open that page…Gluten-Free Skillet Toast. Yes, you read that right, a recipe for toast; not to bake the bread just how to toast it.
I can’t wait to get into this book more with my husband and family helping in the kitchen.
I give this 4 crowns.
I received this book free from the publisher through the BookLook Bloggers <http://booklookbloggers.com> book review bloggers program. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255 < http://www.access.gpo.gov/nara/cfr/waisidx_03/16cfr255_03.html>