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More than 555 - really more like 560! Extremely comprehensive recipe book for the cookie baking is is an awesome array of recipes that will satisfy anyone's sweet tooth. My fav..."Death By Chocolate" - bon appetit!
A huge collection of recipes from the regions of France - a lot of using unusual ingredients. Not the usual simplified French cooking offered a lot of other places. And if you don't have rabbit handy, substitute chicken. I will not obtain tired of using this cookbook in my exploration of regional French cooking. Contains a lot of provincial recipes that don't require a high degree of skill and are easily adaptable by American cooks just looking to add some sophistication to their family and party menus. A lot of interesting recipes for baked goods as well without the fussiness of traditional French pastries.
I'm used to French cooking, especially bistro and provincial, and found a few of these recipes interesting. But you will have to search a source for eels, for instance, or take your own time to look up cheese substitutions/equivalents if you plan to create a lot of of the recipes. Still, it's a gorgeous book, with really striking illustrations. (Come to think of it, this is really a deluxe ver of the spiral-bound books you search in every bookstore in America, with recipes from the class parents or the members of the bridge club, except that in this book the recipes come from members of the French Assembly.)
This is such a amazing cookbook and one which I almost did not get! I have hundreds of cookbooks and many, a lot of French cookbooks and so I have to be very judicious about which ones I add to my collection. (Shelves are overrun, stacks on the floor and no more room!) But this one is a definite keeper. I created Mamelie's bread pudding recipe from the Cher and it was very simple, various from the American and English bread pudding recipes I have used, yet delicious. The photographs are attractive and the recipes seem very authentic and not too fussy. I hope I can search Vin Jaune to create the chicken recipe.
Very interesting cookbook as it is broken down by different locations of France. Amazing recipes. Now that I have Kindle Cloud on my desk top, I can buy all these cookbooks, look at the recipes and pictures on a 'big screen' and print out the ones I wish to try. Very satisfied with my purchase.
I usually don't buy cookbooks as can obtain a lot amazing recipes online. I found this book in a bookstore and love the fact that it covers all various regions of French country cooking. The images are very helpful for how it ought to look at the finishing. Amazon's price for this cookbook is so much better than to obtain it from the store. Thank you Amazon!
I particularly like this book because it divides the country into little regions and offers recipes not often found. I live in the Loire Valley and was happy to see a lot of recipes from this area, a region of France often ignored when it comes to recipes.
This is an absolutely GREAT cookbook--with an unfortunately narrowly limited market--on traditional, provincial, French cuisine, entirely apart from the nouvelle fads and fashions. The idea is to ask "gourmand" regional representatives in the French National Assembly to suggest representative traditional recipes from their regions; the effect is a nationwide portrait of cuisines from "la France profonde". If traditional French cuisine is your interest, this is a "must have" of its lessons is how "slow food" actually worked--some of the family specialities involve a full week's preparation for the Sunday family feast. Traditional ingredients can be a challenge, but artisanal "foodie" producers are facilitating access. A number of stuff are extremely easy and down-to-earth.But this is a amazing idea for a series--we may imagine Italian, German, and Spanish themes, but American? Meal and cooking are nonpartisan, and for community-organizers and -builders this might be an interesting project, and challenge.
Comfort food–what’s not to like? I was so excited to obtain this book. I’ve lived all across this amazing country of ours, so comfort meal from around America was exciting to me! Some of this book I loved, some didn’t quite come up to ied Green Tomatoes are a southern classic that I grew up on and even though I don’t need a recipe to create them, this one is spot on. I love beef stew, so I was excited to test Ranch Stew. If you go by the recipe, expect an extremely bland stew. There is not a drop of salt called for in this recipe. The only seasoning is coffee, brown sugar (don’t test to leave it out as the coffee gives the stew a bitter taste without the sugar to counteract it!), oregano and chili powder–and it just calls for 1 t chili powder for a pot of stew with 1/2 lbs of stew meat!! I can’t support but wonder if anyone actually tried this recipe to catch omissions as there surely was something other than just salt omitted.I grew up on Hoe Cakes, but my family would probably disown me if I added sugar to them! However, dozens of people love sweet cornbread, so it’s simple to create these either way–with or without the sugar. Buttermilk Biscuits and Baking Powder Biscuits are two more that I grew up with and still create to this day!A amazing portion of recipes in this book are amazing or look amazing (I haven’t gotten to cook all of them yet!), but some concern me. I’ve noticed several that don’t call for salt at all, especially some of the potato recipes. I realize some people test to hold the salt down in their diet, but this isn’t billed as “healthy comfort food”, so at least place it in as optional!!This book has much to recommend it, but some down sides as well that kept me from giving it a higher rating. I don’t hate it, but it won’t create my favorites shelf.I received a copy of this book from Skyhorse Publishing for my honest review. All thoughts and opinions are my own.
This cookbook is a unbelievable method to experience an armchair tour across America that focuses on the Blue Plate, Diner and comfort meal specialties enjoyed in regional markets across the USA. Edwards' treats the reader to a wide array of what has been event on the American meal landscape for decades, providing detailed recipes so that the home cook can recreate regional or childhood favorites in their own kitchens. Photographs accompany about 80% of the recipe offerings, which are divided into such categories as "From the Oven", "By the Bowl", "On The Side", "From the Garden" and "All American Desserts. If it's real as Dorothy said in the Wizard of Oz that there is no put like home, The American Table will take you directly to its culinary heartbeat.
One of my best go-to cookbooks. Have authors 2 previous related publications, which are my most used cookbooks. Bought their first book after reading a recipe published in the LA Times almost 30 yrs ago, then went out and bought the book. Love reading about the Inns around the country from which the recipes come. Frequently will give one of their books as a bridal shower gift. Definitely a dog-eared keeper.
I had purchased a book of the same title printed years earlier, with which our family was most pleased. However, my sister purchased the newer edition, which contained all of the recipes in the earlier printing....and MANY, MANY more!! The later edition is hard covered, only cost me $11.50 and is like new. The recipes contained therein are wonderful, simple to make, do not include tons of spices that are not found in existing spice racks or other exotic ingredients. This is the BEST cookbook we've ever had....and the vendor's description of the book was exactly as described...LIKE NEW!! Purchased at EAT PURCHASE ALL AROUND. THANKS!
This book was given to me several years ago as a gift, but it got lost in our move. I ordered this one to replace it. This book is full of amazing hostess recipes. It's a amazing reference if you do much entertaining!
I first found this book on a bookshelf at a B&B in Dubuque, Iowa. I spent half of my stay with my nose in this book and ordered it for myself from Amazon as soon as I returned home. It has become my favorite cookbook and I highly recommend it to anyone who loves to cook....mostly breakfast/brunch recipes, but also lots of other surprises.
Well written and gorgeous pictures. Makes you wish to cook something right off the bat, which is what I ended up doing the day I rec'd my book in the mail, I created dinner from the recipes. Comfort Meal and a treasure to add to any cookbook library.
This book is great. It has a lot of recipes I remember from my grandmother and amazing grandmother. The potato cakes are proof for kids and grandchildren that making them this method is original and the proper method in our family. Thanks so much for offering it.
The book was purchased for my e loves the recipes as they are simple,& very well so there are Irish Recipes that she heard about for years but could never findFits our eating life style.Out 0f interest the book was discovered at the Edmonton Library and it was realized this was a must have azon was an perfect provider.....no issues with the purchase and delivery
Amazing read as well as very amazing recipes. I learned quite a lot about Irish meal as well as the fact that my American perspective might be off :) Amazing selection from daily meal to holiday. Lots of delicious things to try.
I love this book, threat recipes that take me back to the roots of my Grandmother's cooking and unbelievable pictures. I bought this for my kindle and I bought the book. I would recommend this book to everyone.
If I never actually fry the chicken, this was a amazing read and a amazing book to own. However, I do plan to purchase the same type of fryer Rebecca Lang used and obtain started soon. The fryer is on my birthday show list...Lots of tempting recipes and simple instructions. I read through every recipe and marked the ones I will be trying and there are quite a few. I have been using a popular Meal Network's recipe and am always complimented on the south Georgia version. But I am looking forward to a true fryer for chicken as suggested and used in these recipes. Branching out a bit. She also suggested using a amazing seasoned cast iron skillet but it always makes such a mess and keeping the temperature even is difficult. Although, somehow my mom's and grandmother's chicken was always excellent in the iron skillet. It could have been the natural chicken vs. the grocery shop ver that I never buy having learned my lesson which is also mentioned in the book; fresh, organic chickens, only.
Ms. Lang does it again! She is a southern cook who knows how to tempt your taste buds with delicious recipes. And who doesn't love to indulge and eat fried chicken? These are delicious recipes that anyone can enjoy!
One of the best Spanish recipe books in English! A amazing selection of well known dishes in Spain: From Andalucía to Galicia, País Vasco, La Mancha, Castilla-León, etc. etc.
This is a stunning book - the pictures and stories it tells are fantastic. After opening it for the first time you fins yourself leafing though each chapter to see what the next holds. I can't wait to test a few of the recipes.
Attractive book and fun recipes. Well written and very doable instructions. My only complaint was the horrible (non-amazon) packaging that tore begin and looked like a rat nest exploded!
The recipe for ham hocks and greens makes owning this one worth it. I did switch out from using a ham hock to a ham shank because there is more meat to them. I own A LOT of cookbooks. This one I've kept on my Kindle to create it simple to choose something when I'm at the store.
The recipes I've tried are amazing and I appreciate the additional tips, but all in all the book is not what I expected. I bought my electric pressure cooker for one pot meals and ease of use. This cookbook doesn't really serve that purpose. Far too a lot of of the recipes require a number of steps prior to putting ingredients into the pressure cooker, and/or finishing steps afterward. Pressure cookers are usually sold on the basis of cutting down cooking time considerably. That shortened time isn't quite as dramatic as presented because the demonstrators never contain the time required to build up the pressure to start with or the time required to release the pressure after cooking is done. If you're cooking a rice dish, for example, the rice may need only 12 mins under pressure, but it may take easily twice that long from setting the cooker to begin and retrieving the finished product. I'm willing to place up with that as long as that's all the time needed, but if I'm expected to spend another 15 to 30 mins pre-cooking ingredients, I'm not so happy. And that says nothing about extra pots to clean and a dirty stove top to deal is is a amazing book with a amazing dozens of dishes and if you don't mind that the pressure cooking portion of the recipe is just one part of the preparation, you're likely to be satisfied. It's also nice that the book is geared to any type of pressure cooker as the information included is beautiful generic. But if you're looking to use your pressure cooker for simple one pot meals, i.e. putting in all the ingredients, setting the cooker and walking away till it beeps, there are very few recipes here that meet that need.
I bought 2 of Meredith's electric pressure cooker cook books together. This book "Comfortable under Pressure just seemed to be the right companion for her other book, "Delicious under Pressure" Which I is book has added couple fresh catagories such as fruits , sauces and Desserts, such as Rice puddings, bread puddings, fruit compotes and cheesecakes.Take your time and read all the sections in the books. Be familiar with your appliance. so you can be able to apply what you learn to your cooking eat books Must haves.
This book has some amazing recipes. Still looking for a pressure cooker cookbook with primary recipes without a lot of far out ingredients and steps to prepare. But I do like a lot of the recipes in this book and I can adjust to my taste.
This is an perfect pressure cooker cookbook. It has recipes I'm likely to create that don't call for ingredients I don't have. I have preordered her next cookbook too. I don't buy too a lot of cookbooks, prefer instead to copy recipes from the internet that I like and create my own notebook with recipes. However, I'm glad I got this one and I will use it a lot. She has some amazing soup recipes. I have an Instant Pot pressure cooker and can't imagine how I ever cooked without it.
I ordered this cookbook along with her Delicious Under Pressure. I had just bought a Cuisanart Power Pressure Cooker. I had a few recipes from my old Mirro Pressure Cooker but wanted more. I found some amazing recipes (sounded good) but I've only tried the Chuck Roast recipe so far. It was delicious. I found a lot of of the recipes requiring a lot of ingredients and I like simpler, easier recipes. I found another cookbook called The Best Pressure Cooker Cookbook (500 recipes) to be better. There are no pictures with this cookbook but the ingredients are ones you'd have in your home.
Recipes remind me of my childhood. Most are not difficult and the dozens is wonderful. The book is written in a straightforward and easily understood way. This is now my favorite cookbook
Numerous delicious, simple to create recipes, most with ingredients you probably already have. Instructions are very simple to follow and just about everything sounds good. I'd recommend this for anyone who enjoys making tasty meal for people they care about.
I would have given this book five stars if it weren't for the fact that there are few colourful images and I like to be able to see a recipe before I cook . Lots of recipes and variety.
As much as I like most of your items, this one didn't hit the mark. Very basic, uses lots of prepackaged items; not very healthy. Haven't found anything fresh or exciting. Very generic in feel. Disappointed.