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Joined: November 14th, 2009


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May 12th, 2019

Rhubarb Muffins from The New Chesapeake Kitchen

I don't particularly like rhubarb or muffins. But it's Mother's Day and my wife and son like both those things, so I roused myself and made them. They were really quite good! The little chunks of rhubarb... read more >


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Cookbook Reviews

2 books reviewed. Showing 1 to 2Sort by: Rating | Title

Fagor Pressure Cookers

By Fagor America, Inc
Fagor America, Inc - 2000

November 16th, 2009

Yes, really. The manual which comes (or came, around 2005) with a Fagor pressure cooker comes with a number of good recipes. I've only tried a couple, but the entrees have been really good - a way to get the flavors and textures of a long braise or stew, in a small fraction of the time.

The Food of a Younger Land: A Portrait of American Food--Before the National Highway System, Before Chain Restaurants, and Before Frozen Food, When the Nation's Food Was Seasonal

By Mark Kurlansky
Riverhead Hardcover - 2009

December 20th, 2009

I expected more of a "cookbook", but this is really a collection of essays and oral histories about American food in the 1930s. The essays are certainly uneven (and Kurlansky does a good job of explaining why), but they provide an interesting picture of the time. Unfortunately, as far as recipes go, very few of them are ready to be recreated in the home kitchen - frequently the author only gives a generic list of ingredients, and the ingredients and techniques, or at least the names used in the '30s for them, were sometimes unfamiliar to me.

So, a good book for understanding a period in American food history, but not a good "cookbook."