Peckish Sister's Profile

From: Central, FL USA

Joined: December 11th, 2010

About me: I have always liked to cook, particularly breads, fruits, vegetables, vegetarian, poultry and lamb dishes. After marriage we cooked together progressively more difficult dishes with him doing the meat, grilling and frying, and I did the "dough" and the same type of things I had before. After children we started cooking more simply. After discovering the cause of my frequent migraines was an evolving long list of chemicals and odd ingredients, I began getting back to cooking from basic ingredients, and found I could be well again. I also try to cooking from what I can get in season at the ever present fruit and vegetable stands.

Favorite cookbook: America's Test Kitchen / Cooks Illustrated Books


Latest review:

February 29th, 2020

Ratatouille from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Cooking Magazine

This family favorite is the only way I have been able to eat eggplant, perhaps because it it salted, any excess moisture squeezed out and then roasted at a high temperature. If I am in a real hurry I use... read more >


recipe reviews (463)
book reviews (18)
useful review votes (418)

Peckish Sister's Reviews


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Cookbook Reviews

The Barefoot Contessa Cookbook

By Ina Garten, Martha Stewart
Clarkson Potter - 1999

October 19th, 2011 (edited 3rd November 2011)

The book as advertised has mostly simple to prepare dishes that produce large quantities and are ideal for entertaining. Many are classic dishes that most people have probably cooked before, but some were new and unique. I particularly like the soups as they were flavorful and lower in fat. I also like her appetizers partially because they produce a reasonable volume for a small family. The recipes worked well, or if they didn't it was my fault. Many of her recipes were much higher in fat than I would like to cook with like the mashed potatoes and the cookies The pictures are gorgeous, but I would like to have more pictures of food from the recipes and less generic produce pictures. This would not be a cookbook that I would turn to weekly even. But I will try more recipes for holidays or entertaining like her meat recipes, and I will look forward to cooking again the Schezuan noodles, curried cous cous, roast chicken and the soups.