foodiewife's Profile

From: Monterey, CA 93940

Joined: September 3rd, 2011

About me: I'm a self-taught home cook & baker and author of the Food Blog "A Feast for the Eyes". I live on the beautiful coastal area of the Monterey Peninsula of California. I'm undecided about which I enjoy the most-- learning food photography or trying out new recipes or techniques. Over the last several years, I've eliminated any processed foods or package mixes. Instead, I try to find ways to cook the way our grandmother's did-- from scratch! We have a small herb garden and grow our own tomatoes. Favorite cookbook authors: Ina Garten, Tyler Florence, Everyday Food and anything by Cook's Illustrated.

Favorite cookbook: Far too many to choose only one!

Favorite recipe: Ina Garten's Baked Scallops Gratin-- garlic!

Website:
www.foodiewife-kitchen.blogspo


Latest review:

January 23rd, 2017

Skillet Pasta Quattro Formaggi from The Complete Cooking For Two Cookbook

Very easy to make, but I'd reduce the water from 4 cups to 3 cups. The sauce turned out a bit watery. I added some cooked shrimp for protein,and next time I'll add some steamed broccoli. What made this... read more >


recipe reviews (99)
book reviews (34)
useful review votes (43)

foodiewife's Reviews


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Cookbook Reviews

Tyler's Ultimate: Brilliant Simple Food to Make Any Time

By Tyler Florence
Clarkson Potter - 2006

September 4th, 2011 (edited 4th September 2011)

Tyler Florence is one of my favorite chef's-- right up there with Ina Garten. Unlike Ina, Tyler is a classically trained chef. I was privileged to meet Tyler, personally, at a food event. I was even luckier that he selected me to taste his dish! It was delicious! He is very personable and approachable. Like Ina, I think his recipes are beautifully presented. I don't think they are difficult to make, either. I have, yet, to make a single Tyler recipe that was a dud. This book is personally autographed to me, by him, so it holds a special place on my shelf. The photography is gorgeous, too. Sure, some of his ingredients can be costly. However, I agree with Tyler's philosophy about what we cook with. I'll pay a few more dollars for free-range meats because I don't support hormones and cruelty in the raising of animals (yet, I am a carnivore). There are so many recipes I have yet to make in this book, and I look forward to finding the time to do so. Tyler Rocks!