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

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)

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Cookbook Reviews

Rachael Ray's Look + Cook

By Rachael Ray
Clarkson Potter - 2010

The camps are divided on Rachael Ray's popularity. I like her recipes, but I find her to be overbearing (as a TV hostess) and her prattling can get on my nerves. But, I am reviewing a cookbook and its recipes. I am visual, so when I buy a cookbook I am longing for photographs. We do eat with our eyes, so I was pleased to see that this is the first Rachael Ray cookbook I wanted to purchase. This book is perfect for beginner cooks. I'm more experienced, but I am a working wife and mom (well, my son is an adult but he's still at home). I have bookmarked a LOT of recipes that I plan to make for those busy work week nights. I give Rachael Ray kudos that she is teaching people to get back in to the kitchen, and to give up buying processed pre-fab food. She proves that it is possible to make fast food, from scratch, with ingredients that are not hard to find. I'm a fan, and not ashamed to admit it!