cookienani's Reviews
7 recipes reviewed. Showing 1 to 7Sort by: Book Title 
| Date | Rating | Recipe Title
The Balthazar Cookbook
By Keith McNally, Riad Nasr, Lee Hanson
Clarkson Potter - 2003
This is simply the *best* polenta I have ever had. Unfortunately mascarpone is expensive and hard-to-find in my area, so I don't make this much. For those who think making risotto is a pain in the butt (I don't), then you should know this is a similar process. Otherwise, if fat isn't an issue, give this polenta a try!
useful (0)
The Bread Bible
By Rose Levy Beranbaum
W.W. Norton & Co. - 2003
Rose Levy Beranbaum is one of my cookbook heroes - her recipes almost guarantee success. This cheddar loaf is another winner. Yes, just like most other breads this is an all-day affair (two days if you opt for the "full flavor variation"). But its well worth it, especially if you're a fan of cheese. I got a huge chunk of mimolette as a gift and used it in place of the cheddar with great results. The other ingredients are probably ones you already have in your kitchen - instant yeast, dijon mustard, cayenne, dry milk, etc. The bread is great for sandwiches. I also found myself just eating it plain. The entire loaf disappeared very, very (embarassingly) quick!
useful (1)
I've made this bread at least half a dozen times now. I really should branch out to the other fruit/nut breads here, but I just crave this one. Great toasted, or just warmed and topped with soft cheese. It takes a good 6-7 hours to complete in a warm kitchen like mine. The raisin water is an important part of the dough's flavor, so don't forget it (like I did once). And watch closely while this bakes: I've done this in two different ovens and I've found that (1) I've needed to lower the ovens to 375 as soon as the bread is in, rather than wait 5-10 minutes as in the recipe; and (2) the bread is done in about 30 minutes, which is considerably less than the recipe.
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Essentials of Classic Italian Cooking
By Marcella Hazan
Knopf - 1992
DIVINE! And oh so simple!! Yes, there are more elaborate ways to go about a pasta sauce: tomato paste, wine, etc etc. But as it turns out I've been wasting time and money all these years. These three little ingredients and 30 minutes made for the most delicious pasta I've had since my visit to Italy last fall. The most difficult part of this recipe was finding imported Italian tomatoes. Yummmmmm.
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Martha Stewart's Baking Handbook
By Martha Stewart
Clarkson Potter - 2005
This is a non-traditional scone, but delicious nonetheless! I really like the inclusion of whole wheat flour - it marries well with the oats. I've swapped the dried apricots with everything from frozen berries to chocolate chips. I also put the dry ingredients in a food processor to puree the oats a bit. I think it makes for a more tender scone. We make this pretty regularly in my house.
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The Sweeter Side of Amy's Bread: Cakes, Cookies, Bars, Pastries and More from New York City's Favorite Bakery
By Amy Scherber, Toy Kim Dupree, Aimee Herring
Wiley - 2008
I visited the Amy's Bread location in Hell's Kitchen and was happy to see this book at my public library. Unfortunately I was disappointed by this cookie! It was dry, crumbly and quite bland. The introduction said is was not too sweet (which appealed to me), but this went to the point of very little flavor. For the record - to help other testers - I used Rademaker cocoa and Ghiradelli 60% chocolate.
I've already returned the book, but would consider borrowing it again if any other recipes receive favorable reviews here.
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Vegetarian Cooking for Everyone
By Deborah Madison
Broadway - 2007
I categorized this as a side, but Madison notes that it can be served alone or with a tomato sauce. This is a pretty easy dish to make, though it takes a little time with the bechamel and the baking. We usually have the main ingredients on-hand, and my family finds it quite delicious. Actually, I have yet to find a recipe in this book that has failed to be tasty - and this is a biiiiig book :)
useful (2)