America Farm to Table cookbook by Mario Batali
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america farm to table
1455584681.pdf -
1455584681.pdf -
95.95 MB
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Description
Books : Cooking : English
I'm happy to spend all day in the kitchen making good meal and don't mind a recipe that has 3 or 4 sub-recipes. I don't need full page glossy photos of the dish, and I frequently shy away from any cookbooks that seem to replace good cooking knowledge with a pretty picture. I have grown weary of the celebrity chef cookbooks. Many of them are either dumbed-down, or are meant more as a coffetable book than something you would actually cook from. As a result, I was not expecting anything even bordering good when I got this book as a gift.
That being said, I have been very pleasantly surprised with this compilation. The recipes start from scratch and they include information about pickling okra, canning tomatoes, making your own pasta (orecchiette, our favorite shape), making homemade bacon, and making a delicious sounding "sweet and hot tomato jam". In additon, many of the desserts sound wonderful.
But, to me the best part is that there is an underlying simplicity (without being dumbed-down) in the recipes that is both refreshing and beautiful. I would recommend this book to anyone and I can't wait to cook from it some more. I hope we see more cookbook like this in the future.
- s1a1om, Amazon.com
This is a beautiful cookbook and I was very excited to receive it for Christmas. Beautiful pictures and great stories of the farms and farmers behind the recipes. So far I have made 2 recipes. The 'perfect roast chicken' was in fact the most juicy, flavorful, delicious chicken I have ever eaten. However, there is a serious problem with the tomato focaccia recipe. Perhaps the author intended to use 3 teaspoons of kosher salt instead of three tablespoons? Perhaps he intended to use a few small slices of tomato and a sprinkling of fresh herbs as shown in the picture? I followed the recipe exactly as written, dutifully sprinkling on a full TABLESPOON of salt over each bread loaf and layering on slices of juicy tomatoes 'barely overlapping, like shingles.' What I got out of the oven was a soggy, salty mess. After baking for longer (due to all the liquid from the tomatoes) I had a bread with decent texture, but it tasted like ocean water. Bleegh! Hopefully this was just one misprint and the other recipes will taste as good as the chicken!
- Maryland Mom, Amazon.com
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