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The Food52 Cookbook VOL 1 : 140 Winning Recipes from Exceptional Home Cooks cookbook by Amanda Hesser

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Books : Cooking : English
 

I'm
going to discuss what I don't like about the book first. I don't like the white space being taken up by introductions so
that the recipes can no longer be put on one page, but even if it won't fit on on one page, how about facing pages? I
have a lid in one hand, a spoon or spatula in the other, trying to add or flip or figure out what to do next, and now I
have to turn pages also? That is such a pet peeve of mine in cookbooks that it is a rare cookbook I can overlook the
inconvenience. Cookbooks are made to be used, so make them easy to use.

Okay, end rant. Let's get to the
indifferent parts of the book. Most of the recipes can be found at the website. For me that isn't a deal breaker. I like
having the cookbook in hand, I buy plenty of books from food network and their cooks/chefs, even though I can get the
recipes online, so that is totally a personal choice, just thought it was worth a mention.

A lot of page
space is taken up by introducing the recipe, again at the end of the recipe, talking about the cook and what the online
community from the website thought of the recipe. I do feel it stretches 140 recipes into a 400 page book and, for me,
that does impact my perceived value of the book.

Now, let's talk about what works. Amanda Hesser recently
tackled the Essential New York cookbook, so I'm familiar with her. A book that she edits will be well edited and the
recipes will work.

There are a wide variety of recipes, sorted by season (which, living in New Orleans, isn't
all that helpful, I'd rather it be by category but that's really neither here nor there. The index isn't super easy to
use but finding a recipe isn't difficult.

It's also not difficult to find recipes that are appealing and not
hard to make. This is good food and I can see why the recipes included were the winners. The two or three pages recipes
require are not because the recipes are complicated or labor/ingredient intensive, it's just the layout. The recipes
themselves are ones that are destined to become family favorites, the ingredients easy to find.

The pictures
are lovely, you can see the end result, mouthwatering pictures can help me choose a recipe, so that is a selling point
for me. There are also a lot of tips and techniques sprinkled throughout the book, mostly at the end of the recipe.

- Becky, Amazon.com

I love reading through new cookbooks, earmarking new recipes to try. These are
recipes submitted by home cooks, and I was eager to find a new set of delicious but hopefully relatively simple things
to try. This cookbook is beautiful, well written, and beautifully photographed--but is not for the unadventurous. Overly
fussy titles like "Saffron Semifredo with Cherry Cardamom Syrup and Salted Honey Hazlenuts" left me puzzled
and scared. Mostly, because I'm not sure I want anything with saffron, cherries, cardamom, and salted hazlenuts, but
also because I can't envision a time when I'm going to want to put that recipe together. Many of the other recipes, to
be fair, do seem more sensible, but overall this cookbook feels like it is grasping to be more a fine dining cookbook
and less a home chef oriented cookbook, but it lacks the technique to be a truly adventurous fine dining experience,
while requiring too much technique for those who are not pretty advanced at home. While home chefs may have come up with
these recipes, I'm not going to be able to pull most of these off after work.

The book itself is great fun to
peruse, however. As I said before, the photos are beautiful, the tips are interesting, and the recipes themselves look
quite follow-able, assuming I have access to some of the harder to find ingredients and a fair amount of time to invest.
Another complaint for me was how the recipes were put together. I know that this book was organized based on a web
community and sort of contest mentality, and so seems to have been aimed towards folks who have some familiarity with
that web site and contest. I have no such familiarity, and I found the organization of the book frankly baffling.
Recipes are thrown together with little regard to how they might be used by the average home chef who is looking for a
particular topic. This led to a sort of refreshing sense of discovery as I turned the pages--what will come next? Wow,
why did they put that there? Oooh, what a cool idea to serve these things perhaps together...and I get that. But when I
think about trying to use the book over the long haul, I'm a little concerned that it's going to be hard to flip through
and find something that I need.

Ultimately, there are some recipes I'm going to try. But I don't think that
this book will be a go-to cookbook for me. Rather, it will be something to be taken out and enjoyed occasionally.

- Storylover, Amazon.com         
                                                   

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