ALF318
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This book is a treasure. And not only for its amazing recipes.
Sam and Sam Clark have done a beautiful thing in documenting their time spent...
Helen
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Just finished going through this book. Since the seasons are cooling here in Houston (ha!) I went straight to the autumn/winter recipes. But after reading Heidi's...
KateP
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I am really glad this book was chosen to be featured here. To me, it is a bit of a 'quiet' book, and by that...
After going through many of these recipes when this book was the featured cookbook, I now find that this is one of my go-to cookbooks...
This is a gorgeous book with lots of inspiring recipes. So far, I've only made two of the recipes, but I can tell there's something great going on here flavor-wise. I have a long list of recipes I want to try, including the tahini dips, Roast Pumpkin Soup with Cinnamon, Leek and Rosemary Soup, Couscous with Broad Beans, Cumin and Yogurt, and more. The main thing holding me back here is that the recipes I've made so far (chicken and potatoes) tasted extremely fattening, beyond the the point of flavor, but now that I know that, I can make adjustments to my personal taste. I look forward to using the flavor profiles in a more healthful way and learning about some of the unusual ingredients used in the book.
Wow. You're right about the amount of oil on the cracked potato recipe. I actually didn't read the recipe carefully and just added the amount of oil that I thought I should add. Holy smokes!
mm107
Tue 08 Feb 2011 03:28:24 GMT
smart! I don't think that way yet, I just follow the recipes!
I actually tried that avocado dip just yesterday. I didn't want to spend $2 on mint so I opted for cilantro, but I wasn't crazy about it, and I could see where the mint would be necessary. I think it needed more citrus juice also. I'll have to try it again when mint is cheaper/free. At least I can use the cilantro for several other things. I do see your halfway between guac and hummus thing, it totally does make sense although I didn't think of it myself!