missingvolume | Entries tagged with cookbook

Cooking at Home: Or, How I Learned to Stop Worrying About Recipes (And Love My Microwave)

by David Chang , Priya Krishna

This isn’t set up like most cookbooks course or even some by season. This is set up taking an item and then showing what a few changes to it can make several different meals based on different cultures. There is a lot of back and forth from both writer in the book and there is also reference titles they give of you want to learn more in-depth about certain dishes and other dishes from that culture. This is much more of a cook at home book and a discussion of home cooking than “Let’s do recipes from my restaurant”. I was reviewing a digital copy of the book but I do want to look at the final version because I think some stuff will be different. This book feels like it is geared to someone who wants to be more adventurous in the kitchen but is a bit hesitant about playing with flavors. It feels more like an intermediate book, something for someone that is used to cooking a few things but is ready to take the next step in the kitchen.

Digital review copy provided by the publisher through Edelwiess

Cover art for Cooking at Home

Crossposts: https://missingvolume.livejournal.com/457756.html

Grilled Cheese Kitchen: Bread + Cheese + Everything in Between
by Heidi Gibson, Antonis Achilleos ,Nate Pollak

Somedays you just need a good grilled cheese sandwich and if you are looking for ideas that go beyond the usual then this is a great place to start. The book also covers how to cook several sandwiches at once if you are making them for a group of people. Soups are also covered and they offer pairing ideas of what goes well with each soup. A fun cookbook for someone wanting to try out their new sandwich press or just get out of the rut of the usual grilled cheese.

Crossposts: https://missingvolume.livejournal.com/361980.html

This is a tiny jewel of a book on sushi. The photography is lovely but I seriously doubt I will ever get to eat at the restaurant it is for. With each fish listed Jiro lets you know what time of year he serves it and why. There are some tips on eating sushi at the end of the book along with information about how to get a reservation at his restaurant. The book almost seems to be geared as a book to get as a gift for eating at the restaurant instead of trying to take pictures of every serving of fish.

I was surprised that some of the fish is aged to bring out the best in it. Each fish almost has a certain way of being treated to showcase the best flavors. This is a really lovely gift book for the foodie on your shopping list.

Digital review copy provided by the publisher through Edelweiss.

If you have watched any of his shows then you will be hearing him in your head while you read and use this cookbook. I liked how the recipes are set up with some having hints and tips before the actual measurements and some after. It feels more like a friend telling you how to do things instead of just measurements and directions with the pictures. There are lots of great photos in the book and not just the typical food shots you would expect to find. But I have to say the last photo in the book made me laugh at loud. I’ll try out a few of these recipes but I think a few I would have to try while going out to eat before I attempted it at home.

Overall a great book and I can’t wait to get my hands on a physical copy of the book.

Digital review copy provided by the publisher through Edelweiss.

If you love tea and like cooking then this is the cookbook for you. The recipes are broken down into time of day you would eat the food. Every recipe has a tea component that most of the time needs to be made before you can start prepping the food. I didn’t make any of the recipes in the book but I was tempted as I was reading it. There is good info in here about water temperatures to brew certain types of tea without making them bitter. A lovely gift book for someone that likes cooking and has a passion for tea.

Digital review copy provided by the publisher through NetGalley

If for some reason you find yourself in possession of a large amount of eggs then this just might give you some ideas with what to do with it. Each chapter deals with a different way to make the eggs, some sections are recipes for only part of the egg and some with white and yolk used separately. The book is also photo heavy to show each step of the prep. Is this the cookbook to keep forever and ever? No I don’t think so but it is a good one to check out for pointers and ideas.

One of the things I love about my local library is checking out cookbooks and seeing what will work for me. And it has lead me to buy a few cookbooks that I knew would work for me.

Straight up this had to be the most scientifically detailed cookbook I have ever read. This goes down to the molecular level of the why and how umami reacts with our tastebuds along with giving detailed recipes on how to make your own. This is not a cookbook for someone just wanting a new selection of recipes to try but more for some one who is very comfortable in the kitchen and access to some more interesting ingredients.

Digital review copy provided by the publisher through NetGalley

I thought I should check this out since I need to cook more instead of doing frozen when hubby is out of town so much. There were things I liked and disliked about the book. The good things were day 2 and day 3 recipes to handle the leftovers. The down side was several recipes were things that were more labor intensive than I wanted or used foods that I wouldn't normally buy. But hands down I think having soup recipes for one was the neatest thing in the book. I'm on the fence about getting my own copy, I might have to check it out again and actually use some of the recipes instead of just reading it.

This book was made available to me through NetGalley.

The worst part of this book was I was stuck on an airplane and my mouth was watering the entire time. Some of the recipes in here are not going appeal to everyone but the book also serves as a lovely biography of Hubert Keller. I enjoyed learning things about food and life in France and got a giggle out of some of the things that are described in the book. I have to admit I will never look at peeling eggs again after he describes how they did it on a cruise ship. I wouldn't recommend the book to someone who is looking for a well rounded French cookbook but I certainly would suggest it to anyone that does like French cooking.

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So what have you been reading?

You know that crap will rot your mind out. ;-)

Entries tagged with cookbook

#56 Cooking at Home: Or, How I Learned to Stop Worrying About Recipes (And Love My Microwave) by

#65 Grilled Cheese Kitchen: Bread + Cheese + Everything in Between by Heidi Gibson, Antonis Achilleo

#62 Sushi: Jiro Gastronomy by Jirō Ono, Yoshikazu Ono, Masuhiro Yamamoto

#61 Appetites: A Cookbook by Anthony Bourdain

#24 Steeped: Recipes Infused with Tea by Annelies Zijderveld

#106 Egg: A Culinary Exploration of the World's Most Versatile Ingredient by Michael Ruhlman

#54 Umami: Unlocking the Secrets of the Fifth Taste by Ole G. Mouritsen, Klavs Styrbæk

#75 The Pleasures of Cooking for One by Judith Jones

#77 Hubert Keller's Souvenirs: Stories and Recipes from My Life by Hubert Keller, Penelope Wisner

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