Top critical review
11 of 12 people found this helpful
Just add an expensive dairy product and your veggies will taste good!
on November 4, 2014
When I first got it I was a bit disappointed. I was hoping for something that would teach me how to make vegetables really well using spices, herbs, and technique. Instead, many recipes contain an expensive (at least in Canada) dairy product – yogurt, cream, or a particular cheese. It’s not like you can’t leave them out, but some recipes seem to depend on them. It’s pretty easy to make something taste good using melted taleggio or artisanal unripened goat’s cheese. Other recipes also seem to contain unnecessary steps - the garlic prep in the caramelized garlic tart, for example (I have done it without par-boiling the garlic first, and it was no different) and baking the rice in the oven for the cardamom rice with yogurt (you can just do it on the stove, like normal). The recipes taste good, but overall this book isn't teaching me many useful tricks and preparations for vegetables.