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5 of 5 people found the following review helpful:
5.0 out of 5 stars
The Ultimate Cooking Resource, May 16 2004
I am not a vegetarian, far from it in fact. So why is it that I use this cookbook more than any other?Simply put, because it has all the information I've needed as a rookie chef. It has comprehensive details on the huge variety of vegetables, fruits, grains, and beans/legumes available; everything from their history to their appearance, as well as which flavorings best complement them. Attractive hand drawings illustrate the process of preparation in the case of "tricky" foods, such as artichokes. The recipes are fantastic! Meat and bread is easy to make tasty; vegetables, fruits, and plain grains take some culinary knowledge. All of the recipes I've tried are simple in ingredients and preparation, tasty, AND light in the stomach. Best of all is her attitude. Unlike some vegetarian authors who follow their diets for dogmatic reasons, she simply eats and makes what tastes good to her. That's why some recipes include butter as an ingredient, and her emphasis on local produce above the "organic" produce that's supposedly so much better. Based on my experience, this is the single most important cookbook for a budding culinary expert. You will not be disappointed!!
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