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The Smitten Kitchen Cookbook Hardcover – Oct 30 2012
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Praise for Deb Perelman and SmittenKitchen.com
“A blog with a wonderfully homey feel . . . [Pereleman’s] creations are . . . mouthwatering.”
—Time, a Best Blog of 2011
“For four years, Deb Perelman has been blogging her cooking pursuits from her tiny New York City kitchen as a newlywed and then as a new mother. This is the result of hours spent perfecting her own recipes and interpreting those of the best food publications out there. Some of the recipes featured can be complicated, but you have Deb’s warm chatter, funny anecdotes, encyclopedic knowledge of food and cookbooks, cooking, and gorgeous photography getting you through it. She’s a farmers’ market shopper and hence her blog is completely seasonal, and archived that way as well. You'll see her tackle the impossible—a wedding cake—and the very simple, ‘How to Turn a Bucket of Cheap Tomatoes into a Perfect Pot of Sauce.’ Do we really have to wait until 2012 for the Smitten Kitchen cookbook?”
—Gwyneth Paltrow, on her blog GOOP
“Smitten Kitchen reads like a conversation with a witty friend who can recommend the perfect nosh for any occasion.”
—O, The Oprah Magazine
“Warm and encouraging, the photos are pure food porn, and the something-for-everyone recipes sound sublime.”
“Perelman’s thoughtful prose and sometimes humorous posts read like an e-mail from your best friend—only with better photos.”
—Better Homes and Gardens
“An enthusiastic kitchen amateur chronicles her adventures, offering a mix of easy recipes, smart and witty commentary, and beautiful photos.”
“One of our favorite cooking blogs . . . We are big fans of Deb Perelman—the founder, cook, writer, and photographer behind the whole operation—and her gorgeous food photos, simple recipes, and charming voice.”
About the Author
Deb Perelman is a self-taught home cook and photographer; and the creator of SmittenKitchen.com, an award-winning blog with a focus on stepped-up home cooking through unfussy ingredients. In previous iterations of her so-called career, she’s been a record store shift supervisor, a scrawler of “happy birthday” on bakery cakes, an art therapist, and a technology reporter. She likes her current gig—the one where she wakes up and cooks whatever she feels like that day—the best. The Smitten Kitchen Cookbook is her first book. Deb lives in New York City with her husband and delicious baby son.
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Top Customer Reviews
First, the recipes are interesting and well executed. Each comes with its own back story (often involving her mother) and each generally comes with multiple pictures depicting the recipe at different stages. That's a great idea that I wish more books did. Yes, it's important to know what the final product should look like, but it's also helpful to know what it should look like halfway through the recipe. It's true that many of these intermediate pictures are on the smaller side, but something is better than nothing. The recipes themselves are generally intermediate in difficulty and don't use too many exotic ingredients, so they should be accessible to most home cooks.
There are a lot of breakfast recipes (17), a lot of lunch recipes (24), a reasonable number of main dishes (25, half of which are vegetarian), and a LOT of dessert recipes (40 cake, cookie, pie, snacks, and drink recipes). Perelman's northern European Jewish heritage shines through in many classic traditional Jewish recipes such as challah bread or potato latkes (one of my favorite recipes in the book). She adds a dash of international flavors, heavy on the Mediterranean ones, to round out her recipes. So it's a good mix of comfort foods and more modern cuisine. She rounds out the book with some basic tips that are generally quite helpful (measuring, equipping your kitchen, and common names or substitutions for some ingredients).Read more ›
There is also a good balance of complexity - with everything from easy slow cooker meals (Black Bean Ragout, YUM) and quick weekday sandwiches to complicated desserts. So far, everything I've tried has turned out the way it is supposed to which is something I've always loved about her blog. I hate to put a whole bunch of time and ingredients into something only to have it turn out badly.
Recipes that I've fallen in love with so far: The Whole Wheat Raspberry and Ricotta Scone, the Miso Asian Slaw Salad (forget the actual name of this recipe), and the Cheese Puffs that are made with a pipping bag (clearly I also forget this recipe's name).
Overall, a great cookbook. So great, that it's inspired me to start following the SK blog too!
The ingredients are normal ones that normal people can find in their local grocery store save the odd indulgence that you may have to hunt for (however, few and far between) like concord grapes which are not readily available where I am from.
Finally, I appreciate that things are written in metric weight as well as US imperial measurements - so if you are concerned that you won't be able to make this recipe without the correct measuring cups / spoons, you don't need to worry - you will be fine.
Most recent customer reviews
I received this as a gift and have now bought for other members of my family. I've made almost everything in it and they all turned out wonderfully.Published 8 months ago by jpackham
Kudos to Deb Perelman for a lovely cookbook. Her recipes are easy and not fussy and yield great results. I purchased the book after making several of her recipes from her blog.Published 9 months ago by n2cooking
The writer is not only a great cook but a great writer so the stories are interesting and funny. The pictures are stunning and the recipes are interesting and a bit different-not... Read morePublished 9 months ago by Amazon Customer
Excellent cookbook, filled with lots of lovely pictures. Would buy her next one!Published 10 months ago by A Review from Canada
Yummy! These recipes are creative and you do not have to be a professional chef to recreate them. Family approved.Published 12 months ago by Kari Burke
A must have. There are several dishes and desserts that I have been making many times now and that people regularly ask me to make again.Published 13 months ago by Clément Palisson
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