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The Smitten Kitchen Cookbook Hardcover – Oct 30 2012

4.8 out of 5 stars 53 customer reviews

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Product Details

  • Hardcover: 336 pages
  • Publisher: Appetite by Random House; 1st edition (Oct. 30 2012)
  • Language: English
  • ISBN-10: 0449015793
  • ISBN-13: 978-0449015797
  • Product Dimensions: 21.1 x 2.8 x 23.9 cm
  • Shipping Weight: 1.3 Kg
  • Average Customer Review: 4.8 out of 5 stars 53 customer reviews
  • Amazon Bestsellers Rank: #16,989 in Books (See Top 100 in Books)
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Product Description

Review

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.”
—Entertainment Weekly

“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.”
—Real Simple
 
“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.”
—Everyday Food
 

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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Customer Reviews

4.8 out of 5 stars
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Top Customer Reviews

Format: Hardcover Verified Purchase
This is one of the best cookbooks I have ever seen. Just about every recipe is something I would like to make. Easy ingredients - just things your have regularly in your fridge/pantry. And delicious!
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By A. Volk #1 HALL OF FAMETOP 50 REVIEWER on Nov. 12 2012
Format: Hardcover
I've been on a bit of a recipe book kick recently, so I was curious to read what the fuss was over the Smitten Kitchen Cookbook. It's based on the author's blog. While many of the specific recipes in here aren't online, you can often find similar ones online. So why buy this book? Well, it has a few things going for it.

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).
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Format: Hardcover Verified Purchase
I am a cook book junkie...love to own them, read them, but tend to stick with my tried and true recipes. This book is an exception. I love the narrative of Deb Perelman. So down to earth and homey, the recipes are fresh, easy and super delicious!! The pictures are mouth watering. Every dish I have tried has been wonderful. I highly recommend this as a must have in your collection.
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Format: Hardcover
As an avid follower of the Smitten Kitchen Blog, I've been looking forward to this cookbook for awhile. The minute I got it, I read it, and I've never read a cookbook before. The is an excellent balance of recipes in this book, especially for someone with a vegetarian husband. Usually when I buy a cookbook, the majority of it I cannot use because they are all meat dishes. But this book actually has balance and provides actual vegetarian MEALS, not just side dishes.

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.
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Format: Hardcover
I've never read the Smitten Kitchen blog. I had heard about it, but I already follow too many blogs, I didn't think I could add another one to my way-to-long list! BUT I had heard about the SK cookbook and decided to check it out. It is a stunning cookbook with very creative, wholesome, containing regular ingredients, recipes. Raspberries and ricotta in a scone?! Genius!

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!
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Format: Hardcover Verified Purchase
I borrow many cookbooks from the library, but I wanted to buy The Smitten Kitchen Cookbook. It has so many good new recipes, but several old standbys as well.
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Format: Hardcover
I love reading the commentary on recipes in cookbooks. There's something about getting into the mind of the writer to see where they were going with something when they came up with the recipe - this is why I love this book. I am a somewhat experienced cook, so I find that sometimes cookbooks can be boring - not the case at all for this book - Deb combines the history of food with a real story of the making of the dish, followed by a detailed commentary on what she is doing while she is making everything. On a side note, the author's son loathes cheese much like I do, so I find that a lot of her recipes are quite accessible for my tastes.
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.
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