The title of this book says it all. Genius recipes! Flipping through the book I’ve found that I pretty much want to make everything. I have made Marcellas tomato sauce and Jim Laheys no knead bread. I know those recipes work so I have no worries in making any of the others.
The nice thing about this book besides the layout of the book, the gorgeous photography or the paper that was used is the genius tips that are shared throughout. It’s really nice to see a wide variety of recipes from vegetables, meats and desserts. Salt crusted potatoes, gratin of zucchini,rice and onions, and grilled pizza are just a few of the recipes I look forward to trying.
I would give this book to any level of cook. The recipes are well thought out and written. This would be a great gift for anyone that has been cooking for a while. There is plenty of recipes for all cooks to learn something new. I recieved this book in exchange for an honest review from the Blogging for Books program.
I wasn’t quite sure what to expect with this chef book. It comes across as a church fundraiser book with recipes picked out by kids. That being said the book is fantastic. This is the first time that I have looked at this type of book and really feel as if I can make every recipe. With that being said I don’t think I will be doing that. There are a few recipes that are quite odd such as the spaghettios sammy, or the tang toast. I really don’t have a desire to fix those recipes, but it’s not to say that I wouldn’t try them once. I’m really looking forward to try some of the baking recipes especially the pie crust and the dinner rolls. They come across as simple recipes that anyone can make.
There are nine sections in the book which are:
Hand me down
A cookie a day
We are family
I would recommend this book to anyone of any cooking level. The recipes are easily accessible and not overly complicated. I recieved this book in exchange for my honest review from the Blogging for books program.
CHRISTINA TOSI is the chef, owner, and founder of Milk Bar, sister bakery of the Momofuku restaurant group, with locations in New York City, Toronto, and soon Washington, D.C. She is the 2012 recipient of the James Beard Rising Star Chef Award, a finalist for the 2014 James Beard Outstanding Pastry Chef Award, and a judge on Fox’s MasterChef and MasterChef Junior.
Typically when I first get a new cookbook I’m generally not overly inspired or really excited to try many new recipes. This book is definitely a change from that mindset. A nice weight to the book and stunning photography throughout. Flipping through I’m already finding myself wanting to try most everything. My household is currently trying to diet and eat healthier, there’s a lot of great options that cater to that. Ive already found some new breakfast ideas that I can’t wait to try. I have never visited the sprouted kitchen blog, but I’m going to be a regular visitor now. The one thing that I did notice is there isn’t much meat in the book. For a vegetarian or a person looking to try meatless meals this book would be a great choice. All of the recipes are perfect bowl food.
The book is broken up into five categories:
Dressing and sauces
I’m genuinely looking forward to cooking from this book and would highly recommend it to anyone that loves to cook.
I recieved this book in exchange for an honest review from the Blogging for Books program.