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Swanson has created a beautiful, chic cookbook, perfect for a Christmas gift this year. The recipes are geared for the intermediate cook--complicated enough to scare off a kitchen novice, but with an introduction to all the ingredients to explain the reasons behind choosing these unconventional flours, sweeteners and supplements. While I've been enjoying paging through this for the past few weeks, I haven't yet been inspired enough to try out a recipe. Therein lies its strongest asset and its problem--it's beautiful and invites browsing, yet the stylish format and artsy pictures (of patterns and people, less so of food) dissuade one from actually trying out the recipes. However, the introduction is incredibly useful, explaining the properties of and differences between conventional ingredients (such as high fructose corn syrup) and the natural ingredients (such as agave nectar). When I do get around to testing some recipes, I've marked such worthy dishes as the roasted tomato and paprika soup, the giant crusty and creamy white beans, the thin mint cookies and the spiced caramel corn. I hope they're as good as my imagination makes them out to be.
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titianlibrarian, December 15, 2007
Swanson has created a beautiful, chic cookbook, perfect for a Christmas gift this year. The recipes are geared for the intermediate cook--complicated enough to scare off a kitchen novice, but with an introduction to all the ingredients to explain the reasons behind choosing these unconventional flours, sweeteners and supplements. While I've been enjoying paging through this for the past few weeks, I haven't yet been inspired enough to try out a recipe. Therein lies its strongest asset and its problem--it's beautiful and invites browsing, yet the stylish format and artsy pictures (of patterns and people, less so of food) dissuade one from actually trying out the recipes. However, the introduction is incredibly useful, explaining the properties of and differences between conventional ingredients (such as high fructose corn syrup) and the natural ingredients (such as agave nectar). When I do get around to testing some recipes, I've marked such worthy dishes as the roasted tomato and paprika soup, the giant crusty and creamy white beans, the thin mint cookies and the spiced caramel corn. I hope they're as good as my imagination makes them out to be.Terms and Conditions
We welcome your comments and ideas, but we ask that you refrain from:- Obscenity
- Spam
- Illegal content
- Copyrighted material
- Commercial solicitations
By posting your comments you are granting the good people of Powells.com the right (but not the obligation) to make your comments available to others over the Internet, and to copy and distribute your comments via other media, in each case on a royalty free basis. These terms govern the rights and obligations of the person posting comments and Powells.com; there are no intended third party beneficiaries of these terms. Posted comments are subject to monitoring, editing, and removal at any time. Please see our Terms of Use for our complete terms and conditions.Children's Online Privacy Protection Act
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