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bin4givn
, August 23, 2011
The author arranges the book primarily by ingredient and then by geography with several recipies for each section. The recipies are well written and easy to follow. She aso includes a section on the basics of cooking beans, times, and conversions between dry, cooked and canned. The fact that the author is an experienced cooking instructor who has taught complete novices is evident without dumbing down the recipies. It is suitable for both the novice and experienced cook. Photos would have been nice but as large as the book already is, they would have made it truely unweildy.
A good portion of the recipies would be suitable for vegans.
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