Customer Comments

Inspired by Garten's approach to cooking during the pandemic, this book brings together simple weeknight meals. Barefoot Contessa cookbooks are always solid and their recipes are easy to follow. This glossy-paged addition to the series is no exception, and although you won't find any dishes particularly surprising or out of the ordinary (Hummus? As an appetizer? Groundbreaking!), there are a few fun tweaks on classics here–scrambled eggs cacio e pepe. A few of these recipes are not actually... recipes, which is acknowledged in the foreword, and although I appreciate these ideas for a quick-to-assemble dinner, I still wish less space had been dedicated to cheese boards in lieu of meatier recipes (not literally). The oven risotto and oven-baked polenta recipes featured here, however, are game changers for those of us who've spent many hours stirring to achieve the desired level of creaminess for those dishes. I've received a free copy from Clarkson Potter in exchange for a free and unbiased review.

This book is a must-have for both those who are transitioning to a vegan diet and those who have long been vegan. Morgan covers all the bases: there is an extensive section on sauces followed by breakfast and brunch recipes, soups, dishes for crowds, entrees, and appetizers, followed by what I (an omnivore) found to be the most tempting section: desserts. Some of the recipes are wholesome (lemon parm-y kale salad), while others are decadent (beer battered fysh and chips with tartar sauce, pecan sticky buns). All are clearly explained, with occasional tips and modification suggestions. I am knocking off one star only because I would have liked to have seen a stronger thread connecting the recipes: together, I find the selection somewhat haphazard. Regardless, I look forward to delighting my vegan friends with its recipes at my next dinner party. I've received a free copy from Clarkson Potter in exchange for a free and unbiased review.

In Bibi's Kitchen contains recipes from home cooks spanning eight African countries. Organized by country, each chapter gives a brief overview of its country's history, geography, and culture, followed by interviews with the cooks whose recipes are featured in the chapter. While each of the countries featured in the book have distinct cuisines, as a whole, these recipes are simple, healthy, and comforting. Vegetables and spices are particularly highlighted here. I made the Eritrean dish Firfir (which brings together onions, tomatoes, beef, spices, and pieces of injera, which are torn and fried) in under thirty minutes and it was so delicious and comforting on a cold winter day. The Somali beef stew was also excellent, with the cilantro, bananas, and lime adding complexity and balancing out the dish. I look forward to making digaag qumbe (chicken stew with coconut and yogurt)and the harees with chicken, a savory porridge made with bulgur wheat. This is a very special book that not only contains recipes for healthy, delicious every day meals, but also brings us into the kitchen of home cooks from different countries, providing context for the dish as well as a personal connection like the one you might have with your grandmother's cooking. I’ve received a free copy from Ten Speed Press in exchange for a free and unbiased review.

I was very excited to receive this book of "150 recipes for the home cook" because the home cook is exactly who I have been for the past three thousand months! At this point, I no longer have the energy to be cooking super elaborate dishes, but I do need some excitement on my tastebuds and this book delivers. I cooked two recipes from this book the same day. I made the chickpea and celery salad for lunch and for dinner that night, I made the chicken stir-fry with radishes, sumac, ginger, soy sauce, vinegar, and mustard, which I served with couscous instead of rice and greens. Both were delicious. I appreciate the sections "One and Done: One-Pan Dinners" and "Making Your Slow Cooker Work for You" because that's just where I'm at right now. The slow cooker spiral ham looks a little seventies for my taste, but I look forward to trying one of the chilies and I'm intrigued by the slow cooker brownies. The section "The New Meats: Cauliflower, Squash, Broccoli, and Cabbage," despite the title, also covers vegetables like EGGPLANT, which is not only the internet's favorite emoji but can also be used to make "steaks" with tahini and basil. The only thing I wasn't thrilled by were the photos, which were not very generous and at times oddly chosen. I would rather know what a french toast toad-in-the-hole looks like than to have a full spread with a close up of some corn cobs, you know? I've received a free copy from Clarkson Potter in exchange for a free and unbiased review.

It is month 700 of quarantine, and while the baking fever seems to have died down some, the colder weather seems to be calling for some more baked good. The Good Book of Southern Baking covers cookies, bars, puddings and custards, cobblers, crisps, pies (my favorite), doughs, and some miscellaneous deliciousness, but as Fields says in the intro, she wrote this book "to bury y'all in cornbread and biscuits." And bury us she does. The book features recipes for at least seven different types of biscuit (including dog biscuits!) as well as several riffs on cornbread (including cornbread pancakes, waffles, fritters, and croutons) and a few dozen Jiffy hacks for those lazy days. I know you know what I'm talking about. Indeed, one of the strengths of this book is its versatility, offering more labor intensive add-ons (like a ginger purée) for when you're feeling fancy and shortcuts for when you simply CANNOT. This is a great book to have in your arsenal, full of classics with a few surprises thrown in. I've received a free copy from Lorena Jones Books in exchange for a free and unbiased review.

The Farmhouse Culture Guide to Fermenting is a thorough, beautifully illustrated primer on fermentation. It starts off with an introduction to the history and science of fermentation, then goes into equipment, equipment, and general guidelines, and ends with more than 100 recipes. I was personally a bit put off by the amount of preparation, equipment (a lot of which has a funny name, like carboys and bungs), and science that goes into fermentation. Particularly exciting is the section on drinks, which includes recipes for kombucha, water kefir, and shrubs. I don't think I will be committing to the fermentation life beyond simple pickles, but this would be a wonderful self-isolation project for people who want to become home fermenters. There is a handy list of resources at the end of the book, where you can find a list of shops that sell fermentation equipment and brewing supplies. If you're serious about fermenting your own food, this book definitely has all you need. If you're just a dabbler, it might be a bit too intense for you!