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4.17 AVERAGE
4.17 AVERAGE
Read in French for work. This was a big yes, from the delicious meals to the stunning pictures. Some recipes seemed quite traditional, yet there were always that ~one ingredient that made them unique.
Gorgeous and aspirational. Love it but perhaps not as practical as her other 2 books.
Ms. Jones had a wonderful aesthetic. Both the creative nature of the food pairings, and the beautiful food presentation and photography are inspiring. The stories are mainly sweet and comforting. Some foods used are not so easy to get in this country, but if I had the opportunity I would try many of these recipes.
The kimchi and miso soup I tried had wonderful depth of flavor from a simple handling of the ingredients. I hope to try more.
I did get tired of reading straight through— though this could be more because it is an incredibly hot part of a New England summer and the winter food just didn’t have the same appeal just now.
The kimchi and miso soup I tried had wonderful depth of flavor from a simple handling of the ingredients. I hope to try more.
I did get tired of reading straight through— though this could be more because it is an incredibly hot part of a New England summer and the winter food just didn’t have the same appeal just now.
informative
inspiring
lighthearted
slow-paced
I would love to cook through this cook book. some amazing looking recipies - although too many nuts and dairy and different flavors for my current household. one to come back to
This colorful cookbook is chock full of recipes that incorporates vegetables that are in season by the season. There are six sections including each season, start of the year, herald of spring, first warm days, and basics. There are even Flavor Maps which give you a place to start whether it is soups, flatbreads, fritters, or other dishes. Then it walks you through each step of deciding what to add from other vegetables, spices, to what to serve the dish with at mealtime. For a newer cook these are invaluable as it isn't a recipe to follow per se, but a guide to trying different spices or vegetables in the same basic recipe.
I like that this cookbook focuses each section based on what is in season because we all know that is when those fruits and vegetables taste the best. There are 250 recipes in this cookbook and you could make something different every day and not repeat any recipe for nearly a year. I'm sure you will find some favorites that will become a staple in your home.
The recipe that I am going to try first (because I have a picky husband) is Tomatoes with Whipped Feta. This is in the summer section and while not quite summer, close enough for me! Plus I love tomatoes and this looks like an easy side dish to make.
I have several other recipes tagged including Orzo with spiced tomato sauce and feta, Mini squash and chive dumplings, and Sea-salted chocolate and lemon mousse. There are so many delicious recipes I can't wait to try them all and see what my family thinks.
Overall I give this 4 1/2 paws up only because some of the ingredients are not common and might be harder to find in the store. The author is from the UK so some things may be easier for her to find than me without running around to multiple stores or shopping online for some of the less common ingredients.
I like that this cookbook focuses each section based on what is in season because we all know that is when those fruits and vegetables taste the best. There are 250 recipes in this cookbook and you could make something different every day and not repeat any recipe for nearly a year. I'm sure you will find some favorites that will become a staple in your home.
The recipe that I am going to try first (because I have a picky husband) is Tomatoes with Whipped Feta. This is in the summer section and while not quite summer, close enough for me! Plus I love tomatoes and this looks like an easy side dish to make.
I have several other recipes tagged including Orzo with spiced tomato sauce and feta, Mini squash and chive dumplings, and Sea-salted chocolate and lemon mousse. There are so many delicious recipes I can't wait to try them all and see what my family thinks.
Overall I give this 4 1/2 paws up only because some of the ingredients are not common and might be harder to find in the store. The author is from the UK so some things may be easier for her to find than me without running around to multiple stores or shopping online for some of the less common ingredients.
informative
This is literally the cookbook Alex and I cook a large amount of our meals from. Love love love.
I've cooked through about a quarter of these recipes this year and I will likely make a few more throughout the seasons but I'm mostly leaving it on the shelf. Part of this has to do with the quality of recipes and part has to do with the fact that this book steered me on a path to becoming vegan and I no longer eat a lot of the ingredients here.
The good? I love the concept. Focusing on ingredients as they become available throughout the seasons is a GREAT idea. It pairs well with my gardening hobby and I think there are a lot of wonderful reasons to keep food connected to location.
There are a few flavor combinations and recipe formulas that surprised and delighted me. Pomelo and winter peanut noodles (pg 32) and Not-Chicken Soup (pg 28) are going to stay in my rotation, for example.
The bad? Some of these recipes are dogs. The polenta cake, lemon pizzettes, and pistachio and ricotta dumplings come to mind. In fact, although the book starts off very strong the recipes seem to get more hit or miss in late chapters. At least that's been my experience.
As to the book's production I'm torn. On the one hand it is very beautifully designed. The photos are gorgeous and the layout is aesthetically pleasing. On the other hand there are ridiculous printing choices that really feel like errors. Some recipes start on one page and finish 20 pages later, with no indicators on either page. It would hand also been nice to have a list of recipes at the beginning of each section instead of only a list of ingredients (though, I do dig the instinct there).
This is a good cookbook. It gets a lot right and hey, it transformed my lifestyle and that's no small thing.
The good? I love the concept. Focusing on ingredients as they become available throughout the seasons is a GREAT idea. It pairs well with my gardening hobby and I think there are a lot of wonderful reasons to keep food connected to location.
There are a few flavor combinations and recipe formulas that surprised and delighted me. Pomelo and winter peanut noodles (pg 32) and Not-Chicken Soup (pg 28) are going to stay in my rotation, for example.
The bad? Some of these recipes are dogs. The polenta cake, lemon pizzettes, and pistachio and ricotta dumplings come to mind. In fact, although the book starts off very strong the recipes seem to get more hit or miss in late chapters. At least that's been my experience.
As to the book's production I'm torn. On the one hand it is very beautifully designed. The photos are gorgeous and the layout is aesthetically pleasing. On the other hand there are ridiculous printing choices that really feel like errors. Some recipes start on one page and finish 20 pages later, with no indicators on either page. It would hand also been nice to have a list of recipes at the beginning of each section instead of only a list of ingredients (though, I do dig the instinct there).
This is a good cookbook. It gets a lot right and hey, it transformed my lifestyle and that's no small thing.