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28 reviews
18 of 19 people found the following review helpful
Great gift for a student or new cook
4 Sep 2007
Format:Hardcover
My teenage daughter's friend brought us this book as a house gift. I love it, and I use it quite a bit. I just bought a copy for 21-year-old son, who is starting to cook and entertain. It's great for a new cook, because in addition to being quick, most of the recipes don't require a fully-equipped and stocked kitchen. She also explains well. The pictures are beautiful, and the special sections at the end are fun.
I'm sure that a lot of "foodies" will turn up their noses at this book. I, too, like to make things from scratch, and this isn't a book of five-star gourmet adventures in the kitchen. But I think that the reader who wrote that you could probably make these things a little bit better without using the packaged ingredients, but at the cost of a lot more time, hit the nail on the head. Sometimes you just don't have time to cook the way you really want to do it -- but you still have to eat. I suppose some purists will say it's always better then to go out or just make a sandwich than to cook "Rachael Ray" style. But I think a home-cooked, family style meal is still nice, even with a few shortcuts that you wouldn't take for a special occasion. There is room for both kinds of cookbooks and cooking in my kitchen and in my life.
Besides, not all the recipes are even like that. Many are just plain terrific, even those that do use prepared items. And if you don't want to use, say, a prepared spice blend or sauce, then just "retrofit" the recipe and make your own. I have done that with some recipes, but I have also tried the prepared ingredients a couple of times (e.g., a spice blend that only cost $1), and I was pleasantly surprised by their quality.
My only criticism is that you need to look carefully at her estimated times, which are often overly optimistic. If a recipe calls for, say, a cup of chopped onions, the time for peeling and chopping the onion isn't included in her estimate. I suppose that's fair -- I mean, you could have a bag of chopped onion in your freezer or something -- but you do need to remember to look carefully at the recipe before planning your time.
I'm sure that a lot of "foodies" will turn up their noses at this book. I, too, like to make things from scratch, and this isn't a book of five-star gourmet adventures in the kitchen. But I think that the reader who wrote that you could probably make these things a little bit better without using the packaged ingredients, but at the cost of a lot more time, hit the nail on the head. Sometimes you just don't have time to cook the way you really want to do it -- but you still have to eat. I suppose some purists will say it's always better then to go out or just make a sandwich than to cook "Rachael Ray" style. But I think a home-cooked, family style meal is still nice, even with a few shortcuts that you wouldn't take for a special occasion. There is room for both kinds of cookbooks and cooking in my kitchen and in my life.
Besides, not all the recipes are even like that. Many are just plain terrific, even those that do use prepared items. And if you don't want to use, say, a prepared spice blend or sauce, then just "retrofit" the recipe and make your own. I have done that with some recipes, but I have also tried the prepared ingredients a couple of times (e.g., a spice blend that only cost $1), and I was pleasantly surprised by their quality.
My only criticism is that you need to look carefully at her estimated times, which are often overly optimistic. If a recipe calls for, say, a cup of chopped onions, the time for peeling and chopping the onion isn't included in her estimate. I suppose that's fair -- I mean, you could have a bag of chopped onion in your freezer or something -- but you do need to remember to look carefully at the recipe before planning your time.
15 of 17 people found the following review helpful
Quick to Prepare, but Definitely NOT Fast Food
3 Jan 2007
Format:Hardcover
There are two real points that set this book apart from Ms. Fishbein's previous books:
First note the part of the title that says 'Short on Time.' And in today's world when aren't most of us Short on Time. Here are kinds of things that you can fix in the evening of a work/school night and still have a little time to relax.
Second, perhaps as an offshoot of the first point, she uses a lot of pre-prepared, even 'store-bought' ingredients. These probably aren't as good as she (or you) could make yourself. But back to the first point -- time. Do you really want to spend your whole evening in the kitchen just to make something a few percent better than what you can buy?
Consistent with her other books is the beautiful photography. I'm the type who tends to flip through the book looking at the pictures. At the moment I'm stopped at page 164-5 looking at the picture of roasted lemon-pepper cod. Cod is a nice fish, and I noticed some at the store last night that looked pretty good. Let's see, there's fish, roasted with lemon and pepper. Then there's a 7-10 minute sauce with heavy cream, lemon, onion powder and sour cream. OK, dinner tonight is planned.
First note the part of the title that says 'Short on Time.' And in today's world when aren't most of us Short on Time. Here are kinds of things that you can fix in the evening of a work/school night and still have a little time to relax.
Second, perhaps as an offshoot of the first point, she uses a lot of pre-prepared, even 'store-bought' ingredients. These probably aren't as good as she (or you) could make yourself. But back to the first point -- time. Do you really want to spend your whole evening in the kitchen just to make something a few percent better than what you can buy?
Consistent with her other books is the beautiful photography. I'm the type who tends to flip through the book looking at the pictures. At the moment I'm stopped at page 164-5 looking at the picture of roasted lemon-pepper cod. Cod is a nice fish, and I noticed some at the store last night that looked pretty good. Let's see, there's fish, roasted with lemon and pepper. Then there's a 7-10 minute sauce with heavy cream, lemon, onion powder and sour cream. OK, dinner tonight is planned.
13 of 15 people found the following review helpful
Disappointed
12 Dec 2006
Format:Hardcover
I own the other three Kosher By Design cookbooks and love them, so I expected to be wowed by this one as well. I was very disappointed. I appreciate the fact that this cookbook is intended to make quick recipes, but I dislike the fact that Fishbein utilizes so many prepared ingredients (salad dressings, accompanying sauces, etc). This cookbook fits more into the Rachael Ray concept than the Susie Fishbein concept to which I've become accustomed. If you like that, you'll enjoy this book, but it wasn't for me.
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