21 of 22 people found the following review helpful
Great recipes but missing info,
This review is from: Leiths Vegetable Bible (Hardcover)
I'm totally new to cooking and I've had this book now for a couple weeks and I love it but a couple things are starting to bug me.
I've made 12 or so dishes, 2 have been amazing and I'll make them again without hesitating, the rest have been well above average in taste and flavor.
For the most part the recipes are very well explained and are easily followed. Specifically the Index is amazing and makes the book very useable.
There is just the right amount of information, so you feel informed but not stupid. It's definitely written for the intelligent reader.
Unlike the BBC Food recipes which are all 3-4 steps the recipes in here are varied in complexity, which I really like. Some days you want something simple with 4 ingredients that will take 15 minutes other days you have an afternoon and want to make something more complex. I really like that variety in this book.
On the other side of positive...
Almost every third recipe has one "exotic" ingredient. Meaning there's always something I can't find in the local shops and I have to make substitutions. Swish Chard, Lovage, Borage being a few off the top of my head.
Not all the recipes contain serving sizes (such as the Spinach Gnocchi on page 53). Some recipes contain the information in the last step, "divide into 4 plates" etc, and most commonly they are
Some recipes contain mistakes or omissions (The butternut squash risotto with toasted walnuts and deep-fried sage on page 365 calls for an onion but nowhere in the recipe does it tell you that you have to chop it)
There is no calories per serving information in any of the recipes.
None of the recipes give you any idea of how long it's going to take to make them.
Overall this is my favorite cook book and I make something out of it almost every day.
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Showing 1-2 of 2 posts in this discussion
Initial post: 12 Aug 2009 20:32:54 BDT
Just a note about the serving size: on the introduction (page 4) its stated that "All recipes serve 4 unless otherwise stated". Perhaps you missed it. Happy cooking!:)
Posted on 29 Jun 2010 13:31:26 BDT
Last edited by the author on 29 Jun 2010 13:31:47 BDT
I. Moal says:
"The butternut squash risotto with toasted walnuts and deep-fried sage on page 365 calls for an onion but nowhere in the recipe does it tell you that you have to chop it"
Hahaha. I have an image of a whole onion floating on your risotto!
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