File Size: 447920 KB
Print Length: 320 pages
Publisher: Little, Brown and Company (September 12, 2017)
Publication Date: September 12, 2017
1) Chicken Tagine with Apricots, Butternut Squash, and Spinach – p 184. Very fragrant and flavorful dish. There’s a ton of produce in this. It calls for 2 at the same time butternut lead pages. Mine was small and produced about 3 cups. I didn’t want the extra cup to go into the refrigerator and be forgotten, therefore it all went in.
2-3) Spicy Stir Fried Cumin Beef – p 128. Delicious. It isn’t really as hot and spicy as it appears to be. The mild spiciness takes a back seats to the cumin, garlic, onions, sesame, soy, rice vinegar, and cilantro. It may be supposed to be served over steamed white rice, but I was in a mashed potato mood. Delicious stuff.
4-5) Curry Braised Ova – p 28. Yum. We’ve always loved Ova in Purgatory and Shakshuka. This really is another fantastic one.
6) Prawn in Chipotle Sauce ~ p 163. Super tasty and straightforward peasy.
7) Japanese Fried Poultry – p 150 and Sweet-and-Spicy Ginger Green Beans – p 82. We all loved this dinner, especially my teenagers. It’s got a lovely crisp, delicate coating. The recipe instructs to fry at 375. I actually have a deep fryer, and it was pistolet too quickly at that temp. I lowered it to 350, and it worked perfectly.
8) Turkish Meatballs with Lime-Yogurt Sauce – p 136. It’s ground meat, but my youngest was sure it was lamb because of the spice profile.
9) Caramel Oranges – p 222. This dessert is so vivid and fresh, and absolutely lickable. The recipe makes no mention of the cream or pistachios, however they were in the photograph, therefore i added them in, too.
10) Brown Butter Cardamom Clown Bread – p 203. Great banana bread. Typically the whisper of sugar on top gives it a lovely finish.
11-13) Israeli Hummus with Spiced Beef Topping – p 140 & 140 and Lebenese-Style Tabbouleh – p 57. Darn good tabbouleh and hummus. I’d never seen the spiced meat added on as a topping, and it’s fantastic. I put 2/3 of it underneath, or you wouldn’t see the hummus, and that’s the main player here. I'm crushing a clove or maybe more of garlic into the hummus next time.
Some others I actually have flagged to try: Baked Persian Herb Omelet – p 27 * Spanish-Style Eggs with Garlicky Crumbs and Chorizo ~ p 31 *Georgian Poultry Soup – p forty-five * Spanish Garlic Soups – p 51 * Kale Salad with Smoked cigarettes Almonds and Picada Breadcrumbs – p 63 * Skillet-Charred Brussels Sprouts with Garlic, Anchovy, and Soup – p 70 * Sweet Potato Gratin with Vanilla Bean and Gulf Leaves – p 79 * Herb and Pistachio Couscous – p 99 * Punjabi Chickpeas with Potato – p 104 * Cuban Style Chicken Shoulder with Mojo Sauce – p 156 * Thai Beef Salad ~ p 160 * Thai Caramel Fish – p 171 * Caramelized Chicken with Orange and Sage – p 176 * Potato and Herb Crescente – p 196 * Tahini Swirl Brownies ~ p 207 * Rye on Rye Sticky Toffee Pudding – p 237
I’ll update this as I play in the book more., This book is genius and makes myself excited to cook. Easiest pie dough recipe ever. Love the pumpkin sour and Spanish spiced chicken tenderloin bites. Maximum flavour for ease of food preparation!, I like the cookbook a lot for the same reasons other reviewers like it, but if you have a subscription to Milk Streets magazine I would not purchase it. A lot of the same recipes are usually in the magazine and I believe the ones that are not will be placed in future issues., Glad that America's Test Kitchen/Kimball is venturing into other cuisines. I already had 7 of his books after I had just made Kofta and then to turn on and watched Milk Streets on PBS I was to say the the very least happy. I enjoy Mediterranean, Japan, etc. cooking. I even ground my lamb for the Kofta. I opportunity into my favorite Bastilla that was prepared in a Moroccan restaurant next to school, so happy I now have help. Looking forward to the Japanese fried chicken. Thanks a lot I now have a new reference with simple directions and multiple options for ingredients., Great useable recipes. Fantastic presentation. Don't treatment if any of these recipes conclusion up in his magazines. I might rather turn to a beautiful cookbook than to thumb through stacks of old magazines. Great new beginning Christopher! An international cuisine, with ingredients I can get., I get the publication therefore i was already familiar with nearly all of the recipes. I prefer to have the recipes in one place rather than seeking to locate which publication I had seen a recipe in, so I actually sprang for the book. I have not had anything from this book that is less than terrific (and I've cooked nearly all of the recipes). Highlights for me include: People from france Carrot Salad (divine), Sichuan Chicken Salad (excellent and easy), lentil salad with gorgonzola (very deep flavor), Chinese cooked white chicken (easy and very tasty), baked Persian Omlette (so healthy and delicious), smashed cucumber salad (goes great with a simple necessary protein on the side), spiced pork tenderloin bites (simply excellent), and the no sear lamb stew (I've repeated this one several times). There are numerous more that are easy, light and healthy. Talking about light and healthy, We are able to keep my calorie intake within my goals so easily by cooking out of this book. It's not typical American/European fare but I know already how to do that! I can't recommend this book enough., Yes, a few of the recipes are in the magazine but who has the organizational capacity to file them for future reference. A good investment to have them all in one place on the rack. Like one of the other reviewers stated, I threw in the towel marking the ones I wanted to use when I realized I actually wanted to cook them all. Three down so far and each one delicious. One of my favorite cookbooks., Wow! So many worldly and amazing recipes. I took it to work today and shared it with co-office workers. Three of them. These people all loved this cookbook so much they are all ordering their own copy.
Kudos to Christopher Kimball and his team for an amazing addition to my library. (I also get the Milk Street magazine). The inclusion of tales and explanations and background is definitely an added bonus. I am excited to begin cooking!
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