Kamis, 05 Maret 2015

Free Ebook , by Teri Lyn Fisher Jenny Park

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Free Ebook , by Teri Lyn Fisher Jenny Park

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, by Teri Lyn Fisher Jenny Park

, by Teri Lyn Fisher Jenny Park


, by Teri Lyn Fisher Jenny Park


Free Ebook , by Teri Lyn Fisher Jenny Park

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, by Teri Lyn Fisher Jenny Park

Product details

File Size: 114353 KB

Print Length: 176 pages

Publisher: Ten Speed Press (March 3, 2015)

Publication Date: March 3, 2015

Sold by: Random House LLC

Language: English

ASIN: B00N6PFDPI

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Amazon Best Sellers Rank:

#378,901 Paid in Kindle Store (See Top 100 Paid in Kindle Store)

I was excited to receive the book, having had it pre-ordered at the urging of my SO. I dove into the book when I received it. The shrimp okonomiyaki pictures reminded me of a trip to Japan. The salade lyonnaise reminded me of so many things topped with a fried or a poached egg that I wanted to try making.I had two dozen eggs in the fridge and a number of ingredients ready to go when the weekend rolled around and I would have time to prepare the foods.The photographs in the book are stunningly beautiful. The creative team has clearly put a lot of effort into the preparation of the food and the making of the photographs in the book. I appreciate the many recipes that include multiple variations like buttermilk pancakes, quiche, frittata, deviled eggs, and others.What I didn't like in the book:-Tiny font in the ingredient lists. More than once I needed to pull the book up close to my face or lean in really close to read the small numbers in the fractions listed in the ingredients. There's lots of white space on the pages, surely some of it could be sacrificed to use a larger font?-Spelling errors. There's a number of them, and they're not simply homophones that would be missed by a spell checker. ("Ingridients", page 119 as an example)-Recipe that just doesn't work as written. The Spaetzle With Swedish Meatballs was what sold my SO on the book. It was the "I gotta have it" factor of the book. I found two serious errors in the recipe. 1: The meatball recipe calls for "Remove the skillet from the heat and stir in the soaked bread with any milk remaining in the bowl. Stir in the beef, turkey, egg, salt, and pepper, mixing gently to combine the ingredients thoroughly without overworking them."If followed literally, you add the pomade, the measured ingredients, the beef, and the turkey to the aromatics that are still in the HOT SKILLET, which would somewhat brown the meat and lead to bad meatballs. Luckily I figured it out later when the instructions said "Cover the bowl and refrigerate the meatball mixture for at least 30 minutes." The aromatics get added to the pomade in the bowl, not the pomade in the bowl being added to the skillet.2: Did the writer actually try to make spaetzle without a spaetzle maker and press the dough through a colander? I don't have any better way to say that this will lead to frustration and tears. I ended up with a layer of dough that cooked itself to the bottom of the colander while I tried to push it through colander with a spatula, then a bench scraper.That did not work. I ended up pitching the dough and boiling a bag of noodles I had on hand. The meatballs and sauce were delicious. The spaetzle was a failure.I'm looking forward to going back to the book in the future for the brioche buns, the egg bhurji, and the avgolemono soup. But that will have to wait for another weekend.

I was looking for a book that had recipes that celebrated eggs as the main ingredient. This book has some recipes that do that, but most of the recipes just used eggs IN the ingredients or as an accessory (like a salad with an egg).One thing that has been useful is the salad dressing recipes. They're great!

I really wanted to love this book, I have had it on my wish list for what seems like ages. Finally purchased it and am not so excited about it. Most of the recipes are Korean-food influenced, which is fine, but not what I was expecting. I tend to have a difficult time finding ingredients required for most Asian food so I'm sure I'm going to be running into the same problem. Also, the recipes are extremely labor-intensive it seems. I know good food usually takes time, but I don't think any of the recipes I could ever serve for breakfast because I'd have to get up in the middle of the night to start making them. Aside from pancakes and the Dutch Baby and I already make those for breakfast. So, I can't say I'd recommend the book but the food does look delicious and sooner or later I might put it to use.

Good info, fun and delicious recipes, but way more Asian influence than advertised. Hard to find and afford the ingredients.

xoxo

This book is perfect for any egg lover. The recipes are doable, Ranges from slightly time-consuming to not too complicated. Some recipes like the hollandaise sauce will need to be tried over again to perfect. I love this book.

Good guide to obscure & interesting new recipes but a bit lacking on basic cooking techniques for cooking eggs.

This contains wonderful recipes from around the world, as well as fabulous photos. Contains easy to more time consuming recipes.

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About the Author

porterjazminejobethguarneri / Author & Editor

Has laoreet percipitur ad. Vide interesset in mei, no his legimus verterem. Et nostrum imperdiet appellantur usu, mnesarchum referrentur id vim.

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