Ebook , by Christopher Kimball Christopher Kimball
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, by Christopher Kimball Christopher Kimball
Ebook , by Christopher Kimball Christopher Kimball
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Product details
File Size: 474101 KB
Print Length: 416 pages
Publisher: Little, Brown and Company (October 16, 2018)
Publication Date: October 16, 2018
Sold by: Hachette Book Group
Language: English
ASIN: B079L57DDQ
Text-to-Speech:
Enabled
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Lending: Not Enabled
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Amazon Best Sellers Rank:
#61,356 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
One thing for sure, my Tuesday nights—and all my week nights--are way different, and busier, than what Christopher Kimball and his Milk Street team members are experiencing. And my local grocery stores are not as well stocked as theirs. And I can’t make trips to my grocery stores as often as they do. And I’m pretty sure their pantry is twice the size mine is. I do my own prep and clean up, too….. And I’m not sure what they mean by saying “Make Tuesday nights the new Saturday nightâ€â€¦..And, I’m not quite sure why Mr. Kimball has so badly short-changed American food, and foods from other North American and South American countries and cultures in this cook book. But he certainly has! Even European foods have been shunned. I came looking for quick, easy, new and redux, week night recipes. That is not what I found in these pages.That all being said, I think Christopher Kimball and his group have put together a very interesting group of recipes: Challenging, unique, varied and tasty. Well worth the time and energy they take to make them. And--contrary to many recently-released cook books that feature 100 recipes or less--there is quite a large selection of recipes from which to choose. Too bad for me that not all that many appeal to me, and they don't appeal to my family members either.And for how “easy†the authors claim these recipes to be? Well, maybe for the experienced among us…… And when I think deeply on why these particular recipes seem intimidating to me (and I have thought deeply on this), I have come away with this thought: The ingredients—not the techniques—are not those I usually use. And the fact that Mr. Kimball assures me that I should make these recipes on a busy weekday evening makes me apprehensive! And what if my family doesn’t like these flavor combinations? Do you really want to spring new flavors on your family members when they are exhausted and starving? What happens when they don’t like that new flavor? Let them starve?The fact that many of these ingredients are not found often on my grocery list is a challenge in itself—and it will take extra time running up and down the grocery store isles.(And I don’t think Mr. Kimball considered all this when developing and writing this book. He and his team must be too busy traveling and trying new dishes, (made by others the first time around…..), to bother with understanding the realities of mothers and fathers working and coming home to school-age children, grass that needs mowing, news to be watched, clothes to be washed…….)For instance, most of the recipes showcased in the large chapter of “fast†recipes—require you full attention for 45 minutes or more. For the most part, these are fairly involved recipes that usually utilize 10 or more ingredients, a good amount of prep work, several pans, your food processor, maybe the microwave, measuring cups and spoons, fresh herbs and an assortment of spices. Your counters will be filled and you will refer back to the recipe book often. If you stop to greet spouse or children or answer the phone or take fill the dog bowl, you won’t be finishing in 45 minutes….. When I changed my frame of mind, and renamed this chapter “Leisure Day Recipesâ€, I became much happier with them…..SO: Here is my tip for handling this particular cook book and for getting the most out of it. Do not baulk at these recipes! Embrace them! Do NOT try to make them first on a week night, when you and your family members are tired and starving and rushed! Try them on a weekend first. Cozy up to them gently and get acquainted with them on a slow day. In fact, come to think of it, that is great advice for any new recipe. Don’t try something new when you are distracted. Wait until you can give the recipe your full attention.When you have made the recipe once or twice, when you’ve kind of memorized the directions, and know where to reach for that new spice on your pantry shelf, then bring it to your very busy Tuesday Night.Personally, I’ve been on the lookout for new ground beef and ground pork recipes, and I’m happy that I found some in this book. And I will be incorporating some of the recipes using sumac into my repertoire. But in general, I had higher hopes for this book.
Overall, I like this book. The range of recipes is very diverse-- a lot of different foods from Asia, the Middle East, Italy, North Africa, etc. I really like that aspect of it--supposedly simple recipes (more on that later) but with foods that aren't typically in my repertoire. I've enjoyed trying a couple of the recipes in the book (the coconut-lemongrass shrimp and the maple whiskey pudding cakes) and have several more marked for future tries.Each recipe has a picture, which I like, and a tip for cooking (something like don't stir the sauce or whatever with a little reason why, to enhance your recipe.) The recipes are broken down into "fast, faster," and "fastest" depending on their cooking time ("fast" is a recipe that should take 45 minutes-1 hour, "fastest" is something under 30 minutes. "Faster" is in the middle.) It also has simple side dishes, one pot recipes, roasting recipes (for vegetables and meat) and some desserts. Again, a wide variety of recipes. The two dishes I've tried thus far have turned out well (my husband can't stop gushing over the maple whiskey pudding cakes.) I liked the shrimp, it had a great flavor and a nice heat without being too spicy.So why only three stars?Two main reasons--the difficulty of finding some ingredients and the cooking/prep times are not accurate (at least not for me.)1. There was maybe one recipe I could make with the staples in my pantry. (The maple whiskey cake). When I think Tuesday night, I think something I can whip up with things I have on hand. Now I realize these are diverse recipes from across cultures so I know I wouldn't have everything on hand (like I don't have fish sauce, but I understand how that can be considered a staple because millions of people always have it in their cupboard), but some of the things Kimball considers staples I can't even find in the local grocery store (pomegranate molasses, for example.) It seems every recipe calls for some unique kind of pepper (serrano, Fresno, jalapeno, sichuan peppercorns) which can also be hard to find in a small town grocery store. I had to do a bit of substituting in the coconut-shrimp recipe to make it work. But in the end, even though I had to use peanuts instead of macadamia nuts, it was really tasty.2. I'm not the most efficient cook, but my crack at a "faster" recipe took double the 30 minutes estimated. I don't think I was overly slow, I just don't know how you do all the prep work and cook in the allotted time. Zesting limes, chopping lemon grass, searing shrimp, simmering sauce among other things took me almost an hour and a ton of dishes. It was definitely not "faster." I tried my best, and again, the food was tasty, but I used a lot of dishes and measuring cups to prep the food. The pudding cakes were pretty simple ingredients-wise (I was thrilled that I had all the required ingredients), but required stove top cooking on two burners in two different pots and waiting for melted butter to cool. Again, the recipe turned out well (my husband said it was restaurant quality) but there were lots of dishes to do.So overall, I enjoyed the food that I made, but I would take the cooking/prep times with a grain of salt and be aware that you are likely to go through quite a few dishes when prepping and cooking the meal. Also, you'll likely need to substitute ingredients or go on quite the scavenger hunt for some of the ingredients.
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