File Size: 125484 KB
Print Length: 368 pages
Publisher: Clarkson Potter (September 26, 2017)
Publication Date: September 26, 2017
I have a decent collection of cookbooks, nearly all of which sit on a bookshelf inside my game room and get pulled out for specialty recipes. Excellent few tried and trusted cookbooks which get shelf space in my kitchen. After both looking through this recipe book and trying several tested recipes, “The Home Cook” has its place in my kitchen and will be a cookbook that I use frequently. Along with the wonderful recipes, the recipe book has its own beautiful photographs of the finished dishes (some that I will include below. )
I love the subtitle of this book “recipes to know by heart”. I agree one hundred percent. The majority of the recipes are those which Ms. Guarnaschelli has developed herself. In addition to those, she has gifted us with tried and true recipes from the girl family, including those from both her mother and father. I look at these and see the years of love and work that it required to perfect them. I also see not only her family but mine, too, sitting around a large dining room table to relish the wonderful sights and tastes that will obtain from this book.
Now i'm very happy and impressed with the combo of recipes. I really appreciate that there are two chapters (Soups to Start and Soups for Dinner) devoted to soup recipes as I enjoy soup a lot personally. Many of my own developed recipes are in the soup family, too. The chapter on superstore mushrooms will be worth the purchase of the book by itself. So many other cookbooks have you operating around finding fancy mushrooms but Chef Alex has, as she states made supermarket mushrooms sexy!
Therefore far (and I just got the book this week), I've made a few recipes which my husband and I have enjoyed tremendously. Roasted Celery with Cumin and Coriander (who would have thought to add those seasonings to simple carrots? ); Beef Meatball Soup with paprika and Israel Couscous (I produce a albondigas meatball soup myself but was really pleased to have a new meatball soup to enjoy); Mom's Chicken Cacciatore; and My Dad's Lemon Chicken. I'm pumped up about using this book for years in the future and learning the recipes by heart as the author has suggested.
Here are the chapters of the cookbook:
Snacks and Appetizers
Dips, Crudites and Pickled Vegetables
Soups to Start
Soup for Dinner
Italian American Pastas and Classics
New Chicken Classics
Stand-Alone Main Courses
One-Pot and Slow-Cooked Meals
Supermarket Mushrooms Made Hot
The Onion Family
Sauces and Dressings
Salad for Every Time of year
Salad for Dinner
Grain and Bean Side Food
Italian Us Cookies
Berries and Juicy Fruits
Pies, Tarts an Crisps
Jams and Fruit Condiments
Cocktails, The wait was so worth it! Beautifully written and straightforward to follow -, This is a great book loaded with recipes that will keep you going for months. I can't wait to dig into this food., Love Alex, the tales and the recipes are wonderful!, So excited to try new recipes in this book. Beautiful pictures with easy to follow instructions., Authentic and easy recipes to follow., It may be rare that I case almost every recipe in a cookbook these days, but it’s clear to me that Guarnaschelli, the O. G. (or is it AG? ) Cook really has set on a masterful and memorable cookbook, the one that as the girl introduction intimates will indeed occupy a place on my special shelf, the one with the sauce-spattered books that I take down and use all the time.
I was absolutely swooning over the girl pasta chapter and may simply just cook the complete chapter thru, and the girl updated take on that powerful left-field classic Poultry Marbella? And that whole chapter on supermarket mushrooms made sexy? Can’t wait around. And game time with breaded eggplant fingers, veal meatballs, spinach, artichoke and toasted pecan dip. In addition to that great trick the lady uses with roasted meats and vegetables of types, finishing them with a delightful and quick vinaigrette. And using powdered sugar when roasting tomatoes to bring out their natural color and sweetness.
It’s all fresh, new, flavorful, thrilling and nearly all of all real, coming right from the girl own food memories. It may be eloquently written, and the recipes are easy to replicate. These are all modern American classics, with history. It’s broad and deep correctly. I can not wait to dive in.
This specific weekend it will be her whole spice-rubbed chicken, but I’ll do it on my smoker instead of roasting it, and laquer over the lemon fennel cinnamon sauce while it finishes since I’ll be smoking chickens for a friend anyway. Oh, and while I’m at it I think I’ll have a Dirty Blue Parmesan cheese Olive Martini. Or maybe a Bourbon Sour Cherry Slush. This book’s a keeper.
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