Minggu, 23 November 2014
PDF Ebook , by Ruth Reichl
PDF Ebook , by Ruth Reichl
PDF Ebook , by Ruth Reichl
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, by Ruth Reichl
PDF Ebook , by Ruth Reichl
Success is a choice. It's just what many people say as well as recommend making others be succeeding. When somebody decides to be success, they will attempt big effort to recognize. Many methods are intended and undertaken. Nothing restricted, yet there is something that may b neglected. Seeking for understanding and also experience ought to remain in the plan as well as procedure. When you always much more these two, you can finish your plans.
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Product details
File Size: 687 KB
Print Length: 364 pages
Publisher: Penguin Books; Reprint edition (March 28, 2006)
Publication Date: March 28, 2006
Language: English
ASIN: B000P0JGM8
Text-to-Speech:
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Amazon Best Sellers Rank:
#196 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
Be sure to purchase the newer version, the 2006 edition, with the DVD. It has the darker orange recipe titles, unlike the light yellow text of the original 2004 edition which was difficult to see.The "look inside this book" feature on this webpage still shows the light-yellow text Kindle sample pages, but it also states you will get the newer book version when ordering it. The samples also show the entire index, if you want to see what recipes are in the book. It's an awesome list.I really enjoyed the DVD, which has four cooking demonstrations of recipes from the book. The experts give detailed tips on what to watch for, as well as techniques, at different stages of the process.Given the size and scope of the book, it's unfortunate that photos couldn't be included. The illustrations, used as fillers of blank spaces between recipes, weren't helpful in any way (simple line drawings of eggs, milk bottles, herbs, etc.). A detailed drawing of how the dish will turn out, or a small photo, would have been more useful.There were many beautiful photographs accompanying the recipes in the Gourmet magazines; they could have easily been put into the DVD. Wouldn't that have been great?
While I, by far, am not a wine or food expert, I loved her stories. In this book ,she goes in disguise to critique the restaurants she will be writing about. Many are quite funny ( in all 3 books) and leave you with a smile or laughing out loud even if you are alone while reading.. I found that reading "Growing up at the table" and "Comfort me with Apples (her first 2 books) were necessary to really appreciate "Garlic and Sapphires" She includes many recipes from restaurants and people she learned from. The lists of ingredients are quite long and the instructions are very detailed making them easy to follow. If you are into fancy cooking, it is a great plus.
A surprisingly entertaining book. Of course, a newspaper writer should be a good writer, period, but it just didn't occur to me until I got into this. A friend recommended the book and I'm glad she did. There is humor and pathos in this memoir. The writing about the restaurants made me feel like I was sitting right at the table with Ruth (or whomever she was disguised as at the time.) I'm glad the book wasn't just a compilation of restaurant reviews- that would get tedious. Reichl has a real talent for descriptive, humorous, introspective writing. She wrote a couple other books and I will have to have a go at those, as well. I would recommend this book to anyone who enjoys dining out or reading restaurant reviews. We have a great restaurant reviewer at our local paper and I was thinking he must have had some of the same experiences as this author had. It really makes you appreciate the craft.
I love this cookbook. I received this as a Christmas gift several years ago, and find that I still turn to this one more than any other for recipes and meal ideas. The variety is amazing, the recipes are worded clearly and accurately, and the recipe descriptions are helpful and informative. I have made probably over 100 recipes from this book and the results are generally delicious, sometimes spectacular. Some favorites are the Garlic Lime Chicken Breasts (SO flavorful), Roast Chicken with Pan Gravy (simple, succulent, juicy), Oven-Braised Beef with Tomato Sauce and Garlic (extremely simple to prepare and so delicious), Roasted Beet Salad (sweet beets with crispy Asian pear--go so well together), Pasta with Asparagus Lemon Sauce (highly addictive--and my kids ask for it all the time), Pumpkin Apple Bread (can't wait until the local apple stand gets their Granny Smith apples each year for this bread), Macaroni and Cheese (really spectacular with the crispy Panko topping), Creamless Creamy Squash Soup (have wanted to share this with many restaurants who can't seem to make a squash soup with a good texture and flavor), Chicken with Cornmeal Dumplings (the dumplings are very tender--great comfort food), Cappucino Brownies (elicit raves and pleas for the recipe whenever we serve them), Hungarian Chocolate Mousse Cake Bars (easy, feed a large group), Burnt Orange Panna Cotta (YUM), Pumpkin Chiffon Pie with Gingersnap Crust (this and the Pumpkin Cheesecake with Bourbon-Sour Cream Topping have become Thanksgiving staples), Apple and Calvados Galette (sensational--especially the super flaky all-butter crust). I could go on and on and on.There are some reviews commenting on the light yellow print used for recipe titles, but this was corrected in later printings (we have bought several copies to give as wedding gifts). Along with the recipes, the recipe descriptions, the tutorials, the section introductions, and paragraphs scattered throughout the book give helpful and valuable information on specific ingredients and cooking techniques, as well as the history of many recipes.Fun to read, fun to cook from. A valuable addition to any cookbook collection.
I've read Garlic and Sapphires twice now, and enjoyed it very much both times. It reads nearly like fiction, and has multiple LOL moments for sure. Reich has an engaging writing stile that is at its best in this book; I've read others like "Tender at the Bone" and didn't like them nearly so well, though they do fill in the blanks and I was able to make several connections between those books and G&S in this re-read. I like the recipes I've tried so far, and look forward to trying more - especially the lamb and Brussels sprouts.
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