Appetizers: [A Cookbook]
R**K
Appetizers!....fold out...not a book.
First, this is not a book. It has a built in stand. This makes it feel much more dense than it really is.As for the recipes...very good. I like that variety. I found much of the information to be new, to me at least. What is it with all of the expensive ingredients. Truffle oil...C'mon...I'm on a budget.I think it is thin for the price. The information is good. I have not been able to find duplicate recipes on line elsewhere.
S**.
Repeat recipes
I you have Big Small Plates by the same author/chef you'll find many of the same recipes. I expect that from magazines who put out holiday/special issues but didn't expect that from a cookbook.
I**D
Great for ease of use and lack of intimidation
This book stands up so you can flip to the recipe you're using - very sturdy book and case that it slides back into. Not all recipes are easy, but it sure gets you thinking about how you can use these for dinner for 2 or dinner parties or sports' days. Cindy never disappoints.
J**N
Love it for partys
Great book, quality, great recipes. Every time I am planning an event I pull at least one or two new recipes out and they have always been great! Love Cindy Pawlcyn...and glad she is letting her recipes out there for us to have a bit of her tastes at home.
D**D
Great.
I already reviewed this with a tone of detail! Great.
E**E
I was disappointed.
I found this book uninspiring. I was disappointed.
S**R
Kudos to Sous-Chefs
Kudos to Ten Speed Press for the creative presentation of this little cookbook that can be folded to stand up for ready reference while the cook follows the recipes. This is good, because the list of ingredients and manipulations will require considerable time and attention from the cook, especially if he or she is working alone. So the real question, then, is whether or not all the groceries and prep work are worth it. Generally, the answer is Yes, and this book will help cooks understand why Cindy Pawlcyn's cooking is extraordinary. The book also may make cooks more aware of the support that marquee chefs get from their cadres of sous-chefs. I suspect many cooks, like me, will extract some flavor combinations and pairings from this little cookbook and will move on.
Trustpilot
1 week ago
1 month ago