Here are my highlights from the cookbook:
|Surround your cake with water|
I also learned a thing or two about spring form pans, which I was using for the first time: they don’t hold water. Laughable, I know...perhaps I should have known. But if you want to surround your delicious ricotta cheesecake with water as you are cooking, you must choose a pan other than a spring form pan.
This dessert came out lovely, and impressed my guests. I served it as the punctuation to a great Italian meal of homemade raviolis with a creamy mushroom Alfredo sauce, and it was perfect because it was light and fresh, but sweet.
|The best way to mix meatloaf|
is with your hands
|Two loaves before baking|
|Finished & ready to serve!|
|Slice them uniformly|
I was also really proud that they came out looking like the picture in the cookbook!!!
After all the culinary steps I was taking with my cookbook, I was ready to take on the big cheese: Coq au Vin (pronounced "co-co van"). It's a classic french dish, and one that I had neither made nor tasted in my life. The recipe was intricate, and included "recipes within recipes"...for instance, I had to quarter my whole chicken, and then make my own chicken stock for this recipe.
The recipe was delicious, but I have to criticize this recipe for a few inaccuracies. First of all, I reduced the amount of bacon because it was just too much... the same was true for the chicken stock... in fact there was just too much gravy, overall, and I ended up freezing two pints of Coq au Vin gravy. And I have to warn you, the gravy isn't the most appealing color, either.... It was sort of gray due to the wine and stock mixing, but it tasted wonderful and guests didn't seem to notice the off-putting color.
I served the dish with mashed potatoes, salad, and homemade rosemary bread, and it was great. But if you make this specific recipe, you want to have a little more kitchen experience than your average bear....
All in all, I was impressed with this cookbook. I liked the recipes and most of them were easy to use. However, some of the measurements were a little off, and for that reason, I am giving it 3 1/2 out of 5 stars. I recommend the book to a seasoned home cook who may have a little more knowledge of a cookbook being off in the measurement department.