What’s unique about this cookbook is that each book is described in detail, complete with publisher and publication information, and information from one or more book clubs about the recipe used to accompany the book club discussion of the book. Following the recipe, “Novel Thoughts” offers up a bit more from book clubs about what they felt and discussed about the book and how it inspired them to cook or read another book they found to be related, and more. In “More Food for Thought,” book clubs offer full menus for certain books or how books generate culinary creativity.
Additionally, they sought to include some vivid, color photos to demonstrate the breadth of new recipes included in the latest version of the cookbook. If there were one nitpick with this cookbook, it would be that each recipe or most should include a photograph of the food created from the authors’ recipes — either from book clubs or the authors providing the recipes.
by Judy Gelman and Vicki Levy Krupp is a second edition that includes more book recommendations from book clubs across America and recipes from the authors of those books. The book is the brain child of two voracious readers who love to share their reading and the recipes they pair with their own book club selections. After surveying more than 500 book clubs, including some contacted for the previous version, Gelman and Krupp filled out the cook book with some of the latest books being discussed, while retaining the ones that remain book club picks.
Cooking – A Commonsense Guide was given to me when I was 15 (2003) and initially I took this little gem for granted. It did not have the flamboyant covers nor chique photography of most modern cookbooks. But it was later on that I realised its true value.
|Reviewer: Anne Woodley (see more about me)
from New Zealand
For those of you unfortunate not to catch Jamie Oliver on the telly - then get the cookbook. If you've caught him on the Telly, then buy the cookbook anyway.
This book is the first of two he's written so far based on his cooking shows. The 'Naked' part of Naked Chef refers to the cooking. His style is to strip down recipes into simple, tasty, quick and easy food. The wonderful thing about the recipes is they are not only easy to follow but they are the basis for as many wonderful variations as you want to make. For instance, he has a basic bread recipe, but lots of great variations.
Once you have the basics it is easy to develop your own dishes too. His presentation is always simple and he has lots of tips for how to make things work. He covers a full range of meals from breakfast through to beverages and deserts so there is something for any time of the day.