I am extremely disappointed with this book. I believe it would have been much better in the hands of a different publisher (read DK). Instead, this isI am extremely disappointed with this book. I believe it would have been much better in the hands of a different publisher (read DK). Instead, this is a very basic look at different tools used in cooking that could use some pizazz (for lack of a better word) in showing readers how to use most of these tools.
Sections are arranged alphabetically - Appliances, Cookware, Kitchen Accessories, Tableware, and Utensils & Gadgets. There is also an A-Z Index, as well as an Index by Usage. This book would have been better if the author could have shown (through photos or illustrations) exactly how to use each tool, or better yet, SHOW how to use each tool, as she was [better] describing (in words) what the tool is and how to use it.
At the beginning of each section is a color photograph that may or may not show the tools included in that chapter. For example, at the start of the chapter called Work Surfaces (p. 119), the reader is shown a collage of cutting boards, as well as part of a knife and a serving "plate," but the chapter looks more closely at carving boards (different from a cutting board according to the author), a cooling rack, cutting board, dish-drying rack, pasta drying rack, and pastry board. For each item in the chapter (as well as the other chapters), the reader is shown a line-drawing (black & white) of the item and while there may is a description about what the tool is, there is usually not a good description for how to use the tool and there is certainly no illustration / photo showcasing this.
Scattered throughout are gray boxes that tell important tidbits [some of the time] like What pan to use when, and other times - Do you really care about the etymology (word origin) of the spatula?
Also, I'm not always sure about the arrangement of this book. Going back to the Carving Board, that seems to be in a logical place, except it mentions that unlike a Cutting Board, the Carving Board may be used for serving ... Which brings me to my next point. There is a whole chapter called "Serving Dishes," which includes a Cheeseboard and a gray box that provides info. on Cheeseboard Extras.
It just seems like shortcuts were taken so as to NOT showcase the best possible work.
First, let me say, that this is a great book - typical Ree - showcasing recipes, with step by step instructions and pictures (that go along to show eaFirst, let me say, that this is a great book - typical Ree - showcasing recipes, with step by step instructions and pictures (that go along to show each step) for producing said recipes, and if you are new to this game or have a lot of people to cook for, then I highly recommend this!
However, as someone who has read pretty much everything she has ever produced, I found some of the recipes to be repeats. Also, most of her recipes are for 6-8 or 8-10 services. There are very few recipes that only serves 4, and while I do cook, I don't necessarily cook well enough to figure out how to divvy up the ingredients to produce smaller servings. Yes, for some recipes, Ree has included suggestions for leftovers, but not most, and with the large number of servings, I would be eating leftovers, forever!
Also, as someone who does Weight Watchers, I kept looking at some of her recipes trying to figure out what I could substitute for some of her more "pointed" ingredients. Now, I know that Ree and her large family own and live on a large ranch (no ground turkey, here), so, like I said ... large servings, Ree has you covered!
On a more positive note, Ree uses an Instant Pot for some recipes - I don't have one of these, but have been contemplating purchasing one, so she did provide some basic and important information about this, and I did photocopy this information for future reference.
Still a beautiful book to look at, if you have the time. ...more
Well-researched and well-written, in an easy-to-understand format. However, I do want to caution that the information Hyman presents Interesting read!
Well-researched and well-written, in an easy-to-understand format. However, I do want to caution that the information Hyman presents is as of right now, and I emphasize RIGHT NOW! Nutrition is a science and science is forever changing!
Having said this, Hyman tells us what the researchers / science got right (thus far) about specific groups of foods, what they got wrong, and what they don't know yet. He supports each "argument" with various studies (research) that support his stance and based on this information, makes recommendations for what we should eat, what we shouldn't eat, what we should stay far away from, and in some cases how to find the "good stuff."
Some information that I found particularly intriguing:
Current research regarding saturated fat -- not all saturated fat is bad for you
The chapter on nuts and seeds was absorbing.
Does meat contribute to global warming? "Globally, one-fifth of all our energy consumption is used for industrial agriculture. That is more than is used for all our transportation - cars, trucks, planes, trains, boats - combined!"
Milk increases our risk for cancer.
Avocados are almost 80% fat, most of which is monounsaturated - the kind that's been shown to protect against heart disease and strokes. They contain good amounts of fiber, and even more potassium than bananas!
A banana is not the best fruit to eat because it is high in sugar.
Kidney beans are high in starch and with regards to plant protein, they rank low, meaning you'd have to eat a ton of beans to get the approximately 30 grams of protein you need per meal, and eating a ton of this bean is not good because of all of the starch.
Nuts are antioxidant powerhouses. The best nuts are (in order): Pecans, Walnuts, Hazelnuts, Pistachios, Almonds
Seeds recommended by Hyman are: Chia, Ground Flaxseeds, Hemp, and Sesame
The section entitled, "There Are Many Ways to Say Sugar" was most enlightening.
Another section that was good was the one on things that you can add to your diet, especially with regards to spices and herbs, as well as other condiments.
One negative about this book is that it includes some websites for where to find more information, food, etc. Over time, these links will die, thus dating the book and perhaps decreasing its informational value. This book was published this year (2018) and one of the links [that I checked] is already dead. It is a link to the Natural Resources Defense Council for a wallet card that provides info. about mercury levels in fish. The updated web address (I searched the site) is: https://assets.nrdc.org/sites/default...
My takeaway is: Take everything you read about this topic with a grain of salt. Scientists are always studying nutrition and how foods affect our bodies. We are all going to die, eventually. Eat in moderation and don't overindulge!...more
Loading...
