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Back Issues
2010 - Volume 1 Issue 2
¡Comidas Sabroso!
Cooking Reviews
Reviews: Charlotte Tallman
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For anyone that loves cooking, there is usually a certain excitement about anything that has to do with food. Enter three websites that provide a lot of information on food, cooking, nutrition and even where our food comes from. These sites are full of colorful photos and rich text that embrace everything food.
The Smitten Kitchen offers fearless cooking by husband and wife team, Alex and Deb, from a tiny kitchen in New York City. Entertaining, informative and really yummy, this site takes a look at comfort foods stepped up a bit, including things like bread and birthday cakes made entirely from scratch; tutorials on everything from how to poach an egg to making tart dough and dishes that take less than five minutes to make. The best thing about Smitten Kitchen? They believe good food doesn’t have to be stuffy or pretentious. The site includes a recipe index and a page dedicated to converting measurements and ingredients. You are going to be smitten after visiting this kitchen!
Last Night’s Dinner is a great site about what’s for dinner, but it is not your typical recipe collection. Last Night’s Dinner is mostly eye candy with gorgeous photos and writing that motivates you to eat well. The writers focus on dinner, which are mostly cooked at home, and they source the majority of their fresh ingredients from local farmers and purveyors. Many posts come with pictures taken at farmers’ markets and local farms in Rhode Island where the site originated. The authors believe there is a vibrant and growing community of food lovers in their area, and they share their experiences at Last Night’s Dinner. Now, checking out a food site with not many recipes might not be common, but there is hope with Last Night’s Dinner. A lot of posts link to food52, where the recipes are available.
Have Cake Will Travel is a food-focused blog written by Celine, a Swiss expat who currently lives in California. What makes this blog so great are the variety of recipes and the gorgeous food photography that goes along with them. Recipe tags include yeast breads; milk alternatives; cookies, pies, crackers and snacks; breakfast; muffins and tea breads; mousses, frozen desserts, sweets; cakes and cupcakes; seitan, tofu, tempeh; meal ideas; sauces, dressings and spreads. A few of my favorite recipes include pesto bagels, peanut butter mousse pie with candied nuts and chocolate ganache, white chocolate raspberry granola, butterscotch teacake and mucho macho nachos. I could go on and on, but that would take the fun away from you checking it out yourself.

    This reviewed book is available from and booksellers everywhere.
Martha Stewart’s Cooking School:
Lessons and Recipes for the Home Cook

 -By Martha Stewart with Sarah Carey
  ISBN 978-0-307-39644-0

Many people want to cook like Martha Stewart, and why not? She is a talented whiz when it comes to the kitchen, tossing a pinch of salt here and a sprig of rosemary there. Her kitchen abilities are phenomenal, and her recipes, delightful, but just because someone has a recipe doesn’t mean they can cook like Martha Stewart.

In Cooking School: Lessons and Recipes for the Home Cook, Martha brings together some popular recipes, but more importantly, she teaches how to cook. This book brings together culinary lessons and techniques tailored to cooks at every level.

The book begins with the basics. Martha’s Golden Rules for cooks is a solid foundation in the kitchen and includes recommendations like keeping notes while cooking and organizing recipes. My favorite rule is a testament to who Martha really is in the kitchen, “Learn to trust your instincts, so you can cook according to visual cues, smell and taste, rather than always following a specific time or instruction in the recipe.”

The basics also include necessary equipment for every good cook, the essentials of knives, herbs, seasonings, onions and citrus. Once you get into the lessons, the real fun begins. Martha teaches everything you should know about stocks and soups; eggs; meat, fish and poultry; vegetables; pasta; dried beans and grains and desserts. In addition to the techniques, this kitchen must-have includes more than 200 recipes that allow you to put the lessons to work. More than 500 photographs accompany the recipes and lessons, helping to take the guesswork out of cooking.

Each time you grab your apron, make sure you grab this book! ///
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