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cimorene1558's review
4.0
Like all the Moosewood Collective cookbooks I've read, this is full of lovely recipes, and I like the International focus of this one particularly.
mrssoule's review
5.0
This cookbook is amazing! There is so much cultural information here, it's a joy to read. The recipes I've tried so far are also delicious and easy to follow if labor intensive.
I made the Brown Bread from the Macedonian section - savory and delicious. I also made the Red Pottage from the British Isles section, which is also yummy if a mess to make with an immersion blender (they recommend a blender, so it's not their fault). I also made it a little easier on myself and did parts of this in the slow cooker - I think the whole thing could easily be done in the slow cooker if you sauteed the onions and celery before adding to the pot.
I made the Brown Bread from the Macedonian section - savory and delicious. I also made the Red Pottage from the British Isles section, which is also yummy if a mess to make with an immersion blender (they recommend a blender, so it's not their fault). I also made it a little easier on myself and did parts of this in the slow cooker - I think the whole thing could easily be done in the slow cooker if you sauteed the onions and celery before adding to the pot.
bajoranjay's review
5.0
I find this a fantastic cookbook for casual reading or meal planning. I appreciate the suggestions for authenticity balanced with health. I only wish the paperback itself were a bit sturdier to survive my household.
hyzenthlay76's review
4.0
Divided into regions/ethnicities, vegetarian theme dinner potential abounds and the more wild sounding recipes are some of the best. (Bean enchiladas with pickles? Outstanding.)
chloecaprice's review
5.0
This cookbook is amazing! There is so much cultural information here, it's a joy to read. The recipes I've tried so far are also delicious and easy to follow if labor intensive.
I made the Brown Bread from the Macedonian section - savory and delicious. I also made the Red Pottage from the British Isles section, which is also yummy if a mess to make with an immersion blender (they recommend a blender, so it's not their fault). I also made it a little easier on myself and did parts of this in the slow cooker - I think the whole thing could easily be done in the slow cooker if you sauteed the onions and celery before adding to the pot.
I made the Brown Bread from the Macedonian section - savory and delicious. I also made the Red Pottage from the British Isles section, which is also yummy if a mess to make with an immersion blender (they recommend a blender, so it's not their fault). I also made it a little easier on myself and did parts of this in the slow cooker - I think the whole thing could easily be done in the slow cooker if you sauteed the onions and celery before adding to the pot.
lgallo's review
3.0
First off, this book is HUGE. Recipes are separated by chef and cuisine by country/region/culture (British Isles, Jewish, Provence, etc.). There are sections about menu planning, ingredients/techniques, and a reading list at the end of the book. A sampling of favorite recipes: creamy corn soup, Wynelle's pot pie, stuffed eggplant Provençal, scones.
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