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Cookbook Project, Books #115 and 116
Nov. 23rd, 2009 07:00 pm"The Complete Encyclopedia of Chinese Cooking," consultant editor Kenneth Lo
This is a giant coffee-table book that I got, as I did so many others, as a hand-me-down from![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
umbran's mom. I've always been rather in awe of it, but have never really looked through it or used it, just assuming that the recipes in it would all be difficult and challenging and complicated and full of obscure ingredients that I'd never find in my local grocery store. On a first read-through, though, it's incredibly interesting. For all that it's old and oversized, it seems to take its subjects seriously, and strikes a decent balance between authenticity and accessibility, explaining the techniques and tools and ingredients in enough detail to make things much less intimidating.
While the temptation to take the easy way out and make something simple like stir-fried chicken was strong, that is not the spirit of the project - one of the best things about this experience is trying new foods and techniques. So instead I decided to choose something I never would have tried to make on my own otherwise, and made shrimp wonton soup.
It was a lot of fun to make, actually, and a lot easier than I had assumed it would be. Making the little wontons took a bit of practice, but by the time I ran out of filling I had the wrapping and sealing down to a routine. And it was *good* - at least as good as what I've had in restaurants, maybe better. I am so glad I took the time to hunt down something interesting in this book, and it makes me excited to try some of the other recipes when I have the time.
"The Complete Start-Your-Meal Cookbook," Johna Blinn
This is an oversized paperback printed on cheap paper, from a collection called "the speedy gourmet library." It's just cheap all over, and I think I got it from Half-Price Books back in Ohio for a dollar or so. I didn't have many cookbooks, and was trying to build up at least a basic library. Unfortunately, I would have been better served by spending more money on fewer good books, but... I had what I had. And so this book, which claims to be "a splendid collection of soups, salads, and appetizers for a wonderful start to any meal!" has gone unused since it first arrived on my shelves, mostly because most of the recipes look decidedly mediocre at best.
I had planned on putting off using it until we had folks over for some sort of gathering, since that's when appetizers are likely to be useful, but I haven't wound up in that sort of situation yet - I tend to have gatherings for dinner, or dessert, but not so much snacks. So, not wanting to run out of time, we had Appetizers For Dinner night. I admit here I chickened out a little, not quite being brave enough to try some of the odder recipes (Scotch Bananas? um.... no), and made Spinach Turnovers and Canapes Monte Cristo.
The latter bore very little resemblance to an actual Monte Cristo, being toasted open-faced mini-sandwiches of spiced ground ham and cheese, and the spinach turnovers were a bit low on seasoning - after I made the first few adhering strictly to the recipe, as per Cookbook Project rules, I doctored up the rest by adding a decent amount of nutmeg and parmesan cheese - but for all that, they both came out fairly well. Quick, easy, and good if not great. I'm not likely to reach for this book when company's coming over and I have to impress them, but it has at least earned its place on the shelf....
This is a giant coffee-table book that I got, as I did so many others, as a hand-me-down from
umbran's mom. I've always been rather in awe of it, but have never really looked through it or used it, just assuming that the recipes in it would all be difficult and challenging and complicated and full of obscure ingredients that I'd never find in my local grocery store. On a first read-through, though, it's incredibly interesting. For all that it's old and oversized, it seems to take its subjects seriously, and strikes a decent balance between authenticity and accessibility, explaining the techniques and tools and ingredients in enough detail to make things much less intimidating.While the temptation to take the easy way out and make something simple like stir-fried chicken was strong, that is not the spirit of the project - one of the best things about this experience is trying new foods and techniques. So instead I decided to choose something I never would have tried to make on my own otherwise, and made shrimp wonton soup.
It was a lot of fun to make, actually, and a lot easier than I had assumed it would be. Making the little wontons took a bit of practice, but by the time I ran out of filling I had the wrapping and sealing down to a routine. And it was *good* - at least as good as what I've had in restaurants, maybe better. I am so glad I took the time to hunt down something interesting in this book, and it makes me excited to try some of the other recipes when I have the time.
"The Complete Start-Your-Meal Cookbook," Johna Blinn
This is an oversized paperback printed on cheap paper, from a collection called "the speedy gourmet library." It's just cheap all over, and I think I got it from Half-Price Books back in Ohio for a dollar or so. I didn't have many cookbooks, and was trying to build up at least a basic library. Unfortunately, I would have been better served by spending more money on fewer good books, but... I had what I had. And so this book, which claims to be "a splendid collection of soups, salads, and appetizers for a wonderful start to any meal!" has gone unused since it first arrived on my shelves, mostly because most of the recipes look decidedly mediocre at best.
I had planned on putting off using it until we had folks over for some sort of gathering, since that's when appetizers are likely to be useful, but I haven't wound up in that sort of situation yet - I tend to have gatherings for dinner, or dessert, but not so much snacks. So, not wanting to run out of time, we had Appetizers For Dinner night. I admit here I chickened out a little, not quite being brave enough to try some of the odder recipes (Scotch Bananas? um.... no), and made Spinach Turnovers and Canapes Monte Cristo.
The latter bore very little resemblance to an actual Monte Cristo, being toasted open-faced mini-sandwiches of spiced ground ham and cheese, and the spinach turnovers were a bit low on seasoning - after I made the first few adhering strictly to the recipe, as per Cookbook Project rules, I doctored up the rest by adding a decent amount of nutmeg and parmesan cheese - but for all that, they both came out fairly well. Quick, easy, and good if not great. I'm not likely to reach for this book when company's coming over and I have to impress them, but it has at least earned its place on the shelf....
