Cookbook Corner – Mastering my Mistakes in the Kitchen

Mastering My Mistakes Blaise the Baker Cookbook Review

“Mastering my Mistakes in the Kitchen” By: Dana Cowin

This book is fabulous! Dana (the editor-in-chief of “Food & Wine Magazine”) is “learning to cook with 65 great chefs using over 100 delicious recipes”. The book is divided up into nine sections and those are – starters, soups – salads – vegetables – poultry – meat – seafood – pasta, beans, grains – breakfast, breads, warm toasts – desserts. The recipes that go along with each section are delicious and inviting.

The “starters – soups” section includes recipes such as “Pot Stickers” (page 23), “Udon Noodle Soup” (page 32), “Lentil, Swiss Chard Soup with Lemon” (page 36) and “Creamy Carrot Soup with Pine Nut, Caper Topping” (page 39).

The “salads” section included recipes such as “Spicy Greens Caesar Salad” (page 45), “Broccoli stem, Celery, Pumpkin Seed Salad” (page 49), “Bloody Mary Salad” (page 54), and “Napa Cabbage Slaw” (page 55).

The “vegetable” section included recipes that really intrigued me – such as recipes for “Quickest Cucumber Kimchi” (page 65), “Roasted Brussels Sprouts with Caper-Raisin Sauce” (page 71), “Spiced Creamed Spinach” (page 74), “Roasted Acorn Squash with Maple Syrup and Coriander” (page 78), “Slow-Roasted Tomatoes with Crunchy Bread Crumbs” (page 83), and “Broccoli Rabe Pizza” (page 95).

The “poultry” section was one of my favorite sections, with recipes for “Chili of Forgiveness” (page 109), “Greek Chicken Salad” (page 111), “Fried Chicken” (page 119), “Chicken Stir-Fry with Celery and Peanuts” (page 125), and “Simplest Roast Turkey” (page 130).

The “meat” section is very diverse with recipes such as “Pork Tenderloin with Arugula Salsa Verde” (page 139), “Jerk Lamb” (page 145), “Korean Meat Loaf” (page 148), “Great Ribs” (page 157) and “Mushroom and Beef Stew” (page 158).

The “seafood” section contains recipes for “Lemon-Pepper Whole Trout” (page 162), “Roasted Salmon with Mustard and Panko” (page 168), “Mexico City Shrimp” (page 174), “Seared Scallops with Fennel and Citrus Salad” (page 177) and “Squid with Chorizo and Pickled Jalapenos” (page 186).

The “pasta, beans and grains” section includes recipes for “Baked Ziti Arrabbiata” (page 197), “Gas-Station Fried Rice” (page 210), “Couscous with Cumin and Carrots” (page 213) and “Bulgur, Smoked Almond and Cranberry Salad with Tahini Dressing (page 218).

The section on “breakfast, breads and warm toasts” is a wonderful section with some of my favorite recipes. Recipes such as “No-Cook Strawberry and Lime Jam” (page 224), “Simplest Crepes with Dark Chocolate and Cinnamon (page 233), “Waffles with Apple and Maple Compote” (page 237), “Grilled Cheese” (page 250) and a whole section devoted to “warm toasts” (starting on page 253) fill this chapter.

The “desserts” section has wonderful recipes such as “Milk and Dark Chocolate Chip Cookies” (page 258), “Super-Fudgy Brownies” (page 261), “Pear and Brown Sugar Upside-Down Cake” (page 275) and “Blueberry and Peach Crisp with Graham Cracker Topping” (page 278).

Some of the chefs and “great names” that are scattered throughout this book are Josey Baker, Lidia Bastianich, Mario Batali, April Bloomfield, Sean Brock, Joanne Chang, Michael Chiarello, Cheryl Day, Bobby Flay, Tyler Florence, Alex Guarnaschelli, Daniel Humm, Thomas Keller, Edward Lee, Matt Lewis and Renato Poliafito, Jenn Louis, Jacques Pepin, Andy Ricker, Marcus Samuelsson, Alice Waters, Sherry Yard and a TON MORE! I was very impressed with the tips and tricks provided.

I highly recommend this book for those who are life-long cooks OR cooks who are just starting out. It’s a wide variety of people who would enjoy and appreciate this wonderful book.

To buy “Mastering my Mistakes in the Kitchen”, please click here…
http://www.amazon.com/Mastering-My-Mistakes-Kitchen-Delicious/dp/0062305905/ref=sr_1_1?ie=UTF8&qid=1428026301&sr=8-1&keywords=mastering+my+mistakes+in+the+kitchen

The personal views and reviews of this blog are mine and mine alone. Any opinion or thought expressed are strictly my own. More information can be found by emailing me your questions. Shout out and special thanks to Ecco and Dana Cowin for this opportunity.

Blaise

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