Notes about Recipes in this book

• Creamy homemade ricotta

  • Thredbende on April 24, 2013

    This is a wonderful recipe! I loved it fresh and with a smear of good jam as a desert. Fabulous with the Manicotti.

• Orange-scented chocolate chunk scones

  • Summerlandsky on September 09, 2014

    This is a lovely little whole wheat scone recipe, and I've made it several times. I use a nice bittersweet chocolate chip instead of chopping a bar. It also freezes very well. I usually double the batch, divide the dough in two, and then each half into 8 wedges to make mini scones the perfect size for a coffee break. You then freeze the dough wedges. I use the Cooks Illustrated method of baking frozen scone dough of decreasing temp and increasing time. So just top frozen scone dough with buttermilk or cream, sprinkle with raw sugar, and pop into the oven without thawing first. For this one it was 375 at 20 mins.

• Lemon blueberry muffins

  • swegener on March 03, 2015

    I sub'ed soy milk and apple cider vinegar and coconut oil, and they turned out moist and delicious.

• Lentil ricotta "meatballs"

  • Varundel on March 30, 2015

    These were delicious - lovely creamy texture inside and a rich tomato sauce. Served with garlicky flatbreads from Hugh Fearnley Whittingstall's Veg book. Happily eaten up by my carnivorous partner!

• Naturally low-fat mayonnaise

  • swegener on January 17, 2015

    Did not work for me, but I combined the yolk mayo with the white only mayo and that worked, so no waste!

• Food52

  While this book is tilted toward beginning cooks, there is plenty here to appeal to those more experienced in the kitchen. I wish that this book had a little more depth...but that's a minor quibble...

  Full review