Rella's Bookshelf

  • This recipe is not in the book; the indexed page 325 shows only a picture of the Lima Bean Stew, and there is nowhere in the book the recipe for this lima bean stew - that I can find. I own this book.
    about Lima bean stew from Lebanese Kitchen added on August 27, 2020

  • I found this recipe and have made it two times. I will make it again. I used more peas than called for. Instead of a fresh red pepper, I used jarred roasted red peppers (Mezzeta brand) cut into pieces. I used for oil organic coconut oil, which didn't make an overwhelming or noticeable coconut taste. I used one arbol chili for the recipe when I halved it.

  • There are two versions of this book here on EYB. 1) 1997 which has 272 recipes indexed. 2) 2011 which has 482 recipes member indexed. I just purchased the 25th anniversary edition 2016, which has 640 pages. The wrapper shows: 193382347X, which I assume is ISBN 10:1-933823-47X.
    about Food of Life, Fourth Edition (25th Anniversary) added on November 29, 2016

  • Since I love bison, I substituted bison for the beef. This is a Middle Eastern dish and there are loads of spices and ingredients which will take time to mise en place. I tried the honey and almonds at the end, but would recommend that they not be stirred into all of the dish.

  • Another site which mentions the timing of baking (reduction in time to bake)this recipe is http://www.staceysnacksonline.com/2012/02/my-second-loaf-chocolate-coconut.html
    about Coconut-chocolate bread from My Bread added on December 19, 2015

  • I own this book and have made Lahey's basic no-knead bread for several years now. Today 12-18-15 I ventured to bake this recipe. After baking this bread, I went to the internet to see if anyone had the same experience that I had about the time needed to bake this Coconut-chocolate bread. http://www.breadexperience.com/no-knead-coconut-chocolate-bread/ If you decide to bake this bread, I would take the internal temperature of this bread after it had spent 40 minutes in the oven with the pot's cover on. Then decide whether you wish to bake it for longer than the initial 40 minutes. At the end of 40 minutes, mine was burnt, and I used the same enameled cast iron pans as used in his basic recipe. The calibration for my oven is correct.
    about Coconut-chocolate bread from My Bread added on December 18, 2015

  • Using a large plantain, 2 birds-eye chilis, and about a dozen fresh curry leaves. I used Eden Foods non-bpa lined canned black beans, which always is my preference for black beans in any recipe, instead of using black dried beans from scratch. This is not a recipe that I would have tried except for using EYB, noting that I had all ingredients on hand.

  • Let me correct this note that I just posted. The eISBN number is 978-07704-3702-2; and the ISBN 978-07704-3701-5 listed on the library book copyright 2012 and has a different cover than either of the two Nigellissima book covers listed on EYB. Also, the library book says "Nigellissima Easy Italian-Inspired Recipes.
    about Nigellissima added on July 01, 2013

  • 978-0-7704-3702-2 is the book at the library that says on the front "Easy Italian-Inspired Recipes" The picture on the library book is neither one of the two "Nigellissima" books shown here at EYB.
    about Nigellissima added on July 01, 2013

  • I made this recipe today and used 1 teaspoon instead of 1 Tablespoon as called for in the recipe. It was spicy enough.

  • The recipe in my book, page 70, does not call for celeriac as one of the ingredients, but it lists "thinly sliced tender celery ribs" which I used. All ingredients were used, but my spouse and I found it too bland to really be an enjoyable soup. As a last resort, I did add to my bowl of soup, "piment d'Esplette' which was a waste of this wonderful spice and added nothing to our enjoyment.

  • I could not find this recipe in this book.

  • I have looked in this book in the index for this recipe, but have yet to find it in the book.
    about Pan-roasted barramundi (Lasooni tali machli) from India Cookbook added on September 23, 2012

  • I made this receipe with Tilda Brown Basmati long grain rice11-3-11 following the receipe. I did not use a pyrex 8x8 with foil as suggested; but, I used a stainless steel high-sided skillet with the bottom measured exactly 9" round. I used the skillet for another reason: the fact that it has a lid that fits, whereas I didn't want to use aluminium foil. The rice in the bottom of the pan IMO stuck no more than rice would have stuck to a pyrex pan. The skillet will have to be soaked and will have to be washed by hand; whereas a pyrex could be soaked and added to the dishwasher. For some reason, I like my method of baking in a skiller with its appropriate cover.
    about Oven-baked brown rice from Best Light Recipe added on November 03, 2011

  • I made this receipe with Tilda Basmati rice11-3-11 following the receipe. I did not use a pyrex 8x8 with foil as suggested; but, I used a stainless steel high-sided skillet with the bottom measured exactly 9" round. I used the skillet for another reason: the fact that it has a lid that fits, whereas I didn't want to use aluminium foil. The rice in the bottom of the pan IMO stuck no more than rice would have stuck to a pyrex pan. The skillet will have to be soaked and will have to be washed by hand; whereas a pyrex could be soaked and added to the dishwasher. For some reason, I like my method of baking in a skiller with its appropriate cover.