I wonder if this book will also outline why they are against vaccination for Covid-19?

Average at best and was not to our liking. Not much taste coming through lemon or curry mixture and butter did nothing to boost the overall taste. Strangely, I could not even taste the ginger either. It was missing the umami. Baked cauliflower had a spongy texture I did not care for. Maybe adding tomatoes would have boosted the umami.

Served this alongside brats, and it was a wonderful combination. A really good salad--I loved the dressing. I cut back a bit on the honey and apples because I wanted less sweetness. Will make again.

This recipe is essentially the same as the chia seed pudding in Giada’s Feel Good Cookbook but it omits the Greek yogurt. I liked this version a lot and It was very easy to put together the night before for a quick start breakfast.

Fast, easy and delish!!

I want to cook this

Like some others, I was a bit disappointed with this. The fish taste was overpowered by the cumin and the cakes were too soft. The tomato sauce was lovely but I won’t bother making this again

This is a delicious bake which I have had to bake already three times as per popular family demand. Older son even gave one away as a birthday present for a friend, need I say more?

Made these again. Somehow the mixture was even wetter than last time and it was impossible to make the meatballs stay together. All the same, it was still very tasty. Next time I probably won't bother trying to construct meatballs and just fry the mixture as is.

These cookies are perfection. They are so addicting. perfectly buttery and the salt complements the rosemary perfectly

Hermits: I loved the dark, spicy flavor of these but the texture was off - like a wet, dense, "underbaked" brownie and more tender than chewy. I'm hoping that the main cause was that I pre-soaked my raisins (which had seemed dry) - I won't do that next time. The raisin moisture was exacerbated given that I was using the recipe calls for 1/4 c dried currants in addition to the raisins (I substituted more raisins) plus 3 tbsp candied citron and/or candied orange peel. I used homemade candied peel packed in syrup - I squeezed it out but it was still very moist. I baked these for ~20 minutes after which the corners were ~192F and the center was ~185F. Since their flavor is very good, I'll try these again. In the meantime, the "gooey" version might make a good mix-in for a batch of vanilla ice cream...

Corn Bread: This is a fine, basic corn bread recipe. I prefer the flavor that comes from using buttermilk, soured milk, or thinned yogurt in place of regular milk.

Orange Muffins: I used homemade candied orange peel packed in syrup that had a very tender texture. The recipe mentions the possibility of using an additional egg and up to 1/2 cup sugar and omitting 2 tbsp from the 2 cups of flour if using all-purpose vs. pastry flour (as I did). I did all three and also added an extra 1/4 tsp salt since I thought the large quantity of orange peel might need some balancing out. These were surprisingly good - the large amount of orange peel was really delicious. The basic cake part did its job supporting the peel and had a slightly springy (but not tough) texture. On its own, it'd be on the plain side, but it's a fine background for various add-ins or spreading with butter and jam.

Peanut Butter Brownies: I really liked the chewy, dense, and fudgey texture in these. The peanut butter flavor is quite light, however. Versions of this recipe in the later Fannie Farmer cookbooks use more peanut butter than the 1/4 c called for here. I substituted 1 oz chopped bittersweet chocolate for chopped peanuts on half of the pan and we definitely preferred the flavor of the chocolate side. We also liked these best after they had fully cooled - both the flavor and the texture seemed to improve.

The sum of the parts makes this one. Lots of great flavors and an interesting way to create "fries".

The Best of Artisan Bread in Five Minutes a Day is the best of both worlds bringing together tried and true recipes along with new tips and techniques.

A book that makes you alternatively raise your eyebrows, giggle and salivate as you read is a joy indeed.

It's basically like a lighter version of a potato dauphinoise, but one that still gives you a brilliant thwack of cheesy goodness.

... it’s a good one. It’s perfect for when you want a big bowl of hot molten love. And one that doesn’t leave you feeling too full.

I’m pleased to say that the recipe is a good one. The pangrattato is an especially clever touch, and one that brings much-needed texture to the finished linguine.

I liked the idea of it more than the resulting dish. If I were to be brutal, I might call it a bit bland (sorry Ed). It’s just a bit shallow in flavour and it needs a something more.

...it’s a solid recipe, and one that makes for a delicious and warming bean stew.

It’s a delicious salad, but one that’s brought to life by the dressing. I wish I’d known about a dressing like this sooner – I’d have eaten much more salad.

I enjoy the way the recipes are organized, and there are lots of achievable dishes to make. [He doesn't] add much faff...so you know you won’t be cooking things in an unnecessarily long way.

A stunning cookbook whether you are a preserver or not. Create your preserves or buy them and make the recipes here!

...[kimchi] makes this dish ah-mazing. Also on hand to add even more flavour are vegan sausages, jalapenos, garlic, lime and hot chilli sauce. It’s a beaut of a recipe.

...a winner. It’s got great flavour from a sauce that uses dashi powder and ketchup, among other more likely ingredients like mirin and sesame oil.

It’s with a heavy heart that I’ve gotta say this recipe doesn’t work for me...The method seems all wrong for a start. There isn’t enough time given to properly cook the celeriac through...

The stir fried vegetables go great with Japanese rice if you can get, or just any rice. The secret is definitely in the excess of ginger. It’s warming and satisfying.

Wakame seaweed amps up the savouriness, and tofu and snap peas give great texture. It’s a good miso soup recipe, no doubt about it.