Thu, Nov 26 2009
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Book review: Titles offer mouth-watering reading Each recipe gives the prep time as well as how long it should take from start to finish, along with the nutritional information. Hints, alternatives or comments pertaining to each recipe are included and are easily distinguished by the tan strip in which they are printed.
Pages interspersed between chapters contain information on cooking grains, legumes and soy, using the slow-cooker and “kid-pleasing meal options.” The last few pages include information about stocking the veggie pantry, nutritional guidelines, a glossary and a metric conversion guide. The recipes are indexed. The roasted-garlic hummus and the zesty black bean soup made in the slow-cooker are very easy to make and taste great. This is another cookbook I’ll end up buying, as there are many more to try. This is a great cookbook for those who are vegetarian or those who like to make meatless meals on occasion. ‘Gordon Ramsay: The Biography’ By Neil Simpson Gordon Ramsay. What do you say about this well-known, volatile chef? Gordon Ramsay may be seen as the rude, arrogant, foul-mouthed (the f-word is his swear word of choice) chef and star of the television hit, “Hell’s Kitchen,” but Neil Simpson is able to show another side of Ramsay in this biography. Not only is Ramsay’s cooking career and rise to Michelin star (and three stars, at that) restaurateur discussed, but so is his life growing up in an abusive household, his continued effort to save his drug-addicted brother, his marriage, his children and his charity work. Offering no apologies for the way he trains staff in his restaurants or on television, this book may not change anyone’s opinion of the famous chef, but it does offer another side. Not for anyone offended by swearing, as the f-word is dropped often. ‘The Mere Mortal’s Guide to Fine Dining: From Salad Forks to Sommeliers, How To Eat and Drink in Style Without Fear of Faux Pas’ By Colleen Rush This how-to book isn’t about cooking, but about eating out in fancy, high-priced restaurants without feeling like a fool and being out of place. Rush does an excellent job of defining and explaining every aspect of high-end eateries. She talks about how to become a regular if that’s your desire, place settings (which fork is used for what), manners, tipping and terminology. She includes a very good chapter on how to choose wine even if you are not a connoisseur. There are several chapters on cheese, and there is one chapter dedicated to vegetarians. 
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