I love this cookbook and the only problem I have with the cookbook is that some ingredients you make not have on hand or are available at your local market. That being said it is a gourmet cookbook so it is cooking above the normal everyday cooking.
Over 1000 recipes and it shows, the book is massive. The recipes cover cuisine from all over the world and that is wonderful. You can look up recipes such as Japanese, Korean, Thai, French, Hungarian, Jewish, Italian, Mexican, Turkish and many more. This is great if you want to experiment outside of American cuisine. It can be a wonderful way to introduce your family to the cuisine of other cultures. I try to teach my kids about other cultures and we will research an area and learn about that area and I will prepare a dish from that culture, this is one of the cookbooks I turn to when looking for a recipe.
Throughout the book they also teach you about food like information on Chile Peppers, Potatoes, Oysters, Italian Cheese, Noodles and many more. The information is brief but very helpful.
Be prepared many of the recipes require lots of ingredients and quit a bit of work, but I have found the recipes to be worth the effort. Some of the recipes include notes, such as parts that you can make ahead, how long you can store the dish, and if you can freeze the leftovers.
The sections covers the normal: Vegetables, Soups, Beef, Ect. In the back there is section that covers the basics: stocks, Creating spice blends (Chinese five spice powder), pastes and clarified butter.
There is a very short section of tips and techniques, like using salt and pepper, toasting seeds and toasting spices.
The glossary is very helpful to me because occasionally I ran across an item that I did not know what it was like Asafetida(an Indian spice), Calabaza(pumpkin) and Urad Dal(black lentils).
There is an sources sections with website addresses. This cookbook is not new so many of the websites no longer exist, but many do and provides a great resource for finding ingredients not available locally.
When you are looking to step up your cooking game, this cookbook will help you do the job,
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Reviews with images
The 2006 edition with the DVD has darker text recipe titles.
Be sure to purchase the newer version, the 2006 edition, with the DVD. It has the darker orange recipe titles, unlike the light yellow text of the original 2004 edition which was difficult to see.The "look inside this book" feature on this webpage still shows the light-yellow text Kindle sample pages, but it also states you will get the newer book version when ordering it. The samples also show the entire index, if you want to see what recipes are in the book. It's an awesome list.I really enjoyed the DVD, which has four cooking demonstrations of recipes from the book. The experts give detailed tips on what to watch for, as well as techniques, at different stages of the process.Given the size and scope of the book, it's unfortunate that photos couldn't be included. The illustrations, used as fillers of blank spaces between recipes, weren't helpful in any way (simple line drawings of eggs, milk bottles, herbs, etc.). A detailed drawing of how the dish will turn out, or a small photo, would have been more useful.There were many beautiful photographs accompanying the recipes in the Gourmet magazines; they could have easily been put into the DVD. Wouldn't that have been great?
Top reviews from the United States
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Reviewed in the United States on July 11, 2013
Reviewed in the United States on May 11, 2005
Reviewed in the United States on November 3, 2017
The "look inside this book" feature on this webpage still shows the light-yellow text Kindle sample pages, but it also states you will get the newer book version when ordering it. The samples also show the entire index, if you want to see what recipes are in the book. It's an awesome list.
I really enjoyed the DVD, which has four cooking demonstrations of recipes from the book. The experts give detailed tips on what to watch for, as well as techniques, at different stages of the process.
Given the size and scope of the book, it's unfortunate that photos couldn't be included. The illustrations, used as fillers of blank spaces between recipes, weren't helpful in any way (simple line drawings of eggs, milk bottles, herbs, etc.). A detailed drawing of how the dish will turn out, or a small photo, would have been more useful.
There were many beautiful photographs accompanying the recipes in the Gourmet magazines; they could have easily been put into the DVD. Wouldn't that have been great?
The 2006 edition with the DVD has darker text recipe titles.
Reviewed in the United States on November 3, 2017
Be sure to purchase the newer version, the 2006 edition, with the DVD. It has the darker orange recipe titles, unlike the light yellow text of the original 2004 edition which was difficult to see.Reviewed in the United States on November 3, 2017
The "look inside this book" feature on this webpage still shows the light-yellow text Kindle sample pages, but it also states you will get the newer book version when ordering it. The samples also show the entire index, if you want to see what recipes are in the book. It's an awesome list.
I really enjoyed the DVD, which has four cooking demonstrations of recipes from the book. The experts give detailed tips on what to watch for, as well as techniques, at different stages of the process.
Given the size and scope of the book, it's unfortunate that photos couldn't be included. The illustrations, used as fillers of blank spaces between recipes, weren't helpful in any way (simple line drawings of eggs, milk bottles, herbs, etc.). A detailed drawing of how the dish will turn out, or a small photo, would have been more useful.
There were many beautiful photographs accompanying the recipes in the Gourmet magazines; they could have easily been put into the DVD. Wouldn't that have been great?
Images in this review
Reviewed in the United States on December 12, 2022
