- Copertina rigida: 314 pagine
- Editore: Shambhala Pubns; 1 edizione (10 luglio 2012)
- Lingua: Inglese
- ISBN-10: 1590307623
- ISBN-13: 978-1590307625
- Peso di spedizione: 1,2 Kg
- Media recensioni: 5.0 su 5 stelle Visualizza tutte le recensioni (4 recensioni clienti)
- Posizione nella classifica Bestseller di Amazon:
La Tartine Gourmande: Recipes for an Inspired Life (Inglese) Copertina rigida – 10 lug 2012
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Principali recensioni dei clienti
adoro ogni singola pagina di questo libro, dalla veste grafica, alle foto, alle ricette, lo scritto poi è dolce e coinvolgente.
non cambierei una virgola, inoltre sono tutte ricette gluten free con utilizzo di farine particolari come miglio, amaranto, quinoa, riso e grano saraceno.
Le recensioni clienti più utili su Amazon.com (beta)
1) Every recipe has an accompanying photo, beautifully staged and shot by the author herself. Impressive.
2) Notwithstanding the dessert chapter, the recipes are relatively straightforward and well within the grasp of most cooks.
3) The desserts, despite a big jump in complexity from previous chapters, are wonderful; probably the best recipes in the book.
Now for the downside:
1) TOO MUCH BLOG! I know Peltre's blog has a large following; it's how the book came to be. She should have left her blogging about life, vacations, childhood, etc. online. I couldn't care less about the kitchen she cooked in on her 10th anniversary trip or any of the rest of it. For those who want that stuff, hey...she has a blog!!
2) Overly simple space-filling recipes. Do we really need a recipe for yogurt with muesli & fruit? Or for fruit juice with ginger? Or for shredded carrots w/vinaigrette? No. Frankly, it borders on insulting. Did the publisher demand a minimum page count before going to press? Also, save 1 or 2 recipes, the entire breakfast/brunch chapter could have been scrapped. Only so much filler, not unlike the blogging bits, actually.
In conclusion, beautiful to look at, yummy recipes mired in a blog of filler, overly simple fare and way too much life story. A 4-star book that loses one for all the stuff it would have been better off without.
Each recipe is well thought out, carefully constructed, and as I can see from cooking in it, thoroughly tested. Not a single recipe will fail you. Crème anglaise was spot on and silky as a custard sauce should be, and eggplants stuffed with white sweet potato looks forward to stunning your guests.
Yet, while the recipes are kaleidoscopic in color and approach the most indelible impression is the one the book and Bea herself leave upon you after reading.
As I see it the best cookbooks evolve you and make an impression on your cooking style. This last day, after reading another chapter of her book, I found myself rather famished. I rustled through the kitchen for what was available and wondered, "What would Bea do?" I believe she would roast the asparagus I had in a bit of avocado oil and fresh tarragon; serve it over some warmed ricotta; and finish it off with cracked pepper, olive oil, and the zest and juice of a Meyer lemon.
This is not a recipe from the book, but simply what I threw together when her air and voice were still with me. Simple, flavorful food that was stunning to look at and endearing to eat. I also found myself whipping out the colorful tablecloths that I so wish I used more often and the special plates for fun because why not take a few minutes for that extra step on a Tuesday night?
Beatrice has my respect for this book (though she had it long before it was published, too).
You'll learn how to incorporate wholegrain flours such as quinoa, buckwheat, amaranth and millet into your baking without your taste buds objecting. This isn't easy to do, so she's obviously a very clever and capable cook. And a seriously talented artist.
Of special note, I really enjoyed the sections on her go-to ingredients and kitchen essentials; often I find these sections in cookbooks kind of a bore or slightly unrealistic for my kitchen but that is not the case with this book - these sections are interesting, unpretentious and full of great information and alternatives if you do not happen to have a particular ingredient or gadget. I cannot wait to try these recipes and also experiment with all the different flours that she likes to use! This book will definitely become a treasured favorite in your kitchen - after only one day it has already found its way onto my favorites shelf!