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Reviews (2)
20 March 2019
Highs and Lows
There are recipes in this book that are inspiring and ones that are just plain lame. The chapters on Fish & Shellfish and Poultry/Meat/Game are particularly good with ingredients and recipes that seem to be a flavorful representation of British cuisine. Then there's the breakfast chapter, which for some reason is combined with soups and appetizers, that includes only 6 breakfast recipes, three of which are for scrambled eggs, poached eggs, and soft-boiled eggs. Or the chapter on Side Dishes which provides recipes for mashed potatoes, baked potatoes, roasted potatoes (just oil and salt), and chips (just oil and salt). Seriously, the authors couldn't have shared more interesting recipes? They're are only 71 in the book so that was disappointing. Photography is very nice. There are definitely recipes worth trying although some ingredients like venison, goose, and rabbit may take a bit of effort to source.
20 March 2019
Not sure about this one
I am new to Cuban cooking so I'm not sure this collection of recipes is a fair representation of the cuisine. There seems to be redundancy in ingredients, especially with sofritos, and many of the recipes include sofritos. I appreciate narrative on a recipe's origin, ethnic and regional influences, etc. but the time and text spent sharing family stories and photos was a bit of overkill. In fairness though, the book is titled "Memories" of a Cuban Kitchen. There are maybe a couple dozen photos, none though of the prepared recipes.