NEW! Google Custom Search

Loading

From Simple to Spectacular

SallyBR1's picture

well, I did it again

could not resist, clicked on it and should be arriving in a few days - bought it used, paid 15 bucks with shipping.

anybody has it and would be so kind to tell me I made a good move?

http://www.amazon.com/Simple-Spectacular-Recipe-Levels-Sophistication/dp/0767903609

 


 


Cooks Talk Official Resident Rascal

(appointed by Jean, September 2007)

Wolvie's picture

(post #62861, reply #1 of 40)

I have this book and really enjoy it. It was sort of like a master class for some things.


A few recipes in there are keepers for me. None that I tried were bad.


But, as the book says, you go from Basic to involved for an item. Pretty cool.:-)


"Progress lies not in enhancing what is, but in advancing toward what will be."


Khalil Gibran

 

MadMom's picture

(post #62861, reply #2 of 40)

I'm afraid that when I saw Mark Bittman's name as a co-author, it turned me off.



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

Risottogirl's picture

(post #62861, reply #4 of 40)

Me too.


But I just love Jean Georges Vongerichten.


For every cookbook I buy I have to get rid of 2. That is my rule and I have stuck to it.


Mostly.


Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Marie Louise's picture

(post #62861, reply #5 of 40)

Or... you can do what I did: get rid of so many your bookshelves have room to buy as many as you want. <G> Although I have to say, I haven't bought TOO many this year.

Risottogirl's picture

(post #62861, reply #6 of 40)

I have a short list of books I am planning to pick up in France.


I can mostly get them from Amazon.fr, but the shipping can be high (though not as high as one might expect) and I'd like to look at them first.


So in preparation for that, I gave some cookbooks away to coworkers who were interested.


The finished basement in the new house has an entire wall of bookshelves, in addition to those we had anyway.


Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Wolvie's picture

(post #62861, reply #14 of 40)

oh sure. I don't remember an email about a cookbook give a way. ;-)

"Progress lies not in enhancing what is, but in advancing toward what will be."


Khalil Gibran

 

Risottogirl's picture

(post #62861, reply #16 of 40)

Like any of YOU people need cookbooks OR encouragement to cook :)

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Lee's picture

(post #62861, reply #3 of 40)

I have it and agree with what Wolvie said.  It's interesting, and inspiring, to see how a simple dish can be taken to higher levels.  I don't think you'll be sorry you ordered it.

whatscooking's picture

(post #62861, reply #7 of 40)

I've been using this book quite a bit lately.  Did you see it on Orangette?  That is what made me pull it out for a fresh look.  I made the spinach cannelloni this week (see the gorgeous picture of this dish in the book.)  I didn't love them though.  I think the filling needed a little ricotta or something to lighten and fluff it up a bit.   But I did like the way the fresh egg pasta sheets crisped up in the oven - that technique, I will use again, just need a more appealing filling.


My favorite recipe from the book is Jean Georges' classic vinaigrette.  It is amazingly simple and good.  The neat thing is that is uses canola oil or grapeseed oil instead of the expected olive oil.  It is caramel-ly and a little sweet and GREAT on roasted beets or anyplace where a little sweet/tart is welcome.  I always make half-batches since I don't like the way the garlic takes over after a night or two in the fridge.


I'm thinking about making one of the lentil soups today.  I can't wait until you get the book and start trying the recipes.  I want to read your reviews! :)


Whatever befalls the Earth, befalls the people of the Earth.
 Chief Seattle

Chicago-style deep-dish:  "Pizza for people who just aren't fat enough"
Anthony Bourdain
http://theoutdatedkitchen.blogspot.com/

Risottogirl's picture

(post #62861, reply #8 of 40)

Jean Georges' classic vinaigrette.  It is amazingly simple and good.  The neat thing is that is uses canola oil or grapeseed oil instead of the expected olive oil


Actually true classic french vinaigrettes never use olive oil, a more neutral oil is always used. I have always used grapeseed, probably because we always made it that way at various places I trained or worked (in France).


JGV is very French and most of his recipes have a  classic backbone.


Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

whatscooking's picture

(post #62861, reply #13 of 40)

Didn't know that, Thanks :)

Whatever befalls the Earth, befalls the people of the Earth.
 Chief Seattle

Chicago-style deep-dish:  "Pizza for people who just aren't fat enough"
Anthony Bourdain
http://theoutdatedkitchen.blogspot.com/

Heather's picture

(post #62861, reply #10 of 40)

Is it this one?

1 small clove garlic
1/4 C balsamic vinegar
2 t honey
s & p
6 T neutral oil

Mix in blender with 1 T hot water

whatscooking's picture

(post #62861, reply #12 of 40)

Yep, that's it.


Whatever befalls the Earth, befalls the people of the Earth.
 Chief Seattle

Chicago-style deep-dish:  "Pizza for people who just aren't fat enough"
Anthony Bourdain
http://theoutdatedkitchen.blogspot.com/

SallyBR1's picture

(post #62861, reply #21 of 40)

Yes, I saw it in Orangette.....

:-)

 


 


Cooks Talk Official Resident Rascal

(appointed by Jean, September 2007)

Marcia's picture

(post #62861, reply #9 of 40)

I have the book and haven't even pulled it out in ages. Thanks for the reminder, and I expect you'll enjoy it, Sally.

RuthWells's picture

(post #62861, reply #11 of 40)

This looks like a great Xmas gift for Hubby -- I just put it in my Amazon cart. Thanks, Sally!

Ruth Wells


"Gardening is the only unquestionably useful job."
 - G.B. Shaw


www.cookiesforacure.blogspot.com

Ruth Wells

"Gardening is the only unquestionably useful job."
 - G.B. Shaw

www.lemonade-and-kidneys.blogspot.com

www.ruthssweetpleasures.com

http://www.pkdcure.org/Default.aspx?TabI...

Wolvie's picture

(post #62861, reply #15 of 40)

hmmm - I think I offered to let you peruse this book once upon a time. Ahem. ;-)


How is class?


"Progress lies not in enhancing what is, but in advancing toward what will be."


Khalil Gibran

 

RuthWells's picture

(post #62861, reply #17 of 40)

Then I probably needed a smack on the head.

Class was spectaaaaaaacular. Got home last night. I filled 1.5 memory cards with photos and will share a few here (more on the blog) in due course.

Ruth Wells


"Gardening is the only unquestionably useful job."
 - G.B. Shaw


www.cookiesforacure.blogspot.com

Ruth Wells

"Gardening is the only unquestionably useful job."
 - G.B. Shaw

www.lemonade-and-kidneys.blogspot.com

www.ruthssweetpleasures.com

http://www.pkdcure.org/Default.aspx?TabI...

Lee's picture

(post #62861, reply #18 of 40)

i completely forgot you were taking a course in Chicago!  I would have liked to meet you.


I toured the pastry school with my dining group a few years ago.  Chef Pfeifer was very gracious in showing us around and explaining what the students were doing as we watched.  It was close quarters, but fun.  The sugar work was fascinating.  We got to sample a lot of wonderful things, and they even sent us home with goody bags filled with fresh brioche, petit fours, chocolates and other delights.  Is Sebastion Canonne still involved with the school?     

RuthWells's picture

(post #62861, reply #29 of 40)

I believe that Chef Cannone is still there, yes.  Wasn't he one of the founders?


 


Ruth Wells


"Gardening is the only unquestionably useful job."
 - G.B. Shaw


www.cookiesforacure.blogspot.com

Ruth Wells

"Gardening is the only unquestionably useful job."
 - G.B. Shaw

www.lemonade-and-kidneys.blogspot.com

www.ruthssweetpleasures.com

http://www.pkdcure.org/Default.aspx?TabI...

SallyBR1's picture

(post #62861, reply #30 of 40)

I GOT IT!!!!!!!!!!

Just arrived!

Browsed through the first 20 pages, I think I'm in love......

seems like a must-have!

I will be reporting back.

 


 


Cooks Talk Official Resident Rascal

(appointed by Jean, September 2007)

SallyBR1's picture

(post #62861, reply #22 of 40)

Great pleasure to enable a great cook such as yourself....

:-)

 


 


Cooks Talk Official Resident Rascal

(appointed by Jean, September 2007)

SallyBR1's picture

(post #62861, reply #23 of 40)

wow, I can hardly wait for the book with all these comments from you!

it would be wonderful to get it today, but.... I won t hold my breath

 


 


Cooks Talk Official Resident Rascal

(appointed by Jean, September 2007)

Lee's picture

(post #62861, reply #19 of 40)

I took the book out and looked through it again this afternoon.  Lots of good stuff I haven't yet tried.  Be sure to try the dark roasted chicken stock recipe in the front of the book.  It's a fabulous sub for veal stock.

Wolvie's picture

(post #62861, reply #20 of 40)

ha - I just took the book out again last nite too. We finally had a good day and evening of rain, and it is only supposed to be 75 today! Woo Hoo!!


Must work in kitchen - stock time!


"Progress lies not in enhancing what is, but in advancing toward what will be."


Khalil Gibran

 

Lee's picture

(post #62861, reply #24 of 40)

It feels very Fallish here too, high only 63 today!  It's going to get hot again this coming week, though.  Stock making time isn't quite here yet.  I never know what to cook in this transitional period.  Summer foods don't taste right (and the produce at the fm is on the wane), but I don't have a taste for heartier foods either. 

Jean's picture

(post #62861, reply #25 of 40)

There was frost on the garage roof when DH got up this morning.



Birthdays are good for you. The more you have, the longer you live.
http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
Lee's picture

(post #62861, reply #28 of 40)

Yikes.  There were frost warnings for the outlying burbs here.  I think it went down to 39 in the city.  Too cold too fast.

whatscooking's picture

(post #62861, reply #26 of 40)

Our fallish weather has gotten to me and given me a taste for heartier fare.  I made short ribs Wednesday night - but, asian style, not with potatoes and root vegs.  I don't know what I'll make this weekend.  I was lazy and didn't go to the farmers market this morning.

Whatever befalls the Earth, befalls the people of the Earth.
 Chief Seattle

Chicago-style deep-dish:  "Pizza for people who just aren't fat enough"
Anthony Bourdain
http://theoutdatedkitchen.blogspot.com/

Lee's picture

(post #62861, reply #27 of 40)

I didn't go to the fm today either.  It was too cold.  It's hard to believe it'll be in the high 80s on Monday.