|
|
|
|
|
|
HomeShop at BookSurgeCookingGeneralSimply Elegant and Easy Pesto |
|
|  |
| Customer Reviews: | | Average Customer Review: ( 3 customer reviews )
Write an online review and share your thoughts with other customers.
Most Helpful Customer Reviews
2 of 2 found the following review helpful:
 Ridiculous premise Apr 23, 2007
By Cikk
"cikk"
I simply cannot imagine a book which is all about pesto. There are basically two REAL types of pesto - in Italy, at least - and I can't imagine an Italian cook writing a whole book about pesto..... and to be quite honest, I wouldn't buy a book about Itlian cooking by anyone except an Italian (ahem). Not even if it was cute lil old Jamie.
I won't buy this book, not just because the premise is just too out there, but because the author has reviewed practically every cookbook I've looked at recently and used the reviews to advertise her book - incredibly blatantly. Which I find a total put off. And which most people would too...... big mistake, dear doctor.
Steer clear of this and head for other Italian Books Jun 26, 2008
By Zaskar
"zaskar"
I was totally disappointed with this book. The recipes are below average at best. There are much better books available on this subject, such as the culinaria series and the complete Mediterranean, the beautiful cookbook series.
Don't waste your money on this book or any others she has written. Amazon should not allow book authors to review their own book. That should be a tip off.
0 of 1 found the following review helpful:
 Never review a book you haven't read... May 15, 2008
By Mary E. Tyler
"privateice"
I came by this book strangely enough. I got a call from BookSurge's vanity publishing arm, due to my participation in Amazon's novel contest. Suffice it to say, I wasn't particularly interested, but I have long heard about the poor quality of BookSurge's B&W printing and their excellent color printing. I requested a sample of each. The color book that arrived was this one.
Now, I'm an unrepentant foodie. I have Alton Brown on my TiVo. When I went to NYC, my big sight to see--or rather supper to eat--was the rightly famous La Grenouille. And I was just as skeptical as the other reviewer--how many recipes could you get out of ground basil, after all? And what the heck could a non-Italian really know about something that is quintessentially Italian?
What I found was a pleasant surprise. I learned the pesto is Peruvian and of Provence as well as Genovese. I learned that its not just basil, but arugula, tomatoes and radishes! Radishes! There's a nice section on nutrition, and a nicer one on ingredients that the Good Eats fan will eat up, particularly if you imagine Alton reading it off the teleprompter in his enthusiastic uber-food-geek, TV voice.
The recipes, which I admit I have not yet gotten to try are simply written and easy to understand. They sound, for the most part, tasty. I'm eager to try the zucchini "pasta" with pesto on the bounty of my southern garden. Zucchini has a way of overrunning the most dedicated vegi eater, and we are hardly dedicated. Having another possible recipe to slip zucchini under my family's radar is an excellent thing.
While using reviews to overtly plug your own books IS beyond the pale, and this book is expensive for the length, I would not dismiss it out of hand without reading it, or trying the recipes. And seeing as I have it, I can see myself using it.
|
| | |
|
|
|
|
|
