The first book I perused was the Healthy College Cookbook. It drew my attention because firstly, it had the word "college" in it; and secondly, because it had the word "healthy" in the title. Now those two words aren't usually associated with each other (especially since upperclassmen taunt the underclassmen about the freshman fifteen). The colors were also very inviting, so I decided to crack open this cookbook and see what recipes were hidden in its pages. To my amazement, this cookbook actually started out with a list of utensils and such that you need to succeed in any kitchen. Different types of pans, liquids, cutting boards, and measuring utensils were listed in the first few pages of the book. The recipes were indeed mighty delicious and indeed healthy-sounding. The only downside to this book was that there were no pictures to accompany the recipes. So I wrap up this critique by giving the book a four out of five.
The second book I perused was named New England Soup Factory Cookbook. I was interested in this simply because I love soups (and because the words 'New England' reminded me of clam chowder). I liked that the book started with an introduction, which was a short story about the author's life and why he decided to create this cookbook. This book was better because there were some pictures of foods, but I still would've appreciated it more if there was a picture for every recipe. What was most interesting about this book was that in the first chapter, there were different recipes for different types of stock. This made me think of Bittersweet.
Below is a picture of Classic Lobster Bisque, a recipe from New England Soup Factory Cookbook.
No comments:
Post a Comment