Even if you're not going to make butter from scratch all the time, this is one DIY that you should try at least once. Homemade ricotta beats out store bought by miles. And it's not all that difficult to DIY. No complaints, this stuff is good. For starters, I slaved over it for two hours,..
For 90 minutes of work, I got six would-be Pop Tarts that looked and tasted nothing like the ones I remembered. The crucial difference? Automatically add future editions to my Bookshelf. Browse our Cookbooks or Become a Member. Categories: Cooking ahead; Vegetarian Ingredients: milk; lemons Bookshelf. Categories: Cooking ahead; French; Vegetarian Ingredients: heavy cream; buttermilk 0 show.
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Categories: Cooking ahead; Vegan; Vegetarian Ingredients: tomatoes; bottled lemon juice 0 show. Notes about this book CynthiasCooking on October 30, I loved this book. Globegal on December 27, Creamy, delicious, easy to make. I've made them several times - easy, no-bake and delicious.
Reviews about this book Kitchn It feels comprehensive. Oregonian Most recipes are refreshingly simple and easy and include tips for longer storage. Fine Cooking This is a wonderful starter cookbook for a novice looking to upgrade from store-bought granola, hummus, and pizza.
Serious Eats The Homemade Pantry is not only a really fun cookbook, one written with 'project cooks' in mind, but also a real eye-opener. Gluten-Free Girl Mostly, though, I love the casual way she invites us into her kitchen, even if it is a mess. Boston Globe Baking Bites Food in Jars by Marisa McClellan The book reads like a memoir that just happens to have good things to eat tucked here and there.
Fine Cooking With this ready-to-go dry mix stashed in my cupboard, I can serve fluffy, tender buttermilk pancakes or waffles for breakfast on any day of the week. Leite's Culinaria This moist, ever-so-slightly sweet, faintly maple-y corn bread is able to sop up all manner of chili, pan gravy, and sauces in a single swipe.
Serious Eats The recipe is simple enough, just masa harina and water mixed, pressed and toasted up in a cast iron pan. Serious Eats Serious Eats This recipe is really just a template. Serious Eats This slow cooking method concentrates all of that great tomato flavor, making them perfect for freezing and breaking out during the cooler, tomato-less months for a bright taste of summer.
Serious Eats Even if you're not going to make butter from scratch all the time, this is one DIY that you should try at least once. Serious Eats Homemade ricotta beats out store bought by miles. Boston Globe The crucial difference? On a mission to kick their packaged-food habit, she learned that with a little determination, anything she could buy at the store could be made in her kitchen, and her homemade versions were more satisfying, easier to make than she expected, and tastier.
However, if you've been eating fast food and frozen dinners, this book is for you. I laughed that she left out so many obvious things, too. Like, bottle your own water, cut up your own salad greens, etc.
Aug 26, Darla rated it it was amazing Shelves: favorites. Love, love, love the quirky little stories, her down to earth manner, and all the recipes look delicious I'm already gearing up to make some fantastic treats! This may be the only cook book I have ever and will ever read cover to cover - great ideas, layed out well, and fun - a great book for the chef in your life.
View 1 comment. Apr 26, Vikki rated it really liked it Shelves: reads. Nov 05, Kat rated it it was ok Shelves: foodie2. So, I have to say This time I marked three measly recipes two of which are syrups for soda and the third was the adorable toaster pastries from the cover.
That's pretty pathetic. My main complaint is that The Homemade Pantry is too basic and, welp, boring. Making food from scratch isn't really a novel idea. If the book is going to center around this premise then show some creativity with the recipes. For example, there was a condiments section that I was really excited about. I thought "Oooh! Maybe there'll be some unique vinaigrettes or other different sauces and dressings.
I already know how to make lasagna, and soups from scratch - so those portions were completely skipped over. Sorry, but putting in the time to make ricotta cheese from scratch Overall, this just wasn't for me. If you want to learn the fundamentals of making food from scratch However, I really don't think that this book will appeal to a large population of folks.
Too bad Jul 17, scc rated it it was ok Shelves: cookbook , reviewed , diy. Some weeks she does, but other weeks she just can't because there are too many things going on. And it's important to remember that you're not a failure or a sellout just because you can't meet your own super-high standards all the time. Most recipes don't seen overly complicated with uncommon ingredients. There is use of a stand-mixer in multiple recipes, which I don't have but may be able to find my way around that obstacle.
She also presents information on how to freeze recipes. This was probably presented more as a time-saver, but it also helps me as a happily-single adult who cooks for one. I love that I can freeze some foods in appropriately sized portions to eat at a later date. The book could have been much thinner and more focused if these little vignettes had been left out. In a scrapbook with recipes - great. In a published cookbook - not so much.
Unnecessary, really. As a person who only cooks for herself, it seems I wasn't the intended audience of this book. The serving sizes are much bigger than what I would need in most cases, especially for something that can't be frozen. I don't need four portions of hot chocolate I just need one. It'd take me a long time to eat my way through 3.
And sometimes dividing by 4 or whatever number leads to some weird quantities. As I mentioned in the previous part of this review, I'm glad there's info on freezing some of the recipes. Jun 11, Kasey Jueds rated it really liked it Shelves: food-writing , cookbook.
I'm not sure I've ever read a cookbook cover-to-cover, the way I did with this one very happily, on the train to CT to visit my in-laws. I did skim some of the recipes, but otherwise read every word--each recipe has a warm-hearted, thoughtful, often funny mini-essay that accompanies it, so really this is part cookbook, part memoir, part treatise on eating sustainably and mindfully and with pleasure.
So it's several of my favorite genres and topics rolled into one. Occasionally the writing ge I'm not sure I've ever read a cookbook cover-to-cover, the way I did with this one very happily, on the train to CT to visit my in-laws. I also love the idea of making homemade versions of so many store-bought things AND the fact that Chernila is so remarkably nonjudgmental about this process.
She shares what works for her and encourages people to do what works for them--so if you don't want to make homemade pasta or twinkies I don't--I'm one of the few people I know who hated them even as a kid , you don't have to. There are tons of things I do want to make, though. There's a great-looking recipe for jam using Pomona's pectin and any kind of berry, plus homemade ricotta and yogurt and granola and power bars and Oreos.
May 26, Julie Davis rated it liked it. Yet more birthday book-a-liciousness. This one's from Rose who knows a cookbook is always a safe bet for me. Over the years I have come across many foods we usually buy from the store but that we can also make at home. Beginning with my parents who routinely made butter, tomato paste, pasta, and other delicious comestibles in the s and 70s.
We won't even get into raising their own chickens and pigs It beats a chicken egg Yet more birthday book-a-liciousness. It beats a chicken egg all to flinders for excellent flavor.
I have picked and chosen where I am willing to buy storebought and where it is worth the effort to produce it myself. Pesto, bread, mayonnaise - yes. Pasta - no. However, for the generation coming up simply cooking is a monumental feat much of the time as they have never been taught anything about it.
I think of the brief and probably bewildering conversation I had with a pal as we picked up our CSA coolers from the farmer today.
She was not sure why she couldn't saute a green bean without burning it. Poor, poor thing. She's coming over to my house soon for coffee so I can show her my kitchen equipment. However, I digress. All of that is to say that the author's breathless excitement at producing ricotta and yogurt are praiseworthy and valid For me, I like her enthusiasm and am interested to see the technique tweaks in a few places so far.
You can always learn something, even when you think you know everything and I am far from knowing everything. And it is good for me to be prodded out of my usual routine so that I actually do try some of the things I've read about so much.
For instance, that ricotta Mozzarella I've always found tasteless, even the fresh stuff that I can get locally from Paula Lambert's Mozzarella Company. Provolone, now There were some wonky looking things cake icing with only one cup of powdered sugar This does have a number of good looking recipes to try hamburger buns because I keep trying and every homemade recipe is too heavy, baking dried beans instead of boiling them because I've never liked the dried beans I've cooked myself and the author's enthusiasm is sure to make people try something new in the kitchen.
I'm all for that! View all 3 comments. Aug 10, Laura rated it really liked it. This is a beautiful DIY book. What really separates it from other, similar books is the photos of the author and her family.
She's also incorporated a small essay about each recipe - where it came from, why she loves it. It's a very personal book, and you feel like she is sharing a part of her life with you. This is a great general DIY intro - the recipes are pretty general, and include lots of things you'd use every day.
Some things, like pasta, aren't that original. However, I can't wait to make my own ricotta - she makes it sound soooo easy.
The downside of this book is that many of the recipes are influenced by other chefs David Lebovitz, Mollie Katzen , and if you've read those books or used their recipes, their versions may be better.
Also, I've already got several recipes for pudding. I really don't need to buy this book for things like that or pizza, or sandwich cookies, or even ketchup. So, the book didn't get 5 stars because a lot of the material is covered more specifically elsewhere and possibly more thoroughly elsewhere. However, if you've been wondering how to make your own pop tarts and haven't already learned how, this is the book for you.
Dec 11, Nicole rated it it was amazing Shelves: food , cookbook. I love, love, love this book. Oh, sure, I wanted it, I asked for it as a gift I thought I would like it well enough but I didn't expect to love it like I do. The author's voice, the glimpses into her life and the creation of each recipe struck just the right chord and went straight to my heart. Jun 12, Sarah rated it it was ok Shelves: cookbooks.
This was a little too ambitious for me at this point. Though, I might still try the little pastries with pie crust and yummy filling and it did inspire me to experiment with making vanilla extract. Oct 11, Jackie rated it really liked it. This is about so much more than just stocking the pantry with wholesome, non-industrial foods.
Come on in, but be prepared--it might not be quite what you expect. There is flour on the counter, oats that overflowed onto the floor, chocolate-encrusted spoons in the sink.
There is Joey, the husband, exhausted by the thirty-five preschoolers who were hanging on him all day, and he is stuffing granola into his mouth to ease his five o'clock starvation. There are two little girls trying to show me cartwheels in that miniscule space between the refrigerator and the counter where I really need to be. The Homemade Pantry was born of a tight budget, Alana's love for sharing recipes with her farmers' market customers, and a desire to enjoy a happy cooking and eating life with her young family.
On a mission to kick their packaged-food habit, she learned that with a little determination, anything she could buy at the store could be made in her kitchen, and her homemade versions were more satisfying, easier to make than she expected, and tastier.
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