Ebook , by Ratha Chaupoly Ben Daitz
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, by Ratha Chaupoly Ben Daitz
Ebook , by Ratha Chaupoly Ben Daitz
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Product details
File Size: 51255 KB
Print Length: 240 pages
Publisher: Houghton Mifflin Harcourt (June 6, 2016)
Publication Date: June 6, 2016
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B01GP9N7C2
Text-to-Speech:
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Amazon Best Sellers Rank:
#255,271 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
I had high hopes for this cookbook, I've watched this restaurant on TV and the reviews were basically all good. I wish I had not bought this. Although I don't categorize myself as a chef, I am better than a home cook and did go to culinary school. The first recipe I tried was their tuk trey sauce. I knew by looking at how much fish sauce it called for that that could not be right. And it wasn't. That sauce was inedible and tasted like nothing but salt. After a few attempts to try and save it, I had to throw it away. Then I tried the chili mayo. This was basically mayo and sambal oelek. Not really a recipe so much as a simple mixture I wouldn't have needed a cookbook to tell me how to make. Again, a disappointment, would not make that again. I did do the pickled carrots recipe. They turned out fine, but again probably did not need a cookbook to do something as simple. I may look at another recipe or two to see if I can salvage this cookbook for any use, but will definitely be filtering the recipes through my own better judgment. And I learned a lesson on these types of reviews ... it didn't look like anyone that had placed a review had actually tried to make any of these recipes. Red flag.
My wife and I were very excited to make the "crispy-skin duck breast with black plum chutney." The beautiful accompanying photo showed sliced duck breast topped with succulent chunks of deep red plums (which was presumably the chutney). The problem is, if you follow the recipe, the resulting chutney looks *nothing* like the one in the photo--due to 30 minutes in the saucepan, followed by use of a food processor, it looks like a puree.We said, "Well, it doesn't look like the photo--as long it tastes good...." But the chutney tasted strangely unbalanced to us, due to a heavy addition of pepper and star anise. Our dislike of the taste of the chutney might be a case of different strokes for different folks, but normally we love these ingredients and flavors. We just wonder whether the recipes were thoroughly tested, and the book thoroughly edited for consistency.
The recipes I've made so far are yummy! Thanks!
My favorite sandwiches. I used to drive from Philly to Boston through NYC just to pick up one of these masterpieces, usually the steak...Unfortunately they are a lot of work, composed as they are of many different elements. That's the key to why they are so satisfying!Everything you need is outlined and described and the recipes are the real deal
Love the num pang. You can really Num Pang any sandwich. I also liked reading how they started the small chain. If I go to NYC, a stop is definitely on the list now!
great sandwiches
Clear writing [and delicious stuff] !
Can't wait to try these recipes!
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