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Title: Savoring Spain & Portugal: Recipes and Reflections on Iberian Cooking (The Savoring Series) by Joyce Esersky Goldstein, Chuck Williams, Noel Barnhurst, Steven Rothfeld, Joyce Eserky Goldstein ISBN: 0-7370-2042-3 Publisher: Time Life Pub. Date: October, 2000 Format: Hardcover Volumes: 1 List Price(USD): $39.95 |
Average Customer Rating: 3.75 (4 reviews)
Rating: 4
Summary: Good for any cookbook library
Comment: Though some of the most interesting food in Western Europe comes from the Iberian peninsula, relatively little is known in the U.S. With a broad mixing of flavors from northern Africa, the Middle East, and Asia, this cuisine is far more diverse in its attitude, ingredients, and textures than its European counterparts. I've tried several of the recipes almost all with good success. The one fatally flawed recipe: seafood fideo, which allowed a miniscule 10 minutes cooking time for raw artichoke hearts. On these your heart really will choke.
Rating: 5
Summary: Excelente!
Comment: This cookbook contains by far the most wonderful recipes (and beautiful photos to match!) of Iberian cooking. I've prepared many of the recipes (not just one like a fellow reviewer) and have found the dishes to be absolutely delectable. I received rave reviews from friends and family. If you love this cuisine, this book is a wonderful investment!
Rating: 1
Summary: Nourishing Rice....more like Die from Sodium overdouse
Comment: I made the nourishing rice recipie on this book...I know, I know it may be unfair to judge a book by only trying one recipie but ...I would think the purpose of an cookbook author is to help the buyers to succeed not to just look at the pretty picture and be disappointed with the results.
Anyways, I tried the "Nourishing Rice" recipe and I was highly disappointed, for one, the end result was not only salty but also soggy, and with the inmense amount of meats versus the rice ratio, the recipie should have been called "Nourishing Pork" not rice.
I think this recipie will not only benefit from the addition of half chicken stock and half water if not the omission of the chicken stock altogether which in the end does not add flavor since it is overpowered by the strong pork/ham/chorizo flavors...and it would help control the salt problem.
I should have known better with the ratio presented but I gave it a try since a lot of people seem to believe she is an authority on the spanish cooking scene.(which makes me wonder how many of them exactly have tried her recipies)
I know I made no mistakes while preparing this recipe, I grew up on this cuisine, and I honestly think that if this is what the best has to offer with all their culinary schooling; I am better off skiping the schooling and putting the money towards publishing my own book!!!
What a waste of my money.
By the way I would take my case to any kitchen against the author and more than prove my point.
E.A. Fountain, CO USA
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