Lee P. (copiousreader) reviewed on
First of all, this cookbook's presentation is simply beautiful. There are many wonderful photographs of the finished product (something most freezer cookbooks lack).
There is a nice selection of meals to choose from in this cookbook. I have made about 10 recipes so far from this cookbook and they have all been just super! The first was the Santa Fe Chicken. It was chicken breasts with fresh bell peppers, red onion, fresh lemon juice (though you could substitute bottled), then a can of green Chile peppers. It was very simple to make, would have frozen easily for future cooking but we ate it that night. We then tried the Crunchy Baked Asian Tilapia Fillets. It called for all fresh ingredients and panko bread crumbs. It took me some looking at the grocery to find that particular type they were in the Asian food aisle (not the regular bread crumb aisle). Then I tried the Almond and Mushroom Swiss Steak. [no one ever guessed that the recipe called for tomato soup, Worcestershire sauce which made it rich, like a Chef's Espagnole Sauce]. Finally Fresh Chunky Tomato Salsa and Potatoes Cordon Bleu were family favorites. Green Chile and Cheese Corn Bread is on my list for the future as well as Chef Jon Bonnell's Lump Crab Cakes.
It's a great cookbook, with fresh ingredients. Well worth the money.
There is a nice selection of meals to choose from in this cookbook. I have made about 10 recipes so far from this cookbook and they have all been just super! The first was the Santa Fe Chicken. It was chicken breasts with fresh bell peppers, red onion, fresh lemon juice (though you could substitute bottled), then a can of green Chile peppers. It was very simple to make, would have frozen easily for future cooking but we ate it that night. We then tried the Crunchy Baked Asian Tilapia Fillets. It called for all fresh ingredients and panko bread crumbs. It took me some looking at the grocery to find that particular type they were in the Asian food aisle (not the regular bread crumb aisle). Then I tried the Almond and Mushroom Swiss Steak. [no one ever guessed that the recipe called for tomato soup, Worcestershire sauce which made it rich, like a Chef's Espagnole Sauce]. Finally Fresh Chunky Tomato Salsa and Potatoes Cordon Bleu were family favorites. Green Chile and Cheese Corn Bread is on my list for the future as well as Chef Jon Bonnell's Lump Crab Cakes.
It's a great cookbook, with fresh ingredients. Well worth the money.
