Reviews by seadocks
I really enjoyed reading this book. There was so much information and the info on the different areas was great. I read through it twice already and have been putting off returning it for all the rest of you to check out. The main reason for this is because the recipes are hit or miss for my tastes. The first noodle recipe I made was really good, not the best but a keeper. The next soup type recipe I made was way too salty I could barely finish one bowl, same with the next soup recipe and the next main dish with rice. Then I hit another good one with a pork belly recipe which oddly enough tasted like it could use more salt. I think the recipes will be great it is just a matter of getting the saltiness balanced with the other flavors. I have decided to order the book simply because I like the flavor combos and think that with some experimentation the recipes will be great. I just wanted other readers to know that if the first few recipes aren't great, try some more you will find something good eventually.
I think the info provided by the professor is great, she knows her stuff. The problem I have is with her style of speaking and presenting. She moves her hands all over the place and seems uncomfortable with looking to each camera to speak to it and the timing seems off. For most people this is probably not an issue, but for those with ADHD it is huge. It is very hard to focus on what she is saying with her hands flying all over and the jerking head movements. Like I said the info is great and as with some other dvds in this series I simply put the lecture on surround sound and listen to it as if it was just he cd of the lectures.
I have really enjoyed reading through this cookbook. I have not made any recipes yet, but I have a bunch written down to try and if they turn out well I will most certainly buy this book to support the chefs. Usually when it some to single ingredient cookbooks I only find about three or four recipes that are great or inspiring enough to write down and try but this one has lots of good stuff and ides in it. I will be returning it soon so the others that are waiting for it can experience it also.
The book is big, as in for a coffee table or something. As I read through it I felt that it was a bit behind compared to other grilling books by famous chefs. We have seen ones from adam lang, batali, oliver, and all the other great chefs and it seems to me the Mr. Chiarello is just jumping on board. None of the recipes moved me when I saw them and it seemed that he is not really in his comfort zone when it comes to grilling. This could just be my interpretation of the dude, but I think he should stick to his fancier high end type recipes and an indoor kitchen. As a note, because I did not feel inspired by the recipes that were presented I did not even try to make any of them, so this review is simply about inspiration and whether the book felt like something different than what was already available.
This book is a great guide to the formation of US 31. I really liked all the old pictures of the route and info about the cities it goes through or has gone through. I like all the little maps of each area and it kind of shows how each of these cities was helped by the highway and the traveling vacationers of the past.