Review: Fast Food Maniac by Jon Hein

I was not familiar with Jon Hein (he is apparently a fixture on the Howard Stern show) when I picked up this book. We also don’t eat fast food much. But I thought it might be interesting to learn more about the history of various fast food chains, as well as the promise of “secret menu items.”

The book does serve as a fairly comprehensive index of American fast food chains. It contains a few paragraphs on the history of each one, and highlights their menu offerings. As for the secret options, they are here too, but ultimately don’t feel like big “secrets.”

9780553418033I think my biggest issue with the book is that it doesn’t feel like it includes all that much original content. Instead, it reads like a compilation of Wikipedia and internet content. There is a section at the back of the book containing Jon Hein’s lists of favorite chains, favorite burgers, favorite biscuits, favorite straws, etc. So that part is original, but it’s mostly, well, lame.

I really can’t recommend that anyone buy this book. Even if you’re a huge fan of fast food, or are planning a cross country road trip to regional fast food joints, my suggestion would be to borrow this book from a library, spend 10 minutes with it (that’s really all the time you need) and be on your way.

Disclaimer: I received this book from Blogging for Books for this review.

Review: The Broad Fork by Hugh Acheson

BroadForkCoverIn my on-again-off-again relationship with Top Chef, one of my favorite things is any appearance by Hugh Acheson. He always comes across as respectful, yet brutally honest, and funny. That same personality comes through in the writing of The Broad Fork, starting with the opening statement: “What the hell do I do with Kohlrabi?”

I should add, I was asked a similar question about Kohlrabi last summer. It was asked via a picture and “Do you have any idea what this is or what to do with it?”

The structure of The Broad Fork is one I appreciate. Four sections – one for each season. Within each, there are multiple vegetables and fruits featured, with 3-5 recipes included for each. The recipes range from simple purees or jams to multi-faceted dinners with the veggie or fruit as a component of a larger dish. Of the 200-odd recipes included, I’m interested in making about 30. Not bad.

To date, I’ve made the following:

  • Slow Cooker Apple Butter: Tasty
  • Pan-Roasted Pork Tenderloin with Sorghum and Roasted Apples: I used Molasses in place of the sorghum, and this was good. It may have been better with the sorghum.
  • Pressure Cooker Chicken Stock and Slow Cooker Chicken Stock: Both were super easy and made a delicious stock
  • Lettuce with Pomegranate, Tangerine and Cider Vinaigrette: This was a really nice Fall salad, hampered only by the low quality pomegranate I happened to buy at the time
  • Persimmon “Pop Tarts”: These were pretty good, although my usual issues with homemade pie dough appeared, and it maybe wasn’t the best introduction to persimmons

All of the recipes were well-written and easy to follow.

My bottom line is that I like this author a ton, like this book a lot, and am happy to have it in my cookbook library. This isn’t the book I’ll pull down when planning weekly meals, but, I will refer to it both when the seasons begin to change and when I’m about to head out to the farmers’ market. Ideas and inspiration are the strong suits here, for sure.

And if you’re someone who has ever wondered what the hell to do with kohlrabi, well, check out this book. You might find yourself making a salad or a puree and loving that weird little vegetable.

For more info about this book, be sure to check out the official page at Penguin Random House.

I received this book from Blogging for Books for this review.

Review: Food52 Genius Recipes by Kristen Miglore

9781607747970A rough recap of my first 5 minutes with Food52 Genius Recipes by Kristen Miglore:

  • “Oooh, that cover looks classy. Can I have some pasta?”
  • The main categories listed in the index (Breakfast, Snacks & Drinks, Soups & Salads, Meaty Mains, Meatless Mains, Vegetables, Desserts) are clear, concise, and yet, inviting.
  • “Look at all those famous food people names”
  • Fried Eggs with Wine Vinegar: I want to try these
  • Chocolate Muscovado Banana Cake: Yum!
  • Touch of Grace Biscuits: Meh… (turns page) Oh, those look good with the jam.
  • English Porridge: I’d eat this oatmeal
  • Roasted Applesauce: I need to remember to open this book up in September
  • Olive Oil & Maple Granola: This looks like a perfect homemade granola recipe to play with

This goes on and on. Basically, every photo made me hungry. Better yet, every recipe made getting to that deliciousness seem really straightforward. Not always easy, but something I could do.

And that, I think, is the true “genius” of this compendium. 100 recipes – from applesauce to Brisket of Beef, from a Kale Panini to Ratatouille, from Pumpkin Pie to Purple Plum Torte – that are fit for family dinner or a foodie dinner party. Even better, these aren’t new takes on the classics, or unnecessarily enhanced recipes to fill a celebrity’s cookbook. Instead, they are tried and tested recipes from the Food52 community. That includes not only beloved recipes from well-known chefs, but also recipes from the homes of members of the Food52 user base, regular folk who happened to perfect a recipe and share it with the world.

Overall, I enjoy this cookbook’s strategy of collecting recipes from many sources and organizing them in one place. Limiting the quantity to around 100 was a smart idea as well – this doesn’t have the encyclopedic breadth of a “How to Cook Everything” – this is a book I will go to when looking for an idea.

Finally, I want to throw my response into the mix regarding the most common complaint I’ve seen about this book: “you can find almost all of these recipes online already – right there on the Food52.com!” Yes, this is true. However, while I can go to the Food52 website and search for Green Lentil Salad, and ultimately find Patricia Wells’ version as featured in the book, it is one of 50 recipes matching my search, and I have to know that I want to have a salad with lentils in it. On the other hand, if I was hungry for a meatless dinner, that would be relatively quick to prepare, but I needed some inspiration? Well, leafing through the pages of Genius Recipes would very potentially get me craving this salad. So, to that detraction, I would say, if you are only interested in a cookbook containing brand new recipes, pass this one by.

If you’re like me, you’ll be happy to have Food52 Genius Recipes in your collection, as a companion to the website, and as an inspirational resource.

For more info about this book, be sure to check out the official page at Penguin Random House.

I received this book from the Blogging for Books program in exchange for this review.

Review: A Kitchen in France by Mimi Thorisson

I love France. It is right at the top of the list of places I have visited that I can’t wait to go back to. Given that, the idea of a cookbook that would take me on a journey into life in France? Pretty exciting.

The first thing I noticed when I received “A Kitchen in France” was how beautiful the book was. The photographs throughout are extremely well done. They make me want to visit. They make me feel like I’m already there. They make me want to eat this food.

Next, there’s the organization of the book. It’s split into seasons. I kind of love this approach to designing a cookbook. I don’t need to see those wonderful strawberry recipes in October.

Then I dove into the content. The recipe introductions are well-done, at least in terms of making me feel like they are telling author Mimi Thorisson’s story. Unfortunately, unlike say, the amazing Dorie Greenspan, the stories here didn’t feel relatable. It felt like a fantasy world of semi-rustic French life that let’s be honest here, I’m not going to be living unless the lottery comes calling.

Finally, there are the recipes themselves. I so very much wanted the recipes to be the kind that would transport me back to those fantastical French moments. I wanted them to be recipes we could cook at home and introduce our family and friends to the wonders of France. Bottom line? They are not those kind of recipes. Throughout the book, I felt like the recipes were predominantly special occasion fare, or worse, in the “yeah, you’re never making this at home” category. I made a list of recipes from the book that I would personally feel comfortable trying at home (and I’m fairly willing to take just about any risk on a recipe that is at least sort of accessible – provided it sounds good, won’t break the bank, and walks me through the parts that sound daunting). That list contains 24 recipes. The book contains around 100. That’s not terrible, but then I reviewed the list of 24 that I would attempt:

Roast Chicken, Bouillabaisse, Couscous, Strawberries in Wine with Mascarpone Cream, Panna Cotta, Soup, Gratin, Chocolate Tart, Coq Au Vin, Madeleines, Waffles

There’s nothing wrong with including recipes for these things in a cookbook. It’s just that they are not special. There’s little in the recipes here to make me want to make them instead of the recipes I already use.

In summary, if you want a book that will make you dream of living in the French countryside, curl up with the pictures and some of the stories here. If, on the other hand, you are like me and are trying to create a family meal plan (or even host a dinner party), I think you will want to look elsewhere for your needs.

I received this book from the Blogging for Books program in exchange for this review.