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Bold: A Cookbook of Big Flavors
Bold is nourishing. Bold is inspired. Bold is food that means business. And Bold is big — as in 250 recipes filled with big flavors to be served in big portions. From the culinary team of Susanna Hoffman and Victoria Wise — who between them have authored or coauthored more than fifteen cookbooks including The Well-Filled Tortilla Cookbook and The Well-Filled Microwave Cookbook — Bold brings together the beloved American tradition of delicious, plate-filling meals with the lively global flavors that infuse our culture and cuisine.
This is comfort food that’s been given an exuberant 21st-century makeover—slow-cooked roasts and braises, generous steaks, brimming soups, heaping platters of salads and vegetables, hearty pastas and grains, wild game, and rich desserts.
This is Bold: Stuffed California Pork Rolls. Buffalo Chili with Black Bean and Corn Salsa. Meat and Potatoes Korean Style with Quick Kimchee. Leg of Lamb with Spicy Pecan Pesto. Chicken Pot Pie Under a Filo Crust. Crowded Corn Chowder with Cod, Shrimp, and Corn. Lime Curd Coconut Meringue Pie with a Macadamia Nut Crust. The book boasts a vibrant design that complements the recipes. Sidebars throughout offer cooking tips and advice, highlight people and places, and explore food history and traditions. Bold is America on a plate.
This is comfort food that’s been given an exuberant 21st-century makeover—slow-cooked roasts and braises, generous steaks, brimming soups, heaping platters of salads and vegetables, hearty pastas and grains, wild game, and rich desserts.
This is Bold: Stuffed California Pork Rolls. Buffalo Chili with Black Bean and Corn Salsa. Meat and Potatoes Korean Style with Quick Kimchee. Leg of Lamb with Spicy Pecan Pesto. Chicken Pot Pie Under a Filo Crust. Crowded Corn Chowder with Cod, Shrimp, and Corn. Lime Curd Coconut Meringue Pie with a Macadamia Nut Crust. The book boasts a vibrant design that complements the recipes. Sidebars throughout offer cooking tips and advice, highlight people and places, and explore food history and traditions. Bold is America on a plate.
409 pages, Paperback
First published December 3, 2013
45 people want to read
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Displaying 1 - 24 of 24 reviews
February 4, 2014
My sincere thanks to Workman publishing for the opportunity to peruse Bold, Susanna Hoffman and Victoria Wise.
Bold:A Cookbook of Big Flavors is a celebration of American Cuisine. In addition to many fine recipes it provides engaging sidebars of information. Consider just one, Maple Syrup. Syruping time is almost upon us. Alongside an easy, mouth watering recipe for Maple-Glazed Little Onions (pg. 282) is a brief history of this American tradition. As the authors state "There's nothing quite like American Maple Syrup. The flavor of it defies description. Yet, while all have the distinctive "maple" taste, the syrups from different areas, like wine, emit hints of soil an climate from their regions."
Bold: A Cookbook of Big Flavors will be a standout on my cookbook shelf, one to dip in and out of, as my adventuresome spirit to create and learn, strikes.
Bold:A Cookbook of Big Flavors is a celebration of American Cuisine. In addition to many fine recipes it provides engaging sidebars of information. Consider just one, Maple Syrup. Syruping time is almost upon us. Alongside an easy, mouth watering recipe for Maple-Glazed Little Onions (pg. 282) is a brief history of this American tradition. As the authors state "There's nothing quite like American Maple Syrup. The flavor of it defies description. Yet, while all have the distinctive "maple" taste, the syrups from different areas, like wine, emit hints of soil an climate from their regions."
Bold: A Cookbook of Big Flavors will be a standout on my cookbook shelf, one to dip in and out of, as my adventuresome spirit to create and learn, strikes.
May 21, 2018
A large collection of recipes covering a variety of food choices to include game and side dishes. There are numerous sidebars relating to the background of many of the foods. Desserts are included.
September 8, 2021
Interesting idea but too advanced for me. I'm not going to run around trying to find bison steaks and nettle tops. Also I skipped all the sidebars about the history of cranberries and whatnot.
August 31, 2016
It's always difficult to review a cookbook. For one thing, you can't usually try all of the recipes. And there's usually a number of good and less-good aspects to a cookbook, so for me the whole STAR RATING thing (for a cookbook) is ridiculous. So in this case, I think it would be wise to read the review and ignore the Stars.
I received this book as part of a Workman's giveaway. I wasn't sure when I entered the contest exactly what I would receive, but I knew that I was tired of my current everyday recipes, and I wanted something with more flavor. I guess something, BOLD.
The sections of the book include an interesting Introduction, as well as the following:
Introduction
Bold Starters and Snacks
Potages (that fill)
Big Meats Back (on the plate)
Game (food from the wild)
Poultry (in motion)
(Shimmering) Fare from American Waters
Vegetables (the vital victual)
Grains (to make a meal)
Sweets (in profusion)
Conversion tables
Index
The recipes in the book draw from every quarter of American cuisine. You'll find influences from Jamaica, Japan, China, South America, Africa, Spain.... Really, from everywhere. A delicious mish-mash is made from this.
For example, there's a recipe for quesadilla where where the salsa for it is made from Cantalopes, Oranges and Onions. Similarly there's a recipe where fillo cups are filled with feta, mustard greens and fennel.
Some recipes are less adventurous. The sizzling steak, for example, is topped with scallions, asparagus and blue cheese butter. Yum!
There are also recipes that fall in the middle ground. Wild game is just something most American moms don't have in their repertoire.
SUMMARY
BOLD is a delightful book, BUT in my estimation it's a book for already ACCOMPLISHED COOKS.
One reason I say this is that there are ZERO Pictures. Nothing to show the cook what the presentation should be. Nothing to draw the eye in order to get the mental taste buds working. An accomplished cook won't be bothered by this as much as someone with less experience. They are going to be able to imagine what turnips, rutabagas, parsnips, sour cream, nutmeg and parsley might taste like. I've cooked for decades and certainly I'm not able to do that.
The other reason I'd suggest this to more accomplished cooks is that the instructions, while precise, seem to assume familiarity with all of the ingredient and techniques. There's a little help in choosing venison, for example, but none for buffalo steaks. So it's a bit hit and miss there. At least from my perspective.
There's lots of wonderful ideas in this book. And it's not expensive, so it would be an interesting addition to someone's cooking library.
I received this book as part of a Workman's giveaway. I wasn't sure when I entered the contest exactly what I would receive, but I knew that I was tired of my current everyday recipes, and I wanted something with more flavor. I guess something, BOLD.
The sections of the book include an interesting Introduction, as well as the following:
Introduction
Bold Starters and Snacks
Potages (that fill)
Big Meats Back (on the plate)
Game (food from the wild)
Poultry (in motion)
(Shimmering) Fare from American Waters
Vegetables (the vital victual)
Grains (to make a meal)
Sweets (in profusion)
Conversion tables
Index
The recipes in the book draw from every quarter of American cuisine. You'll find influences from Jamaica, Japan, China, South America, Africa, Spain.... Really, from everywhere. A delicious mish-mash is made from this.
For example, there's a recipe for quesadilla where where the salsa for it is made from Cantalopes, Oranges and Onions. Similarly there's a recipe where fillo cups are filled with feta, mustard greens and fennel.
Some recipes are less adventurous. The sizzling steak, for example, is topped with scallions, asparagus and blue cheese butter. Yum!
There are also recipes that fall in the middle ground. Wild game is just something most American moms don't have in their repertoire.
SUMMARY
BOLD is a delightful book, BUT in my estimation it's a book for already ACCOMPLISHED COOKS.
One reason I say this is that there are ZERO Pictures. Nothing to show the cook what the presentation should be. Nothing to draw the eye in order to get the mental taste buds working. An accomplished cook won't be bothered by this as much as someone with less experience. They are going to be able to imagine what turnips, rutabagas, parsnips, sour cream, nutmeg and parsley might taste like. I've cooked for decades and certainly I'm not able to do that.
The other reason I'd suggest this to more accomplished cooks is that the instructions, while precise, seem to assume familiarity with all of the ingredient and techniques. There's a little help in choosing venison, for example, but none for buffalo steaks. So it's a bit hit and miss there. At least from my perspective.
There's lots of wonderful ideas in this book. And it's not expensive, so it would be an interesting addition to someone's cooking library.
January 8, 2014
This is not a book I've sat down to read from cover to cover, although it has some very interesting historical articles interspersed (I just read "Maple Syrup: America's Own Sugar" and enjoyed it). However, my husband has been reading the book at night and is enjoying it immensely, I've read bits and we have taken turns flipping through to find recipes. Since he's the cook and I'm an OCD freak, preparing meals from BOLD has become our couple time. I sit at the bar and read the recipes to my husband while he prepares (primarily to keep him from drowning yet another cookbook or getting it filthy). We've tried 4 recipes, so far, and all were fabulous:
Salmon with Watercress Cream, Smoked Salmon and Almonds (pp. 220-21) - We were unable to locate watercress so the cook substituted dill (he's an experienced cook and knew it would work).
Brussels Sprouts with Pancetta and Tangerine (p. 274) - We used clementines because we already had a bowl full of them. We ate the salmon above with the brussels sprouts. I honestly thought it was one of the best meals I've ever eaten and the leftovers were just as terrific, even cold.
Wine-braised Pork Tenderloin in Any-jam-you-can-grab Sauce (p. 130): We used raspberry jam and didn't have any white wine so cider served as the substitute. I don't love pork so I had to eat my words when I scowled and said, "Ugh, that sounds awful." Again, amazing flavor. This is a pretty complex, lengthy recipe so I would recommend saving it for the weekend.
Duck Legs Braised with Red Wine and Belgian Endives (p. 203): Another fairly time-consuming recipe. No substitutions were necessary. Duck is another meat I'm not fond of; it's kind of greasy and gross, if you ask me. You would not have known it. I stripped that sucker to the bone.
We're going to keep on trying new recipes from BOLD. While I think the recipes require a medium amount of experience and some are quite time-consuming, they're not lying when they use the words "big flavors". We have been extremely impressed with the results. The biggest section appears to be the meat section so vegetarians/vegans will need to flip through the book to see if there are any acceptable recipes. The only vegetable recipe we've tried, so far (unless you count the recipe with endives) was the brussels sprouts recipe which contains an Italian meat. I'm a veggie lover so I'll be trying a lot of veggie recipes and if anyone wants me to report back later, just let me know. I'll be glad to update the review.
Salmon with Watercress Cream, Smoked Salmon and Almonds (pp. 220-21) - We were unable to locate watercress so the cook substituted dill (he's an experienced cook and knew it would work).
Brussels Sprouts with Pancetta and Tangerine (p. 274) - We used clementines because we already had a bowl full of them. We ate the salmon above with the brussels sprouts. I honestly thought it was one of the best meals I've ever eaten and the leftovers were just as terrific, even cold.
Wine-braised Pork Tenderloin in Any-jam-you-can-grab Sauce (p. 130): We used raspberry jam and didn't have any white wine so cider served as the substitute. I don't love pork so I had to eat my words when I scowled and said, "Ugh, that sounds awful." Again, amazing flavor. This is a pretty complex, lengthy recipe so I would recommend saving it for the weekend.
Duck Legs Braised with Red Wine and Belgian Endives (p. 203): Another fairly time-consuming recipe. No substitutions were necessary. Duck is another meat I'm not fond of; it's kind of greasy and gross, if you ask me. You would not have known it. I stripped that sucker to the bone.
We're going to keep on trying new recipes from BOLD. While I think the recipes require a medium amount of experience and some are quite time-consuming, they're not lying when they use the words "big flavors". We have been extremely impressed with the results. The biggest section appears to be the meat section so vegetarians/vegans will need to flip through the book to see if there are any acceptable recipes. The only vegetable recipe we've tried, so far (unless you count the recipe with endives) was the brussels sprouts recipe which contains an Italian meat. I'm a veggie lover so I'll be trying a lot of veggie recipes and if anyone wants me to report back later, just let me know. I'll be glad to update the review.
January 28, 2014
I am always on the lookout for my next favorite cookbook. I am not a good cook when it comes to using creativity. I have to have instructions to follow and if it comes in a box then all the better for me! I love easy to prepare recipes and ones that can be made in big batches for plenty of leftovers or family gatherings. I am also frugal in my ingredients and would rather use common ones instead of things you have to search all over town for to use one time.
When this book arrived, I couldn’t wait to see what recipes I could try. I opened it up and was sad to see that there were no photos of the recipes! None whatsoever unless you like looking at sketches of ingredients, bowls and cooking pans. How are we suppose to drool over a dish and actually have the craving to make the dish without a photo? I am a visual person and what I see is what captures my interest first when it comes to food.
Another thing is there are no dividers in this cookbook. You basically just go from one section to another with no division. Yes they stick a different colored page in there with yet another sketch of what is to come, but there really isn’t any definite divider between them.
Another thing I found is this cookbook is not kid friendly in my opinion. What kid wants to eat endives, duck legs, veal, or leeks? So this is focused more for the adults instead of kid meals. This also falls into the category that I mentioned above of requiring unusual ingredients to use. While the basic ingredients are common, the main part of the recipe could be hard to find in smaller towns. I know I can’t find quail or rabbit at my local grocer so those recipes are useless for me.
So for now, I will keep looking for that perfect cookbook and recommend passing on this one if you are a wary cook like me.
When this book arrived, I couldn’t wait to see what recipes I could try. I opened it up and was sad to see that there were no photos of the recipes! None whatsoever unless you like looking at sketches of ingredients, bowls and cooking pans. How are we suppose to drool over a dish and actually have the craving to make the dish without a photo? I am a visual person and what I see is what captures my interest first when it comes to food.
Another thing is there are no dividers in this cookbook. You basically just go from one section to another with no division. Yes they stick a different colored page in there with yet another sketch of what is to come, but there really isn’t any definite divider between them.
Another thing I found is this cookbook is not kid friendly in my opinion. What kid wants to eat endives, duck legs, veal, or leeks? So this is focused more for the adults instead of kid meals. This also falls into the category that I mentioned above of requiring unusual ingredients to use. While the basic ingredients are common, the main part of the recipe could be hard to find in smaller towns. I know I can’t find quail or rabbit at my local grocer so those recipes are useless for me.
So for now, I will keep looking for that perfect cookbook and recommend passing on this one if you are a wary cook like me.
October 17, 2013
Emphasizing the wide range of ethnicities and cultural influences that comprise America, this celebrates the “glorious cohesion,” the “great mélange” of flavors and ingredients that are on offer in Our Great Land. Recipes are one to two pages in length each. All are able to be accomplished, flavorful, and interesting. While I don’t enjoy cooking as much as I enjoy eating someone else’s cooking (or riding my mountain bike through the woods), I do get a sense of satisfaction from putting good-tasting, nutritious foods into my kids. I don’t think a normal dude could bring many of these off on a usual Thursday night, but they seem good for those with a little ambition and inclination on a weekend. If you’re willing to learn a thing or two, these are manageable recipes (e.g., Oven Beef Stew with Kalamata Olives and Payloads of Garlic) with some unordinary ingredients, like the Cumberland Gap Jelly on the beer-battered chicken. Or the nettles (yes, nettles). Informative historical tidbits (e.g., about walnuts or the history of the dutch oven) are interspersed for while we’re waiting for, like, the meat to braise or whatever. The desserts look like a lot of work. Flourless Chocolate Cake with Fernet Branca Cream and Raspberries? Just open the thing of raspberries and have at it. VERDICT Dudes who own palates will love this because it’s not the same old and will knock some pep into your meals.
Find this review and others at Books for Dudes, the online reader's advisory column for men from Library Journal: see http://reviews.libraryjournal.com/cat.... Copyright Library Journal.
Find this review and others at Books for Dudes, the online reader's advisory column for men from Library Journal: see http://reviews.libraryjournal.com/cat.... Copyright Library Journal.
November 11, 2013
Title: Bold - A Cookbook Of Big Flavors
Author: Susanna Hoffman & Victoria Wise
Publisher: Workman Publishing
Published: 12-31-2013
ISBN: 0761139613
ISBN-13: 978-0761139614
E-Book ASIN: B00CTZG3KA
Pages: 416
Genre: Cooking And Wine
Most think American cuisine consists of hamburgers, hotdogs and some will include a Yankee Pot Roast even though many catalog it as an British dish. Susanna Hoffman & Victoria Wise show that American cuisine is as diverse as the people who live here. With the passage of time few families have not integrated more than one ethnic background into their family history. Along with this blending of ethnic ancestry is the blending of cultural and food styles as well.
When you look at Bold: A Cookbook Of Big Flavors you will be surprised at the ease of the recipes while still getting the most flavorful dish you could ask for. Your family will be singing your praises when you serve these delicious recipes. As well as recipes are the little snippets of information of the history of certain dishes or an ingredient in the dish itself. An example would be Onion Rings- the first printed onion ring recipes was in 1933 and onions are a main vegetable export from Texas are only two of the facts provided. The Fried Onion Ring recipe is easy to read and follow so that even the most novice of cooks will have no difficulty in providing delicious onion rings for their next sport viewing get together.
Pick up your copy today!!!
Author: Susanna Hoffman & Victoria Wise
Publisher: Workman Publishing
Published: 12-31-2013
ISBN: 0761139613
ISBN-13: 978-0761139614
E-Book ASIN: B00CTZG3KA
Pages: 416
Genre: Cooking And Wine
Most think American cuisine consists of hamburgers, hotdogs and some will include a Yankee Pot Roast even though many catalog it as an British dish. Susanna Hoffman & Victoria Wise show that American cuisine is as diverse as the people who live here. With the passage of time few families have not integrated more than one ethnic background into their family history. Along with this blending of ethnic ancestry is the blending of cultural and food styles as well.
When you look at Bold: A Cookbook Of Big Flavors you will be surprised at the ease of the recipes while still getting the most flavorful dish you could ask for. Your family will be singing your praises when you serve these delicious recipes. As well as recipes are the little snippets of information of the history of certain dishes or an ingredient in the dish itself. An example would be Onion Rings- the first printed onion ring recipes was in 1933 and onions are a main vegetable export from Texas are only two of the facts provided. The Fried Onion Ring recipe is easy to read and follow so that even the most novice of cooks will have no difficulty in providing delicious onion rings for their next sport viewing get together.
Pick up your copy today!!!
October 16, 2015
If, like me, you are a lover of history and food, then you will be amazed, intrigued, and enlightened by the history-cookbook called "Bold: A Cookbook of Big Flavors and Hearty Portions". Authors and chefs Susanna Hoffman and Victoria Wise put their considerable talents and imaginations together to concoct a delightfully dishy tome of tasty treats and tales from history, and the result is a fascinating feast-for-all. The melting pot of America is well-stirred, and well-served, by this fun for foodies, packed from cover to cover, cookbook. The journey begins with an introduction to "American Cooking", and continues through "Bold Starters and Snacks", "Potages That Fill", "Big Meats Back On The Plate", "Game: Food From The Wild", "Poultry In Motion", "Shimmering Fare From American Waters", "Vegetables: The Vital Victual", "Grains To Make A Meal", and ends with "Sweets In Profusion". This is a book that you will pick up again and again, not just for the recipes, but for the pure enjoyment of reading all the historical insights, tidbits, and incidentals. The recipes are outstanding--each one is unique--and nothing is "run of the mill". America's blend of cultures creates the infinite variety of foods and cuisines to be found from sea to shining sea, and here it shines in the spotlight of "BOLD".
Review Copy Gratis Workman Publishers via Shelf Awareness
Review Copy Gratis Workman Publishers via Shelf Awareness
January 16, 2014
Read my full review: http://bit.ly/1cv8ulm or http://bit.ly/1gQO4aX
My opinion: This was a gorgeous cookbook with a variety of ethnic and cultural influence brought into the recipes. To boot, it had some awesome pictures included.
I found this to be a really unique cookbook with some interesting ingredient combinations. Some might not do well with the palate challenged. The book contained very different meat selections such as elk, buffalo, venison, rabbit,etc. A whole lot of lamb recipes that didn't do a whole lot for me. Some of these meats might be a bit more difficult to obtain without going to a specialty butcher.
My opinion: This was a gorgeous cookbook with a variety of ethnic and cultural influence brought into the recipes. To boot, it had some awesome pictures included.
I found this to be a really unique cookbook with some interesting ingredient combinations. Some might not do well with the palate challenged. The book contained very different meat selections such as elk, buffalo, venison, rabbit,etc. A whole lot of lamb recipes that didn't do a whole lot for me. Some of these meats might be a bit more difficult to obtain without going to a specialty butcher.
January 25, 2014
Copy received for review
Pros: Interesting flavor combinations, unique recipes, AWESOME sidebars with historical information about different foods.
Cons: Really weird flavor combinations (lol), expensive or hard-to-find ingredients, NO PICTURES, some layout/editing issues.
Overall, very interesting.
Pros: Interesting flavor combinations, unique recipes, AWESOME sidebars with historical information about different foods.
Cons: Really weird flavor combinations (lol), expensive or hard-to-find ingredients, NO PICTURES, some layout/editing issues.
Overall, very interesting.
March 24, 2015
Despite quibbles with somewhat casual cooking instructions--a nightmare for the anal retentive, I'm sure--I love this cookbook because I have been on a quest for flavor after eliminating 18 beloved foods, including onion, garlic, and black pepper, from my diet 18 months ago. With Chez Panisse credentials, I knew it would be good but was surprise how many of the recipes work for me.
January 11, 2019
Lots of yummy recipes. Going to try the stuffed burgers and perhaps a chicken recipe.
January 14, 2014
Read my full review here: http://mimi-cyberlibrarian.blogspot.c...
Bold: A Cookbook of Big Flavors is a beautiful cookbook, as interesting to read as it is to cook from. The authors are chefs and long-time cookbook and cooking collaborators, but the book is much more than an interesting cookbook. It is also the story of how American cooking got its start and how it has evolved to its current eclectic state.
They say: "Although we both grew up with largely conventional cooking, like most Americans we had on our platters a smattering of diverse legacies and comestibles. As individuals we encompass the sort of generic hodgepodge that characterizes most Americans. . .In Bold, we bring the elements of all our and the country's culinary legacies to our cooking as we delight in sharing our part in America's changing food consciousness."
I particularly like the looks of the appetizer recipes, primarily because they are a combination of things that I wouldn't expect would be put together--such as beets, chickpeas, and almonds in a dip served with pita or edamame bruschetta. (I'm not sure that ten years ago I even knew what edamame was.)
Graphically, the book is beautiful. There are no pictures of finished dishes, which some cooks like to have, but the pictures are scarcely missed because the design makes the book as appealing as the recipes.
The most interesting parts of the book are the origins of how certain foods came to be part of our palates. As an example, buried deep in the book is an entire page focused on celery in Kalamazoo. At one time it was the celery capital of the United States. Not so much anymore. There are a couple of farmers who have celery at the farmer's market, and I always buy it from them, just to keep the heritage going.
I tried two recipes and marked many more to try. I made the oven beef stew with kalamata olives and payloads of garlic. The recipe combined everything my husband really likes--beef, olives, and garlic. I served it over mashed potatoes and it was really delicious. The olives gave it a unique flavor. The other recipe we tried and enjoyed was crowded chowder with cod, shrimp, and corn. I don't make many chowders, but we really liked this one and the cod was delicious cooked in small pieces.
At Christmas time, my sister and I had a conversation with our grandchildren about the foods we never tried until we were adults, because we grew up in the Midwest, where there was very little food influence from cultures other than German, English, and Scandinavian. For instance, I never had a taco until I was about 21. And we could both remember the first time we tasted pizza. The kids were amazed. I also remember traveling to Greece and eating feta cheese for the first time on a Greek salad. When I tried to find feta cheese in Kalamazoo to duplicate the recipe, I couldn't find it anywhere. Now feta cheese is ubiquitous. In the book Bold, all those elements of world cuisine are combined to make new, truly American tastes.
One reviewer says: "Thanks to its combination of storytelling and well-written recipes, Bold will appeal both to people who read cookbooks as if they were novels and to adventurous cooks. They layer flavors in unexpected ways without succumbing to preciousness." Bold would be a great gift book for your favorite cook.
A cookbook blog review: http://beattiescookbookblog.blogspot....
Bold: A Cookbook of Big Flavors is a beautiful cookbook, as interesting to read as it is to cook from. The authors are chefs and long-time cookbook and cooking collaborators, but the book is much more than an interesting cookbook. It is also the story of how American cooking got its start and how it has evolved to its current eclectic state.
They say: "Although we both grew up with largely conventional cooking, like most Americans we had on our platters a smattering of diverse legacies and comestibles. As individuals we encompass the sort of generic hodgepodge that characterizes most Americans. . .In Bold, we bring the elements of all our and the country's culinary legacies to our cooking as we delight in sharing our part in America's changing food consciousness."
I particularly like the looks of the appetizer recipes, primarily because they are a combination of things that I wouldn't expect would be put together--such as beets, chickpeas, and almonds in a dip served with pita or edamame bruschetta. (I'm not sure that ten years ago I even knew what edamame was.)
Graphically, the book is beautiful. There are no pictures of finished dishes, which some cooks like to have, but the pictures are scarcely missed because the design makes the book as appealing as the recipes.
The most interesting parts of the book are the origins of how certain foods came to be part of our palates. As an example, buried deep in the book is an entire page focused on celery in Kalamazoo. At one time it was the celery capital of the United States. Not so much anymore. There are a couple of farmers who have celery at the farmer's market, and I always buy it from them, just to keep the heritage going.
I tried two recipes and marked many more to try. I made the oven beef stew with kalamata olives and payloads of garlic. The recipe combined everything my husband really likes--beef, olives, and garlic. I served it over mashed potatoes and it was really delicious. The olives gave it a unique flavor. The other recipe we tried and enjoyed was crowded chowder with cod, shrimp, and corn. I don't make many chowders, but we really liked this one and the cod was delicious cooked in small pieces.
At Christmas time, my sister and I had a conversation with our grandchildren about the foods we never tried until we were adults, because we grew up in the Midwest, where there was very little food influence from cultures other than German, English, and Scandinavian. For instance, I never had a taco until I was about 21. And we could both remember the first time we tasted pizza. The kids were amazed. I also remember traveling to Greece and eating feta cheese for the first time on a Greek salad. When I tried to find feta cheese in Kalamazoo to duplicate the recipe, I couldn't find it anywhere. Now feta cheese is ubiquitous. In the book Bold, all those elements of world cuisine are combined to make new, truly American tastes.
One reviewer says: "Thanks to its combination of storytelling and well-written recipes, Bold will appeal both to people who read cookbooks as if they were novels and to adventurous cooks. They layer flavors in unexpected ways without succumbing to preciousness." Bold would be a great gift book for your favorite cook.
A cookbook blog review: http://beattiescookbookblog.blogspot....
February 26, 2023
Caution: DO NOT cook the Oven Beef Stew with Olives at 425 degrees! It smelled delicious baking for 2 hours, but I was so disappointed to open the pot and see how black and dry it was. Looking at similar recipes online, I would suggest that you cook the Oven Beef Stew at 325 degrees. Based on its aroma, this could be a fantastic meal if cooked properly!
Overall, this is a great book. People who depend on food photos won't like it, but the recipes are appealing and flavorful. I've made several recipes and enjoyed them.
Note: I dropped my rating to three stars because the meat recipes are ridiculous in their portion sizes. Recipes often call for two or more pounds of meat and claim to make only four servings, which is not very light on the planet or the waistline. Plan to add your own veg or beans or grains to these recipes to create more balanced meals.
Overall, this is a great book. People who depend on food photos won't like it, but the recipes are appealing and flavorful. I've made several recipes and enjoyed them.
Note: I dropped my rating to three stars because the meat recipes are ridiculous in their portion sizes. Recipes often call for two or more pounds of meat and claim to make only four servings, which is not very light on the planet or the waistline. Plan to add your own veg or beans or grains to these recipes to create more balanced meals.
March 27, 2014
The authors of Bold want us to know that there is such a thing as American Cuisine – and they don’t mean hotdogs, burgers and fries. Foods from many other countries have influenced American dishes and we have incorporated many of their ingredients and flavors into our food to create something uniquely our own. When I look at my favorite recipes I can see the Italian, Mexican and Chinese influence; three of my favorites ethnic foods but mostly adapted to my American palate.
The title of the book was a little misleading in that I was expecting bold flavors to be spicy dishes, but instead I found recipes that used flavors in a bold, imaginative way, well beyond the conventional manner of preparing traditional American dishes. The authors added a freshness to familiar recipes, and there are over 250 of them to choose from in this book. Everything from snack, starters, soups, meats, vegetables and desserts.
Along with the recipes is a wealth of information in the form of introductions to the dishes, some background and history, and the country that influenced the recipe. There are also sidebars, sometimes more than one, accompanying each recipe. The sidebars are diverse and informative and cover a range of topics: The history of the hamburger; why we call a dutch oven a ‘dutch oven’; features on different nuts, herbs, and spices – there is much to learn about each of them; how curly parsley ended up as a garnish and Italian flat parsley gets all the glory; a brief history of Coke and Pepsi and the use of cola as a marinade; plus many, many more facts and tidbits of interesting information.
This is a cookbook that is meant to be read. If you are looking for photos and choose your recipes visually, then you will be disappointed in the presentation of the book. Illustrations are two-color, hand drawn and whimsical, but there are no photos of ingredients or finished dishes.
While I am tempted to say this is a book best suited for experienced cooks that do not need a lot of photos and guidance, that’s not entirely true. Many of the recipes are not difficult, the instructions are detailed, and most of the ingredients are easy to find, especially if you are near a larger city. If you’re not sure this is the right book for you, try Amazon’s Look Inside feature, download a Kindle sample or flip through a copy at a library. You might be pleasantly surprised.
Sample recipe on my blog: http://wp.me/p2oND-964
The title of the book was a little misleading in that I was expecting bold flavors to be spicy dishes, but instead I found recipes that used flavors in a bold, imaginative way, well beyond the conventional manner of preparing traditional American dishes. The authors added a freshness to familiar recipes, and there are over 250 of them to choose from in this book. Everything from snack, starters, soups, meats, vegetables and desserts.
Along with the recipes is a wealth of information in the form of introductions to the dishes, some background and history, and the country that influenced the recipe. There are also sidebars, sometimes more than one, accompanying each recipe. The sidebars are diverse and informative and cover a range of topics: The history of the hamburger; why we call a dutch oven a ‘dutch oven’; features on different nuts, herbs, and spices – there is much to learn about each of them; how curly parsley ended up as a garnish and Italian flat parsley gets all the glory; a brief history of Coke and Pepsi and the use of cola as a marinade; plus many, many more facts and tidbits of interesting information.
This is a cookbook that is meant to be read. If you are looking for photos and choose your recipes visually, then you will be disappointed in the presentation of the book. Illustrations are two-color, hand drawn and whimsical, but there are no photos of ingredients or finished dishes.
While I am tempted to say this is a book best suited for experienced cooks that do not need a lot of photos and guidance, that’s not entirely true. Many of the recipes are not difficult, the instructions are detailed, and most of the ingredients are easy to find, especially if you are near a larger city. If you’re not sure this is the right book for you, try Amazon’s Look Inside feature, download a Kindle sample or flip through a copy at a library. You might be pleasantly surprised.
Sample recipe on my blog: http://wp.me/p2oND-964
February 15, 2014
A cookbook that celebrates the mélange of immigrant flavors that make up American cuisine could have been a rehash of many Americanized ethnic cookbooks we have known. That is not the case here: BOLD's recipes are refreshingly new, while honoring their origins, and unexpectedly easy and quick, honoring most households' limited meal preparation time.
This review was a group effort, so several cooks contributed their thoughts to this review. We were able to sample from almost every chapter. We enjoyed the interesting side-stories on ethnic groups, the origins of kitchen equipment and ingredients, and other unexpected subjects. We all agreed that, despite the unusual pairings of ingredients in some recipes, no ingredient was hard to find at local grocery stores. Also surprising, for book from authors of such illustrious pedigree, most recipes were exceedingly quick and easy to prepare for working home cooks, which was an important consideration for us.
Following are the stand-out recipes we tried:
Cuban Whitefish Chowder with Black Beans and Sweet Potato: ready in 20 minutes, this soup is flavorful and so fresh tasting.
Brussels Sprouts with Pancetta and Tangerine: The salty and sweet combination was delicious, and roasting resulted in crisp sprouts likely to appeal to doubters of this misunderstood vegetable.
Shrimp on Grits with Dry Vermouth, Tomato, and Capers: A speedy dinner to prepare, satisfying without being heavy, with a lightness not often associated with grits. Our cook used traditional grits, which added cooking time, but still worked out fine.
Chicken with Shallots, Vinegar, Capers, and Sage took a more time than other recipes, but was well worth it. The flavor was rich and bright, and deeply satisfying over rice.
Roasted Pears with Rum Caramel Sauce and Chocolate Sauce was the least successful, in our opinion. The chocolate sauce overshadowed the caramel, and the rum flavor was somewhat lost.
This review was a group effort, so several cooks contributed their thoughts to this review. We were able to sample from almost every chapter. We enjoyed the interesting side-stories on ethnic groups, the origins of kitchen equipment and ingredients, and other unexpected subjects. We all agreed that, despite the unusual pairings of ingredients in some recipes, no ingredient was hard to find at local grocery stores. Also surprising, for book from authors of such illustrious pedigree, most recipes were exceedingly quick and easy to prepare for working home cooks, which was an important consideration for us.
Following are the stand-out recipes we tried:
Cuban Whitefish Chowder with Black Beans and Sweet Potato: ready in 20 minutes, this soup is flavorful and so fresh tasting.
Brussels Sprouts with Pancetta and Tangerine: The salty and sweet combination was delicious, and roasting resulted in crisp sprouts likely to appeal to doubters of this misunderstood vegetable.
Shrimp on Grits with Dry Vermouth, Tomato, and Capers: A speedy dinner to prepare, satisfying without being heavy, with a lightness not often associated with grits. Our cook used traditional grits, which added cooking time, but still worked out fine.
Chicken with Shallots, Vinegar, Capers, and Sage took a more time than other recipes, but was well worth it. The flavor was rich and bright, and deeply satisfying over rice.
Roasted Pears with Rum Caramel Sauce and Chocolate Sauce was the least successful, in our opinion. The chocolate sauce overshadowed the caramel, and the rum flavor was somewhat lost.
January 13, 2014
Unless you have the good fortune to live in a culinary mecca and have the means to indulge in the latest gastronomic trends and adventures, your food experiences are likely fairly standard fare. Hoffman and Wise offer those of us in the latter situation a ticket to experience something new in their cookbook Bold: A Cookbook of Big Flavors.
Alongside the enticing & titillating recipes, Hoffman and Wise offer readers interesting bits of regional food histories, facts about the ingredients we may take for granted, and vignettes of the people who have helped form the widely varied foods and ethnic traditions that are encompassed by American Cuisine.
I can't wait to try Chicken Breasts in Coffee, Vanilla, Sundried Tomato, and Currant Cream; Shrimp in Lemongrass Coconut Broth; Roasted Pears with Rum Caramel Sauce and Chocolate Sauce; and Date, Feta, and Prosciutto Roll-ups. Many of the flavor combinations are exciting twists on traditional dishes. Most recipes include ingredients readily available even in Fort Dodge, Iowa. I am thrilled with my copy and highly recommend this cookbook for everyone wanting to break out of their dietary rut--try Bold!
Alongside the enticing & titillating recipes, Hoffman and Wise offer readers interesting bits of regional food histories, facts about the ingredients we may take for granted, and vignettes of the people who have helped form the widely varied foods and ethnic traditions that are encompassed by American Cuisine.
I can't wait to try Chicken Breasts in Coffee, Vanilla, Sundried Tomato, and Currant Cream; Shrimp in Lemongrass Coconut Broth; Roasted Pears with Rum Caramel Sauce and Chocolate Sauce; and Date, Feta, and Prosciutto Roll-ups. Many of the flavor combinations are exciting twists on traditional dishes. Most recipes include ingredients readily available even in Fort Dodge, Iowa. I am thrilled with my copy and highly recommend this cookbook for everyone wanting to break out of their dietary rut--try Bold!
January 20, 2014
I received my copy from the publisher, but noticed it was on the new shelf at my local library and heartily recommended it to the patron also looking through the shelf of recent releases.
It's a wonderful cookbook with paragraphs and entire pages detailing the history, uses and distinctions of particular ingredients, and the contributions of other cultures to the melting pot/grilled abundance/trends of American food. So, in addition to being a collection of page after page of clear, uncomplicated phenomenal recipes, Bold... has done what I love about my most favorite cookbooks -- it's made me a better cook by giving me a deeper understanding of the components.
It's filled with recipes for carnivores, vegans, gluten sensitive...using fresh, easy to find ingredients.
I would buy this to add to my collection, or as a gift in a heartbeat.
It's a wonderful cookbook with paragraphs and entire pages detailing the history, uses and distinctions of particular ingredients, and the contributions of other cultures to the melting pot/grilled abundance/trends of American food. So, in addition to being a collection of page after page of clear, uncomplicated phenomenal recipes, Bold... has done what I love about my most favorite cookbooks -- it's made me a better cook by giving me a deeper understanding of the components.
It's filled with recipes for carnivores, vegans, gluten sensitive...using fresh, easy to find ingredients.
I would buy this to add to my collection, or as a gift in a heartbeat.
December 20, 2015
Bold: A Cookbook of Big Flavors is a collection of recipes that focuses on the mingling of cuisines from many different cultures into what is now American cuisine. "Bold" is also a reference to the heartiness and abundance of food that immigrants to America found here. The structure of the cookbook is similar to many other general, all-purpose cookbooks. However, this book also includes sections with interesting history and cultural trivia in addition to the recipes.
Read my complete review at: http://www.memoriesfrombooks.com/2014...
*** Reviewed based on a copy received through a publisher’s giveaway ***
Read my complete review at: http://www.memoriesfrombooks.com/2014...
*** Reviewed based on a copy received through a publisher’s giveaway ***
December 27, 2013
I received a free copy of this book from the publisher.
Very aptly named. The recipes are creative and, in some cases, use unusual combinations of ingredients. For example, there's a game chapter, in which there are recipes for quail and rabbit. Love it! Billed as "American on a Plate," this book celebrates traditional American food that is now influenced by our global village and the increasing accessibility of interesting ingredients. The recipes are easy to understand, and I especially enjoy the introductory paragraph for each recipe.
Very aptly named. The recipes are creative and, in some cases, use unusual combinations of ingredients. For example, there's a game chapter, in which there are recipes for quail and rabbit. Love it! Billed as "American on a Plate," this book celebrates traditional American food that is now influenced by our global village and the increasing accessibility of interesting ingredients. The recipes are easy to understand, and I especially enjoy the introductory paragraph for each recipe.
December 30, 2013
I was absolutely thrilled to receive this cookbook via Shelf Awareness.
I had originally intended to pass it on to my daughter-in-law, who is a Chef, but now I'm not so sure.
I opened first to the vegetable section, and was totally drawn in. The history of the vegetables, how they came to be in our pots and on our tables was wonderful! And, the recipes, pairing ingredients that would have never occurred to me, but seem to work incredibly well.
I'm saying that I "finished" this book on December 30, but, truly, is one ever really finished with a good cookbook??
I had originally intended to pass it on to my daughter-in-law, who is a Chef, but now I'm not so sure.
I opened first to the vegetable section, and was totally drawn in. The history of the vegetables, how they came to be in our pots and on our tables was wonderful! And, the recipes, pairing ingredients that would have never occurred to me, but seem to work incredibly well.
I'm saying that I "finished" this book on December 30, but, truly, is one ever really finished with a good cookbook??
January 27, 2014
Yummy recipes, interesting sidebars, but no photos.
You can see my whole review at Carol's Notebook.
You can see my whole review at Carol's Notebook.
March 26, 2014
Nothing I was inspired to try.
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