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Cooking from Scratch: 120 Recipes for Colorful, Seasonal Food from PCC Community Markets
120 simple and delicious recipes in a cookbook that’s chock-full of nutritional information and expert advice from Seattle’s popular grocer, PCC Community Markets Eating healthy, local food prepared from scratch is at the heart of this cookbook from PCC Community Markets. Going strong for sixty-five years, they are respected and appreciated throughout the northwest for their commitment to local producers, sustainable food practices, and healthful, organic seasonal foods. You will find 120 recipes organized for every meal of the day, including many of PCC’s most popular dishes, such as their treasured Emerald City Salad. The book also includes cooking, storing, and shopping tips—everything you need to know to make the most of the local bounty offered in your area, wherever you live.
304 pages, Kindle Edition
Published September 18, 2018
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191 people want to read
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Displaying 1 - 30 of 43 reviews
June 18, 2019
Sasquatch Books does it right when it comes to cookbooks, and Cooking from Scratch is no exception. The photography is beautiful, the 120 recipes organized by meal are healthy and scrumptious, compiled by one of Seattle’s most fave grocers, PCC Community Markets. There are even hints for shopping, storing and cooking. A delicious treasure. 5 of 5 Tasty Stars!
Grateful to the author, Sasquatch Books and NetGalley for the review copy. Opinions are fully mine. Pub Date 18 Sep 2018. #CookingFromScratch #NetGalley
Grateful to the author, Sasquatch Books and NetGalley for the review copy. Opinions are fully mine. Pub Date 18 Sep 2018. #CookingFromScratch #NetGalley
September 5, 2018
It's important to know from the start that this book is written by a community market in Seattle, so the focus is on the types of foods that you'd get there -- organic seasonal produce, grass fed beef and the occasional more exotic ingredient like hibiscus flowers. It's also written for that type of customer -- rather affluent and looking to cook sophisticated meals with foods that are on trend, so to speak.
I've been cooking from scratch for 30 years and I definitely cook by the season here, but there were not many recipes that I bookmarked to try myself. I cook for a large family and frequently for friends who happen to be here at supper time, and I tend towards frugal, healthy, kid-friendly, and simple (but pretty huge spreads). I also cook vegetarian and gluten free, and while there were a fair amount of recipes that could be easily made gluten free (or were already), this is not really a cookbook for vegetarians and definitely isn't for vegans. Tossing in a few token vegan recipes between recipes for leg of lamb and prime rib doesn't really cater to the vegan audience -- though it does work well for a standard omnivore who wants to have a couple of vegan recipes to cook for others.
There were lots of gorgeous color photos (maybe one for every third recipe?) but I sometimes found them a bit misleading for the purpose of food styling. For instance, the roasted cherry tomatoes are shown in a pool of olive oil with herbs sprinkled on them, even though the actual recipe calls for only a tablespoon of oil and no herbs. It did make the dish look fabulous, but doesn't necessarily represent what the finished dish will actually look like -- especially for an inexperienced cook.
The book is health conscious, in the most fashionable ways at the moment. Dietary advice is constantly changing (eggs are bad, fat is bad, carbs are bad, soy is bad, wheat is bad, low-fat is bad... eat more eggs, coconut oil and butter will save you... eat lots of grains, all grains are bad, eat whole grains...) and it definitely represents the "in" nutritional advice of our time (choose grass fed beef, whole dairy, more exotic grains, non-GMO foods, herbs like turmeric, etc.). For the record, I agree with most of this advice, but I also know that every decade sees pretty different changes when it comes to what everybody decides is healthy and cookbooks with dietary advice never age as well as we think they will at the time.
There were some sections I liked in the book, especially the basic "formula" for how to make things like energy bars and marinades (first use this kind of ingredient, then some of this kind of ingredient...).
I also appreciated that it included nutritional information for each recipe. They are a little sneaky in this, though -- they recommend whole fat dairy in the book itself but they say in the nutritional section that it's calculated with reduced fat dairy ingredients. So if you cook with whole fat dairy the way they suggest, the calorie and fat counts will be higher than they say.
Many cookbooks provide some sort of symbol on recipes that are gluten free, quick, vegan, etc. This one does not, so you'll need to skim each recipe to see if it meets any dietary needs your family has.
Overall, this is a gorgeous book and will be good for a wide audience, but it isn't my type of cooking from scratch. I cook simple things from scratch -- buns, mashed potatoes, soups, curries, veggie burgers, etc. In our family we grind our own gluten free grains and cook things like pasta from scratch, with a combination of healthy grains and starches. We do more hard core cooking from scratch too, doing things like processing acorns into acorn flour and canning elderberry juice for elderberry lemonade and elderberry meringue pie. We tend to use what we can find in our own garden or in the wild, not what we can buy in an upscale urban food co-op. I thought by "cooking from scratch" would mean more in terms of making basic foods (breads, buns, mayo, salad dressing, cake, sauces, spice mixes, etc.) but this is mainly just recipes for specific dishes from scratch where you go to the market with an ingredient list in hand. So while it's a beautiful book that will please many folks, it wasn't particularly inspiring for me personally.
RECIPE EXAMPLES: Stir fried cabbage with fried eggs, warm grapefruit with honey and ginger, tiger mountain turkey chili, asparagus vichyssoise, grilled corn salad with goat cheese, preserved lemon with anchovies and fennel, fennel and basil lasagne, roasted leg of lamb stuffed with roasted herbs and garlic, grass-fed prime rib with fresh herbs, halibut with ginger-rhubarb sauce, sherried leek and chanterelle gravy, oven roasted caponata, emmer farro with tangerines and persimmons, spicy tofu and spelt, quinoa enchilada bake, grilled plum and nectarine salsa, mango and avocado fresh rolls, lentil and walnut pate, hibiscus tea concentrate, cold brewed coffee, mango lassi, kimchi bloody mary, avocado brownies, plum hand pies and cherry balsamic upside down cake.
The book will be available in Kindle or paperback, and is set to be released September 18, 2018.
I was able to read a temporary digital ARC of this book for the purpose of review.
I've been cooking from scratch for 30 years and I definitely cook by the season here, but there were not many recipes that I bookmarked to try myself. I cook for a large family and frequently for friends who happen to be here at supper time, and I tend towards frugal, healthy, kid-friendly, and simple (but pretty huge spreads). I also cook vegetarian and gluten free, and while there were a fair amount of recipes that could be easily made gluten free (or were already), this is not really a cookbook for vegetarians and definitely isn't for vegans. Tossing in a few token vegan recipes between recipes for leg of lamb and prime rib doesn't really cater to the vegan audience -- though it does work well for a standard omnivore who wants to have a couple of vegan recipes to cook for others.
There were lots of gorgeous color photos (maybe one for every third recipe?) but I sometimes found them a bit misleading for the purpose of food styling. For instance, the roasted cherry tomatoes are shown in a pool of olive oil with herbs sprinkled on them, even though the actual recipe calls for only a tablespoon of oil and no herbs. It did make the dish look fabulous, but doesn't necessarily represent what the finished dish will actually look like -- especially for an inexperienced cook.
The book is health conscious, in the most fashionable ways at the moment. Dietary advice is constantly changing (eggs are bad, fat is bad, carbs are bad, soy is bad, wheat is bad, low-fat is bad... eat more eggs, coconut oil and butter will save you... eat lots of grains, all grains are bad, eat whole grains...) and it definitely represents the "in" nutritional advice of our time (choose grass fed beef, whole dairy, more exotic grains, non-GMO foods, herbs like turmeric, etc.). For the record, I agree with most of this advice, but I also know that every decade sees pretty different changes when it comes to what everybody decides is healthy and cookbooks with dietary advice never age as well as we think they will at the time.
There were some sections I liked in the book, especially the basic "formula" for how to make things like energy bars and marinades (first use this kind of ingredient, then some of this kind of ingredient...).
I also appreciated that it included nutritional information for each recipe. They are a little sneaky in this, though -- they recommend whole fat dairy in the book itself but they say in the nutritional section that it's calculated with reduced fat dairy ingredients. So if you cook with whole fat dairy the way they suggest, the calorie and fat counts will be higher than they say.
Many cookbooks provide some sort of symbol on recipes that are gluten free, quick, vegan, etc. This one does not, so you'll need to skim each recipe to see if it meets any dietary needs your family has.
Overall, this is a gorgeous book and will be good for a wide audience, but it isn't my type of cooking from scratch. I cook simple things from scratch -- buns, mashed potatoes, soups, curries, veggie burgers, etc. In our family we grind our own gluten free grains and cook things like pasta from scratch, with a combination of healthy grains and starches. We do more hard core cooking from scratch too, doing things like processing acorns into acorn flour and canning elderberry juice for elderberry lemonade and elderberry meringue pie. We tend to use what we can find in our own garden or in the wild, not what we can buy in an upscale urban food co-op. I thought by "cooking from scratch" would mean more in terms of making basic foods (breads, buns, mayo, salad dressing, cake, sauces, spice mixes, etc.) but this is mainly just recipes for specific dishes from scratch where you go to the market with an ingredient list in hand. So while it's a beautiful book that will please many folks, it wasn't particularly inspiring for me personally.
RECIPE EXAMPLES: Stir fried cabbage with fried eggs, warm grapefruit with honey and ginger, tiger mountain turkey chili, asparagus vichyssoise, grilled corn salad with goat cheese, preserved lemon with anchovies and fennel, fennel and basil lasagne, roasted leg of lamb stuffed with roasted herbs and garlic, grass-fed prime rib with fresh herbs, halibut with ginger-rhubarb sauce, sherried leek and chanterelle gravy, oven roasted caponata, emmer farro with tangerines and persimmons, spicy tofu and spelt, quinoa enchilada bake, grilled plum and nectarine salsa, mango and avocado fresh rolls, lentil and walnut pate, hibiscus tea concentrate, cold brewed coffee, mango lassi, kimchi bloody mary, avocado brownies, plum hand pies and cherry balsamic upside down cake.
The book will be available in Kindle or paperback, and is set to be released September 18, 2018.
I was able to read a temporary digital ARC of this book for the purpose of review.
October 12, 2018
This is a gorgeous cookbook, chock full of healthy recipes with an emphasis on local produce, sustainable food practices, and seasonal foods. I bookmarked approximately 90% of the book as a must try recipe, as there are options for every meal and season. The photographs are stunning. There are also sections on cooking, storing, and shopping tips. I’m all about cooking from scratch and this cookbook will help me use up the bounty from my garden, in addition to items I haven’t thought to use before from the farmers market. Thank you @sasquatchbooks for this advance reader in exchange for my honest review.
September 14, 2018
Cooking from Scratch
120 Recipes for Colorful, Seasonal Food from PCC Community Markets
by PCC Community Markets
Mouthwatering…that is definitely the word that popped into my mind when I closed the last page of this book. With wholesome locally found fresh ingredients that are organic, non-GMO and sustainably sourced I wished I lived where this co-op provides food for customers to buy. That said, living in Lebanon there were a number of recipes that have ingredients I can find locally and that I want to use in the recipes I read today.
The Table of Contents includes:
Breakfast
Soups & Stews
Salads
Main Courses
Side Dishes
Easy Weeknight Meals
Snacks & Apps
Drinks
Desserts
The photographs made me salivate – I felt I could reach out and grab a bite. Included in the beginning were tips for vegans, adaptations that can be made, pairings and make it a meal ideas are mentioned throughout, what to and not to freeze is mentioned, nutritional analysis guide basis and other information. Each recipe has nutritional information.
If/when I find a copy of this book I definitely plan to buy it!
Thank you to NetGalley and Sasquatch Books for the ARC – this is my honest review.
5 Stars
120 Recipes for Colorful, Seasonal Food from PCC Community Markets
by PCC Community Markets
Mouthwatering…that is definitely the word that popped into my mind when I closed the last page of this book. With wholesome locally found fresh ingredients that are organic, non-GMO and sustainably sourced I wished I lived where this co-op provides food for customers to buy. That said, living in Lebanon there were a number of recipes that have ingredients I can find locally and that I want to use in the recipes I read today.
The Table of Contents includes:
Breakfast
Soups & Stews
Salads
Main Courses
Side Dishes
Easy Weeknight Meals
Snacks & Apps
Drinks
Desserts
The photographs made me salivate – I felt I could reach out and grab a bite. Included in the beginning were tips for vegans, adaptations that can be made, pairings and make it a meal ideas are mentioned throughout, what to and not to freeze is mentioned, nutritional analysis guide basis and other information. Each recipe has nutritional information.
If/when I find a copy of this book I definitely plan to buy it!
Thank you to NetGalley and Sasquatch Books for the ARC – this is my honest review.
5 Stars
September 19, 2018
I am inclined to believe that if you want to cook from scratch, you don't need this cookbook, necessarily, but it is helpful, if you are just starting out to learn how to cook with the seasons, and shop at farmers market, and use the stuff you bought, rather than having it rot in your fridge while you order takeout for the sixth time this week.
This is basically food porn, which isn't a bad thing. Just look at this spread, and this is just telling you about what staples you need to have in the house. (which I agree with some of them, but not all. Frozen blueberries? Please).
The book is divided by meals, with suggestions of how to create things for yourself, such as chowder, where it says to build your base, add broth, add milk and potatoes, blend and eat.
The only problem I have with cook books that claim to be seasonal is that seasonal means different things to different areas of the country, and the world. This book is based out of the Pacific Northwest (Portand, Or). The food that is available there is different from where you may be living in.
For example, blueberries are available, locally, in May, where I live. Nectarines are more a summer crop, that come in June. Rarely would I have access to both at the same time to make this blueberry and nectarine dish pictured here.
For example, for me, the best book I have found that is close to the foods found in my part of the San Francisco Bay Area is One Block Feast
This is not to say that this book would not be a good choice for those who have just started trying to cook from scratch, and going to the local farmer's markets around. There is even an index in the back so that you can see what dishes can be made when with local ingredients.
Despite my negativity, it is a gorgeous food porn book, and wouldn't do any harm to pick up, as it has some very good looking recipes, and helpful advice. Your milage may vary.
Thanks to Netgalley for making this book available for an honest review.
This is basically food porn, which isn't a bad thing. Just look at this spread, and this is just telling you about what staples you need to have in the house. (which I agree with some of them, but not all. Frozen blueberries? Please).
The book is divided by meals, with suggestions of how to create things for yourself, such as chowder, where it says to build your base, add broth, add milk and potatoes, blend and eat.
The only problem I have with cook books that claim to be seasonal is that seasonal means different things to different areas of the country, and the world. This book is based out of the Pacific Northwest (Portand, Or). The food that is available there is different from where you may be living in.
For example, blueberries are available, locally, in May, where I live. Nectarines are more a summer crop, that come in June. Rarely would I have access to both at the same time to make this blueberry and nectarine dish pictured here.
For example, for me, the best book I have found that is close to the foods found in my part of the San Francisco Bay Area is One Block Feast
This is not to say that this book would not be a good choice for those who have just started trying to cook from scratch, and going to the local farmer's markets around. There is even an index in the back so that you can see what dishes can be made when with local ingredients.
Despite my negativity, it is a gorgeous food porn book, and wouldn't do any harm to pick up, as it has some very good looking recipes, and helpful advice. Your milage may vary.
Thanks to Netgalley for making this book available for an honest review.
December 3, 2018
Kinda wonderful. Made me wish I lived closer to a PCC.
September 18, 2018
Potato and egg baskets! What?! How have I not come across this simple recipe before? I really enjoyed Cooking from Scratch and have so many recipes queued up. The layout is simple, the photos beautiful, and recipes both interesting and easy to follow (although I'd like numbers for steps -- I need that kind of hand holding). I also am grateful the authors included the nutrition labels for those who are focused on certain daily nutrient intake. How could I not try the Berry Cobbler Overnight Oatmeal (especially since my breakfast complaint is - ugh nothing easy to grab!). The Tarragon Corn Chowder is among my top five recipes to try - I especially like that the ingredients are simple and easy to find at normal grocery stores.
September 18, 2018
Potato and egg baskets! What?! How have I not come across this simple recipe before? I really enjoyed Cooking from Scratch and have so many recipes queued up. The layout is simple, the photos beautiful, and recipes both interesting and easy to follow (although I'd like numbers for steps -- I need that kind of hand holding). I also am grateful the authors included the nutrition labels for those who are focused on certain daily nutrient intake. How could I not try the Berry Cobbler Overnight Oatmeal (especially since my breakfast complaint is - ugh nothing easy to grab!). The Tarragon Corn Chowder is among my top five recipes to try - I especially like that the ingredients are simple and easy to find at normal grocery stores.
August 23, 2018
This cookbook is full of recipes featuring fresh produce with an emphasis on sustainability and supporting local growers, and the encouragement to make the recipes work for your dietary considerations. I loved how the authors teach readers how to build popular dishes with different flavors, including chowder, hash, sangria, vinaigrette and energy bars, as well as how to select and cook with popular produce.
The book is organized so readers can easily plan meals according to what's in season. I appreciated the recommendations for drinks and dishes that pair well with each recipe. The recipes are accessible for most cooks and focus on a simple approach that highlights the flavor and nutrition of the fresh ingredients. I bookmarked too many recipes to list them all, but I'm especially excited to try the Egyptian Red Lentil Soup, Blueberry-Nectarine Caprese Salad (this one is gorgeous!), Peach and Pickled Onion Salad with Brown Rice, Pomegranate Molasses Grilled Chicken, and Roasted Red Pepper and Walnut Spread (Muhammara).
This is definitely a book I'll recommend to nutrition clients because it's a wonderful introduction to the easy, delicious results you can achieve when cooking with real, fresh and seasonal foods.
I received an e-copy via NetGalley in exchange for an honest review.
The book is organized so readers can easily plan meals according to what's in season. I appreciated the recommendations for drinks and dishes that pair well with each recipe. The recipes are accessible for most cooks and focus on a simple approach that highlights the flavor and nutrition of the fresh ingredients. I bookmarked too many recipes to list them all, but I'm especially excited to try the Egyptian Red Lentil Soup, Blueberry-Nectarine Caprese Salad (this one is gorgeous!), Peach and Pickled Onion Salad with Brown Rice, Pomegranate Molasses Grilled Chicken, and Roasted Red Pepper and Walnut Spread (Muhammara).
This is definitely a book I'll recommend to nutrition clients because it's a wonderful introduction to the easy, delicious results you can achieve when cooking with real, fresh and seasonal foods.
I received an e-copy via NetGalley in exchange for an honest review.
September 17, 2018
This is a mouth-watering book of natural food recipes with elegant, simple appetizers and side dishes, healthy snacks and main courses, sweet and savory breakfast options, lots of salads and soups with bright flavors, and a section any home cook will appreciate on "easy weeknight meals." This cookbook is for everyone who likes to eat or cook with farmer's market style ingredients. There are flavor combinations you know and love, peppered with exciting ones you'd never think to put together, and vegetarian options listed as well (and how to turn the recipes vegan or adjust for any food allergies), plus nutritional facts for each recipe. Ideal for those on a whole 30 diet. A perfect recipe book for those tired of the same old recipes and looking for a little adventure in a fresh, healthy kitchen.
October 8, 2018
Cooking From Scratch was filled with mouthwatering healthy recipes with helpful tips for any home cook. We have been trying to cook more healthier food and incorporating fruits and veggies in all three meals of the day (breakfast, lunch, and dinner) as well as finding some healthy snacks that can keep us fueled and filled ready to take on the day. The photos were captured so beautifully that I actually have some recipes to try such as the preserved lemon and anchovy salad and the tarragon corn chowder.
Thank you NetGalley and the publisher for the ARC in exchange for an honest review. This title will be a hit on our TX Nonfiction collection in the library. That is why we give this book 5 stars.
Thank you NetGalley and the publisher for the ARC in exchange for an honest review. This title will be a hit on our TX Nonfiction collection in the library. That is why we give this book 5 stars.
October 31, 2018
A food buying club that started in the Seattle area in the 1950's became Puget Consumers Co-op in 1961 and since then have been expanding to provide more organic and sustainable grown food for their community. They also branched out into teaching cooking classes and that is partially what led to this cookbook. The book is laid out like many cookbooks with chapters on breakfast, main dishes, sides, etc. but I did like that at the end they have all the recipes organized by season - when the ingredients would be in-season. Overall lots of great recipes and quite a few that I'd like to try out. Definitely a good cookbook if you're looking to cook more from scratch or in season.
May 1, 2020
This is a wonderful cookbook with stunning photographs. This book is written by the community market in Seatle. The main purpose off this book is to provide readers a healthy way to cook from scratch, using fresh ingredients.
I love that the recipes in this book are easy to follow. Also, this book also has useful information. such as nutritional information and how to store your fresh produce. However, I see that some of the recipes are using exotic ingredients, like the hibiscus flower that's hard to attain in other parts of the country. Even so, I'd still recommend this cookbook to those who love to cook using fresh ingredients.
I love that the recipes in this book are easy to follow. Also, this book also has useful information. such as nutritional information and how to store your fresh produce. However, I see that some of the recipes are using exotic ingredients, like the hibiscus flower that's hard to attain in other parts of the country. Even so, I'd still recommend this cookbook to those who love to cook using fresh ingredients.
September 1, 2018
I received an Advanced Reader Copy from Sasquatch Books for my unbiased opinion of the book. What a great cookbook! I loved the great photos, adaptation guide, pairings, and suggestions. I tried potato and egg baskets, spicy pork and sweet potato stew, spicy chicken thighs, sesame-ginger london broil, garlicky green beans and shrimp, plum hand pies, and vegan gingersnaps. I loved them all. The recipes were easy to read and follow. I look forward to working my way through this book.
January 31, 2019
I received a copy of this book for a fair and honest review. I love to cook and this cook was something I wanted to read to add new tricks to my skill set. There are 120 recipes and they are broken up into several sections. Some of the sections are Drinks, Breakfast, and Side dishes. The recipes are very easy to follow and there are step by step instructions. I enjoyed using it and discovering some dishes that I did not know about.
September 11, 2018
This was a nice, simple, straightforward cookbook full of recipes using fresh and natural ingredients. Not too complicated, not too fussy, not too intimidating. I look forward to trying some of these very soon, with my next garden harvest.
*Thanks to NetGalley for the ARC, provided by the author and/or the publisher in exchange for an honest review.
*Thanks to NetGalley for the ARC, provided by the author and/or the publisher in exchange for an honest review.
December 12, 2018
This a well-rounded cookbook featuring many recipes from my favorite deli counter. What makes this book noteworthy are spreads providing information about different varieties of produce, and the nutritional benefits of various ingredients. I don’t think it will earn a permanent place on my overcrowded kitchen bookshelf, but I did take pictures of several recipes for future reference.
January 31, 2019
I enjoyed the reading the recipes, and will try some. The content of the book is good! I, however, picked up a quite thick paperback version. It is cumbersome trying to keep the pages open to read, and think of the difficulty of keeping it open to actually prepare a recipe. A spiral bound version would be easiest to read.
August 9, 2020
While I’m not familiar with PCC Markets in Seattle, this cookbook makes one jealous of those Seattle residents who can visit any time. All recipes focus on bright clean flavors and most rely on fresh vibrant produce. There isn’t a recipe here that doesn’t make you want to gather ingredients and celebrate its tastiness. Yum.
September 5, 2018
This book had interesting looking recipes that I cannot wait to try!
The ingredients were normal and readily available. The photos were enticing!
This cookbook would be a good one for any cookbook collector’s shelf.
It would also make a wonderful gift for a friend that loves to cook.
The ingredients were normal and readily available. The photos were enticing!
This cookbook would be a good one for any cookbook collector’s shelf.
It would also make a wonderful gift for a friend that loves to cook.
September 19, 2018
I confess I didn't want to like this... I love checking out new cookbooks from the library, judging by how many recipes I want to make I splurge and purchase. This has many I would never make, but the ones I want to are forcing my to buy my own copy!
November 21, 2018
Pretty generic. The author has an overly high opinion of Seattle (they did not actually invent Dutch Baby pancakes for instance).
Some good recipes, interesting facts, but nothing groundbreaking.
Some good recipes, interesting facts, but nothing groundbreaking.
March 9, 2019
Beautiful recipes and pictures!
September 28, 2019
Perhaps one of my favorite cookbooks out there - focused on preparing dishes from the basics using fresh ingredients and sticking to the entire process without substitutions.
Loved this one.
Loved this one.
October 24, 2019
Thankfully not a vegan diatribe. I found lots of inviting recipes for the meat, dairy and carb lover.
July 7, 2020
Very inspiring cookbook - esp if you live in the PNW near one of these organic PCC markets.
August 4, 2023
This is a fantastic cookbook! I highly recommend it, I bought this in Seattle.
January 2, 2019
I was really excited to receive a copy of this book from NetGalley earlier this year.
Have you ever considered or tried to make food for scratch? If you have and don't have much experience this book is for you. There are a lot of mouth-watering, easy to cook recipes in here for every meal of the day. From stir fried cabbage with fried eggs, to roasted leg of lamb stuffed with roasted herbs and garlic. The recipes are all delightful.
While I think that more experienced cooks can also enjoy this book, it wasn't really written for them. I was looking for more things like how to cook my own pasta from scratch, or more things of that sort. I cook from scratch about 90% of the time and I was definitely looking for more of a challenge from this book.
My only big complain about this book is it's lack of accessibility. This cookbook is written for those who can afford to buy grass-fed beef, and all organic food as well as more exotic ingredients like hibiscus flowers. I really dislike it when cookbooks are geared mostly towards the upper middle class.
In the end I gave Cooking From Scratch 3 stars.
Have you ever considered or tried to make food for scratch? If you have and don't have much experience this book is for you. There are a lot of mouth-watering, easy to cook recipes in here for every meal of the day. From stir fried cabbage with fried eggs, to roasted leg of lamb stuffed with roasted herbs and garlic. The recipes are all delightful.
While I think that more experienced cooks can also enjoy this book, it wasn't really written for them. I was looking for more things like how to cook my own pasta from scratch, or more things of that sort. I cook from scratch about 90% of the time and I was definitely looking for more of a challenge from this book.
My only big complain about this book is it's lack of accessibility. This cookbook is written for those who can afford to buy grass-fed beef, and all organic food as well as more exotic ingredients like hibiscus flowers. I really dislike it when cookbooks are geared mostly towards the upper middle class.
In the end I gave Cooking From Scratch 3 stars.
August 27, 2018
A useful and educational cookbook that can be used by different types of cookers: from newbies to pro. A healthy way to create delicious recipes 24 hours/365 days. I loved the easy to follow steps and a lower quantity of ingredients without losing the flavor. Excellent inspiration to create great gourmet dishes.
September 10, 2018
Cooking from Scratch is a gorgeous new cookbook that came at just the right time for me. This book has so many cool features that it will prove handy to both beginners and seasoned cooks. The cookbook is broken down into pretty standard sections like breakfast, sides, and main dishes focusing on seasonal fresh vegetables and fruits. There are fantastic drink pairings and menu ideas for most of the dishes as well. However, unique to this book are the subheadings within each section called Flavor in Five. These are fantastic little nuggets of info and they give the cook a framework to build on. These two-page spreads lay out 5 steps to create things from vinaigrette to breakfast hash to stir fry, and then different ingredient/flavor lists are given so one can alter the base recipe. There is even a guide in the back to show which meals are appropriate based on seasonally available ingredients. I’ve tried five different recipes so far and have been very satisfied with each. SWIPE to see my messier version of the Potato and Egg Baskets.
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If you are looking for a good cookbook that incorporates lots of fresh vegetables and fruits with easy to follow, uncomplicated recipes, then I highly suggest you give this one a try.
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If you are looking for a good cookbook that incorporates lots of fresh vegetables and fruits with easy to follow, uncomplicated recipes, then I highly suggest you give this one a try.
Displaying 1 - 30 of 43 reviews