It has been a while since I have reviewed a cookbook here at WDC. Today I will be reviewing the Yogurt Bible by Pat Crocker.

I am going to break it down by section to give you my thoughts on each.

A Review of the Yogurt Bible

Introduction

The health benefits of yogurt: When you first read this section, you might be taken in like I was. There was a nagging voice questioning the claims made by the author. If you like, check out some of the bibliography in the back to double check. I did, and I was satisfied. Too many authors make dubious claims without backup, but Mr. Crocker covers his bases here.

It doesn’t take much to convince me that yogurt is a healthy addition to my diet, but the science is all there in a neat little package.

Making Homemade Yogurt

This is a complete overview of what is needed to successfully make your own yogurt at home, completely and concisely stated. This is Yogurt 101, and the short section sets up the next section.

Homemade Yogurt Recipes

The next 25 pages are packed with awesome recipes. From Basic Yogurt recipes to Flavored Homemade Yogurts, this section will not disappoint. I suggest that a person make a couple batches of the Basic yogurts first before graduating to the flavored yogurts. Each recipe has a tips section in the sidebar that explains some points for each recipe. In a lot of recipes the tips are repeated. (An example is the instructions for scalding milk.) That is a bonus just because who wants to flip to page XX to find out how to scald milk?

The end of the section gives a brief troubleshooting guide in case anything goes wrong with your yogurt. There are not all the answers there, but a good start anyway.

Sweet and Savory Yogurt Toppings

The section is broken into 4 sections: Fruit toppings, Chutneys and salsas, Syrups and Sauces, and Dry Toppings. Each is to be used to accent your yogurt so that it will never get boring. Unfortunately, not a lot of them are diabetic friendly, but I think that replacing the sugar with Splenda might make the difference there.

Each recipe has a small sidebar that describes something about the recipe or gives a tip about using the recipe, or substitutions. I love cookbooks like that.

Healthy Body Systems

Okay, this is a weaker section of the book. I get that the author is trying to sell you on eating yogurt. The question I have is; if a person is looking to make their own yogurt, do you really need to try and sell the benefits to them? The part on incorporating yogurt into the diet is top notch, but the rest seems like scientific filler. Why would the average cook look this stuff up for Endocrine System health?

Whole Foods

This section is a little weak for this book. I think overal the section is wonderful, I just question why it is in a yogurt bible? I would even buy a book separately for this section alone, but as if I would ever remember to look in my Yogurt Bible about whole foods. I just think that maybe more yogurt based recipes instead would have been worth more to me.

The end of the section has a page called “Cooking with Yogurt.” That one page saves the section for me, but barely.

Dips, Spreads, Snacks and Starters

This section is pretty good. The one gripe I have on it is that it represents several traditional recipes with the addition of yogurt. For instance, Hummus (page 166) does not normally have yogurt in it. I get that this is a Yogurt Bible and all, but purists may object to that. Same with Guacamole (page 167), Avocado Aïoli (page 171), and Caponata (page 173.)

Soups

A nice section, but way too small. I wish that there were a few more recipes in here. The recipes they have are stellar. I would dig into the Coconut Chicken Soup (page 192) in a heartbeat. I think even the family would like it too.

Salads and Dressings

This section is broken into 2 parts: Salads and Dressings. The salad section is lean, again – take the whole foods and health section out and give me more recipes here. The dressings section is good though.

Each dressing is an update on the mayo-recipes you might be used to. An example is the Blue Cheese Dressing (page 204.) I think that the yogurt would compliment the blue cheese More than the mayo of the traditional recipe would. Smoked Garlic Dressing (page 206) has my favorite ingredient, smoked paprika in it.

Mains

The section is broken into 4 parts: Vegetarian, Fish and Seafood, Poultry, Meat (What?) Each has very nice recipes in it, for example – Sweet Potato Vindaloo (page 216) that caught me by surprise. I love vindaloo dishes, and this is something I would actually order from a restaurant if it was on the menu.

The Lamb Tagine (page 245) I could see feeding it to my family. The sweetness would compliment the lamb very well. I just wish that the last Tagine I saw didn’t cost 250$!

The only dish I can truly say I hate is the Turkey Tandoori. (Page 236.) The oven is only preheated to 350°F! Definitely not a Tandoori dish. I should make a post on that one of these days.

Sauces

The next section is so-so for me. I only say that because while there are some cool sauces (like the Red Thai Coconut Sauce,) I have to question why some recipes call for candied ginger. Seriously?

Desserts and Frozen Yogurts

This section is not so fun for a diabetic like me. The recipes are astounding here, but a lot would be off limits to a persopn lacking in self-control. (Like me!) I love the section on frozen yogurt. Perhaps making the yogurt with Stevia would be better for a person like me. I’ll just keep telling myself that!

Beverages

By far the most recipes in the book. I was pretty blown away by the section, even though there are a lot of smoothie recipes. I love the Moroccan Iced Coffee recipe (page 284). With the addition of a scoop or two of protein powder, you would have a great post-workout shake!

Glossary

Several terms relating to whole foods and health related stuff. I would have put the whole foods and health benefits section here, condensed. It just makes more sense to me that way.

Would I buy this Book Again?

I am so-so on this. There are a lot of wonderful recipes in the cookbook, but overall, there is a bunch of information I would not use packed in there. Some recipes bomb as well. (The aforementioned Tandoori Turkey.) If there were a lot more yogurt based recipes, I would recommend this book hands down. For me, I am torn on whether or not to return it. (That is, if I could even find the receipt.)

I would flip a coin. Heads I would buy it, Tails I leave it on the shelf. Harsh, but I am here to make sure you get value for your dollar. For that reason, I will not put it into my store.

Every month I review a cookbook that has made waves, and help you decide whether it should be on your shelf. Do you have a cookbook you would like me to review? Contact me through my Ask the Chef! Page.

October has brought us the cookbook Pasta Sfoglia. [The link takes you to the cookbook in my store] The second part of the name is enough to choke out an English speaker, so let me tell you how it is pronounced. (Svo lia)

The Good

The cookbook starts out with Ron explaining how he came to love pasta from his Great Nonna’s kitchen. I envy the experience he had with her. You can tell that she planted the seed to what drives him today. From there, Ron and his wife travelled to Italy to build the foundation of their wonderful restaurant.

The pictures are amazing in the book. For sheer porn value alone, I would buy this book. Expertly crafted, each image captures the essence of the dish it represents. That is hard to find in a cookbook these days, as the usual workings reveal the creative side of the artist as opposed to the chef.

The cookbook starts off with the base techniques you need to make fantastic pasta. (Note also, pasta can mean pasta, gnocchi, and risotto as well.)

The recipes are stunning as well. The best part is that each recipe also has a reminder inside to refer back to the base techniques. This is important, as too many cookbooks start out with techniques, only to leave them at the beginning. When a cook goes to make the recipe, she is forced to remember just where the hell the reference text is. Nice touch.

Finally, every recipe is usable. Some examples:

Pappardelle alla Bolognaise (pg. 32) – Every one and their dog has a version of Bolognaise sauce. The interesting part is that the sauce is a two-stage process that has Ron’s touch on it. (He adds lamb for additional depth.) He is also authentic with the use of cream to enhance the mouth-feel of the sauce. Money!

Ricotta Cavatelli, Mint Pesto, Toasted Pine Nuts (pg. 55) – I can taste the pesto as I read this. The sauce is 4 ingredients, which uses mint in a way that we are not used to. If you were to serve this dish in-between a lamb course, it would be spot on.

Big Nonna’s Chicken Ragu (pg. 61) – Simple and spot on. The flavors of chicken, tomatoes and spaghetti are simple and effective. I can imagine serving this dish as comfort food at home, or for the staff in my restaurant.

Spaghetti, Strawberries, Tomato, and Balsamic (pg. 68) – Yes, you read that right. Tomatoes and Strawberries! I have paired strawberries with black pepper and balsamic before as a dessert. Can you imagine this dish for a pasta course? What a bold move!

I could continue to list all the recipes in the book that impress me, but then you would find that this post would be like an index. You can tell these recipes are from his restaurant, and are favorites.

The Bad

Okay, I just had a post about scales. I do not believe it is the authors fault, but everything is in those infernal volumetric measuring devices. I just wish that there was a standard for the two systems. Trust me; a cup of 00 flour is not going to weigh the same amount as a cup of all-purpose flour.

The Ugly

There is nothing that I can say that is truly bad about this cookbook. Every single recipe is awesome, the pictures rule, the little stories in the beginning of each recipes rock.

The Verdict

You need this book on your shelf. That’s it. If you call yourself a serious or professional cook, this book must be on your shelf.

The book is all about great food through solid technique. As a professional, the recipes inside are really inspiring. I would be tempted to just copy them out and place them on my menu. (Of course, I would never do that.) The sweet potato gnocchi (pg. 13) inspired me create vegetarian dish for my banquet menu. The cookbook inspired me that much.

What do you think of the cookbook Pasta Sfoglia? [The link takes you to the cookbook in my store] Let me know by the comments, or find me through my Ask the Chef! Page.

Saturday is the new cookbook review day here at Well Done Chef. Today we peruse two cookbooks that fall into the theme this week of Canapes.

Amuse-Bouche: Little Bites That Delight Before the Meal Begins

This book is a must-have for any chef’s library. While a lot of the recipes in here would be difficult for the novice, a professional is sure to be inspired.

One example is a canape with the component of pomegranate juice. Yes, you need a juicer to extract the juice. It will take a bit of time, but the payoff is definitely worth it. Better yet, this book can serve as a jumping point to create your own bits for enjoyment.

Asian Bites: A feast of flavors from Turkey to India to Japan

I currently run the operations at a hotel with a flagship restaurant that is Pan Asian cuisine. This book has been instrumental in showing me the basics about Amuse Bouches for an Asian concept, and as a starting point for new creations. Some chefs who have the Asian background may yawn at this book, for for Gui-lo’s like me, this book is an inspiration.

Ben and Jerry's Ice Cream and Dessert Cookbook

I promise you once you make the investment in a decent ice cream machine, and this book, you will never want to buy that gooey, gummy crap they put in the 4L bucket again. How does this book stack up? Read on and find out!

This book is deceptively simple. There are three bases that you start with, and you add the ingredients as you see fit. In essence, the book could be broken down into a 10 page book. What this book has is the history of how Ben and Jerry came about making ice cream, and their philosophy on the art of ice cream making itself.

There have been a lot of reviews on this book, good and bad. The good? The ice cream “recipes” are really out of this world. I made the Mocha Chocolate Chip recipe today, and it kicks serious butt. The bad, in a lot of people’s perspective is the fact the recipes call for raw eggs.

What I never got is how people are so freaking scared when it comes to eggs. Samonella! Those eggs are gonna kill me they say.

Sure, if we were to throw the eggs shells and all into the blender, the latter fact might be true. Here is the deal: salmonella is usually transfered through the weakeness in an egg shell. So, buy up the good eggs, people. You will not be dissapointed. You eat mayo, right?

Shelf stable mayo contains super amounts of chemicals to make them just that. Would one guess that eating the raw eggs is worse than that?

Point is, this book is an easy read, and well worth the 14$ investment. If you have an uce cream maker, buy this book. You can get it from my store by clicking the link.

Milk - The Surprising History

This is one of those cookbooks that I wish I could ask you to run and buy in droves. Problem is, the book is both good and bad. If you wanted to learn all about milk and everything that you could care less about the product, then the book is for you.

If you are all into the raw milk scene, and cooking with it, then this book is definately for you.

In my case, the problem lies with the near impossibility to get the raw stuff anywhere around here. See, the authorities frown upon that sort of thing.

I wish the book was more use to me in that respect. Otherwise, the book is a great encyclopedic read.

I am putting it into the store, only for the information factor.

Mastering the Art of French Cooking by Julia Child

After reading this lovely cookbook, I am left with the question: What took me so long to get this book?

Indeed, this is THE cookbook to have if you are just starting, or a professional like me. I find myself going back to the cookbook to check on various techniques that I had forgotten.

Julia Child meticulously checked, tested, and rechecked all of her recipes. It shows. When you are looking at certain recipes, sauteed mushrooms for example, you can see where her experience comes through. She gives insight into how the recipe can be made to work, something that is impossible to do with a list of ingredients.

I feel that all of us owe Julia huge, something that cannot be said since Escoffier.

Into the store this book goes.

My Life in France by Julia Child and Alex Prud'homme

While this book is not a cookbook, I feel it is a worthy addition to the chef’s repertoire.

Julia Child is singularly the reason that 95% of chefs today are cooking something other than pot roast with potatoes.

Her story is fascinating, commencing after the events of WWII, when she first met the love of her life, Paul Child. Fittingly, the book really starts at that point, as if that is when her life truly began.

From there, she chronicles the trials and tribulations she went through to learn how to cook like the French, how to develop and publish a cookbook, and finally how she came to be a pioneer for an entertainment medium in cooking.

There are a couple things I take away from reading this autobiography: be fearless in learning my craft, never apologize for screwing up something I have tried – learn from it, and finally, test, test and retest everything.

While this book carries only three “top secret” recipes, you should have this book if ony to get inside the mind of a genius, and her thought process. I never had a chance to meet Julia, but with this book, I feel like she is there telling me her story. I could not put it down!

Into the Well Done Store! this one goes.

Burger Bar by Hubert Keller

This will be a short review for an awesome book for your library. I have been searching high and low through mountains of garbage cookbooks for that one book that “gets it” when it comes to burgers. Imagine my surprise to find that a Frenchman has the best book.

For those of you who do not know, Hubert Keller is one of the underated super chefs of the United States. He hails from Alsace, which is probably why most don’t run to him screaming, “Autograph! Autograph!” Alsacians have a reputation with us cooks, not a very flattering one.

I have never met the man personally, but what I have seen, he is down to business, humble, and a great cook. He recently starred on Top Chef, where he went all ghetto and cooked Mac and Cheese in a dorm room, complete with rinsing his pasta with the shower!

Now, onto the book. One would think that there would be all sorts of different essays on burgers, how the grill should be, use only this and not that, blah blah. Well, the book’s instructions on creating the burgers are conspicuously small. 2 pages on how the meat should be ground and chopped. Is that enough? Hey, do you need more? What the guy is saying is to use the best ingredients. That’s it!

So, what youa re left with is how he builds his burgers from his restaurant. Now, for those of you out there that are screaming, what??? Think of it this way. This book is not a cookbook, but more a jumping point for you to create your own book. You seriously do not need any recipes, except for the condiments, except to get an idea on how to proceed. That is where this book shines.

Ah, the food porn is excellent as well. Money shots of juicy, delicious burgers!

All in all, if you are a chef, you probably could get all the information you needed from this book by browsing through it in a real bookstore. It is good to have for inspiration. As for the home cook, I am not so sure you all can get what you want from this book, without being disappointed. I suggest getting the book, but beware that this book is more on the level with a professional chef than a home cook.

Think Like a Chef: Tom Colicchio

Some would say that I am obsessed with Tom. I have already reviewed another one of his books. Thing is, he is one of the Top Chefs in the U.S., so naturally a young chef like myself will gravitate towards him for some lessons.

I must tell you, I went through hell to get this book. I made the mistake of ordering it through the kiosk at Indigo Books, something I will never do again. The order was promised to be shipped within 2-3 days, and took almost 3 weeks. The order was cancelled twice, I cancelled it in disgust, all while dealing with people who had no clue as to what the computer was telling them. (Or, maybe they were trying to see why I would cancel an order without requesting a refund… at least they knew that sounded strange!)

Well, today I finally have the book in hand. I have already read through half of it on the train ride home. It is a remarkably easy read, but it is packed with a no-bullshit style that I can really appreciate.

Tom starts off where I believe EVERYONE should. The fundamentals, that is, TECHNIQUE. Much like the tagline of this site, Tom delves into what he thinks is important before we head off selecting ingredients and mixing and matching. He calls cooking a “craft.” For that, I am also happy. He is right.

A lot of people talk about cooking as an art. Bullshit. It is part art, for sure, but MOSTLY hard work. If it was all just about art, we would have a billion famous people. Fact is, anyone can cook. You mother or father do it all the time.

Now, executing a proper braise, that is another story! I recently posted an article slamming the thought of sauce covering up a crappy braise. Tom talks about how “braised food is comfort food in the truest sense of the word.” Got my vote there.

After the fundamentals, Tom gets into what he calls “Studies.” These are basically fresh ingredients with various cooking elements added to them. He presents a lot of recipes, but cautions against being straitjacketed in your approach. I am liking this guy more and more.

After, he gets into what he calls, “Trilogies.” Three ingredients that have separate preparations, or married together to form a dish. Tom is right on the mark about this one as well. Less is more when you are cooking. Focus on technique, play with your ingredients, but liberate yourself from a shopping list as long as your arm. Add in things as the dish require, nothing more, nothing less.

Finally, cooking components explores seasonality, and taste combinations. Depending on the season, you can play more and more. Fall brings us pretty bold flavours, spring brings us delicate. Ramps are pickled, roasted, or added in other ways in the spring. Maybe there is some fresh rhubarb, or asparagus. Fall would bring us the harvest, so carrots would be in, as well as most gourds. Taste combinations galore!

For anyone wanting to delve into the mind of a Top Chef, this book is a must read. I cannot wait to get deeper inside, and see what I can gather from it. I am still finding my voice in the kitchen, which is part of why you all are here. I am confident that this book will help me on that, as well as helping an aspiring chef one day!

'wichcraft by Tom Colicchio with Sisha Ortuzar

Hands down, this book deserves a place in the Well Done Store, and a place on your shelf. More after the jump!

This book is so good, that I have even lifted several ideas and recipes for banquet menus.

True to Colicchio’s style, there are a lot of points in this book where he gets you to think about the ingredients that you are using. Sure, it is a roast beef sandwich, but how is your roast beef cooked? What is the condiment? How are you preparing the condiment?

One great example is the roasted tomatoes recipe. For me, it is not so much the recipe that counts in this book, but the method of how they are done. Here goes: (Paraphrased by memory!)

Take your roma tomatoes, slice them in half along the length. Toss in a little olive oil, salt and pepper. Place them cut side down on a baking sheet with a silpat. Roast those bad boys for 10 minutes at 180°C (350°F), until the skins are peeling. Remove the skins, lower the heat to 150°C (300°F) and cook slowly. Remove liquid every 10 minutes. (Reserve the liquid for a sauce, if you like.) Once the tomatoes are looking like they are a little dry, they are ready.

That is an example of something that is sublime. For me, it is not about the recipes so much. (Hey, I am not going to measure out 3 tablespoons of anything at work. That is crazy!) What really shines is Colicchio’s methodology, and his philosophy.

Into the Well Done Store! this book goes!