Honestly, I thought that Vivian would be hard pressed to top her last incredible book.
I mean, if your first book is an expansive ode to Eastern North Carolina (and one that weighs around the same as a small car) and that locale is where your inspiration hails from, then where do you go from there?
In the introduction to This Will Make it Taste Good, Vivian confides in us that she did struggle with that issue for a long time before finally landing on the concept of how to cook delicious, fast, simple, every day dishes at home without sacrificing big flavor and she has succeeded in that, BIG time!
I LOVE how this book provides ten piquant “hero recipes” complete with substitutions and then gives each hero an entire chapter to explore each one fully, via some wonderful sounding recipes for mains, snacks, drinks, salads, smoothies, desserts, glazes the list goes on.
In addition to the recipes themselves she also provides a heap of other ideas on how to use each hero recipe, so that you can imagine yourself stockpiling it and reaching for it time and time again to amp up everything you cook!
This book is 1950’s rollicking, with truly great, quirky, super cute pics of Vivian, funny recipe names, every food photo looks delicious – some are ugly delicious because we are not sacrificing flavor for a delicately garnished plate here, and every dish looks like something I want to eat immediately. From Where's My Medal Grits and Chicken, Fried Chicken Finally, Mussels Will Work For You, This is 40 Fettuccine (with fried zucchini and herbdacious sauce), Gingered Cabbage in a Quirky Cream, Little Bit Scrappy Little Bit Rock n Roll Parfait. I haven’t even tried to list the ones I want to cook, because I actually want to cook everything in this book. Seriously.
There is something for everyone, from healthy sides, to cheese dip. From Glazed Ribs to Hippie Burritos it’s got it all!
Vivans book is divided into the following chapters, and I have described the hero recipe for each chapter below:
Little Green Dress – a briny herbaceous bright and vinegary condiment with olives, capers, garlic, shallots, parsley, mint, lemon, anchovy (you can omit this) hot sauce.
R-Rated Onions – you guessed it caramelized onions
Can-do Kraut – a simple cabbage and cucumber kraut
Red Weapons – Tomatoes and Jalapenos in Brine with olive oil (and Vivian uses these four components as four separate ingredients!
Citrus Shine – preserved citrus
Community Organizer – similar to a sofrito but more vinegary and sweeter, using tomatoes, onion, garlic, bell peppers, red wine vinegar and brown sugar.
Herbdacious – a pesto with garlic confit, basil, parsley, scallions and another soft herb of your choice.
Quirky Furki – a punched up version of furikake using salt and vinegar chips (sign me up!)
V’s Nuts- caramelized, spicy, umami toasted nuts. Yes to all of that!
Sweet Potential - fruit preserves. Vivian gives a single recipe with a description of many different fruits and how to handle them for this simple recipe.
So there you have it. Ten flavor bombs. Ten different chapters.
To give you an idea of how extensive a chapter on a single flavor bomb is, I will go through the Sweet Potential chapter as that chapter gives us a broad selection of sweet, savory and drinks options.
Sweet Potential Recipes:
The Sweet Potential preserved fruit recipe
Roasted Brussels
Fruit Spinach Smoothie(it sounds really good)
Chicken salad wrap with pumped up flavor courtesy of the Sweet Potential, and apples and grapes and goat cheese.
Glazed Grilled Side of Salmon (we are told we can also try the same method on chicken wings, duck, pork)
Four different pan sauces for pork
A Bubbly Hot Sweet/Savory Cheese Dip
Four Cocktails
Glazed Baby Back Ribs
A cake that is hard to describe so I will leave that to Vivian “its quick, its gooey, it’s sweet and tangy, it’s like tres leches cake and corn muffins had a messy casserole baby” and it looks delicious.
A bread pudding breakfast Bake
All of the above recipes are made using the preserved fruit recipe that is provided. However, the variations don’t stop there, as Vivian goes through the following fruits as being suitable for the main hero recipe, Sweet Potential: Apples and Pears, berries of all kinds, figs, peaches, cherries, nectarines and apricots, grapes (all kinds) watermelon, citrus, and she also discusses the inclusion of spices.
You could actually make all of the recipes above using dozens of different versions of Sweet Potential (using the same Sweet Potential formula) for a completely different flavor profile each time! The really cool thing here is that once you have know your way around a particular recipe, you can switch it up by giving the hero recipe seasonal variations.
Confession time, I regularly make a delicious component for a dish and have leftovers of the condiment, or dressing or sauce etc. Often the recipe tells me how long it keeps in the fridge but fails to give me any ideas on what to do with it, besides the one recipe.
It is a particular gripe of mine and one that generally hasn’t been addressed in any of my other cookbooks. At least not in any concerted way.
A chef often gives an amazing sauce recipe and ONE recipe using it, or a couple of vague “also good with pork” wishy washy lofty, dismissive hand waving, its easy, type comments, and then says “make double or triple, it will keep in the fridge for two weeks” yeah but what to do with it exactly? How to use it before you have to toss it?
That’s one of those conundrums that seems easy to a chef, right? Vivian knows that we mere mortals struggle with this, and here she gives us all the tools to riff like a chef in our own kitchens.
This is a tour de force. This is brilliant. I love the concept, the recipes for each hero AND the recipes using each hero. I am thrilled, I can’t wait to cook my way through this book and I heartily recommend it to anyone who loves punched up flavors, simple delicious recipes and who has the desire to riff like we know what’s goin’ on!
If this review was helpful to you, would you please click the helpful button? It always gives me a huge kick to see that my reviews were helpful to other like minded cooks. You might also be interested in my other cookbook and ingredient reviews and my ideas lists of kitchen tools etc. On my profile I also have an "ideas list" containing all of the books that I have reviewed previously. You may be interested in reading some of those also.
Happy cooking!
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From the Publisher
My first cookbook, Deep Run Roots, is a love letter to Eastern North Carolina, the place I’ve lived my whole life.
But it really doesn’t represent the way I cook at home most days. At home and at my home-away-from-home office (a place we affectionately call VHQ), I’m a modern day domestic engineer who calls on a roster of flavor heroes to make simple food fantastic food. These things, my kitchen MVPs, are what this book is about.
If you come on this journey with me, if you go to the mat and make a hero or two, and then make a recipe or three that builds on that hero, I promise with every ounce of my highly accomplished self that you will be inspired.
This book will change the way you cook, the way you think about what’s in your fridge, the way you see yourself in an apron. I swear on my dog Gracie’s grave that you will be empowered, confident, dare I say even nimble, in your kitchen. Your journey to make your cooking taste good will shatter the chains of recipes you’ve struggled to follow. It will reshape, even streamline, the time you spend feeding yourself and the ones you love.
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Roast Chicken ToastTo all the toast I’ve cooked before—I’m sorry you don’t hold a candle to this guy. Basically a piece of bread transformed into a crouton under roasting chicken legs, the bread itself is squishy and rich with chicken schmaltz in some spots and astonishingly crisp for the same reason in others. It’s stupid easy to do, makes use of not-fresh bread, and is a revelation to eat. I seriously can’t understand why we haven’t been doing it for centuries. So while I’m probably not the first person to roast chicken over bread, I want to be the one who takes the technique mainstream. |
Cherry Tomato Baked Feta…Surprise!I’ve taken to the habit of calling something a “Surprise” when I don’t know how to classify it. But if you think about the Mediterranean tradition of dipping bread into seasoned olive oil, then you add cherry tomatoes and feta and then you bake it, you have the gist of what’s happening here. Not technically a dip, but perhaps more of a broken spoon-able sauce or spread, LGD stands in for the “seasoned” part of the olive oil and brings more pizzazz with it than dried oregano ever did. Surprise! While the gateway vehicle for this dip is toast, I love it over grits, pureed cauliflower, couscous, fish, or chicken. I’ve paired it with swordfish here because swordfish is meaty enough to balance the action—but let’s be clear, this recipe is about the Surprise, not its companion. |
Collards Break CharacterI stumble around the question of how I find inspiration for new dishes because generally the process is more research than revelation. But when my friend Von Diaz made her collards braised in coconut milk on an episode of my show Somewhere South, I was blown away by the idea of collards braised in anything other than porky pot liquor. Von’s collards landed in my bowl dark green, earthy, and a little bit bitter against a white backdrop of mellow, comforting coconut milk. They were familiar but different and I was totally inspired. |
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What would Vivian do? THIS is what Vivian would do and this book shows you how you can too!
Honestly, I thought that Vivian would be hard pressed to top her last incredible book.I mean, if your first book is an expansive ode to Eastern North Carolina (and one that weighs around the same as a small car) and that locale is where your inspiration hails from, then where do you go from there?In the introduction to This Will Make it Taste Good, Vivian confides in us that she did struggle with that issue for a long time before finally landing on the concept of how to cook delicious, fast, simple, every day dishes at home without sacrificing big flavor and she has succeeded in that, BIG time! I LOVE how this book provides ten piquant “hero recipes” complete with substitutions and then gives each hero an entire chapter to explore each one fully, via some wonderful sounding recipes for mains, snacks, drinks, salads, smoothies, desserts, glazes the list goes on.In addition to the recipes themselves she also provides a heap of other ideas on how to use each hero recipe, so that you can imagine yourself stockpiling it and reaching for it time and time again to amp up everything you cook!This book is 1950’s rollicking, with truly great, quirky, super cute pics of Vivian, funny recipe names, every food photo looks delicious – some are ugly delicious because we are not sacrificing flavor for a delicately garnished plate here, and every dish looks like something I want to eat immediately. From Where's My Medal Grits and Chicken, Fried Chicken Finally, Mussels Will Work For You, This is 40 Fettuccine (with fried zucchini and herbdacious sauce), Gingered Cabbage in a Quirky Cream, Little Bit Scrappy Little Bit Rock n Roll Parfait. I haven’t even tried to list the ones I want to cook, because I actually want to cook everything in this book. Seriously.There is something for everyone, from healthy sides, to cheese dip. From Glazed Ribs to Hippie Burritos it’s got it all!Vivans book is divided into the following chapters, and I have described the hero recipe for each chapter below:Little Green Dress – a briny herbaceous bright and vinegary condiment with olives, capers, garlic, shallots, parsley, mint, lemon, anchovy (you can omit this) hot sauce.R-Rated Onions – you guessed it caramelized onionsCan-do Kraut – a simple cabbage and cucumber krautRed Weapons – Tomatoes and Jalapenos in Brine with olive oil (and Vivian uses these four components as four separate ingredients!Citrus Shine – preserved citrusCommunity Organizer – similar to a sofrito but more vinegary and sweeter, using tomatoes, onion, garlic, bell peppers, red wine vinegar and brown sugar.Herbdacious – a pesto with garlic confit, basil, parsley, scallions and another soft herb of your choice.Quirky Furki – a punched up version of furikake using salt and vinegar chips (sign me up!)V’s Nuts- caramelized, spicy, umami toasted nuts. Yes to all of that!Sweet Potential - fruit preserves. Vivian gives a single recipe with a description of many different fruits and how to handle them for this simple recipe.So there you have it. Ten flavor bombs. Ten different chapters.To give you an idea of how extensive a chapter on a single flavor bomb is, I will go through the Sweet Potential chapter as that chapter gives us a broad selection of sweet, savory and drinks options.Sweet Potential Recipes:The Sweet Potential preserved fruit recipeRoasted BrusselsFruit Spinach Smoothie(it sounds really good)Chicken salad wrap with pumped up flavor courtesy of the Sweet Potential, and apples and grapes and goat cheese.Glazed Grilled Side of Salmon (we are told we can also try the same method on chicken wings, duck, pork)Four different pan sauces for pork A Bubbly Hot Sweet/Savory Cheese DipFour CocktailsGlazed Baby Back RibsA cake that is hard to describe so I will leave that to Vivian “its quick, its gooey, it’s sweet and tangy, it’s like tres leches cake and corn muffins had a messy casserole baby” and it looks delicious.A bread pudding breakfast BakeAll of the above recipes are made using the preserved fruit recipe that is provided. However, the variations don’t stop there, as Vivian goes through the following fruits as being suitable for the main hero recipe, Sweet Potential: Apples and Pears, berries of all kinds, figs, peaches, cherries, nectarines and apricots, grapes (all kinds) watermelon, citrus, and she also discusses the inclusion of spices.You could actually make all of the recipes above using dozens of different versions of Sweet Potential (using the same Sweet Potential formula) for a completely different flavor profile each time! The really cool thing here is that once you have know your way around a particular recipe, you can switch it up by giving the hero recipe seasonal variations.Confession time, I regularly make a delicious component for a dish and have leftovers of the condiment, or dressing or sauce etc. Often the recipe tells me how long it keeps in the fridge but fails to give me any ideas on what to do with it, besides the one recipe.It is a particular gripe of mine and one that generally hasn’t been addressed in any of my other cookbooks. At least not in any concerted way.A chef often gives an amazing sauce recipe and ONE recipe using it, or a couple of vague “also good with pork” wishy washy lofty, dismissive hand waving, its easy, type comments, and then says “make double or triple, it will keep in the fridge for two weeks” yeah but what to do with it exactly? How to use it before you have to toss it?That’s one of those conundrums that seems easy to a chef, right? Vivian knows that we mere mortals struggle with this, and here she gives us all the tools to riff like a chef in our own kitchens.This is a tour de force. This is brilliant. I love the concept, the recipes for each hero AND the recipes using each hero. I am thrilled, I can’t wait to cook my way through this book and I heartily recommend it to anyone who loves punched up flavors, simple delicious recipes and who has the desire to riff like we know what’s goin’ on!If this review was helpful to you, would you please click the helpful button? It always gives me a huge kick to see that my reviews were helpful to other like minded cooks. You might also be interested in my other cookbook and ingredient reviews and my ideas lists of kitchen tools etc. On my profile I also have an "ideas list" containing all of the books that I have reviewed previously. You may be interested in reading some of those also.Happy cooking!
Top reviews from the United States
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Reviewed in the United States on October 21, 2020
I mean, if your first book is an expansive ode to Eastern North Carolina (and one that weighs around the same as a small car) and that locale is where your inspiration hails from, then where do you go from there?
In the introduction to This Will Make it Taste Good, Vivian confides in us that she did struggle with that issue for a long time before finally landing on the concept of how to cook delicious, fast, simple, every day dishes at home without sacrificing big flavor and she has succeeded in that, BIG time!
I LOVE how this book provides ten piquant “hero recipes” complete with substitutions and then gives each hero an entire chapter to explore each one fully, via some wonderful sounding recipes for mains, snacks, drinks, salads, smoothies, desserts, glazes the list goes on.
In addition to the recipes themselves she also provides a heap of other ideas on how to use each hero recipe, so that you can imagine yourself stockpiling it and reaching for it time and time again to amp up everything you cook!
This book is 1950’s rollicking, with truly great, quirky, super cute pics of Vivian, funny recipe names, every food photo looks delicious – some are ugly delicious because we are not sacrificing flavor for a delicately garnished plate here, and every dish looks like something I want to eat immediately. From Where's My Medal Grits and Chicken, Fried Chicken Finally, Mussels Will Work For You, This is 40 Fettuccine (with fried zucchini and herbdacious sauce), Gingered Cabbage in a Quirky Cream, Little Bit Scrappy Little Bit Rock n Roll Parfait. I haven’t even tried to list the ones I want to cook, because I actually want to cook everything in this book. Seriously.
There is something for everyone, from healthy sides, to cheese dip. From Glazed Ribs to Hippie Burritos it’s got it all!
Vivans book is divided into the following chapters, and I have described the hero recipe for each chapter below:
Little Green Dress – a briny herbaceous bright and vinegary condiment with olives, capers, garlic, shallots, parsley, mint, lemon, anchovy (you can omit this) hot sauce.
R-Rated Onions – you guessed it caramelized onions
Can-do Kraut – a simple cabbage and cucumber kraut
Red Weapons – Tomatoes and Jalapenos in Brine with olive oil (and Vivian uses these four components as four separate ingredients!
Citrus Shine – preserved citrus
Community Organizer – similar to a sofrito but more vinegary and sweeter, using tomatoes, onion, garlic, bell peppers, red wine vinegar and brown sugar.
Herbdacious – a pesto with garlic confit, basil, parsley, scallions and another soft herb of your choice.
Quirky Furki – a punched up version of furikake using salt and vinegar chips (sign me up!)
V’s Nuts- caramelized, spicy, umami toasted nuts. Yes to all of that!
Sweet Potential - fruit preserves. Vivian gives a single recipe with a description of many different fruits and how to handle them for this simple recipe.
So there you have it. Ten flavor bombs. Ten different chapters.
To give you an idea of how extensive a chapter on a single flavor bomb is, I will go through the Sweet Potential chapter as that chapter gives us a broad selection of sweet, savory and drinks options.
Sweet Potential Recipes:
The Sweet Potential preserved fruit recipe
Roasted Brussels
Fruit Spinach Smoothie(it sounds really good)
Chicken salad wrap with pumped up flavor courtesy of the Sweet Potential, and apples and grapes and goat cheese.
Glazed Grilled Side of Salmon (we are told we can also try the same method on chicken wings, duck, pork)
Four different pan sauces for pork
A Bubbly Hot Sweet/Savory Cheese Dip
Four Cocktails
Glazed Baby Back Ribs
A cake that is hard to describe so I will leave that to Vivian “its quick, its gooey, it’s sweet and tangy, it’s like tres leches cake and corn muffins had a messy casserole baby” and it looks delicious.
A bread pudding breakfast Bake
All of the above recipes are made using the preserved fruit recipe that is provided. However, the variations don’t stop there, as Vivian goes through the following fruits as being suitable for the main hero recipe, Sweet Potential: Apples and Pears, berries of all kinds, figs, peaches, cherries, nectarines and apricots, grapes (all kinds) watermelon, citrus, and she also discusses the inclusion of spices.
You could actually make all of the recipes above using dozens of different versions of Sweet Potential (using the same Sweet Potential formula) for a completely different flavor profile each time! The really cool thing here is that once you have know your way around a particular recipe, you can switch it up by giving the hero recipe seasonal variations.
Confession time, I regularly make a delicious component for a dish and have leftovers of the condiment, or dressing or sauce etc. Often the recipe tells me how long it keeps in the fridge but fails to give me any ideas on what to do with it, besides the one recipe.
It is a particular gripe of mine and one that generally hasn’t been addressed in any of my other cookbooks. At least not in any concerted way.
A chef often gives an amazing sauce recipe and ONE recipe using it, or a couple of vague “also good with pork” wishy washy lofty, dismissive hand waving, its easy, type comments, and then says “make double or triple, it will keep in the fridge for two weeks” yeah but what to do with it exactly? How to use it before you have to toss it?
That’s one of those conundrums that seems easy to a chef, right? Vivian knows that we mere mortals struggle with this, and here she gives us all the tools to riff like a chef in our own kitchens.
This is a tour de force. This is brilliant. I love the concept, the recipes for each hero AND the recipes using each hero. I am thrilled, I can’t wait to cook my way through this book and I heartily recommend it to anyone who loves punched up flavors, simple delicious recipes and who has the desire to riff like we know what’s goin’ on!
If this review was helpful to you, would you please click the helpful button? It always gives me a huge kick to see that my reviews were helpful to other like minded cooks. You might also be interested in my other cookbook and ingredient reviews and my ideas lists of kitchen tools etc. On my profile I also have an "ideas list" containing all of the books that I have reviewed previously. You may be interested in reading some of those also.
Happy cooking!
What would Vivian do? THIS is what Vivian would do and this book shows you how you can too!
Reviewed in the United States on October 21, 2020
Honestly, I thought that Vivian would be hard pressed to top her last incredible book.Reviewed in the United States on October 21, 2020
I mean, if your first book is an expansive ode to Eastern North Carolina (and one that weighs around the same as a small car) and that locale is where your inspiration hails from, then where do you go from there?
In the introduction to This Will Make it Taste Good, Vivian confides in us that she did struggle with that issue for a long time before finally landing on the concept of how to cook delicious, fast, simple, every day dishes at home without sacrificing big flavor and she has succeeded in that, BIG time!
I LOVE how this book provides ten piquant “hero recipes” complete with substitutions and then gives each hero an entire chapter to explore each one fully, via some wonderful sounding recipes for mains, snacks, drinks, salads, smoothies, desserts, glazes the list goes on.
In addition to the recipes themselves she also provides a heap of other ideas on how to use each hero recipe, so that you can imagine yourself stockpiling it and reaching for it time and time again to amp up everything you cook!
This book is 1950’s rollicking, with truly great, quirky, super cute pics of Vivian, funny recipe names, every food photo looks delicious – some are ugly delicious because we are not sacrificing flavor for a delicately garnished plate here, and every dish looks like something I want to eat immediately. From Where's My Medal Grits and Chicken, Fried Chicken Finally, Mussels Will Work For You, This is 40 Fettuccine (with fried zucchini and herbdacious sauce), Gingered Cabbage in a Quirky Cream, Little Bit Scrappy Little Bit Rock n Roll Parfait. I haven’t even tried to list the ones I want to cook, because I actually want to cook everything in this book. Seriously.
There is something for everyone, from healthy sides, to cheese dip. From Glazed Ribs to Hippie Burritos it’s got it all!
Vivans book is divided into the following chapters, and I have described the hero recipe for each chapter below:
Little Green Dress – a briny herbaceous bright and vinegary condiment with olives, capers, garlic, shallots, parsley, mint, lemon, anchovy (you can omit this) hot sauce.
R-Rated Onions – you guessed it caramelized onions
Can-do Kraut – a simple cabbage and cucumber kraut
Red Weapons – Tomatoes and Jalapenos in Brine with olive oil (and Vivian uses these four components as four separate ingredients!
Citrus Shine – preserved citrus
Community Organizer – similar to a sofrito but more vinegary and sweeter, using tomatoes, onion, garlic, bell peppers, red wine vinegar and brown sugar.
Herbdacious – a pesto with garlic confit, basil, parsley, scallions and another soft herb of your choice.
Quirky Furki – a punched up version of furikake using salt and vinegar chips (sign me up!)
V’s Nuts- caramelized, spicy, umami toasted nuts. Yes to all of that!
Sweet Potential - fruit preserves. Vivian gives a single recipe with a description of many different fruits and how to handle them for this simple recipe.
So there you have it. Ten flavor bombs. Ten different chapters.
To give you an idea of how extensive a chapter on a single flavor bomb is, I will go through the Sweet Potential chapter as that chapter gives us a broad selection of sweet, savory and drinks options.
Sweet Potential Recipes:
The Sweet Potential preserved fruit recipe
Roasted Brussels
Fruit Spinach Smoothie(it sounds really good)
Chicken salad wrap with pumped up flavor courtesy of the Sweet Potential, and apples and grapes and goat cheese.
Glazed Grilled Side of Salmon (we are told we can also try the same method on chicken wings, duck, pork)
Four different pan sauces for pork
A Bubbly Hot Sweet/Savory Cheese Dip
Four Cocktails
Glazed Baby Back Ribs
A cake that is hard to describe so I will leave that to Vivian “its quick, its gooey, it’s sweet and tangy, it’s like tres leches cake and corn muffins had a messy casserole baby” and it looks delicious.
A bread pudding breakfast Bake
All of the above recipes are made using the preserved fruit recipe that is provided. However, the variations don’t stop there, as Vivian goes through the following fruits as being suitable for the main hero recipe, Sweet Potential: Apples and Pears, berries of all kinds, figs, peaches, cherries, nectarines and apricots, grapes (all kinds) watermelon, citrus, and she also discusses the inclusion of spices.
You could actually make all of the recipes above using dozens of different versions of Sweet Potential (using the same Sweet Potential formula) for a completely different flavor profile each time! The really cool thing here is that once you have know your way around a particular recipe, you can switch it up by giving the hero recipe seasonal variations.
Confession time, I regularly make a delicious component for a dish and have leftovers of the condiment, or dressing or sauce etc. Often the recipe tells me how long it keeps in the fridge but fails to give me any ideas on what to do with it, besides the one recipe.
It is a particular gripe of mine and one that generally hasn’t been addressed in any of my other cookbooks. At least not in any concerted way.
A chef often gives an amazing sauce recipe and ONE recipe using it, or a couple of vague “also good with pork” wishy washy lofty, dismissive hand waving, its easy, type comments, and then says “make double or triple, it will keep in the fridge for two weeks” yeah but what to do with it exactly? How to use it before you have to toss it?
That’s one of those conundrums that seems easy to a chef, right? Vivian knows that we mere mortals struggle with this, and here she gives us all the tools to riff like a chef in our own kitchens.
This is a tour de force. This is brilliant. I love the concept, the recipes for each hero AND the recipes using each hero. I am thrilled, I can’t wait to cook my way through this book and I heartily recommend it to anyone who loves punched up flavors, simple delicious recipes and who has the desire to riff like we know what’s goin’ on!
If this review was helpful to you, would you please click the helpful button? It always gives me a huge kick to see that my reviews were helpful to other like minded cooks. You might also be interested in my other cookbook and ingredient reviews and my ideas lists of kitchen tools etc. On my profile I also have an "ideas list" containing all of the books that I have reviewed previously. You may be interested in reading some of those also.
Happy cooking!
Images in this review
Reviewed in the United States on October 21, 2020
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