41 von 46 Kunden fanden die folgende Rezension hilfreich
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I'm an avid cook and, while I no longer subscribe to "Cooks Illustrated" magazine, I respect Chris Kimball and his expert kitchen team and have had good luck, more or less, with their recipes which, if followed EXACTLY, are virtually foolproof. I also never fail to learn something from their informative kitchen commentary. All in all, his recipes and advice are beneficial to both novice and experienced cooks.
That having been I have to point out that taste is, of course, subjective. For instance, I've found, from trying a number of Kimball's recipes, that he is a salt-a-holic. I prefer to cook with little or no salt, as I find the taste harsh and unpleasant, and if I followed Kimball's recipes exactly I'd be drowning in the stuff. I prefer pepper and tend to double or triple the often meager amounts Kimball calls for in his recipes (usually he calls for four or fives times more salt than pepper, and I tend to reverse those ratios).
The recommendations too, are, of course, all one man's opinion. He speaks harshly of Le Creuset, which is my favorite cookware, despite the expense (don't listen to Kimball: the enamel service is as good or better than non-stick), and frequently raves about plain cast iron which, while I'm sure can be great, takes a great deal of patience to properly season (I've NEVER had any luck doing so), can't be washed in a dishwasher (big downfall, in my opinion) and can easily destroy an induction cooktop (something Kimball fails to even mention).
All of Kimball's cookbooks follow the same basic format: a long-winded, but often interesting, discourse on how Kimball views the "perfect" version of whatever it is he's showing you how to cook, including a lengthy explanation of variations he has tried, followed by his "Master Recipe" for the food. I recommend carefully reading the introduction, focusing on what Kimball considers "perfection," before attempting the recipe, because whether you agree with Kimball's definition of "perfection" is very important as whether this recipe will be a hit with your or not.
In short, if your taste is the same as Kimball's when it comes to a particular food his well-researched and thoroughly-tested recipes will be amazing. But if you don't feel the same way, the "master recipe" won't really work for you. For instance, I like my cookies more "blonde" and chewy than Kimball and his team, so his cooking times/methods aren't exactly to my specifications.
But my biggest problem with Kimball cookbooks is this: If you have one, you have them all. He lifts whole passages and recipes and uses them in multiple books. "The Yellow Farmhouse Cookbook," and the "Cook's Bible," for instance, have at least 50 identical recipes, not to mention verbatim introductions to each section and cookware recommendations repeated word-for-word. "The Best Recipe" features ALL of the recipes (as far as I can tell) from the "Cook's Bible," with the same commentary, which is, in turn, lifted in whole chunks from past issues of "Cooks Illustrated." I'm sure this saves Mr. Kimball a great deal of time when compiling his cookbooks but it leaves little reason to own more than one edition of his work. The "Dessert Bible" follows this same somewhat annoying pattern, featuring duplicates of basically every recipe in the "Cook's Bible" and "The Best Recipe." I'd say at least half, maybe more, of the recipes are duplicates--something you should be aware of, especially if you already own one or both of the above cookbooks, before you buy.
That having been said, the "Dessert Bible" does expand enough on Kimball's earlier works for me to recommend it to cooks with serious sweet toohs. Occasional kitchen goers would probably be better served with "The Best Recipe," Kimball's best cookbook to date.
15 von 15 Kunden fanden die folgende Rezension hilfreich
jerry i h
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This is one of the most interesting cookbooks I have ever read. There is much here to criticize, but there is much more to admire. All things considered, this book is a valuable addition to your bookshelf.
The main problem here is the title of the book. It should be called a Baking Bible, because it covers all the major areas of baking, including cakes, pies, cookies, custards, frosting, tarts, soufflés, puddings, and ice cream. The word "dessert" I do not think conveys the proper comprehensiveness of this cookbook.
Another rather irritating problem is that the recipes are unusually finicky. They have more steps and are more involved than most other recipes. There are extra instructions and steps you usually will not find elsewhere. The author also adjusts standard recipes to suit his own tastes. For example, he often cuts back the amount of sugar, but when I do them, I have to add the sugar back to get the "right" taste. He likes chewy brownies, but when I did the recipe, the texture sort of reminded me of that colored modeling clay we played with when we were kids. So, when you do one of the recipes, make sure you read the header information so you know what he is changing and why. Also, since he is fiddling around with standard recipes, some of them no longer, strictly speaking, qualify for the classic definitions. The frozen lemon soufflé, for example, belongs in the chapter with the Bavarian cream (since that is what it is, regardless of the name).
On the other hand, your chance of success when doing any of the recipes is very high. The author has a good feel for what works and what does not, and also what the average home cook is and is not capable of. Note that some of the recipes are difficult, and have some touchy steps; however, he always clearly notes these steps. Of more importance, he clearly indicates how to tell when something is done and ready to be taken off the stove or out of the oven (you cannot cook by the clock); this by itself is worth the price of admission. My personal pet peeve about cookbooks in general is that the soufflé recipes usually do not work; the author does an admirable job of demystifying the process. All this makes for recipes that are very long and have a lot of explanatory material, which can be daunting to the average home cook.
The most interesting feature of this book is the extensive recipe testing that the author documents. Have you ever wondered what would happen to various recipes if you change the amounts or type of ingredients? How about trying to improve a specific recipe? The author has done all things, and you can read about them. For most recipes, there is an accompanying essay about the search for the proper recipe. This gives the amateur chef plenty of grist for the mill. Whenever I need a recipe, I usually reach for this book first. It is the most used book of my cookbook collection, because I know that the recipes work as specified by the author. It is also an excellent learning tool. When I need to know something (for example, why my pot de crème recipe from another cookbook did not work), this is the book I reach for. Besides: the material relating to the author's tests are extremely interesting and fun to read about; this is one of my favorite cookbooks.