The Smitten Kitchen Cookbook by Deb Perelman

The Smitten Kitchen Cookbook

The long-awaited cookbook by Deb Perelman of Smitten Kitchen—home cook, mom, photographer, and celebrated food blogger.Deb Perelman loves to cook. It’s as simple as that. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. D...

Title:The Smitten Kitchen Cookbook
Author:
Rating:
ISBN:030759565X
Edition Language:English
Number of Pages:336 pages

The Smitten Kitchen Cookbook Reviews

  • Virginia Campbell

    Award-winning food blogger Deb Perelman shares her fun & fabulous food and photos in "The Smitten Kitchen Cookbook". Using her natural cooking intuition, ceaseless curiosity, and expansive imagination, the author has created a wonderfully inviting culinary world in the space of her tiny kitchen. Sharing food preparation tips, and stories and photos for each recipe, Deb Perelman adds her own flair to user-friendly ingredients. While I found much to enjoy in each chapter of the book, the "Brea

    Award-winning food blogger Deb Perelman shares her fun & fabulous food and photos in "The Smitten Kitchen Cookbook". Using her natural cooking intuition, ceaseless curiosity, and expansive imagination, the author has created a wonderfully inviting culinary world in the space of her tiny kitchen. Sharing food preparation tips, and stories and photos for each recipe, Deb Perelman adds her own flair to user-friendly ingredients. While I found much to enjoy in each chapter of the book, the "Breakfast" chapter stood out for me above all the rest. I enjoy big weekend breakfast/brunches, and sometimes "breakfast for supper" just really hits the spot. Recipes like "Peach and Sour Cream Pancakes", "Maple Bacon Biscuits", "New York Breakfast Casserole", and "Cheddar Swirl Breakfast Buns" are too good to limit to a morning meal. Other favorites include: "Iceberg Stack with Blue Cheese and Radishes"; "Butternut Squash and Caramelized Onion Galette"; "Pork Chops with Cider, Horseradish, and Dill"; "Tomato-Glazed Meatloaves with Brown Butter Mashed Potatoes"; "Buttered Popcorn Cookies"; and "Deepest Dish Apple Pie". As you turn the pages of this tasty tome, you can't help but join in Deb Perelman's love of life and joy of cooking great food--and that is a very good thing indeed.

    Review Copy Gratis Knopf Books

  • Riya

    I am giving this cookbook 5 stars not only because it was an excellent cookbook with easy directions and colorfully detailed pictures, but because it made me want to attempt to bake again! I will admit right now that although I do enjoy cooking, a baker I am not, and it is only once a year that I will attempt to bake even a dozen cookies. This book, however, changed all of that.

    I first requested this book (I must mention that I received this wonderful cookbook through a goodreads giveaways conte

    I am giving this cookbook 5 stars not only because it was an excellent cookbook with easy directions and colorfully detailed pictures, but because it made me want to attempt to bake again! I will admit right now that although I do enjoy cooking, a baker I am not, and it is only once a year that I will attempt to bake even a dozen cookies. This book, however, changed all of that.

    I first requested this book (I must mention that I received this wonderful cookbook through a goodreads giveaways contest) after spending months salivating over Mrs. Perelman's recipes featured in her blog. I was interested not only because her food looked good and tasty, but also because I noticed quite a few Russian influences in her cooking (I believe her husband is Russian). This caught my attention and once I received her book and started out testing her recipes, I became an instant fan of hers.

    One thing that I love about this cookbook is the sheer number of beautiful photographs of food; I love being able to see what the recipe looks like before I decide to make it myself. Almost every recipe in this book has a picture of it - just looking at them make extremely hungry.

    As I mentioned before, I despise baking, but after looking at all those scrumptious pictures, I decided to try a couple of recipes - with very good results! The Cranberry Crumb Bars were very easy to make and were a huge hit at my house, perfect for a holidays dessert. Another recipe that was absolutely fabulous was the Gooey Cinnamon Squares; they were a bit time-consuming, but the results were fantastic, my husband at ALL of them in one day. Because of this, I am now more confident in my baking skills and will soon tackle the Golden Sheet Cake with Berry Buttercream recipe.

  • Sara

    Yes, this counts as reading, because each recipe is preceded by Deb's lovable writing about her life, her family, and her food. And because the introduction and end material are Deb all over: funny, self-deprecating, full of excitement and good cheer, and more than anything encouraging for anyone who wants to cook but is afraid that time or energy or skill or knowledge will keep them from being able to.

    And also because I curled up and spent a good hour paging slowly through it, reading every wor

    Yes, this counts as reading, because each recipe is preceded by Deb's lovable writing about her life, her family, and her food. And because the introduction and end material are Deb all over: funny, self-deprecating, full of excitement and good cheer, and more than anything encouraging for anyone who wants to cook but is afraid that time or energy or skill or knowledge will keep them from being able to.

    And also because I curled up and spent a good hour paging slowly through it, reading every word, gazing at the pictures, setting up a list in my head of what to make first and what to make next and what to make after that.

  • Allison

    I want to cook like 90% of the things in here. Since some of the recipes are also on her blog I can tell you that the salted brown butter rice crispy treats are to die for and the mushroom bourguignon is good, probably even delicious if you love mushrooms (I do not). For recipes that are totally new, I tried making the swiss chard and white bean pot pies (sans pancetta) last night and they were fabulous. And I am dying to make the apple cider caramels.

  • Melanie

    I don't think I had ever read a cookbook cover-to-cover before this one, but Deb Perelman's book is as addictive as her blog. I want to make EVERYTHING but so far have only made the 'sweet peas and shells alfredo,' which were easy and delicious. This is really everything a good cookbook should be: clear, realistic, AND aspirational. I also appreciate that Deb keeps her stories light and her humor self-deprecating - it's a cookbook not a memoir, after all. Another thing - the book is even prettie

    I don't think I had ever read a cookbook cover-to-cover before this one, but Deb Perelman's book is as addictive as her blog. I want to make EVERYTHING but so far have only made the 'sweet peas and shells alfredo,' which were easy and delicious. This is really everything a good cookbook should be: clear, realistic, AND aspirational. I also appreciate that Deb keeps her stories light and her humor self-deprecating - it's a cookbook not a memoir, after all. Another thing - the book is even prettier without the dust jacket, which I LOVE because who wants to deal with a dust jacket in a kitchen anyway?

  • Caroline

    This is currently becoming one of my favorite cookbooks that I own. Everything I have tried (which is a lot) from this cookbook has been fantastic and solid and quite delicious. Her little "stories" before each recipe are entertaining and a joy to read. The pictures are perfect, and each recipe is written well, tested, and easy to follow. A great, great book.

  • Cynthia

    Completely drool-worthy. Good clear instructions. Wonderful large color photos. Off to make beer braised short ribs right this second. Don't try and stop me.

  • Eh?Eh!

    *

    **

    wild rice gratin with kale, carmelized onions, and baby swiss***

    balsamic and beer-braised short ribs with parsnip puree****

    harvest roast chicken with grapes, olives, and rosemary

    Tomato Scallion shortcakes w whipped goat cheese

    Broccoli slaw

    Red Wine Velvet Cake

    Zucchini ribbons with almond pesto

    *I switched the co

    *

    **

    wild rice gratin with kale, carmelized onions, and baby swiss***

    balsamic and beer-braised short ribs with parsnip puree****

    harvest roast chicken with grapes, olives, and rosemary

    Tomato Scallion shortcakes w whipped goat cheese

    Broccoli slaw

    Red Wine Velvet Cake

    Zucchini ribbons with almond pesto

    *I switched the cookie sheets on the oven racks halfway through.

    **"In the test run, the buns ended up smelling reeeeeally onion-y, like an onion bagel. I'm going to try squeezing the juice out of the onions and see if that makes it milder.

    ----------------------

    1) Use more cheese, at least 8oz but it could tolerate even more.

    2) Squeeze the onion of its water, a little like latke prep, unless you like that very strong onion bagel aroma/flavor but it does overwhelm the cheese.

    3) It really does take 2 rounds of 2 hour risings to get that loft. So much time.

    4) I tried different rollout thicknesses. The initial run had a rolled out rectangle of about 16x24 and the 2nd run had the specified 12x16. The recipe was right on this one. Having the soft thickness of bun was a very good situation. Too thin and it was still tasty but not as good of a bite&chew experience."

    ***"If I made this again, I'd mix in a different cheese along with the Swiss which seems to be much less oily than I'd expected. I'd cut the breadcrumb amount by half or mix in some cheddar before sprinkling it."

    ****"1) If you think you'll save time by browning on high heat, prepare by disengaging your smoke detector and having your place smell like burned beef fat for a couple days. If you have the time, sear them a little more slowly on med-high heat.

    2) The braising liquid reduction was very, very strong. I wasn't a fan.

    3) Oh god, that parsnip puree was glorious. Do yourself a favor and make it by itself."


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