Who's the Baketard?

Why Baketard? Love to cook, hate to bake. Despite having gone to cooking school and working in some top kitchens, I never learned the baking side of things. I'm building my baking and photography skills, while sharing recipes that rock my world in the mean time.

420 A.O.C. Wine Bar al fresco amalfi coast american flavors andaluca andrew carmellini andrew friedman animal appetizer appetizers apple apples arancello armagnac asian asian fried chicken aubergine australian gourmet traveller authentic babyback ribs bananas banoffe barbecue beef blood orange bloody mary bone marrow braise Branzino bread breakfast brine brunch budino buttered pecans butterscotch cabbage rolls cacao caciocavello cafe juanita cake canape capers cheese chef chef mcdang chicken chile chiles chilled soup chilli chimchurri china chinese chinese food chinese sausage Chorizo citrus city grocery cocktails Coconut Cold Appetizer connie green cook italy cookbook cooking with italian grandmothers crab cranberry sauce croxetti curry curry leaves cypress grove danny bowien david thompson dean fearing deborah snyder demi dessert dolci dorie greenspan doughnut duck duck egg duck fat dumplings easter eggplant Emeril Emeril Lagasse. Shuksan Every Grain of Rice feenies foie gras fonduta fontina frangipane fried fried chicken fried rice Fritters frozen dessert fuchsia dunlop gingerboy giorgio locatelli gluten free gnocchi goat cheese Gorgonzola Dolce gourmet traveller Grand Marnier greek green bean casserole Guinea Hen ham hawker holly smith Indian indonesian italian italian sausage italy Japanese eel jessica theroux john currence jon shook katie caldesi korean korean fried chicken la tur lamb laurent tourondel lever house limoncello lucques lucy lean made in america made in italy Made in Sicily malaysian marissa guggiana marmalade mascarpone matt molina meatballs Mexican mint mission chinese food mole mondeghini morels mozza mustard festival nancy silverton nettle nettles new york times noodles oaxaca olympic provisions oregon hazelnuts osso buco pad thai Paul Bertolli pear Peking Duck pierre herme pig ears pistachio pistachios pizza pork pork belly prawn primal cuts prosciutto quail quick ragu rain shadow meats recipe red wine ribs Rick Bayless risotto Rob Feenie rosemary Russia rusty nail sable cookies sage saltimboca sambal sang yoon sarah scott saver scalloped potatoes seafood semolina shrimp sichuan sichuan peppercorns sicily Skillet soft shell crab souffléd apple pancakes soup southwestern spicy Star Chefs steak stephan pyles Strawberries street food suckling pig sugo summer Sun dried tomatoes suzanne goin sweet potato sweetbreads szechwan Tacos tart Tartine Teage Ezard tease ezard tex-mex thai thai food the wild table toffee tomatillo tomato tomatoes Tongue Tres Leches Cake Trifle turkey unagi veal vegetarian Vini e Vecchi Sapori vinny dotolo vol au vent wasabi wayne johnson weed whiskey wontons xi'an zombie jesus
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Monday
Jan122015

A Cookbook Review - Tyler Florence: Inside the Test Kitchen

Ok, I admit it. I've been a big time slacker.  It isn't that I haven't been cooking...the past few months I've been cooking a lot of new things, putting recipes aside, and telling myself I'd get to sharing the recipes. But then something else would distract me, I'd be in a mood, whatever. I didn't get to blogging. I WILL post some recipes for some new favorites soon, I promise.

In the mean time, there was Cookbooktober. I've been gleefully up to my neck in new cookbooks. Many good, a few flops, and all of them pissing off my husband when they arrive at the front door. 

He'll get over it.

One of the books I found intriguing was Tyler Florence's new Inside the Test Kitchen book. I don't usually watch Food TV, and most of the celebrity chefs on there just don't interest me. Beginner cookbooks also hold little interest becuase I've sone my time in culinary school and don't often find a lot in those books I find interesting or challenging. Some still make it to the shelves, however, because I like the content, they've done something new, the photography is inspiring....something. This is one of those books. 

I like that instead of teaching you some bullshit Rachel Ray lowest common denominator recipe it actually shows you how to cook with step by step pictures and techniques. I also think it's really cool that the chapters are divided into things like Barbecue, Burgers, Eggs and Souffles, Pasta, etc. It's not the standard breakdown with slight variations on the recipes your mom made. Instead, it's step-by-step technique to make something you'd be proud to serve your friends whether you know how to cook or not. Yes, it teaches you how to make waffles--but they're orange waffles, bacon waffles, pumpkin waffles and banana waffles. Want to loearn how to roast a chicken? Cool! Everyone should know how to roast a chicken. And when you have leftovers, it will also tell you how to make a Thai chicken salad with those. Everyone likes grilled cheese....here's how to do it using an isi CO2 siphon for a modern take. THAT'S COOL!

There are a few recipes in here that make me cringe: Spaghetti carbonara with scrambled eggs. THAT'S A FUCKING ABOMINATION!!! But his bolognese is decent, the pomodoro passes muster, and he makes everything approachable. That combined with the creativity makes this a book worth having, IMHO.

To sum it up:

On a 1-5 Scale:

Content: 3.5

Photography: 2.5

Ease of Understanding / Use: 5

Overall: 3.5

Full disclosure: I received this book from Blogging for Books for this review.

 

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