September 29, 2014
PDF Download , by Tricia Brown
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, by Tricia Brown
PDF Download , by Tricia Brown
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Product details
File Size: 260 KB
Print Length: 104 pages
Page Numbers Source ISBN: 1979536422
Simultaneous Device Usage: Unlimited
Publication Date: November 6, 2017
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B0777JQK31
Text-to-Speech:
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Amazon Best Sellers Rank:
#131,982 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
Totally thrown together book with no thought. It has a table of contents, that lists page numbers, but what's the point since the pages in the book are not numbered? First recipe I looked at was Chicken Casserole with Root Vegetables and Sausage (supposedly on pg 29, but who knows?) and it never tells you when or whether to add the sausage. It does tell me to use 38lf oz of chicken stock, so they didn't bother with any copyediting, either. What publisher would put out such a slap-dash thing? I have no idea, since the publisher's name is nowhere to be found, not even the copyright page. So no address to send complaints to, either. I haven't tried a recipe yet (I guess I could guess when to add the sausage), but if they are as little thought out as the book, I'm not going to try. I'll see if Amazon will take it back and refund my money. What a disappointment.
There are so many things wrong with this cookbook that I don't know where to start! I'm an avid cookbook collector, and I read new ones cover-to-cover. I also used to copy edit cookbooks, so I'm more aware of errors and inconsistencies than the average reader.I was hoping to find some interesting recipes for the pressure cooker ability of my Instant Pot. Instead, on page 31, there's a recipe for "Instant Pot Whole Chicken," whose ingredients are listed as "1 whole chicken, 1 lemon, 1 cup chicken stock." Or page 40's "Simple Shredded Chicken Breast for Chicken Salads and Sandwiches." The title is longer than the ingredient list, which consists of 3 skinless chicken breasts and 1 lemon!Then there's "Seared Salmon" on page 43, which calls for 4 salmon fillets, 1 lemon, and a "knob" of butter. (Reader beware: Some ingredients and quantities are not given in common U.S. terms.) This recipe calls for using the Instant Pot merely to saute the salmon. Why on earth would anyone use this appliance, with its deep bowl, solely for sauteing? And this is just one of several recipes that only use the Saute function.Perhaps the most ridiculous "recipe" is on page 77--"Soft-boiled eggs." Ingredients: 4 eggs. Seriously?I've never preheated my oven to "374 degrees Fahrenheit," but that's what the instructions on page 25 for "Lamb and Mint pies" tells me to do. Yes, I'm quibbling here about a typo, but this is just one example of the lack of attention to detail that courses throughout this book.This may be the first cookbook I've ever owned that failed to entice me to try any of its recipes. A total waste of money.
This is my 4th Instant Pot cookbook. They are all terrible! I only bought this, sight unseen, because it was cheap enough that I didn't mind losing the money if it wasn't good. First off.... this book has no pictures. I make recipes based on pictures -- if it looks good, I'll try it. Having the visual is a benefit to any cookbook. Second, I bought this, because I wanted simple, cheap, delicious, easy recipes with items we normally find at the market (or our own pantry) -- lamb is not what we typically eat in my house! (lamb and parsnip casserole? lamb and mint pies? no thank you!). The recipes were not written in The US...so the measurements leave you wondering -- " A Knob of butter" (you mean "pat" of butter ? The 3-bean chili recipe calls for 2 tins black beans, 2 tins kidney beans and 1 tin of cannellini beans. Well, what size tin (15 oz can? 28 oz can?)? How about the recipes that call for "rashers of streaky bacon". What is that?!?!? Is a rasher a "piece". What does "streaky" mean ??!? Oh, how about "laksa paste". Sorry..never heard of that....or the "Mini chicken salads" recipe that calls for "two cos lettuces". What -- is that a lettuce leaf? I wouldn't recommend this book to anyone. Waste of a few dollars.
Well, just tried our first recipe tonight and it did not go very well. We tried the Chicken Casserole, which other reviewers had recommended. First of all, it’s better described as a soup or stew as it has a TON of liquid (maybe they have a different idea of casserole in the UK, which is where the author seems to hail from). Also, the cooking time on it is laughably too long. It recommends 30 minutes on the poultry setting (which has a default time of something like 15 minutes). This is with all the ingredients - including sweet potatoes and carrots - in the pot. Since I always try to follow a recipe precisely the first time, I went with it, despite my better judgement. Oh boy, I should have trusted my instincts. The vegetables were completely water logged and basically disintegrated when you stirred the contents of the pot. I mean, I made homemade baby food when my kids were little and I didn’t even cook the vegetables that soft. It was a shame, because it smelled so good. Maybe I’m being too harsh, and should wait to review after trying another recipe or too, but this was just too terrible. The fact that it was recommended in other reviews really makes me wonder how awful the rest of the recipes are, if this was their favorite. I would have given it one star, but it did taste all right.
This book is not written for standard, continental 48 American cooks. Nowhere in the description was that made clear. Terminology is different and therefore requires the use of Google to figure out what the recipe even wants. I've been cooking, reading cookbooks, and watching American chefs on TV for 20 years, I should not have that much trouble with an ingredient list. However, "10 rashers of streaky bacon" does not make sense to me. I had to Google "capsicum"- which most Americans would call a bell pepper. The use of prawns over shrimp, and referring to "tins" which I assume are canned goods make it clear the author and audience are not the average American. I would have liked to know that before purchase as many of the ingredients the author claims are available at any local supermarket, are in fact not in Texas. I have not tested any of the recipes, but feel others should be warned about the difficulty. I still do not know how much a "knob of butter" is.
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