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One Pot of the Day (Williams-Sonoma): 365 recipes for every day of the year (Anglais) Relié – 2 octobre 2012

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Relié, 2 octobre 2012
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Biographie de l'auteur

After nine years of working as an event planner and in advertising sales at Vogue, Glamour, and People magazines, Kate McMillan decided to seriously pursue her passion for food by attending the California Culinary Academy and graduated from Tante Marie Cooking School in San Francisco where she honed her culinary skills. She began taking small catering jobs while in culinary school and has since grown her business to include everything from casual dinner parties for 8 to passed hors d’oeuvres soirees for 400. Kate lives in San Francisco with her five-year-old twins Emily and Grace, who already enjoy helping in the kitchen (especially when it involves cupcake batter).

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Commentaires client les plus utiles sur (beta) 29 commentaires
24 internautes sur 26 ont trouvé ce commentaire utile 
Not for the Novice 30 mars 2013
Par oldies girl - Publié sur
When I picked this up, everything seemed great on the surface: I love the simple one pot approach. I love the idea of seasonal recipes, helping them be both tasty and affordable. And Williams Sonoma sort of conjures this idea of elegant, special cuisine that is lovely and will be adored by your company.

However, this book has a lot of problems. It isn't REALLY one pot... the dish that I'm making as we speak requires a casserole dish, a deep saucepan, a frying pan (not to mention a colander and two large bowls) and requires that I transfer food back and forth about 2-3 times among these vessels. And as one other reviewer states the seasonal recipe theme is only loosely followed, and there are certain ingredients that are a real challenge to find (that lovely dish on the cover requires preserved lemons... still looking for those, somehow I bet W-S carries them).

However, the biggest problem with this cookbook is the lack of recipe editing. I've made about 5 different dishes so far and each and every one has had some major error, either in the amount of a particular ingredient required or in some prep step. Many of these errors I've been able to correct through experience, but one dish was a serious failure.

All of that being said all the dishes I've made from this cookbook (apart from the failure) have been wonderful, better than my average. So in that way I feel the cookbook is doing it's job, but I have to work way too hard to make everything come together.

The final verdict from me is that I'll keep using this cookbook, but with caution. There are some recipes I'm not going to try because of the risk posed by the cookbook, which is a shame. This thing needs a second edition or something.
61 internautes sur 74 ont trouvé ce commentaire utile 
Mixed bag approach leads to mixed feelings 10 octobre 2012
Par I Do the Speed Limit - Publié sur
Achat vérifié
The cookbook is such a jumble of recipes that I'm having difficulty organizing my thoughts in order to write this review, (and that's not normal for me). So, I apologize for the long length of this review: I could not concisely sum up my thoughts. I think this review provides a lot of pertinent info, but feel free to stop reading after the next paragraph--it provides the reason why I rated it a high, (but still average) three stars.

One thing is perfectly clear to me, though, and it is not a good thing: When I want to make a one-pot meal, I want to make it in ONE pot (okay, maybe two if I want to brown an ingredient.) While there are many one-pot recipes here, there are way too many recipes that need separate pots and pans for all the steps involved to bring the dish to table. There are also an unfair amount of "one-pot" meals that require side dishes.

Having looked through many Williams-Sonoma cookbooks and owning quite a few that I picked up for a song at estate sales, I can say that this is not like the "normal", older, smaller Williams-Sonoma cookbooks. You know without even looking through it that it has a lot of recipes, which can be a good thing--or it can be a bad thing. What's messing with my brain is the fact that the recipes are arranged by month and day: There actually is a recipe for every day of the year. There are a few other W-S cookbooks, released in 2012, that are set up this way.)

The reason why a certain recipe is on a certain date is unclear. While there is some attempt made to pair seasonal vegetables and fruits to certain months, you are going to find those same ingredients in other months as well. And, (what I consider a major crime), you will find nonseasonal ingredients paired with seasonal ingredients.

W-S totally embraces the fact that the U.S. is multi-cultural, so you won't find anything Christmas-y on Dec. 25, nothing Halloween-themed, no good-luck dishes at the end of the year. In the last three weeks in December you won't find a single recipe suggested for serving at a holiday party, or one suggested for serving to the kids on hectic night when you're going to a party. There is a turkey tetrazzini on Nov. 25....I guess I'm also saying that W-S sure could have made it more personable: Each recipe has a little blurb at the beginning and it would have been helpful (in sorting out the jumble) to see: "For a picnic on the first warm day; before heading out to the football game; after a day at the beach; on the evening before a big travel day; during exam week".

So you have 365 recipes arranged by day--which translates into NOT ARRANGED by anything. Thank goodness the index is adequate, which means you can find a recipe by main ingredient. Thank goodness there is a special index (easy to turn to at the very back) that arranges recipes by "Type": Asian-Style; Baked Pasta; Curries; Fried Rice & Noodles; Gratins; Meatless Dishes (which is a long list and pretty much useless, I think); Meatloaf (three recipes); Pies, Quiche & Tarts; Risotto (21 recipes); Soups & Chowders (only nine); Stews & Chilis (another that's fairly useless); Stir-Fries (33 recipes), and Tagines. What's disconcerting is that there are 277 recipes listed in this section (yes, I took the time to count them because the list just looked too short--and it was). So, the remaining 88 recipes don't fit any "style"?!? There are a lot of slow-cooker recipes, and I find it odd that those are NOT called out in the "Type" section.

It almost seems beside the point to mention that because it is a W-S-sponsored cookbook, these recipes will all be well-tested and will taste just fine as is, though they will lack that certain pizzazz that experienced cooks come to expect. After all this is a W-S book. Like all other W-S cookbook recipes, you will find a lot of "wiggle room", and ample opportunity to be creative and add a little more herb, spice or citrus. You will see ambiguous ingredients like "milk" without the kind of milk; you'll see "large", "medium", "small", without weight; you'll find "heat the oil in the wok" and you might not know how "hot" that oil needs to be for any one of 33 stir-fry recipes. You may also spend too much time debating what pot size to use or what size slow-cooker, because that is vague also.

So, for me, the verdict is still out on the value of this cookbook. I can hope that with time, my brain will adjust to this book. But for right now, I've spent about five hours studying the recipes and I must admit that not one stands out in my mind as one to plan on making this week--so unusual for me. There are very good recipes here, but while the way the recipes are laid out is interesting, the way they are laid out is not conducive to remembering them. I am, though, considering the W-S soup cookbook that came out previously this year and is set up this same way.

As an afterthought, Nov. 3, 2012: I have been planning and cooking meals for many, many years, and sometimes when I think about all the meals I've cooked I'm amazed at the responsibility I took on unknowingly: Choosing, planning and cooking meals for others is a huge responsibility--and once you start, it doesn't end. It all comes naturally to me now, but there was a time when it wasn't so easy. I suppose that this book could be a blessing to those younger cooks who often find themselves in a quandary as to what to make for dinner. This book can take part of the "responsibility" away from you when you are planning your week's menus and your mind is blank. Open this cookbook to the current week and make up your grocery list!
12 internautes sur 14 ont trouvé ce commentaire utile 
Awesome 24 juin 2013
Par Leah Bourak - Publié sur
Achat vérifié
This is the second book I've purchased from WS's "____ a Day" collection. I like to try new things and having a recipe for every single day of the year makes this a lot easier. If a particular day's recipe doesn't spark my fancy, I usually find something I love within a range of 2-3 days! Yes, a lot of the recipes are not made in ONE pot, but I personally did not interpret the title literally (and for the record - using a colander does not constitute a second pot - I'm surprised people aren't complaining that the title didn't explicitly specify the need for utensils!) In a nutshell, this book provides recipes for full meals (as opposed just a salad, a soup or a vegetable - which are the other editions from WS's "_____ a Day" collection).

I am not a novice in the kitchen, but not a pro by any means as well. However, I do think this book can be useful to both new cooks and more experienced ones since the recipes are laid out in simple steps yet combine ingredients in new and unique ways, which keeps things interesting for everyone. I also like that the recipes aren't too "theme-y" (turkey in November, pumpkin in October etc). This allows for neutral yet delicious meals throughout the year without feeling hindered by holiday-specific menus.
5 internautes sur 5 ont trouvé ce commentaire utile 
agree with most reviews 3 juillet 2013
Par C. Machen - Publié sur
I agree that most of the recipes are NOT one pot. I did a chicken one that had at least 4 with all my burners going. I am working my way through this book by only cooking from this book for the summer. With many choices of proteins and vegetable only (so I can use our garden as resource for a while) there should be no problem if anyone else is trying this method of cooking entertainment. The beer braised pork pg 73 is to die for! I also agree that some need on the spot modification which an experienced cook would pick up on.
3 internautes sur 3 ont trouvé ce commentaire utile 
Someone needs to explain to Williams Sonoma the concept of the one pot dish! 31 mars 2014
Par Praline - Publié sur
Achat vérifié
I was giddy with excitement over this book! One pot dishes that are Williams-Sonoma worthy? Holy Cow!
After making my first dish I realized this: Someone needs to explain to Williams Sonoma the concept of the one pot dish!
Yummy dinner but 2 sinks of dirty dishes left over <sigh>

I do not like how the book is organized either! The calender idea is cute but a pain to flip through if I am looking for something to do with the chicken in my fridge. They should have a better index.

The recipes are yummy. They are fairly easy to follow if you have some sense of cooking beyond boiling water and microwave meals. The photos are very pretty as well.

I am giving this book only 2 stars. Its not as advertised as "one pot". As my husband said when he walked into the kitchen, "Holy cow! I would hate to see their 2 pot cookbook!"
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