Rebar Modern Food Cookbook (Anglais) Broché – 1 novembre 2001
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The wild mushroom ravioli (with squash and leeks in a citrus, white wine, sage and cranberry sauce) wowed all my roomates and we spent hours at this meal savoring every bite. We tried the Greek Red Lentil Soup with Feta, and it was savory but we made it with a bit too much water. I have had better red lentil soups.
Finally, the best recipe of all is the Roasted Yam and Garlic Soup. Yams, tomatoes, garlic and peppers are roasted in the oven for the base of the soup, and it was made heavenly by the chipotle puree, maple syrup and lime juice. This soup has made everyone who has tried it drop their jaw in amazement.
The recipes can be time consuming; the soup took a few hours to prepare (because all the veggies had to be roasted), but everything is well worth it. Using the freshest ingredients will make the meals even better.
This cookbook is such a gem and is my absolute favorite.
Now everyone who eats at our house eats from the Rebar cookbook. I've managed to impress even those who find potatoes a little too exotic, as well as those who couldn't imagine a meal without a big hunk of flesh on their plates.
With only a few exceptions I've been able to find almost every ingredient (and I live in a tiny town). They are also good about substituting for more common items.
And delicious vegan brownies that aren't an oxymoron? Need I say more....
Although I agree with another review that states that some ingredients are hard to find, once you track them down you will be able to leverage them across many recipes.
I will also admit to finding a few errors in the book (e.g. items from ingredient list not listed in recipe directions), but nothing that will negatively impact on the results. Definitely no errors that are show-stoppers.
This book is NOT only for the vegetarians out there, add some chicken or beef instead of the tofu and you have a fantastic dish (although this cookbook DID turn me on to tofu!!!).