**This review is part of the Amazon Vine program**
I take forever to review cookbooks, mainly because I like to try as many
recipes as I can possibly stand before reviewing. To date (1/22/2013) I
have made 42 of the 200 recipes in this cookbook. And I would say that
I would give this cookbook a 3.5 to 4 star rating.
The main
concept of this book is that everything is cooked/prepared in a muffin
tin. This requires three different sizes of muffin tins; mini, regular
& jumbo. It should be noted that you could probably get away with
just one size of muffin tin but in doing so would sacrifice the calorie
counts the cookbook author has provided. Even so, three muffin tins for
200 recipes isn't a bad figure for equipment needed for a cookbook.
There's also a short introduction in the book that explains the muffin
tin sizes and a little section on liners as well. This section also
includes using pie crusts and crescent rolls in the muffin pans (how to
prepare them). It also explains the Nutritional Analysis charts and the
little leaf icon that notes a healthy recipe.
The first chapter
of the book is the appetizer section. The scallop bites were easy to
make and had a distinctive Asian flavor. I felt a little foolish making
individual scallops in a tin as they are pretty easy to separate out
for a calorie count though. The spiral snacks too were hard to wrap my
brain around muffin tinning, but they had a good taste, despite the
gigantic mess they made in preparation. Mushroom Stuffed Brien in
Croute was great right out of the oven, but didn't reheat well. And the
Crab Dip Cups had a strong hint of horseradish but everything else had a
moderate flavor. A real standout in this section was the Hot Nuts.
They were a favorite appetizer at the family Thanksgiving and only had
three ingredients.
Breakfast was the next section and even though
I'm not a big breakfast fan, I ended up making several of the recipes
in this chapter. The Egg Crescent Pockets were a good concept, but
following the directions exactly (and yes the oven was the appropriate
temp) yielded eggs that had a plasticky texture to the top of them.
Luckily, the Ham and Egg Cups turned out ok and were tasty, yet simple
to make. Coffee Cakes were light, simple, but not overly abundant on
flavor. The Denver Omelets tasted like a mini quiche and were a quick
recipe. The first recipe I ever made out of this book was the
Apple-Granola Yogurt cups which were tasty, but definitely required a
fork to eat. I did try the book's method for baking hardboiled eggs and
it turned out successful. No harder to peel than a boiled hardboiled
egg either.
Chapter three was Beef and Pork and while I'm not a
big beef eater, I did try a few of the recipes in here. Meatballs in
Spaghetti Nests were time consuming but they tasted good and had a
unique concept of making a noodle dish. Bur-Ogies involved meat and
pierogies but the amount called for wasn't enough to encase the pierogie
in the meat. And the taste was only so-so. Finally, the Cheeseburger
Pies were easy to make, but tasted like a cheap fast food cheeseburger
despite using premium mustard, ketchup, etc.
Chicken and Turkey
was next. The Moroccan Chicken Pot Pie was one of the recipes I tried
here and it had an interesting mix of flavors, but I found it a little
too sweet. The Chicken Parmesan also had that noodle bowl technique,
but was bland and very messy. There was also the Chicken with Caper and
Dill Sauce that I thought was too lemony and the chicken too dry. It
seemed an odd thing to make in a muffin cup and I think that because it
was cooked in the muffin cup with few other ingredients, that's what
made the chicken so dry. A waste of liners on that particular recipe.
Mango Tandoori chicken, by contrast, was delicious. It was time
consuming to make, but worth the extra effort. Likewise, the Chicken
Coron Bleu had a very good flavor. The Chicken Fettucine returned to
the noodle cups but this time did it justice with a great mix of flavors
and creaminess.
Chapter Five is seafood and that just seems a
very odd thing to cook in a muffin tin to me. I tried the Shrimp and
Pesto in Phyllo and it was moderately successful though with few
ingredients. The Crab Cakes were a good idea, but I noticed as I was
mixing it up that the mixture was too soupy and had to add more bread
crumbs than called for. The creamy shrimp in puff pastry was messy and
light on taste and not a particular recipe that I'd recommend.
Chapter
Six is where the carbs seemed to be located. Titled Potatoes, Rice,
Pizza and Pasta it had the hearty fare. I tried making the Duchess
Potatoes which were like fancy mashed potatoes but extremely messy when
trying to eat. And the Hearty Deep Dish pizzas were good despite their
very doughy texture. Maple Sweet Potato and Kale had a good flavor for
the sweet potato, but the kale turned out more like dried out kale chips
(and not the good kind) rather than a nice side dish. The Yorkshire
puddings tasted of grease and didn't have a whole lot of flavor
otherwise. The last dish in the chapter, Shrimp Risotto, was a favored
dish at New Years and while it was a tad bland, it cooked very nicely in
the muffin tins.
Vegetables! The Cauliflower Gratin here had an
excellent flavor. This is good because the very next recipe was a dud
with the Cherry Tomato Cups just tasting like spaghetti sauce. The
Roasted Swiss Chard didn't roast well in the cups and was light on
flavor. But then the Zesty Corn Cups were full of flavor and easy to
make. I've just started eating brussels sprouts this year and the
Brussels Sprouts Cups weren't bad. I doubled the sauce though and they
were still kind of dry. I might recommend tripling the sauce on those.
I also liked the Smashed Pea Cups which were different but quick to
make and nice and cheesy. The Green Beans and Mushrooms tasted good and
almost seemed garlicky, despite not having garlic directly in them.
Muffins
and Breads is chapter eight. I made the Pizza Muffins and was tired of
them after eating one. They were dry and didn't hold a lot of flavor.
The Irish Brown Bread Squares (well round for me, I didn't bother
buying a square muffin tin) tasted like regular Irish brown bread. I
was really excited for the Mango Coconut Muffins, but sadly they weren't
very flavorful. They mostly tasted like flour with a hint of coconut
and no mango flavor at all. The Buckwheat Pear Muffins though did ok on
flavor, although a tiny bit more sweetener could have been used.
The
last chapter, Desserts, is not one I used much. I'm just not much for
sweet things. I did like the Poppy Seed Cupcakes. They were nice and
light and airy with a delicious flavor. The poppy seed really came
through. The Cookies and Cream Cupcakes with Oreo Frosting made good
use of a cookie. The frosting was the best part and I'm not even a
frosting person. And the Hot Chocolate Muffins were popular at work,
but they were extremely messy to eat.
The reason I'm rating this
book in the four star range rather than at a flat three star range is
probably because of its convenience for dieters and calorie counters.
Since every recipe tells how many calories there are per tin, it makes
it extremely easy to know what you're eating. Likewise, these can be
individually frozen for the busy person to take out and eat later and
makes it even easier to make ahead and have a variety of meals later on.
So even though there are a lot of so-so recipes here, for someone
who's not as obsessed with food as I am, it would be a convenient book
to cook out of. Especially considering none of the recipes take a
particular amount of skill. Your average cook would be just fine with
this book and a beginner might only have a little trouble.
Ingredient
availability for the recipes in here is pretty good. In fact, you buy
one thing for a recipe and you can almost guarantee that there is
another recipe you can use the leftovers in. This happened for me
several times with items like pie crust, pepperoni, and certain cheeses.
The ingredients also aren't that premium (excepting seafood of course)
and I'd say that while not a budget cookbook, it certainly isn't an
expensive one either.
My biggest complaints about the book though
would have to be its format. For one, all the pictures are in a
section in the middle which I detest. Either have them with the recipes
or not at all. I don't enjoy flipping back and forth to try to look at
things. Then there's the binding with the book. I haven't had this
book for even a year yet and it's coming apart. Granted I've used it
almost exclusively the past few months, but even so, most of the pages
are loose and just shoved in where I could get to them later and at this
point, only half the pages are still attached to the binding. I sent a
three hole punch is in this books future. Which is a shame, because
there really isn't an excuse for having that problem in a cookbook. Of
course, even when the binding was intact you couldn't open this book to a
recipe and lay it out flat. The tight binding would automatically
close the book unless you lay something on each side to hold the pages
down.
Great for dieters and it does have a lot of unique ideas,
this is a decent book. I probably wouldn't refer back to it repeatedly,
but there still are a few recipes left in there that I might give a
try.
No comments:
Post a Comment