If you thought the text was small and hard to read in the main part of the book wait until you see the index — it can put a telephone directory or a contract on the back of a paper order form to shame. This was my first Diana Henry cookbook, purchased years ago and it remains one of my favorites. I thought the spices could use some rounding out only cinnamon and cayenne so I subbed Lebanese Baharat which is cinnamony. Welcome to Eat Your Books! Lots of side anecdotes make this an interesting read, not just a recipe book. This dish has real potential, though I did have a couple of issues with it. I did find the given proportion of rice to shrimp a little off; the rice is enough for more than four main-dish servings, but to accommodate four, I'd increase the shrimp to at least a pound. So perfect it definitely will have revisits.
Then there are dishes which seem quite ordinary but in their cooking have undergone such an amazing transformation — that it s hard to understand how they work. Imagine having a single searchable index of all your recipes — both digital and print! I substituted carrots for the parsnip in the mash, and milk for the cream, which tasted great. I'm looking forward to trying more of the recipes! The onion really impressed me and it is definitely worth making this component, really full of flavour and I have already made them again to go with other dishes. I purchased it in my pre-blogging days and made both the pickled and the preserved lemons. After I browned the chicken, the marinade blackened in the pan before adding in the onions. This is a cookbook you can just sit and read, Diana Henry is that good of a writer.
In a separate bowl, beat the cream lightly. A small but important thing. The first time I erroneously used 9 Tbsp 4. When it comes to the recipes themselves there is a pleasing selection that are well written and quite self-explanatory, so it is very frustrating that the overall layout of the book appears to infuriate and annoy. Consider Middle Eastern Orange Cake, made with pureed whole, cooked oranges, mixed with eggs, sugar and flour and baked to citrussy moistness. As it is, it feels a hassle to spend time with this book so is it more likely to remain on the shelf in favour of more accessible ones…? Diana does a great job of talking about the ingredients and cultures, and the pictures are lovely too.
Having tried both ricotta and Neufchatel cream cheese for the topping, I prefer the cream cheese, and use just 1 oz confectioners' sugar. The coriander and almonds are needed for freshness and crunch, don't skip them. Diana Henry uses such classic ingredients as olive oil, coriander, chili, and dates in refreshing new ways, and also incorporates a banquet of exotic and aromatic components, including flower waters, pomegranates, and cardamom. Learn about the Middle East, Mediterranean and North Africa while you experience their cuisine. As it stands unless you have the eyesight of Superman and the patience of Job it is debatable that you would want to make this book a frequent companion to your reading chair and your kitchen.
Responsibility: Diana Henry ; photographs by Jason Lowe. If you are new here, you may want to learn a little more about how this site works. Ice in heaven going to be made fo Brilliant Jewel of a Recipe Book. I purchased it in my pre-blogging days and made both the pickled and the preserved lemons. So when I saw it again in kindle form I was very glad to buy it again. When the cream has thickened, add to the custard mixture. Greater thought to the layout and a few more pages might have made a world of difference — particularly as we are not talking about a cheap paperback book.
The recipe produced a juicy, tender, flavorful chicken, even the white meat was delectable. Or a dessert called Ice in Heaven, a Middle Eastern milk pudding of rose perfumed ground rice. I finally pulled it out several months ago as I Heart Cooking Clubs, the virtual cooking club I co-host, selected Diana Henry as the chef we would cook with weekly for 6 months. Once that's done, the rest is a doddle. More physical space, larger fonts and a little thought to the use of colour would really transform this book. The E-mail message field is required. Colourful, aromatic and perfumed ingredients, from leathery pomegranates, with their insides bursting with ruby seeds, to flower-waters that allow you to drink in the scent of a garden, combine to bring an intoxicating whiff of the exotic to your table and pleasure to your kitchen.
But, even though it's far from a vegan cookbook, I still found it beautiful and enchanting. I also cut the cayenne in the mash in half to suit our taste but it was still zippy and oh so good. I recommend starting with the preserved lemons, as these take a while to be ready, and the recipe here is leagues ahead of shopbought versions - and then just enjoy the food porn for a week or so before starting on the recipes. Although made up of four separate components it was not a difficult dish to make and the results were stunning. Each selection has an irresistible charm, from the sea-and-salt infused Catalan Salt Cod and Pepper Gratin to the heavenly sweet Middle Eastern Orange Cake. I used the alternative given, chicken.
Ingredients have their own chapters; history, provenance and uses are detailed with delicious illustrations. I also had some warka pastry randomly! I also found the turmeric too prominent, and would reduce or skip it. The recipes are inspirational and delicious, transporting one to warmer climes just by reading them. Opening it is like traveling to another country. Use the general guide lines on your specific ice cream maker. . I used to own this book a few years ago and lost it when someone borrowed it.