LauraB Posted April 15, 2015 Share Posted April 15, 2015 I bought this book last fall and haven't cooked from it enough to know what I think of it. I do love the photographs, however. Talk about food porn! I think they're even better than the photos in his previous two books, which weren't too shabby themselves. I made the Spicy Chickpea and Bulgur Soup (pg 86) about a month ago. I found it to be quite disappointing. The amount of bulgur called for was way too much as it absorbed most of the broth and the dish became more of a 'chickpea and bulgur side dish' than a soup. It was quite spicy on its own from the harissa, but once I added the creamed feta paste the spice level fell to almost nothing. The feta paste was very tasty on its own and made a good spread on toast. I won't be making the soup again, but I would make the paste. A better result was achieved with Sweet and Sour Leeks with Goat's Curd and Currants (pg 123). I had bought some gorgeous leeks from the Dupont Farmers Market and this recipe was appealing and we really enjoyed the dish. I used dried cranberries in place of the currants. The onion dressing provided a really nice tangy/sweet accent. If I make this again I would eliminate the goat cheese -- I really felt that it detracted from our enjoyment of the dish. I'd also cook the leeks longer than the recipe directs. Link to comment Share on other sites More sharing options...
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