Review: If are a good cook you realize how unworkable these recipes are
Rating: 2 out of 5
Date: 03 3, 2014
Th author lives in Bulgaria so it would seem that she is not an English speaker.  The book was not edited and has numerous misspellings in it.  I lived in Europe for two years and when they make soup they always start with a good home made stock.Stock starts with cooked bones and a mirepoix that she never explains or recommends.This author most of the time says to simply add water.  There are a lot of her recipes where even the water is not right for example the  recipe for Beef and Vegetable Minnestrone suggest using ONE CUP of water and this is going to SERVE 8 people?Then she unwittingly  talks about making roux without stating that is roux or  explaining what roux is and what it used for and then says to strain the butter flour mixture through a strainer.  You NEVER put roux through a strainer.She talks about simply boiling chicken breasts for soup.  Any good cook and any good recipe will talk about first searing the breasts because this adds flavor to the soup.  That is another error she states sealing the meat instead of searing the meat in numerous recipes.Then at the end she has like 50 other cookbooks that she has obviously thrown together like this one. I know that many ofyou are going to say that this review is not helpful because I gave her a bad review. Try the recipes for yourself and see what a disaster they are.And finally she offers no pics like the one on the cover.  Mainstream cookbook publishers have pics of their creations because they know that pics sell cookbooks.The reviewer is the author of the new Kindle book entitled:  SEX EDUCATION FOR ADULTS SECRETS TO AMAZING SEX AND HAPPILY EVER AFTER TOO