Review: One of the best self-published e-cookbooks I've read.
Rating: 5 out of 5
Date: 07 6, 2012
This cookbook has so much going for it:*53 recipes from a wide range of cuisines.*All the recipes are from scratch using whole ingredients - major points!*Several recipes include the option of using meat from a roasted chicken - major time-saver!*Each recipe has a high-quality, appealing photograph.*The recipes are clearly and cleanly written.I've prepared recipes similar to nearly every recipe in this cookbook, and they read very well.The formatting is very nice EXCEPT recipes do not begin on their own page.  I find it disconcerting when the title of a recipe appears at the bottom of one page and the recipe begins on the next.I have an issue with one recipe.The Chicken Gumbo recipe calls for chorizo.  There are two types of chorizo.  Many Americans might think this means Mexican-style chorizo, which is a raw uncured sausage, sometimes extremely greasy, that is fried up like ground beef and served alongside scrambled eggs.  This type of chorizo would ruin the gumbo.  The other type, sometimes referred to as 'Basque-style chorizo,' is a dried and cured hard sausage.  This would be more suitable, but still, the correct type of sausage to use in this dish would be Andouille sausage.  However, if Andouille sausage were not available, Basque-style chorizo would be the next best option.  As for the rice - a Cajun would drop his beer and fall off his riding lawnmower if you told him to put Basmati and wild rice in gumbo!  Long-grain American white rice is what is normally used.  :)Overall a delightful cookbook and I have already emailed friends and family to tell them to grab it while it is still free on Kindle.