Review: Why does a chef have to rent pictures of her recipes?
Rating: 2 out of 5
Date: 02 28, 2014
I don't understand why a chef would not just prepare the food in her "recipe" and take a picture of it. Instead, to her credit, she gives credit for where she got her pictures.  But she left off the credit for the Pico de Gallo picture which is from rafer76.  But the picture doesn't match her recipe because there's no red bell pepper diced in it.And that's why the recipes and pictures don't always match.  The pictures are not of the foods prepared but from a food stylist site.  Traditional Pico de Gallo (rooster's bite or beak) doesn't use red bell pepper. Doesn't mean you can't add it but it is not traditional and therefore not in someone else's picture.I don't understand why you have to add brown sugar or honey to a chutney made with two of the highest sugar fruits around.  Or why "limejuice" is "limejuice".The "Herb Walnut Dressing" is ALL fats and has 1,310 calories for the 2/3 cup dressing!  Even too much of a good thing is too much of a good thing and that goes for healthy fats as well as unhealthy fats.Same thing for "Sesame Ginger Dressing" -- same 1,310 fat calories plus 64 pure sugar calories mixed in with the negligible calories in ginger root, garlic, apple cider vinegar, salt and cayenne pepper. There's no need for that much oil in these dressings for no good reason.If you get the book and are confused about Celtuce, you will find its skinny self basically in Asian markets and not in big box or small ethnic marketplaces unless they are Chinese oriented. It looks like a CELery that grew large letTUCE-like leaves.  Mostly it is cooked as a vegetable and not really used as a salad ingredient in the USA but it can be.