Reviews for Nutrition for the Culinary Arts

The average rating for Nutrition for the Culinary Arts based on 2 reviews is 3.5 stars.

Review # 1 was written on 2012-07-21 00:00:00 Daoud Georgis To be fair, the recipes are indeed tasty and easy. I made the mac and cheese and it was good. The cover picture and the fact that there are recipes with names like "Homeboy Egg and Cheese Muffins" made me want to poke my eyes out though.

Review # 2 was written on 2013-05-05 00:00:00 Haller Heflux high 3s -- will possibly upgrade rating upon further use a creative, healthful approach to cooking. as is often the case, jamie oliver's salad creations are the bomb (of particular note are his Fava Bean and Crispy Pancetta Salad with a Pea, Pecorino, and Mint Dressing and his Moorish Crunch Salad). but i also found his dessert selections approachable and helpful (especially the recipe for Perfectly Sweet Pastry, which offers a manageable technique that doesn't overwork the dough, as i so frequently do, and forms the basis for a number of his sweets herein; of further note are his candied almonds, for which i can already think of tens of uses beyond those he suggests off the bat). other recipes are a delightful mix of technique (acid-cooking, braising, roasting, raw, etc.) and culinary origin (english, moroccan, chinese, italian, etc.), relying on fresh ingredients. each recipe is well photographed -- usually in finished form, occasionally (and less helpfully) in medias res -- and has a light-hearted, engaging introduction, followed by easy-to-understand preparation steps comprised of mostly easy-to-obtain ingredients. this cookbook is neither a basics cookbook (like Joy of Cooking or Mastering the Art of French Cooking) nor mind-bending and genre-defining (anything ottolenghi). but it's a lovely nexus of the two -- recognizable ingredients and beloved preparations with a twist -- and will make a fun palate challenge to beginning home cooks and those looking for a slight switch-up to their regular menus, alike.