A functional, authoritative reference book that home chefs should be glad to have on their shelves.

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SEASONING SUBSTITUTIONS

SWAPS AND STAND-INS FOR SWEET OR SAVORY CONDIMENTS AND FLAVORINGS

A guide presents cooks with thrifty, effective substitutions for recipes. 

MacLeod (Baking Substitutions, 2018, etc.) adds another volume to her collection of handy manuals for harried home chefs. In this comprehensive installment, she reviews “the time-tested art of substitution,” offering suggestions that will reduce frustration and waste while also making it easier to try new recipes without having to rely on long, specialized shopping lists. No more will people be confronted with a row of spices they’ve used only once “silently sulking, gathering dust, and taking up space” in their pantries. Hundreds of brief entries are arranged alphabetically, and the author’s extensive knowledge of ingredients both common and obscure is on display. There are listings for everything from cinnamon to süzme, a “Turkish extra-thick yogurt for dips and desserts.” Readers will learn that raisins can be substituted for dried mulberries and ground cayenne pepper will work instead of Hungarian hot paprika. While MacLeod occasionally provides additional insights about when certain swaps may (or may not) work, in many cases, readers will need to use their own judgment about whether a substitution is appropriate for their needs. Those who’ve eaten a fresh Wisconsin cheese curd may not be satisfied with swapping it out for “fresh salted mozzarella, cut into small pieces,” as the author suggests. But many substitutions are especially valuable for people with dietary restrictions. Vegans looking for an alternative to sour cream can try a blend of cashews, water, lemon, and salt while a puree of silken tofu and a little soymilk can be used in place of cream sauce. People avoiding alcohol can swap freeze-dried instant coffee dissolved in water for coffee liqueur or use frozen orange juice concentrate with equal parts water in place of Cointreau and Curaçao. As with the author’s other books, this isn’t a collection of recipes, though MacLeod does sometimes provide brief instructions for preparing certain foods, like vegan ganache, pickled ginger, and Old Bay seasoning.

A functional, authoritative reference book that home chefs should be glad to have on their shelves.

Pub Date: June 9, 2018

ISBN: 978-0-9974464-7-0

Page Count: 250

Publisher: Time Tunnel Media

Review Posted Online: Sept. 29, 2018

Kirkus Reviews Issue: Nov. 1, 2018

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Stricter than, say, Bergen Evans or W3 ("disinterested" means impartial — period), Strunk is in the last analysis...

THE ELEMENTS OF STYLE

50TH ANNIVERSARY EDITION

Privately published by Strunk of Cornell in 1918 and revised by his student E. B. White in 1959, that "little book" is back again with more White updatings.

Stricter than, say, Bergen Evans or W3 ("disinterested" means impartial — period), Strunk is in the last analysis (whoops — "A bankrupt expression") a unique guide (which means "without like or equal").

Pub Date: May 15, 1972

ISBN: 0205632645

Page Count: 105

Publisher: Macmillan

Review Posted Online: Oct. 28, 2011

Kirkus Reviews Issue: May 1, 1972

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WHAT A WONDERFUL WORLD

A LIFETIME OF RECORDINGS

Noted jazz and pop record producer Thiele offers a chatty autobiography. Aided by record-business colleague Golden, Thiele traces his career from his start as a ``pubescent, novice jazz record producer'' in the 1940s through the '50s, when he headed Coral, Dot, and Roulette Records, and the '60s, when he worked for ABC and ran the famous Impulse! jazz label. At Coral, Thiele championed the work of ``hillbilly'' singer Buddy Holly, although the only sessions he produced with Holly were marred by saccharine strings. The producer specialized in more mainstream popsters like the irrepressibly perky Teresa Brewer (who later became his fourth wife) and the bubble-machine muzak-meister Lawrence Welk. At Dot, Thiele was instrumental in recording Jack Kerouac's famous beat- generation ramblings to jazz accompaniment (recordings that Dot's president found ``pornographic''), while also overseeing a steady stream of pop hits. He then moved to the Mafia-controlled Roulette label, where he observed the ``silk-suited, pinky-ringed'' entourage who frequented the label's offices. Incredibly, however, Thiele remembers the famously hard-nosed Morris Levy, who ran the label and was eventually convicted of extortion, as ``one of the kindest, most warm-hearted, and classiest music men I have ever known.'' At ABC/Impulse!, Thiele oversaw the classic recordings of John Coltrane, although he is the first to admit that Coltrane essentially produced his own sessions. Like many producers of the day, Thiele participated in the ownership of publishing rights to some of the songs he recorded; he makes no apology for this practice, which he calls ``entirely appropriate and without any ethical conflicts.'' A pleasant, if not exactly riveting, memoir that will be of most interest to those with a thirst for cocktail-hour stories of the record biz. (25 halftones, not seen)

Pub Date: May 1, 1995

ISBN: 0-19-508629-4

Page Count: 224

Publisher: Oxford Univ.

Review Posted Online: May 20, 2010

Kirkus Reviews Issue: March 1, 1995

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