Frank Deis wrote:I hate hate hate when a cook-book hasn't been properly vetted. I love Ming Tsai but I never bought any of his cookbooks. And now I won't.
The only cookbook I know that has done that to me is a low-circulation one by Roberto Donna, who at the time had a Piedmont cuisine place in DC. Evidently a few years later he kind of imploded, there was some scandal and the restaurants closed. I had the idea his great big ego made him think it was unnecessary to double check the recipes. Maybe Ming Tsai has similar issues?
Amazon suggested that I would like a cookbook called Balaboosta. But the reviews were full of complaints about wrong measurements in the recipes, so not buying that one either.
Jo Ann Henderson wrote:I feel your pain, Jenise. Long ago I forced myself to always read a recipe through (no matter how well I may know it) before embarking on the journey. There is usually something that I will second guess, even if its based on personal taste. But, it's maddening when you spend money on a cookbook from a trusted source. Unlike you, I am unlikely to go back and try another recipe, not trusting that any other recipe will fare much better. I agree that too often celebrity chefs lend their names to projects that get taken over by publishers and ghost writers who have little experience with the craft and you end up with the mess. I find that more often than not this can be a regular problem with recipes online. I ran into such a recipe online last week. I wanted to make pork rillettes and decided to look for something that might approximate the flavors of something I had eaten on a charcuterie platter a while ago. I found one on a Food and Wine website, but the few reviews were ALL negative. The one recurring negative was that the resulting product was way too salty. But, if you read over the recipe, and had any experience with cooking, instinctively you would have known that 1/4C salt was entirely too much for 4 lbs meat! I'm glad I took the leap though, and made a couple modifications. Turned out great. But, next time, I will keep much of the fat to make the rillettes a bit more sumptuous. Some things just calls for fat!!!
Bob Henrick wrote:Jenise, do you suppose there is a way to forward your post to Ming Tsai? He needs to read the critisim. Also, I would send a copy to his publisher. I know both would likely end up in the round file and it would be effort wasted, but I would feel better I know.
Jenise wrote: Other problem recipes off the top of my head besides the lobster thing I mentioned above
On the other hand I have indeed loved several things from the book--probably the recipe I go back to over and over is the braised cabbage 'lasagna'. It's terrific, if Betsy hasn't tried it.
Dale Williams wrote:Jenise wrote: Other problem recipes off the top of my head besides the lobster thing I mentioned above
wait, just read thread thrice and can't find this-what was issue?
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