The title is a misnomer. There are some recipes that seem genuinely easy, others not so much. Some sound like worth trying until you realize a visit to a speciality food store is in order. For example, the brand name white chocolate used in the "white chocolate bark" recipe as regular chocolate chips won't do, or the brand name of unsweetened cocoa powder. Then, there are ingredients I have never heard of such as white truffle butter, Sauternes, Mount Gay dark rum, or French green Le Puy lentils. I have to ask myself if my palate is discerning enough & my pocket book full enough to warrant the extra time & money involved. It all feels a bit pretentious. Yes, I have been known to substitute, however, my rule of thumb when trying a new recipe is to follow it to the letter so I can see what the author intended, then, tweak things to suit my individual taste. Besides, in the "baked fontina" recipe the author notes, "Fontina Val d'Aosta is a very flavorful cheese from Italy. Other fontinas won't have the same depth of flavor". I find myself starting to get annoyed at the author. I think it's time to read something else. Like most cookbooks, this one had a few losers and a few winners. It's frustrating that her recipes sometimes call for ingredients that she can apparently pick up at any corner market, but I can't seem to track down anywhere. But I love her calm and simple style. The big winner here is the Homemade Buttermilk Ranch dressing. It's become a staple around my house now--everyone loves it. It was 'simply providential' that I happened to plant basil in this spring's garden!
Do You like book How Easy Is That?. Ina Garten (2011)?
Love her cookbooks! Delish and not too hard to make for non-cookers like me!
—bellissimo2
love the pictures to go along with the recipes
—Sam
