1 hour ago, blue_dolphin said:
I borrowed Ducksoup from my library a few weeks ago. One of the first comments to hit my eyeballs after I'd read through the introduction and started flipping through the recipes got an eye-roll from me. It was something like, "We recommend always using fresh pasta because it's just better." Sorry, I don't agree. It can be lovely but I actually prefer good dried pasta in many dishes. It kind of put me off the book, though I did copy out the lime pickle recipe and will give it a try one of these days.
If anyone else is looking for a review of the book, there's one here, quite favorable, from round 1 of Food52's Piglet.
I think Piglet is retarded and I stopped reading a long time ago. Having said that, I thought that review was great! Finally, a celebrity-reviewer that feels like she should be on that site AND sounds like someone who can cook. I loved it.
I don't know what to make of a lot of their "celebrity reviewers" though. I don't know where they find these people?
Sorry for the interlude: I just had to remark, I was so surprised to see a good Piglet review.
Back to your regular schedule programming. Actually, I liked it so much, I'm going to comment on their website. (I'm not a big fan of Food52)
