Allrecipes taught me to cook...
932443
I have used a lot of the recipes in this book and I have loved most of them.  The thing I like about allrecipes is you can go online and read reviews and suggestions for each recipe you want to make.  I will normally choose one that I like and add my special touches and check out the reviews and add some of other peoples touches.  When my husband and I first moved in together I was only 21 and could only cook macaroni and cheese.  It was before the cookbooks came out and I searched for any recipe that looked good that I could see the nutritional info for.  It helped me so much to not only make sure I was eating healthy but really taught me how to cook and experiment.  I can't say that I'm a pro now but I never hear my husband complain.  The ways I have learned to experiment using the allrecipes postings, reviews and suggestions has been absolutely priceless.  If I ever need anything I go there first.  I love having the cookbooks so it cuts down on a lot of the searching, I already know these have the highest ratings on the site...so I just choose and look it up and make notes on the reviews.  Wonderful!!
1683883
I knew once I'd read the Honeybee Sisters books that I wanted to get some of the recipes they mentioned.  After all, all three of the boys were enthralled with their cooking. :D  So I was delighted when I saw the offer to review the Honeybee Sisters Cookbook!

These recipes are clear and concise with easy to follow directions. You have several different categories that include main dishes, salads, breads, and treats. All the recipes contain honey at some point in the process. I love honey so this is not a bad thing for me...lol. There are pictures with each recipe so you can see how delicious everything looks.  There are also quotes from the three books that'll give you a chuckle as you look through the cookbook. 

There were so many of the recipes I wanted to try but time only allowed for one so I went with theOatmeal Honey Scotchies. Oh boy!  Can I just say ... YUUUM!  The flavor reminded me a lot of the Amish Friendship bread with butterscotch chips that I've made countless times.  Mmmm ... my mouth is watering just thinking of these cookies. :)

Ok, so on to the recipe itself. The instructions say drop by tablespoons and that it makes about 4 dozen.  I used a generous rounded tablespoon and I'd say it made about a medium sized cookie. I only got 2 1/2 dozen.  So if you want 4 dozen out of one batch, you definitely have to go with a smaller spoon and they will be small cookies.  With the size of my cookies, I cooked them for 8 minutes (and resting 5 minutes on the hot pan) and it made the cookies look really pretty and they were soft and chewy.  They really were almost too soft and they stuck together after I stored them. (I should have put some waxed paper between the layers.) They also fell apart easily.  However, they were REALLY good this way...lol.  My second pan, I cooked them for 10-12 minutes and they came out much browner and more crispy.  They almost had a little bit of a burnt taste to me but my husband (who likes crispy) thought they tasted fine.  So I think the next time I make them (and I will make them again because they were SO good!), I will maybe flatten out the dough a little bit so that maybe they will cook more thoroughly in 8 minutes.

*Thanks to Celebrate Lit for a complimentary copy of this book for review purposes. I was not required to write a positive review and all opinions stated are my own.*
2832693
I am amazed at how much this book has helped me become a better and calmer cook. Davies advocates using what you have to make your meals. How creative is that! And it is astonishing how much easier it seems to prepare supper when the pressure is off to reproduce something from a gourmet cookbook.
2836924
So I burn everything. I'm always so terrified of under cooking meat, that I ruin ever steak in the abundance of caution.

But no more!  I bought a 1.5 pound preseasoned Filet from Trader Joe's, and dropped it in a Ziploc bag.  Once the Anova heated the water to temperature, I dropped it in the bath, and set the Wi-Fi timer for one hour.  Flash forward to me eating by far the best fillet I have ever made, and quite possibly the best one I have ever been served!  I don't see why I would ever cook another steak in a pan or oven again. This is game changing.

The Anova just works. And maybe my five star rating is more about sous vide cooking then this device itself.  But so what. A self proclaimed horrific chef just made the best fillet of all time. Enough said.

My only gripe is with the app. It works great, but there is very little introductory tutorial and a somewhat limited recipe menu.  I would've liked a video or graphic that step-by-step showed me set up and preparation of the sous vide system.  But in reality I figured it out with minimal effort. So I won't subtracted star.

Well done Anova. Simply exceptional.
3406956
The receipes are really easy. I've never been a good cook but as everything is raw,it's really easy to make amazing meals!!!I do one a day and I blow my mind!!!!It doesn't even feel like you are eating raw! It feels great!!!!
2187215
I would not generally use the word "tranformative" for a cookbook--it's really more of a descriptor for philosophical, religious, or self-help books. But...I've been making recipes from this book for almost two years now; it is not an understatement to say that my food shopping, preparation, cleanup, storage, and eating habits have all transformed. Everything is simpler. The spices are mostly consistent (ease of shopping), the preparation is chopping and throwing into the pot (easy! especially with the help of my 2 cup and 8 cup food processors); the cleanup a breeze! and ohhhhh the goody goodness of the flavors.

There are currently about 8 recipes that are my "go to" recipes-- I make one big pot of something every week, for 2 people-- we have leftovers once or twice that week. I try a new recipe every 2-3 months. I am health-conscious, and love that I can make this wholesome food quickly and easily--I feel good about eating what I make at home, and there are now often times I will go to an Indian restaurant, and think, "Mine is better!" (eg: Saag, Sambar, and Rajmah). Never before did I think I would be able to say that about Indian Food.

This was the book that gave me confidence in cooking Indian food--I had been wanting to/trying for at least 5 years before I bought this book--most Indian recipe books feel complicated-- so many steps! so many spices! exactly when do I know the mustard seeds and curry leaves are "done"!??  Maybe it's a cultural disconnect, but if so (for me), Ms. Singla's book  has overcome that. I am truly grateful for this book, thank you, Ms. Singla.
1175150
This book is a great companion to every kitchen. It has diverse recipes that one can crave in different times of the year and for different occasions. They are all easy to follow and the few that I have tried have turned out great. One of my favorites during the summer is the Puttanesca cruda. But I now that the weather is colder I can't wait to try the curried Butternut squash soup.

I have been cooking for a while by mostly following very precise recipes. I consider myself an intermediate cook and this book is great for me. I really like that the recipes in this book are just general ideas without exact measures. This is because it gives me a general idea for something delicious and simple while inciting me to experiment and trust my instincts.
176184
Since 1974, when I took Bernard Clayton's bread making class at Indiana University, I have been the family bread baker. Breads and only breads were my contribution to the cooking in our household. Then last Christmas my wife Mary gave me The Splendid Table's How to Eat Supper cookbook. She went one step further; she assigned me the job of preparing Monday evening's meal.

Because I lacked culinary skills, I started with a simple recipe, "Dressing-in-a-Bowl Simple Salad." Yes, I discovered I could make a salad. Next I moved onto "Almond-Turmeric Potatoes" followed by "Rustic Jam Shortbread Tart." At that point I was starting to think of myself as a chef. The "Green Apple, Cheese, and Chard Oven Omelet" was followed by "Cuban Black Bean Stew." Confidence growing and given the fabulously tasty and yet easy to prepare recipes, I will next be inviting guests to a meal during which I'll offer one of my favorite dishes, "21st-Century Mac `N' Cheese," and the salad and shortbread tart mentioned above.

Julie Powell described cooking 524 of Julia Child's recipes in 365 days in her book, Julie and Julia. My goal is considerably less ambitious: I plan to spend the rest of this year cooking Monday nights' meals based on Lynne Rossetto Kasper and Sally Swift's winner of a cookbook.
3700033
I've had this book for about a week, and I'm cooking things I didn't think I was capable of. On Monday, I made steak for the first time in my life and was able to get the precise result I wanted; it was delicious.

If you are unfamiliar with the kitchen, or even if you think you know what you're doing (i.e. chicken breast), this book will enhance the repertoire and carry you forward.

So good, so good.
2139439
I've been trying to find "that" cookbook for several years - the one that doesn't have 15 ingredients in every recipe - that helps a new cook (or just an amateur) become more familiar with technique without spending $50 on each meal.  Those books include the Cooking Light Annual 2009, the Cooking Light 5 Ingredient 15 Minute, Weight Watchers (pick one, any one), the American Heart Association, and two Jamie Olivers - Naked and Food Revolution.

This book compares most closely with Naked - and for good reason, it's the one I'm using most right now as I "return" to the kitchen.  As someone who can handle a knife but doesn't have confidence throwing things together, I wanted a book that helped me learn the basics about flavors, and building a repertoire of skills in the kitchen.

I think - and it's early - that Alice's book does just that.  After reading the first few pages three days ago, I was able to walk into my local Whole Foods and buy some basics, and know that I could probably make 3-4 days (if not 5) worth of meals out of what I'd bought.  I spent less than $50 and so far, I haven't had a bad dish.

What I like is that I'm doing exactly what Alice promotes in the intro - by learning a few skills, and practicing them, I'm hoping to be more likely to cook at home this year, with fresh ingredients grown locally.

Even if I can't get all that right - maybe it's frozen, and maybe it's not local - I already know I'm eating healthier.  That's half the battle.  Thanks, Alice and friends!
4312674
I love to cook, and do quite a lot of it. I was happily surprised to find plenty of new recipes and flavors to experiment with in Well Fed.

At the same time, most of the recipes were simple to make and quick, too, yet never boring. Perfect when you are doing the Whole30, as you are likely cooking more often than you ever have before. And all but one is Whole30.

I enjoyed the different flavors, the ingredients, and the end results. It introduced me to many new spice combinations (Chinese 5 Spice and Ras el Hanout, where have you been all my life?). The dips, sauces and dressings were great with a wide variety of foods. Sunshine sauce, olive oil mayo and its variations saved me when I needed something yummy in which to dip my carrots, celery, red bell peppers.

As a not-very-organized person, I found the "Weekly Cookup" piece invaluable to getting food cooked for the week ahead. Really simplified things, we were never in a lurch wondering what to have, and the estimates for how much food per person was also helpful.

My favorite recipes -- I still make these on a regular basis 5 months after completing my Whole30:

Velvety Butternut Squash - great for Meal 1, ie breakfast, esp with a little extra cinnamon. I make it every week!
Citrus Carnitas - just plain delicious!
Rogan Josh - lots of spices and deep flavor.
Italian Sausage and Eggplant Strata - kind of a cross between lasagna & eggplant parmesan you can eat all week and still have some to stash in the freezer for another day.
Cauliflower 'Rice' Pilaf - wonderful alone or accompanying a saucy dish or any protein
Roasted Spaghetti Squash - I make this weekly. From this, you can create...
Pad Thai - really does this Thai dish justice!
Cumin-Roasted Carrots - earthy, warm, cozy veggies
Creamy Spice Market Kale - sleeper hit of the book. Really good.
Baba Ghanoush - even better than hummus!

Caramelized Coconut Chips - saved me when I needed something crunchy and delicious, try cinnamon + curry powder

Sunshine Sauce - you will love this. Like peanut sauce. Dip any raw veggie in it or toss with spaghetti squash.
Best Stir Fry Sauce Ever - stir fry any veggies + protein and then douse with this. HOLY FLAVOR!
Olive oil Mayo - Never liked mayo before I went Paleo, but this has a wonderful flavor.
Spicy Secret Sauce - Great atop Egg Foo Yong or any egg dish, on meat, or anything savory.

Honorable Mentions:

Egg Foo Yong - great way to use up veggies and eggs for Meal 1/Breakfast, and quite tasty.
Jicama Home Fries - a little labor intensive, but if you love home fries, give these a try.
Meatza - Not pizza, but fun and tasty when you feel all your favorite foods are off limits on Whole30. I liked it sprinkled with a little nutritional yeast.

Having written this review I realize how many recipes I haven't made yet. Time to remedy that!
3767350
I feasted on the photography of this cookbook. It drew me in, encouraged me to believe I could improve my relationship to cooking.

The author seems focused on creating the "whole picture" of creating meals from foods without additives. Extensive writing informs the reader of additives and their impact and the orientation to coordinating cooking tasks. For example, a chuck roast incarnates into chili or participates in lasagna. Old Bay Turkey Breast becomes a new soup.

The author wants the home cook to be at ease cooking quality meals. He includes "Pro Tips" and sources of specific ingredients. I felt as if he were standing by my side, saying "You can." If only he'd helped me stir the soup and grind the spices...

This cookbook will feed me for a long time to come.
4078530
Not only is Kelly a friend from high school, she is also a very talented writer and food allergy expert.  I am not one to do much cooking or baking, but after being diagnosed with a gluten allergy, I had to quickly change my tune.  When you have no food allergies, it is so easy to run to the store or to a restaurant and pick up anything.  Now that I have to monitor everything I eat, the choices are just not there or they are very expensive.

When Kelly first came out with this book, I immediately ordered it along with her other book.  At first I was a little intimidated by the books, not being a very good cook, but I read through everything and got a feel of what I wanted to make and created my shopping list.  After finally getting things like GF all-purpose flour, xantham gum and GF oats, I was ready to embark on a mission.  Kelly made every recipe so easy to understand and follow that I was guaranteed perfection the first time I tried to make anything.

I have now made some baked goods and dinners that I absolutely love and taste like I am actually cooking with ingredients containing wheat.  I had no idea that having this allergy could still allow me to have some of my favorite things like muffins and cookies.  One of my favorite recipes is the chicken salad...I could eat it every day!  I am looking forward to trying out a pasta dish using Quinoa pasta.

I recommend this book to anyone just starting out with cooking for a food allergy (like me) to a seasoned cook/chef looking to make alternative food choices as a lifestyle change or because of a food allergy.
3153390
everything I have made has been delicious... Big bean soup, oat waffles, kale and jalapeo muffins... My pretzels were weak but that was on me.. not the cook book>  I highly recc this cookbook!!!!
2152124
I am reading through this cookbook now.  I was telling my husband about the pain I had when on a date when I was 16 from eating Shrimp Fettucine Alfredo (butter, cream, gluten).  I just thought everyone  felt that way and just worked thorugh the pain, because that stuff tastes so great!  Well, I turn a page and you are talking about experiencing the same thing when you used to order Chicken Amatriciana at an Italian restaurant!  And by the way- your alternatives to both recipes look so amazing.  What a great cookbook.  Thank you!
Also, I am leaving town for a week, which normally requires major prep for family meals.  I just handed my hubby your meals plans, and he was like, "Fall week 1.  Done."  So all he asks is that I make sure the fridge has room.   Also, I have the MTHFR gene, so that extra info. In the book is helpful.
3732260
I generally consider myself to be a good cook, but what I had never realized until I got this book is that what I can do is follow a recipe.  I would have NO idea how to make a meal if I didn't have the recipes right in front of me.  This book is changing all of that.  I actually read the entire book from cover to cover. This would be an EXCELLENT wedding or house-warming gift.
4592104
I worked for a guy who used AllRecipes for every recipe in his kitchen because he was too lazy to convert good recipes himself! I turned him on to this calculator after I bought one to improve the food. It worked! Great product- easy to use and very handy. Love the closing cover in the messy kitchen!