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Posted December 3, 2011
Gorgeous photos and recipes!
This is a large book filled with the highest quality goodies imaginable. In addition to the complete and clear instructions, I appreciated the additional information that accompanied the recipes, which tells interesting details about each upscale delight. The ideas range from the simple, like the Double Fudge Brownie Pops that resemble little Christmas puddings, to the gorgeous and elaborate Biscotti Christmas tree, which is stacked up tall and studded with pistachios and cranberries. Each recipe comes with Gift Giving Tips about how to wrap and present the delicacies and includes text that you can use on the Gift Card that tells about the treat. My family¿s favorite recipe is the Toasted Coconut Marshmallows, which by making homemade are so much better than the store bought variety. And we absolutely love the smell of the coconut toasting in the oven ¿mmmm!! Gifts Cooks Love definitely lives up to its name, and is just a pleasure to look through the stunning photographs and come up with ideas that my foodie friends would love!Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted February 8, 2011
Gifts Cooks Love is the kind of cookbook I enjoy looking at over and over. The photos are beautiful and besides interesting recipes, there are great ideas for packaging and presenting the food gifts which gave me several "oh, look at that!" moments as I read through this book.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
I have not tried any of the recipes yet but found several to bookmark with the intent to do so soon. These are not ordinary home canned type recipes and some have ingredients that may not be in the local grocery store. However, this is a book of food gift ideas with people who love to cook in mind, so something out of the ordinary or that itself becomes an ingredient for a creative cook is what would be appreciated.
The author includes a suggested list of tools and equipment, most of which are things that many cooks would already have. (I personally have never owned a food processor and have yet to find a recipe I couldn't make without one.) There is a chapter devoted to decorative packaging and another of tips and techniques for preserving and dehydrating.
The book is organized by types of food: sweet preserved, savory preserved; smoked, cured and dried, baked, confection and chocolate, drinks, no-cook gifts, and make-a-gift kits. Recipes include Moroccan Spice Blend that can be sprinkled on food or used as a rub for meats, a S'Mores Kit that includes homemade marshmallows and graham crackers, Rosemary-Parmesan Crackers, Chipolte Chile Candied Pecans, Rhubarb Compote, Meyer Lemon Curd, and Apricot-Bourbon Mustard, plus others for mustards, dried vegetables and fruit, biscottis, jams, jellies, chutneys, and pastas.