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Now you can go gourmet with a simple sweep of your kitchen, turning the little you have into anything you crave.
Posted December 17, 2010
Already a huge fan of Lisa Lamme's unique creation, Gypsy Juice--one of the most flavorful & distinctive sauces you will ever taste--I was pretty pleased to find out she was about to share some of her secrets with the world in this fantastic cookbook. I'm a frequent visitor to her Quincy shop, which is stocked with great wines, cheeses, and other delicious treats and a frequent purchaser of her condiments & salad dressings. Now, through this book Lisa Lamme is letting me know how to create them on my own. I'm whipping up salads and burgers constantly these days, anxious to try every dressing and condiment in the book, because if you've sampled any of them, you know what I'm talking about when I say they're incredible.
This book is really something, covering the whole culinary gamut, from soups for appetizers to sugar-rubbed meat for a main course, condiments to accompany it, all the way to dessert, which can be ice cream smothered in her dreamy habanera-laced chocolate topping. This book has me covered, from the start of my my meal to its finish!
Posted November 4, 2010
I just found out Ms. Lamme' is writing a cookbook and it will be out shortly, not only does she run the fantastic award winning Gypsy Kitchen in Quincy MA, which has all sorts of delicious goodies which include cheese and wine, but she has also created the newest and most Unique Hot Sauce called Gypsy Juice. I absolutely love this new Gypsy Juice hot sauce, I put it on everything from eggs to meat, to chinese food, and it improves the flavor of the food so much. I cannot wait until Ms. Lamme's cookbook comes out on the market so I can try her creations. If her recipes are anything like the Gypsy Juice, which I have no doubt they will be-I'm in. I love the fact Gypsy Juice has no fake ingredients and how the heat warms my soul. Her cookbook and Gypsy Juice are going to take the market by storm. I love her sauce so much I renamed it the "elixir of Life".Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted October 27, 2010
As a lover of sweet wines such as Vouvray, Gewurztraminer, & Reisling, I'm often at a loss for pairing my favorite wines with dinner. The classic dinner wines--such as Cabernet, Merlot, or Pinot Grigio, I don't like or drink. My favorite wines, however, are often recommended in wine pairing guides as coupled with dishes like barbequed meats & clam chowder; heavy dishes that I never order---or with cheese--which is great, but, it's not dinner, it's an appetizer.
Now I have a compendium of dishes that are bold and bursting with flavor--that make a nice well-rounded meal but won't weigh you down the way clam chowder and similar rich American foods will. The recipes are a perfect blend of complexity of texture & taste & simpliciy of preparation. The only thing left to ask for after poring over these incredible dishes is that Lisa Lamme open a restaurant. The marinated escargo & shrimp pad thai will remain among my favorite wine pairing dishes.
I had to have this book because I've enjoyed her Friday tastings in-store many a week, sampling sauces, dips, and marinades, & it never occured to me that I could make them myself. The recipes are all here though---I'll never buy salad dressing from a supermarket again..
Posted October 20, 2010
One thing I'm sure of after poring over, highlighting, and cooking from this cookbook: Lisa Lamme is a genius. I mean that as in literally, invest stock in the business, read what's going on with the condiment market right now; she is the next big thing. As a Boston resident, when I see her on one of those shows based on the talent of well-known names with local origins, I won't be the slightest bit surprised. The artistry and the level of refined simplicity that define these dishes--the kind that only comes as the opposite of simplicity: the distillment of all that is not perfect away from the perfect final product--that's what this book is about. I can't wait for the book signing, I want my copy autographed in person. This book has changed my life; take a look and it could change yours.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted October 19, 2010
If you've ever been to Lisa Lamme's shop in Quincy, MA, it's easy to see why she was awarded Boston Magazines Best of Boston gourmet wine shop for the products carried in her Gypsy Kitchen shop. Now, getting access to the receipes that really bring those gourmet specialty ingredients to life in lively, spicy dishes that can add interest to any menu is like stumbling across a treasure trove. One of my favorite things about this book is that although each dish is a mouthwatering work of art, the process of creating the dishes is surprisingly simple and straightforward. This is a book you can keep out on the counter for every night of the week; the results are black-tie but the preparation is minimal. That's my idea of great cooking: deceptively spectacular results based on basic preparations.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted December 17, 2010
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