I appreciate his reply. As for the explanation, it makes sense for a printed book for limited pages, less for a ebook. But I guess the decision is always to follow the printed version.
As you found out, sadly, some of the more interesting recipes are gone. Did he say which type of rice to use? I also had problems with the rice texture in that recipe. I wish the publisher would list somewhere which recipes were replaced. Overall, though, I think itâs his best work. I havenât had much success with his blog, but this book is outstanding. And I wish more authorâs would go back and update their popular works.
Not the publisher, but someone did:
http://twincitiesgeek.com/2018/06/the-perfect-scoop-now-in-its-second-edition-is-perfect-for-minnesota-summer/
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He said Italian Arborio rice. But given I have made a lot of tests on rice pudding, I would use the cheaper dessert round rice.
I searched and searched and couldnât find such a list. Canât thank you enough! (Random note: Caramel âCrackâ is too sweet, not worth the effort. However, his buttercrunch toffee folded into plain ice cream is one of my favorites.)
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I will sure try the buttercrunch toffee!
In France, the supermarkets carry some round rice labeled especially for dessert, they are much cheaper in price than the risotto rice. I just checked the label, the rice is produced in Italy. When cooked, they donât have the al dente firm texture. I guess they are inferior Arborio but excellent for dessert!!
I guess you have bought his first edition! I just got the second, so we can have an exchange of recipes!!
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Iâm tempted with âIkariaâ, but reading the comments on amazon, and looking at the recipes (i.e. the hardcover copy), many of the ingredients are unavailable to those who are not living on Ikaria.
What do you think of the book?
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Updated list of deals;
https://www.eatyourbooks.com/blog/2019/6/16/june-16,-2019-kindle-cookbook-deals
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Shrubs: An Old-Fashioned Drink for Modern Times (Second Edition) by Michael Dietsch and Paul Clarke is on sale for $2.99.
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Thanks! Done and done.
Naf, sorry to reply so late, didnât realize you had posed this question to me. I like the book, and the author is certainly on her game. My SIL spent a week on Ikaria and was very intrigued it was one of the planetâs âblue zonesâ. She loved it there. There is no question I wouldnât make a lot of the recipes, or if I did would use a lot of substitutions. We made a lentil and fennel salad that was pretty fabulous - based on that I would give some others a try. I do think the book does a good job of representing what these people mostly eat in their daily lives. Of course there are a lot of feast days too.
Might be something to consider if it goes back on a good Kindle sale.
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Thanks, got it, love the idea of using vinegar in drinksâŚ
Thanks, the subject is interesting, although I donât think I will cook much with this book. Duh! I think I forgot to buy it when it was on saleâŚ
Flour + Water: Pasta: A Cookbook
by Thomas McNaughton and Paolo Lucchesi is on sale on Amazon for $1.99.
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Got it⌠thanks.
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Cook Korean! A Comic Book with Recipes: A Cookbook
by Robin Ha - $1.99
Amazon
Apple
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Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors: A Cookbook
by Andrea Nguyen is on sale on Amazon for $2.99.
Did you get the book, what do you think of it?
I like Andrea Nguyenâs books, I have 4 of them, this one I donât know why, I donât feel the cuisine very Vietnamese but more of fusion. My feeling is based on the limited recipes samples in the printed book, would like to see more recipes.
I just got it, already have 2 of her books. I just looked through a few sections and yeah it does seem to have many fusion-y recipes along with some recipes that are the same or variations from the other books I have (Into the Vietnamese Kitchen and The Pho Cookbook).
