goldentortoisebeetle's reviews
287 reviews

This really is like an entire culinary education in a single book. It's 650 pages and feels like it weighs 10 lbs. I appreciate the depth and context, but it's not a recipe book really to flip through.

I love the philosophy behind food52's big little recipes cookbook. I think minimalism in cooking should be celebrated more often, at least by lazy people like me. I have nine recipes saved out of this cookbook, and I'm most excited to try the little tips and techniques to make sauces, soups, dressings. It's a casual, approachable, inviting book. people who are ingredient or recipe purists should not look at it though. I think it will frighten and shock them.

This was a really fun read! I picked it up on a whim as I think I'd seen some screenshots from it online. Because they got a research consultant who actually knows a lot about dinosaurs, everything is super realistic. I also think the care and ethics orientation is fascinating. It's not afraid od complex problems or dynamics. There's an obvious romance blooming which is kind of annoying, but other than that I'm excited to see how the series develops!

This book is great! It's a children's book, but I would consider it to be pretty information dense. I would hope that it would lead kids to want to explore more related to rot and decomposition. It has a few different activities in the back that are also very fun and encourage exploration and learning. I both really enjoyed the illustration and wished it was more realistic. Like I said, I think this style would get kids really interested and then encourage them to seek out more scientific information. I would buy this for a middle schooler.

this is a really big and delicious book that I want to actually spend some time getting into. unfortunately, it's due at the library. I also didn't realize there were two other books published before this one. I might start with those instead.

At first I was turned off by how it seems like the book is only going for shock and awe, but the further I read the more clear it was that DGG really knows his stuff and is earnestly passionate about entomophagy. I might buy this book.

I LOOOOOVE cookbooks that are love letters. This cookbook seems like a silly concept I would come up with and then lose steam on maybe 5 states in. But the author sees it through to completion, WITH ADDITIONAL PIES TO SPARE! I am very happy with how she portrayed Wisconsin, and love that her memories of Madison actually include a lot of my fave places, too! She's so creative. And each state / pie being in tribute to one of her friends is ALSO super heartwarming. This is a really good book!!!

Lots of little gems cuddled together. Much laid back. Keeping a few in my pocket for later.

I really like Sarah Becan's approachable and easy to follow illustration style. She makes the bread look great! Ken Forkish, however, is just as dry and technical in a comic book as he is in his cookbooks. I made it to the recipe section (just barely), but found myself bored and also overcome by the drudgery and technicality of baking bread this way. Could be just me! 

Takeaways / Lessons / Things I Might Try

- The concept of Dynamic Contrast (multiple contrasting textures in the same bite)
- Pangrattatos - crispy crunchy toppings, traditionally just bread crumbs and seasonings, to add over the top of pasta, to create the aforementioned Dynamic Contrast. Everything bagel, furikake, ritz crackers, etc
- I want to try Sfoglini's quattrotini and vesuvio; casarecce, spaghettoni, lumache, fusilli lunghi bucati (have maybe had this before?), cavatelli, sagne a pezzi or reginetti, creste di gallo, busiate or cannolichi, strozzapreti, torchio or torchiette
- jar of curry + mac and cheese
- The narrative at the beginning of each chapter, with photos of Dan's journey in reveling in a whole pot of pasta, is so fun
- look into Brooklyn Delhi's website (tomato achaar)
- Diaspora Co's Sirarakhong Chillies
- Sempio brand or Chung Jung One Sunchang Seasoned soybean paste ssamjang
- Play with chili crisp more
- Try aji amarillo (Peruvian yellow hot pepper paste) 
- Get pasta from his favorite company, Rustichella d'Abruzzo
- I want to make tortellini in kimchi parmesan brodo