Exponential Italian: Learning Countless Classic Italian Dishes with a Few Steps & No Recipes, by Recipe Burner
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Exponential Italian: Learning Countless Classic Italian Dishes with a Few Steps & No Recipes, by Recipe Burner
Read Ebook Exponential Italian: Learning Countless Classic Italian Dishes with a Few Steps & No Recipes, by Recipe Burner
Are you ever just amazed at how some people can take a bunch of different foods and whip them up into a delicious meal? All without a cookbook! You want to be one of those creative people and you want your food to make people go wow! - So just buy a cookbook, you tell yourself. The problem is that most cookbooks give you recipes to follow. Sure, the recipes are tasty, but there’s almost always something missing – You! The recipes don’t teach you anything other than how to recreate someone else’s dish. In Exponential Cook - Learning Countless Classic Italian Recipes, author The Recipe Burner not only gives you tasty recipes, but he also shows you how to take those recipes and make them your own. “This feels like a funny cooking lesson from a friend” is what you will be thinking. You’ll learn how to have fun with cooking, and how to apply your very own style to these Italian pasta classics. This interesting cookbook doesn’t just give you a list of instructions to follow, it also teaches you how to mix and match ingredients in order to create your own meals that will not only wow your family or guests, but make them think of you as a master chef! Written with a dry wit, giving the secrets to style & command of classic Italian dishes, this book is truly an original.
Exponential Italian: Learning Countless Classic Italian Dishes with a Few Steps & No Recipes, by Recipe Burner- Amazon Sales Rank: #1665569 in eBooks
- Published on: 2015-10-30
- Released on: 2015-10-30
- Format: Kindle eBook
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Most helpful customer reviews
0 of 0 people found the following review helpful. Not your average Italian cookbook By Sandy Toes Let me state right off that if you're looking for a book of recipes, you're (mostly) out of luck with this one. I'm a petty good home cook, making almost everything using fresh ingredients. I've been making my own Italian sauces for a while now but could never get away from recipes. Oh, sure, I'd tweak them to suit our tastes, always making notes of the changes in my Paprika app. We like a little cream in our Carbonara sauce, which makes purists cringe. But the thing is, I just couldn't cook any of my arsenal of quick Italian sauces without looking at the darn recipe. How sad is that?Exponential Italian has given me, finally, the courage to cook these sauces without looking at my iPad to check the ingredient amounts. The Recipe Burner has a wonderful, friendly style, like having a happy, slightly snarky chef standing by your side, telling you it's ok if you want more than a few eggs and a handful of cheese (that's the basic recipe, btw) in your Spaghetti Carbonara. You want some cream, splash some in there, go ahead. You don't need a recipe that includes cream.Even though I've known somewhere deep down that the difference between Cacio e Pepe and Carbonara is butter versus eggs (and pepper versus bacon, of course), it just never clicked until I plunked down 99 cents and spent a very pleasant hour with this ebook. Then I looked at some of my other favorite sauces to see what set them apart from one another. Turns out, it's not much. I make tomato (Marinara) sauce at least twice a month, yet I've been avoiding my beloved Arrabbiata sauce because my "authentic" recipe calls for fresh tomatoes while we prefer to pulse canned whole tomatoes until they're almost pureed. And have you ever tried to find really good tomatoes in winter? Not even here in Florida. Thanks to Exponential Italian, I've decided to throw caution to the wind and just add some red pepper flakes to the tomato sauce and bingo, Arrabbiata! Puttanesca sauce? Add some capers, Kalamata olives and an anchovy or three to the sweated onions before adding tomatoes and spices. Simple, right? Does it matter if I use the same ratio of capers to olives or anchovies as Marcela Hazan does? Not a bit. This is my sauce, after all. Next month I'm going to make Bolognese, the mother of all tomato sauces, without looking at my recipe. Yeah, I can do this.And so it goes, from tomato sauce, to oil/butter-based sauces and so on. If this book can free me from recipe purgatory, it can do the same for you, letting us just COOK. And that, in the end, is why we're in the kitchen in the first place, right?
0 of 0 people found the following review helpful. A New Kind of Cookbook! By Chad Klass The Exponential Italian isn’t a typical cookbook, which makes it really awesome! I try to do my own cooking because frankly, you never really know what’s in pre-packaged food these days. I believe that cooking my own food gives me at least a small advantage as far as my health in concerned.What’s cool about this cookbook is that it really isn’t a cookbook. The author gives you some great tips for cooking Italian pasta food, and the author even throws in some recipes at the end, but what the author spends a lot more time on is teaching you how to create different sauces for pasta. The book teaches you where to start, but then gives you options for making each sauce unique to your own tastes. I like that …I was kinda bored looking over recipes and not having any idea how or why you put certain things together. I wanted to learn how to throw a bunch of spices and ingredients together to make my own masterpieces! This book gave me a good start towards that.Overall, loved the Exponential Italian. Note to the author – You gotta make a book like this for different types of foods! How about teaching me where to start with BBQs, Chinese, beef, chicken, etc.?!?!
0 of 0 people found the following review helpful. Such a fun cooking book! By Lizzie Jameson Cooking is a big part of my life, I love doing it for myself and for my loved ones. I wouldn't call myself a master chef but I try as many recipes as possible. I've been following cooking blogs and I've been buying recipe books for a while now but I must admit I have never come across a more interactive book than Exponential Italian. Besides the delicious and easy to follow instructions, this writing is genuinely funny and really different from most of what I read. Generally, a cooking book is pretty straight forward, just a list of ingredients followed by recipes and occasionally an illustration. What I liked most about this one is the fact that it teaches you how to personalize each dish according to your taste. I hope the author will continue to write more because I'm looking forward to an Asian cuisine cooking book like this one!
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