O, The Oprah Magazine Cookbook Reviews
O, The Oprah Magazine Cookbook
Who wouldn’t love to put fantastic foods on the table–extraordinary pleasures for everyday eating; simply delicious treats that can be prepared in record time; comfort food that brings family and friends together; luxurious meals that cost barely more than fast food; divine dishes perfect for guests or just for quiet nights at home? Now you can have all that and more, any time you choose, with this first-ever collection of 175 of the best recipes from O, The Oprah Magazine. Featuring more than 60 great chefs and food writers, alongside mouth-watering photographs, this cookbook presents an exquisite array of dishes from cocktails to appetizers, main dishes to desserts, soups to sandwiches, and everything in between. O, The Oprah Magazine Cookbook offers something for everyone–and for all types of occasions, whether you’re preparing a feast or looking for a simple dish to satisfy a craving. APPETIZERS range from an easy to make Crostini wi
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Impeccable Recipes from Around the World,
As a former owner of a catering company and still-avid chef, I love to read cookbooks.
Oprah writes the introduction to this book. I liked this: “I definitely believe in the mystical, magical, healing power of a home-cooked meal.”
The photographs in O, The Oprah Magazine Cookbook, are phenomenal. It’s actually hard to look at the book without wanting to eat! They stand out as truly the most beautiful pictures of food that I’ve ever seen.
The book covers soup to nuts recipes, both fancy and simple. I want to make everything, thanks to those photographs!
I really enjoyed the commentary from chefs and foodies alike. On the page with the commentary there is also a list of that writer’s recipes found in the book. Nice touch. For example, “At the Table with Michael Nischan,” Nischan writes about his organic garden at his home in Connecticut and his commitment to feeding his five kids as healthfully as possible.
The recipes span the globe. There are classic dishes, like Avgolemeno soup, which is a classic Greek chicken soup. There is an egg salad sandwich. What makes the egg salad special is the addition of fresh tarragon, cilantro, shallots, capers and mustard.
Then there are creative dishes like crostini with wild mushroom and mozzarella , baby greens with asparagus and pistachios and many more fabulous sounding and looking recipes. I tried the crostini dish and it was absolutely delicious.
At the end of the book is a section titled “What to Serve…” The following are listed:
When you’re really short on time
When you want to keep it simple
When you crave something healthy
For the vegetarians you love
There is also a nice proportion of different types of dishes. Simple meals, holiday fare, snacks, vegetarian meals and lots of healthy dishes…it’s all in the book.
If visuals motivate you to experiment with new dishes, buy this book immediately!
From the author of the award winning book, Harmonious Environment: Beautify, Detoxify and Energize Your Life, Your Home and Your Planet.
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|Someone’s in the kitchen with Oprah (60 chefs, all user-friendly),
Oprah cooks? Well, she does everything else, it seems. But really…cook?
Duh. Read the title. The Oprah MAGAZINE Cookbook. Someone’s in the kitchen with Oprah — in a manner of speaking — and those noted chefs have served up recipes that delighted the magazine’s editors and readers before being blessed by Herself.
Will these recipes help you live your best life? Fractionally. Will they lure celebrities into your home to jump on your couch? Unlikely. Will they save you time, boost your creativity in the kitchen and dazzle your friends and family? Definitely.
Sixty chefs present 175 recipes in these easy-to-follow, appealingly photographed dishes. The absence of specialty ingredients is welcome. So is the lack of a twenty-page catalog of drink recipes that too many cookbook writers use as filler. Best of all, there are no complicated sauces and dressings here. The emphasis is on the natural flavor of fresh ingredients — and modest, internationalized twists on battle-tested favorites.
We have made a green salad with asparagus and pistachios; the one specialty ingredient we needed was lemongrass, and then we had glory. In cool weather, broccoli leek soup will unite two overlooked vegetables. Tarragon mustard makes a nice addition to egg salad. Ditto the combination of Cognac, horseradish mustard and beef stew.
I was thrilled to see a recipe for Ropa Vieja, a Cuban dish translated as “old clothes”. As you may know, it’s a stew of shredded beef, peppers and onions; serve it with red beans and yellow rice, and you might as well be in Havana. Continents away, adding curry powder and its Indian cousins to a roast chicken will liven up a Thursday.
Only one duck recipe: good. No exotic fish: better. Grill recipes that include — how’s this? — spicy shrimp and…watermelon. A potato gratin with two kinds of potatoes. A basic oil and vinaigrette dressing — with nine variations. “Oprah’s favorite” crab cakes and (cue the trumpets) her very own corn fritters. And, for those who, like Oprah, have personal trainers at their beck and call, some dazzling cakes and tarts.
Along the way, chefs and friends share food memories and fantasies. Nice. Pleasant. Unhelpful. Those pages are redeemed by a What to Serve guide in back — recipes grouped under time of preparation, simplicity, child-friendliness, healthy eating, entertaining and snacking. There’s a whole page of suggestions for vegetarians. And a primer to wine pairings.
My expectations for this book were modest. Silly me. It bears Oprah’s name. Oprah rules.
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|Oprah Magazine Cookbook,
Customer Video Review Length:: 3:57 Mins
O, The Oprah Magazine Cookbook The Oprah Cookbook… Real depth and solid recipes.
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