This author participates in the Readers' Favorite Book Review Exchange Program, which is open to all authors and is completely free. Simply put, you agree to provide an honest review an author's book in exchange for the author doing the same for you. What sites your reviews are posted on (B&N, Amazon, etc.) and whether you send digital (eBook, PDF, Word, etc.) or hard copies of your books to each other for review is up to you. To begin, click the purple email icon to send this author a private email, and be sure to describe your book or include a link to your Readers' Favorite review page or Amazon page.
This author participates in the Readers' Favorite Book Donation Program, which was created to help nonprofit and charitable organizations (schools, libraries, convalescent homes, soldier donation programs, etc.) by providing them with free books and to help authors garner more exposure for their work. This author is willing to donate free copies of their book in exchange for reviews (if circumstances allow) and the knowledge that their book is being read and enjoyed. To begin, click the purple email icon to send this author a private email. Be sure to tell the author who you are, what organization you are with, how many books you need, how they will be used, and the number of reviews, if any, you would be able to provide.
Reviewed by Emily-Jane Hills Orford for Readers' Favorite
Making and serving good, wholesome food is an art form. You can use the least expensive ingredients possible. You can substitute one ingredient for another. You can decide to ignore the instructions carefully written out in the method of preparation. But you might not be satisfied with the end result. If you really want to create that work of art, that delicious recipe you remember enjoying at a friend’s house, or something special Mom used to make, you need to use precisely the same ingredients and follow the directions. However, as in many family recipe collections, we might find that instructions are sparse to non-existent, so, if it’s a family recipe you’re following, write down the directions as you recall and make a note of the precise ingredients you remember being used back in the day. Food availability and cooking technology have changed, but the bottom line is to use fresh and real ingredients. If at all possible, don’t substitute. It’s not worth it to save some money on the expense. If you want quality, then use quality – not necessarily the most expensive ingredient, but the best quality ingredient.
I love the title of Kenneth M. Horwitz’s cookbook, Deep Flavors: A Celebration of Recipes for Foodies in a Kosher Style. Deep flavors certainly suggest a thorough presentation of food, recipes, and the art of creating exemplary food art – to be enjoyed and savored. The author has done just that. His concise book includes fully organized recipes, each one with detailed instructions and background on the recipe: its source, its ingredients, and the reasons behind how to prepare it. As he writes in his opening chapter, which outlines his philosophy on food and food preparation, “Cooking is worth some effort and attention to detail. The positive reactions from family or guests, as well as your own enjoyment, will make it worthwhile. Of course, producing delectable food is more than just process – high-quality (and this does not necessarily mean rare or expensive) and fresh ingredients are essential.” I was particularly interested in his chapter on breads and sourdough breads as I begin my own experiments with a sourdough starter, all of which I found informative and useful. This is an essential addition to any cookbook fanatic's collection and to anyone who believes in spending the time and effort to make the ‘food’ experience a real work of art, one with many deep flavors.