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, by Francine Segan
Get Free Ebook , by Francine Segan
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Product details
File Size: 6574 KB
Print Length: 240 pages
Publisher: Villard; 1 edition (March 10, 2009)
Publication Date: March 12, 2009
Sold by: Random House LLC
Language: English
ASIN: B001V7U6V4
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I wasn’t sure what to expect from this, even after using the “Look inside the book†feature. Took a chance, and it paid off. There are enough interesting recipes — things I don’t already have — to make it worth the gamble.Each chapter lists recipes in up to four categories: - Coming Attractions (appetizers) - Feature Presentation (entrees) - Closing Credits (desserts) - Lights, Camera, Action! Finger Food Buffet (foods suitable for a movie-night party)and each chapter contains movie recommendations, as well as trivia interspersed with the recipes. Not all chapters have all four — Chapter 6 - The Gilded Age, for example, is built around the concept of Victorian tea party, so the recipes are for things like scones, tea sandwiches, cakes, cookies, ices, etc.As is my usual practice with cookbooks, I prepared 3 recipes from this book.From Chapter 1 - Pharaohs and Philosophers: Ancient Times -- Ancient Chicken from Ancient AfricaThe recipe calls for skinless/boneless chicken breasts; I used a combination of skinless/boneless chicken breasts & chicken thighs since that’s what I had on hand.Lots of spices (cloves, coriander, pepper, cinnamon, allspice, cumin) plus vinegar, dates, honey, horseradish, bitter greens (I happened to have some dandelion greens from a CSA delivery a few days before). The spices go into the flour used to dredge the cubes of chicken before browning. Into the pot with stock and everything else but the greens. Simmers in the oven for awhile, the greens are stirred in before serving (plus some fresh cilantro). Served with rice. This may be one of my new favorite chicken “stews†— intensely flavorful with that melding of northern African spices. Really easy to prepare, too — lots of ingredients, but they’re mostly spices, so once you get that assembled, putting the dish together requires minimal effort.From Chapter 3 - Shakespeare and the Renaissance -- Courage TartPer the author, this recipe is based on one from a 1587 English cookbook, and promises to give “courage to a man or woman.†“Courage†was the polite word for … um … “virility,†and sweet potatoes and wine were considered aphrodisiacs then, making this is a sort of “Elizabethan Viagra.â€A mixture of sweet potatoes, sweet dessert wine, apples, dates, spices, and eggs. Whites are whipped separately to soft peak stage, and the sweet potato/apple/egg yolks/etc. mixture is folded into the whites, then poured into a ready-made deep-dish pie crust to bake. A sort of a soufflé-ish pie reminiscent of pumpkin pie (the spices especially), but the texture is lighter, and the flavor more complex. I’m adding this to my list of pies to make for Thanksgiving. I can’t really attest to the “courage†part, but it definitely was tasty!From Chapter 5 - The Wild West -- Old West Baked BeansGrowing up with a mother who was born in Texas and grew up in Oklahoma, baked beans were often on the menu because they were inexpensive to make and stretched a small amount of meat a long way - and with 5 family members to feed, that was important. Every region — every cook, it seems — has their own version of this tasty dish, so I was anxious to try this version. I like making my baked beans “from scratch†- starting with dried beans (in my case, pinto). This recipe calls for onion, 3/4 lb of smoked pork or ham (I used smoked ham hocks, enough to yield 12 oz of chopped meat), beef stock, dark molasses, ketchup, brown sugar, and a little cayenne pepper. All this goes into a large pot where it bakes for 3.5 - 4 hrs. I did this in the oven, but I may try it in the crock pot next time — I think it would work just fine. The end result is a very hearty tasty pot o’ beans, perfect as a side dish for summer grilling.The only disappointment: Chapter 8 - Gangsters to Greasers — I didn’t find anything particularly appealing in the recipes provided. Beef Stroganoff? I already have a dozen or more recipes that are frankly more interesting. Iceberg wedge salad? again, so many recipes and this one didn’t offer anything special.Other chapters deal with Knights and Kings - The Middle Ages, America’s Early Years, The War Years, Romantic Dinner for Two, and Family Movie Night (with kid-friendly recipes).This probably won’t go in my “most used†collection, but there are some interesting recipes here, and the instructions are easy to follow, producing good results. The addition of movie trivia as well as suggested movies may be a bonus if you’re looking for suggestions. And the party sections in each chapter could be helpful for planning an event.Bottom line: I like it. Four stars.
I love this cook book! I'm a huge movie fan and I love to cook. I was so excited to come across it! Fortunately it did not disappoint me. I had so much fun reading through this. I know. You are wondering why only 4 stars then. Unfortunately the recipes are not easily accessible. I highlighted each of them to be able to quickly find the one I want. Also there were no photos of the finished recipe. Not even one. I took half a star for each. If the author corrects this, it is easily a five star book.There are wonderful photos from the movies. I loved those. They may be the reason why there are no recipe photos. I get that but it is a cookbook. Tossing in a recipe photo from each themed sections would really complete this book. As mentioned, the recipes are divided according to movie themes. This was a brilliant idea for a cookbook. Each themed section includes the recipes, movie quotes and trivia! I love it, love it, love it! I have already sent out texts regarding some of the trivia to my son. The chapter ends with party tips and movie lists. It makes planning a fun night easy peasy. I'm all about stress free entertaining.In case you are wondering, will she make all the recipes? Are the recipes complicated? Are the ingredients difficult to find? In full honesty, I will definitely not be making every recipe. At least not as they are. Some recipes call for ingredients that I, or a family member or friend, don't care for or are allergic to. Most likely those I will experiment with to make them to our taste. Only a few recipes looked like they would need an experienced cook, (please note: this is only my opinion). For me, the only truly complicated recipes were the ones included, written in their original form, from certain eras. All others, for me, have ingredient lists that contain common food. I live in Alaska so I pretty much believe if I can locate an ingredient, anyone can. Lol.Overall I am impressed with this cookbook. I believe it to be one I will use often. I would recommend it, especially for movie chefs
What can you say about a Cookbook. Usually something about the recipes and that is about it. In general that is all a cookbook entails. In this case the recipes are nice, although for the most part I find them a tad over complicated for no apparent reason. Still haven't tried one so can say for sure how they turn out or if the extra work and ingredients make a difference.So why the high review? Well it is simple the book really does add a whole new dimension to the recipes that go above and beyond the norm for a cookbook. This one groups movies (in some cases somewhat arbitrarily for making meals to go with them) this allows you to entertain in a fashion that is appropriate to the movie. It talks about the times in question, gives various bits of trivia, like Sissy Spacek was originally penned in to play Princess Leia.Each section has quotes, information about various movies, the recipes and then a menu idea for a party as well as a list of movies that fit the category in question. All in all a fun book to read even if you never cook anything from it.
Still working on details but the book is deep and interesting.
Recipes had unusual ingredients and would be difficult to prepare. Recipes were not something I would serve.
Very enjoyable, bringing back memories of old movies and the menus that would have been served at the time period. The format worked very well.
Just was not me.
Great concept for a book that does not have to remain in the kitchen.
I had expectations that this book might be fun, but it wasn't...and I was disappointed.
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