Jean Hewitt (1926–1997)
Autor von New York Times Natural Foods Cookbook
Über den Autor
Werke von Jean Hewitt
The New York Times Large Print Cook Book 1 Exemplar
The New York Times Outdoor Party Guide 1 Exemplar
Dermatologie gestern & heute : [mit Abbildungen aus der Zeit von Jean-Louis Alibert, 1768-1837] 1 Exemplar
Zugehörige Werke
The Chef's Secret Cook Book: A Practical, Personal Invitation to Classic Cookery (1971) — Vorwort, einige Ausgaben — 38 Exemplare
The International Gourmet Uses of Ground Beef: Tested Recipes in the Classic Culinary Styles of India, Japan, Mexico,… — Vorwort, einige Ausgaben — 2 Exemplare
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Wissenswertes
- Geburtstag
- 1926
- Todestag
- 1997-02-09
- Geschlecht
- female
Mitglieder
Rezensionen
The New York times heritage cook book von Jean Hewitt
Recipes are organized by region in the USA. As tastes differ, it is a good resource to dip your toe into when planning a trip or just for fun. Regions are Notheast, South, Midwest, Mountain/Northern Plains, Southwest, and Northwest.
I got this book for free when joining a cook book club in early 70s when I was trying to learn how to cook. The chicken Dijonnaise has been a family favorite for many years. Now it's the only cookbook I can read without my glasses--an added benefit I didn't count on back then.
Grrr. This "Meatless" cookbook has well over 100 pages of seafood and/or chicken recipes.
My favorite is the "Potato and Cheese Curry". It uses curry powder (and I'm a bit of a purist when it comes to Indian cooking) but it is a surprisingly good dish.
I end up getting so disgusted every time I look through the book, though, since there are so many chicken and seafood recipes for something that claims to be "meatless". In the appetizer section alone there are 31 recipes that I would consider vegetarian (but not vegan) and there are 21 with seafood or chicken. There's also a seafood chapter that's almost 50 pages and a chicken chapter that's more than 50 pages. The other chapters seem to have a similar slant as the appetizer one does.
The author is listed as being the Food Editor of Family Circle magazine which probably explains the slant of the book. (Oh, my, whatever will you do without meat?!?!? Here's a way to take a small baby step away from eating red meat at every meal.)… (mehr)
My favorite is the "Potato and Cheese Curry". It uses curry powder (and I'm a bit of a purist when it comes to Indian cooking) but it is a surprisingly good dish.
I end up getting so disgusted every time I look through the book, though, since there are so many chicken and seafood recipes for something that claims to be "meatless". In the appetizer section alone there are 31 recipes that I would consider vegetarian (but not vegan) and there are 21 with seafood or chicken. There's also a seafood chapter that's almost 50 pages and a chicken chapter that's more than 50 pages. The other chapters seem to have a similar slant as the appetizer one does.
The author is listed as being the Food Editor of Family Circle magazine which probably explains the slant of the book. (Oh, my, whatever will you do without meat?!?!? Here's a way to take a small baby step away from eating red meat at every meal.)… (mehr)
Rev. ed. published as: The New York times new natural foods cookbook. Completely rev. and updated. c1982. Bibliography: p. [418]-421.
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