Fine Cooking Comfort Food in Need of a Bit of Comfort

Since I have not had the opportunity to review many cookbooks, I must warn readers that I fully intend to treat each, and every, book that I review the same, i.e. reviewing on its literary merit, format, and presentation. That said, this work has both good and not-so-good points. Some of the shortcomings come in the way of formatting.

The illustrations within this work are clear and well-done photos, although some of the chosen illustrations could be a bit larger to aid the full affect each dish. There is no set format size of the photos at all. Where other cookbooks might choose one of two sizes for a collection’s illustrations, such a rule is not followed within this text. The fact is, many of the internal photos would have been more appetizing looking than the one chosen for the cover of the collection.

The text itself is too small for either digital or print formats in many cases and fairly good in others. Some recipes maintain a devoted page, and others share with another recipe. However, parts of the collection cover half a page and are set alone. Again, such formatting issues show a lack of attention on the creators’ part and just as little on the publishers’ part for not catching such problems. Such a lack of attention to a work tells readers that the project was either a last-minute project or a try at an idea that was not felt to warrant much attention.

The sad fact is that with a name like “Fine Cooking Comfort Food,” and brag of “200 delicious recipes” the book fails to produce the welcoming presentation, which every cook knows is of high importance. Frankly, it looks as if it is a conglomeration of recipes pulled from the magazine and not even reformatted to fit the larger publication needs. The other problem is the “200 delicious recipes”. The truth is that many of the recipes are just variations on one recipe, such as meatloaf or macaroni-n-cheese. It is a real same the work was not given the “comfort” it deserved and needs. This could easily have been a kitchen must. ( )

What a lovely, lovely book with non-intimidating recipes that make the most of the clever combinations of ingredients. From simple to sensational, each dish is clearly defined in preparation techinques. Additional cooking tips and beautiful color photos are generously offered throughout the book. "Fine Cooking Comfort Food: 200 Delicious Recipes for Soups, Stews, Casseroles & More" is a fantastic offering from "Fine Cooking" magazine. If you are a well-seasoned cook, or a kitchen beginner wanting to expand your culinary repertoire, you will love this book! The soups and stews are sensational: "Root Vegetable & Barley Soup with Bacon"; "Thai Hot & Sour Shrimp Soup"; "Spicy Sausage, Escarole, & White Bean Stew", to name a few. There are three knockout meatloaf versions, including: "Bacon-Wrapped Meatloaf with Mushroom Gravy". You will also find a tempting array of pasta dishes, sides, and veggies. Then there are the desserts, like "Coffee-Toffee Pecan Pie"--oh, my! If you seek comfort and sustenance from well-flavored foods with moderate ease of preparation, and a range from savory to sweet, then you will be well-comforted indeed!

Review Copy Gratis The Taunton Press ( )