Mandy Lee's blog and this book and her SM postings - raw, honest, and utterly talented and ingenious. She is so honest that you can't help but fall in love with her writing and her raw emotions and her, and of course her dogs. She is so talented and so dedicated on working on her recipes that you can't help but to appreciate what she has done for you to find all the "Secrets" to improve your quality of cooking and eating. Of course the pictures are beautiful and divine, but read and do the recipes, you will thank her, even more. (I now officially thank her. I am making her Hainan Chicken Rice tonight, and I have no doubt Anthony Bourdain will want to eat this dish. RIP and I love you, Tony).
Her cooking techniques are complex, yet she made it simple for you amateurs to follow. Her ingredients are open-border and open-minded. Her writing is raw and beautiful. I laughed, I cried, I savor, and I am cooking up a storm in my kitchen.
I may gained 10 pounds, but life is about joy. There is always HIIT. Thank God.
One more point, we need to say "Thank you" to Jason, her husband. He is instrumental in Mandy's blog and this book that you guys are enjoying so much.
Yes, it is a master piece, not just Cookbook of the year. It is, simply, a Masterpiece. Put this in your Charisma's gift list, send it to everyone you love - the best gift anyone could hope for.
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Incredible recipes
I bought this book two weeks ago because "escapism cooking" was the best way to describe what the past year has been to me. I loved the conceit and was encouraged by other reviewers' extremely positive feedback.I was INCREDIBLY disappointed when I actually received the book and all of the recipes were bonkers in terms of the amount of time and effort required. Plus the flavor pairings just seemed too strange!! But since I bought the damn thing I figured I had to try at least a few recipes, assuming they would be ordinary and uninteresting and I could be vindicated in never using it again.Unfortunately for my misanthropic self, everything I've made has been incredible and more than worth the considerable effort. The mochi challah had a unique and very enjoyable texture. The lamb and cheese slab pie was fantastic and did not burn to a crisp when I put it on the oven floor at 500°. The tex-mex bibimbap was almost better than the real thing. And the quenelles I made tonight will go on heavy rotation if ever we can entertain again.I may end up cooking from this book only on weekends. I may end up spending a fortunate on random Asian pantry staples I will only use to make recipes from this book. I may even break my stand mixer trying to beat an improbable dough into submission. But honestly it will have been worth it for how incredible and unique these flavors are.
Top reviews from the United States
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Reviewed in the United States on October 19, 2019
Reviewed in the United States on January 19, 2021
I bought this book two weeks ago because "escapism cooking" was the best way to describe what the past year has been to me. I loved the conceit and was encouraged by other reviewers' extremely positive feedback.
I was INCREDIBLY disappointed when I actually received the book and all of the recipes were bonkers in terms of the amount of time and effort required. Plus the flavor pairings just seemed too strange!! But since I bought the damn thing I figured I had to try at least a few recipes, assuming they would be ordinary and uninteresting and I could be vindicated in never using it again.
Unfortunately for my misanthropic self, everything I've made has been incredible and more than worth the considerable effort. The mochi challah had a unique and very enjoyable texture. The lamb and cheese slab pie was fantastic and did not burn to a crisp when I put it on the oven floor at 500°. The tex-mex bibimbap was almost better than the real thing. And the quenelles I made tonight will go on heavy rotation if ever we can entertain again.
I may end up cooking from this book only on weekends. I may end up spending a fortunate on random Asian pantry staples I will only use to make recipes from this book. I may even break my stand mixer trying to beat an improbable dough into submission. But honestly it will have been worth it for how incredible and unique these flavors are.
I was INCREDIBLY disappointed when I actually received the book and all of the recipes were bonkers in terms of the amount of time and effort required. Plus the flavor pairings just seemed too strange!! But since I bought the damn thing I figured I had to try at least a few recipes, assuming they would be ordinary and uninteresting and I could be vindicated in never using it again.
Unfortunately for my misanthropic self, everything I've made has been incredible and more than worth the considerable effort. The mochi challah had a unique and very enjoyable texture. The lamb and cheese slab pie was fantastic and did not burn to a crisp when I put it on the oven floor at 500°. The tex-mex bibimbap was almost better than the real thing. And the quenelles I made tonight will go on heavy rotation if ever we can entertain again.
I may end up cooking from this book only on weekends. I may end up spending a fortunate on random Asian pantry staples I will only use to make recipes from this book. I may even break my stand mixer trying to beat an improbable dough into submission. But honestly it will have been worth it for how incredible and unique these flavors are.
Images in this review
Reviewed in the United States on November 6, 2020
Top reviews from other countries
Luke
This cookbook is a beautiful masterpiece
Reviewed in the United Kingdom on June 5, 2023
Luke
Reviewed in the United Kingdom on June 5, 2023
Mandy Lee when is the next one out 🙏
Images in this review
Luis R
Libro muy cuidado, interesante con una edicion fantastica. Un must!
Reviewed in Spain on June 25, 2021I. Miller
Most unusual...tell it like it is...
Reviewed in Canada on February 10, 2020