Download , by Chris-Rachael Oseland

Download , by Chris-Rachael Oseland

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, by Chris-Rachael Oseland

Download , by Chris-Rachael Oseland

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Product details

File Size: 8400 KB

Print Length: 136 pages

Simultaneous Device Usage: Unlimited

Publisher: Kitchen Overlord; 1st edition (May 6, 2015)

Publication Date: May 6, 2015

Sold by: Amazon Digital Services LLC

Language: English

ASIN: B00X944TFG

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Amazon Best Sellers Rank:

#51,353 Paid in Kindle Store (See Top 100 Paid in Kindle Store)

This book, like others have stated, is amazing. Accurate, and it is not impossible to find the ingredients and the recipes range from somewhat complex to really easy. The baked scotch eggs recipe was so spot-on that I tried it the day after I got the book and they came out amazing! (Even though I did end up using 1 less hard boiled egg and 1/2 the amount of meat it called for..) I did notice on that particular recipe a slight typo (it mentions only 1 raw egg, but I believe the recipe is calling for 2 raw eggs because the structure of the recipe calls for 1 raw egg to go into the meat, and then again requests raw egg for the sausage-covered egg prior to rolling it into the breadcrumbs) but it really wasn't hard to figure out (i.e. the recipe works just fine going straight from sausage to breadcrumbs and excluding the 2nd raw egg entirely). Another great thing about this book is the suggestions for leftovers and the overall economical costs of the recipes. Between this book and A Feast of Ice and Fire I can pretty much create a hundred awesome inspired meal plans.

There are some editing concerns that effect the end product of the Roasted Apples recipe in the Unexpected Cookbook. I made this recipe tonight and the spice proportions are concerning. The book calls for 4 tbsp. cinnamon, 2 tbsp.ginger, 1 tbsp nutmeg, 1/2 tbsp. allspice, and 1/4 tbsp. cloves (so 7 3/4 tablespoons of spices) to be mixed into 4 tbsp. of soft butter and 1/4 cup of sugar. . I think the measurements should be in tsp not tbsp. as the resulting mixture as written could be formed into pottery, it is so stiff and gritty. I ended up adding another 4 tbsp. of soft butter in order to dilute the mixture so that I could fold the almonds and raisins in. The end results was edible and interesting if you scraped most of the topping off the apples. (I was able to bake the whole pan of apples plus a pan of pears using the amount of topping I ended up with. By the way, baked pears with this spicing are fabulous.

Let me start off by saying that the recipes in this book are DELICIOUS. My absolute favorite is the mushroom hand pie recipe, though I'll be making the apple hand pies next week, so that might change!I love that this book as vegetarian and vegan alternatives. I also love that there is a list of recipes by diet preference (Paleo, Vegetarian, etc) in the back, so you don't have to scour through every recipe to figure it out yourself. A+! The amount of research that has gone in to making this book authentic is surprising and wonderful, too.My one complaint is some of the recipes have inaccurate measurements and cook times. For example, in the mushroom hand pie recipe, there is simply waaaay too much salt. If I owned a physical copy of this book (I have the Kindle version) I would make a note on the page to use half the salt as required. And I'd also reduce the mushroom mixture to two-thirds what is needed, because it will not all fit in your pastries! As for the cook time: I used to follow the version of this recipe on the writer's website. It calls for a bake time of about 45 minutes, if I remember right, but in the cookbook, it says 25 minutes. That's a staggering 20 minute difference -- did I read that wrong? At 25 minutes, my pies were nowhere near done, so I stuck to the website version and let them cook the full 45 minutes.If you find a recipe in this book you want to try, I recommend first checking the website version of the recipe, if available. Then, use your kitchen experience when pouring in spices! If something seems like it'd be too much seasoning, start out with an amount you believe is correct and slowly add more as needed. Provided there are no raw egg or meats in that stage of the recipe, keep tasting to make sure you have a nice balance.Since I have the kindle edition, I'm really hoping to get an update to the book with the CORRECT times and measurements, but I'm not sure that'll happen... so I'll be careful with the next recipe!

A really well-researched book with recipes I will actually make. THE HOBBIT is a favorite of mine and I'm always worried when people try to make a buck off of a trend or something well-loved. The author clearly knows her stuff. It's not just food with Bilbo's name slapped on it. This is a historically-accurate book, with food you can still easily cook, that connects the food and appreciation for food in THE HOBBIT to Tolkien's own experiences growing up on rations. It's an amazing concept. The photos are stunning. The food is very comfort-driven. She also offers alternatives for gluten-free folks, vegans, and others with food preferences. Love it!

What a delight! We've made 15 of the recipes so far and have absolutely loved them. I especially like the suggestions for using the left overs - very economical and sensible. I'm an old fashioned cook (I use recipes that date back four generations in my family) and love the wholesome, country style goodness of these recipes.As someone else mentioned, I did notice a type-o and wish that the editing had been more careful. In the "Strawberries and Cream Bread" the ingredients call for 1/2 cup heavy cream, but the text mentions 1 cup heavy cream. I believe the 1/2 cup measurement is correct. At least that's what I used this morning and the bread turned out moist, light and delicious.Some of the ingredients are a bit unusual (at least these days), but my local chain grocery store has had everything. The meat department just had to order the rabbit and oxtail for me, but everything else has been in stock.One doesn't have to be a Hobbit fan to appreciate these recipes. This is down-home country cooking at its best.

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