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The New Mayo Clinic Cookbook, Concise Ed: member book reviews (Single Review Display)

(1 review)

Nutritional information is included for all recipes. I made two recipes from
this book and plan on making more. Dad planted a large patch of fall greens including turnip, mustard and kale, so I have been searching for healthy ways of preparing some of them. One of the recipes I made used some mustard greens - Wilted Greens with warm Balsamic Vinegar. I didn't realize I was out of balsamic until I actually started making the dish so I substituted some of my homemade blackberry vinegar. Although the dish was pretty good it tasted as if it were lacking something. I think it might be better
suited to the balsamic.

I also found a recipe that uses kale - Braised Kale with Cherry Tomatoes.It was delicious with some grape tomatoes. The other recipe I made was Warm Potato Salad and it was very good with the fresh tuna steaks I made to round out our meal.

It has beautiful color photos. Some of the recipes do used ingredients that are a bit harder for me to find in our area like, fava beans, buck wheat groats and bulgur to name a few. I would probably have more luck when I head to the big city shopping.
There are also many recipes in this book I wouldn't make because
of personal taste preferences and hard to find ingredients.

Looking through the chapters I find that I would make 11 out of 24 of the
vegetable dishes, 4 out of 11 of the salads, 3 out of 13 of the soups, 1 out of
24 of the pasta and grains, 6 out of 20 of the beans and legumes, 2 out of 18 of
the fish and shellfish, 3 out of 12 of the poultry and meat, and 2 out of 14 of
the desserts. I think those dishes I would make makes having the book worthwhile
and you certainly can't beat the price I paid for it, $1 at a yard sale.

(edited 5th January 2010) report

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