Trusting a New Cookbook
Here at Cooking Light we have been working on a project called "The Cookbook Awards." So far, we have chosen and published our favorite cookbooks in the general, baking, healthy, and Asian categories. We have a lot more to go, and right now, we are working through our quick-cooking category. I am evaluating and testing recipes from The Bon Appetit Cookbook: Fast Easy Fresh.
This morning, I am testing two recipes from the book: "Spicy oven-fried chicken" (yeah, we're Cooking Light, but we love fried chicken, too) and "Mocha muffins with chocolate chips and pecans."
The muffins came out of the oven an hour ago, and they turned out delicious. But I was nervous about following the recipe completely. Because it was a new book to me, I didn't have full confidence in the recipes. I was sure the muffins were going to spill over while baking because the cups were FULL. The rule of filling the cups 2/3rds of the way was out the window. I even put a pan under it to catch the mess. Fortunately, the muffins didn't overflow. As for the chicken, it's still marinating in buttermilk.
The entire cookbook project has taught me that all cookbooks are not created equal. I have found that a lot of popular, brand-name cookbooks can't be trusted. If you have a cookbook with recipes that work, hold on to it. These types of cookbooks are not a dime a dozen.