Average Reviews:
(More customer reviews)These are extremely well engineered recipes. In many cases, Ms. Fritschner has taken recipes that are sometimes made with meat (e.g., split pea soup) and removed the meat, simplified the preparation, and---according to my meat-eating spouse---greatly improved on the original. To add meat to her recipes would be like adding mayonaise to grapenuts. One could say that Ms. Fritschner finds the right set of ingredients and just gives them a little nudge in the right direction.
A perfect example is the garlic and chick-pea soup, which is essentially just two cans of garbanzo beans run through a blender, with some spices and simmering. Hands down, best soup I've ever had. No chef at an elegant restaurant could have conceived of something so simple. Rather than relying on the natural creaminess and flavor of chickpeas, they make a butter, flour, and cream base that needs to be flavored with something tangy like clams or bacon (and cheese!), with potatoes for added texture. The difference is between fresh-off-the-stalk corn to canned spinach: one is naturally perfect, while the other has to try hard not to suck.
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