Average Reviews:
(More customer reviews)I've been collecting Joie's cookbooks for several years now. I have more than 200 cookbooks in my library, but hers are among my absolute favorites. I cook from her pizza, chicken and muffin books all the time. And I think her `no-cook pasta sauces' cookbook is brilliant.
I recently bought Joie's Take a Tin of Tuna and like her other cookbooks, her recipes are simple to prepare, always turn out perfectly and taste wonderful. The book has lots of pretty pictures of yummy-looking soups, sandwiches, appetizers, and main dishes. I never knew there were so many ways to prepare tuna and how sophisticated this food item could be.
Now I'm cooking from her new tuna book and so far these are my favs,
1) tuna and sweet corn chowder--my husband and kids loved it!
2) tuna tapanade--friends dropped by and I made this instant tuna spread with ingredients I had in my cupboard.
3) tuna, lemon and caper crostini-- elegant and easy with great "wow" factor.
4) deep-fried tuna wontons--sounded weird, tried it, tasted fab.
5) tuna and bacon stuffed baked potatoes-- pure comfort food.
6) curried tuna and chutney salad with mango--awsome tuna salad.
7) tuna reuben sandwich--I think I like it better than the original with corned beef!
8) grilled eggplant, tuna and roasted red pepper panini--totally awesome sandwich.
9) classy tuna noodle casserole--simply fab. I served it to guests and they all wanted the recipe.
10) extra lemony tuna risotto--so good and easy I've made it 6 times already.
I can't wait to try the broccoli, cheddar and tuna chowder and the tuna stuffed red peppers.
My only tiny complaint is that in some of her recipes using olive oil, she discards the oil in the can instead of using it as part of the ingredients. I am quite a frugal person and I've recently discovered that I actually like the tuna flavored oil. So why not use it?
I did not understand Mr. Marold's tirade about dried parsley and basil. What I really love about this author's recipes is her bounteous use of fresh basil, parsley and chives.
I've read the book cover to cover and there isn't one recipe with dried parsley. And only one recipe--her tuna creole--uses dried basil, which FYI is traditional in Cajun and Creole food. (I know, cause I lived in Louisiana for ten years).Cajuns use lots of dried spices and herbs including dried basil--even garlic powder, as does my favorite Cajun cookbook by Chef Paul Prudhomme.
I give this book five stars. The first for offering truly inspired recipes for such a common ingredient. The second for originality (not the same old run-of-the-mill recipes) and practicality (these recipes I'll actually use).The third is for providing amazing canned tuna recipes that are actually good enough to serve to company. The fourth is for her helpful tuna tips and list of pantry items. I took the author's advice and now use tuna in olive oil, not the bland stuff in water I've been eating since childhood. The fifth star is for explaining that in places like Italy and Spain canned tuna is actually a `gourmet' item. Good news for canned tuna lovers. Finally we can come out of the closet!!!
Although there are only 65 recipes in this book, I judge a cookbook by the quality, not the quantity of recipes. Plus I love cookbooks with pictures of the finished dish, so I'll gladly pay a little extra. THIS BOOK IS WORTH EVERY PENNY! Thank you Joie Warner.
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