The Can Opener Gourmet : More Than 200 Quick and Delicious Recipes Using Ingredients Already in Your Pantry [Bargain Price] [Plastic Comb]

The Can Opener Gourmet : More Than 200 Quick and Delicious Recipes Using Ingredients Already in Your Pantry [Bargain Price] [Plastic Comb] Review

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Cookbook people fall into three categories: Those who buy them as gifts for others, those who buy them for themselves to use, and those who buy them strictly to read. With the exception of the latter, home cooks will be well-pleased with Laura Karr's unique and quirky Can-Opener Gourmet, which I recently received as a gift.

I think the Publisher's Weekly review, above, misses the point of Karr's book, which is written strictly for the use of canned and packaged foods. It is a time-saver for busy people designed to enhance their quick-cooked meals, not to suggest that canned ingredients are inherently better than fresh. Further, it must have been written by someone with little experience in an actual kitchen, or else they wouldn't have asked such a question as "how hard is it to slice a piece of chicken?" Hello? It's not the slicing-you also have to go to the market and buy the chicken, clean it, and cook it before the slicing occurs. That is Karr's point in saying canned chicken is less time- and labor-intensive than fresh (and indistinguishable in many recipes-I use it all the time).

I found TCOG's premise both interesting and fun. The recipes are simple and easy to follow, and the three I've tried so far turned out great. The only problem I found was that there are more basic recipes included than there need to be. Like many recipe books, this one feels padded toward the end. I think the cookbook reading crowd would have appreciated fewer recipes and more informative chat. But that's a minor quibble.

The thing most casual cooks will have the hardest time with is the use of baby food in several recipes. Logically this makes no sense, as baby food is, as Karr points out, about the safest, most pure food product available. Logic has little to do with the palette, however, so users might be tempted to make their own purées if they can't get past the idea of using Gerber's-but again, that kind of defeats the purpose of the book. As for myself, the fewer times I have to whip out the food processor, the better-after all, strained carrots is strained carrots.

Overall, I'd give The Can-Opener Gourmet 4.5 stars, and recommend it as an excellent holiday gift for adventurous friends and family members who cook.
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