The Pioneer Woman Cooks: Food from My Frontier

“Drummond invites fans into her world with irresistible recipes and photos.”
People

Accidental ranch wife, beloved multiple Bloggie Award-winning blogger, and #1 New York Times bestselling author of The Pioneer Woman Cooks, Ree Drummond is back with a second helping of irresistible recipes, down home wit, and warm remembrances. With The Pioneer Woman Cooks: Food from My Frontier, Ree serves up a feast of delicious, soul-satisfying, cowboy-approved comfort food that the whole family will enjoy—from glazed doughnuts to restaurant-style salsa to spicy Dr. Pepper pulled pork to the best grilled cheese ever!

Product Features

  • By Ree Drummond
  • 304 pages
  • Hardcover
  • HarperCollins

Revised by JC Hines Mims Cookbooks & Recipes Around the World 04/02/2014 All Rights Reserved 2014-2015.

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One thought on “The Pioneer Woman Cooks: Food from My Frontier

  1. Has a photo of food ever looked so good that you tried to smell it? Ree Drummond, who uses the nom de plume “Pioneer Woman” for her eponymous show on the Food Network, is following on the success of her 2009 debut with a new cookbook designed to bring the taste and culture of her family-style cooking to the rest of the world.I’ve never seen an episode of Pioneer Woman, and had never heard of Ree Drummond up until a month ago. My familiarity with her grew quickly only a few pages into it. “Food from my Frontier” is filled with pictures and stories of her family and children, and if you don’t know the names of everyone by the time you’ve reached the soup section, then it’s likely several pages have gotten stuck together. At first glance, I started to groan. I know all about the emotional aspect of cooking, and I’m used to chefs playing up the “family angle” in their books, but for the most part, I gloss right over it. I would gladly give up pictures of Gordon Ramsay’s children picking strawberries or Paula Deen’s niece cutting herbs for a crusty, bubbling mac and cheese or even a nice dark roux. I can fully appreciate the market for “coffee table cookbooks,” but mine will spend most of their lives on the counter, with hand-cracked spines to ensure they lay flat and pages covered in grease and olive oil. At first appearance, “Food from my Frontier” follows the same formula, but it quickly becomes clear that Drummond has hit a magical balance between form and function and created a cookbook that retains the down-homey family aspect that will make this book appeal to those that like to “read” cookbooks and those that use them to cook.CONTENTI started out my research into Drummond with the food blog that started her success, and on first glance, it is easy to see where that success came from. The strength of her food blog comes from the stunningly beautiful pictures that accompany each recipe. Food photography can be a difficult skill to master, but it’s clear that Drummond could have easily picked it up professionally. Almost every aspect of her cooking, from mise en place, to preparation, to finished product, is documented in vibrant full color photos that are sure to work the salivary glands into overtime. The same format follows in this book. Each recipe (yes, even the one for iced tea) has an average of 10 accompanying photographs (all taken by Drummond herself). The pictures are fairly small, but large enough to show technique and give you an idea of what you should be doing. There are still numerous non-food photos of Drummond’s family, pets, and various farm animals, but the layout is so well-managed that there is more than enough room for them and they serve to add character to the book without taking away from the actual cooking.RECIPESThere are 119 recipes in all. Normally for a cookbook of this size I would expect at least 150, but given how much space is devoted to each recipe, this is a very respectable number. If you are a devotee to the blog, most of these recipes are going to feel very familiar to you. I went through all of the recipes and came up with 30 that appeared to be truly original to the book. All the rest can be found on her blog. Some of the recipes were “reworked,” which mostly just means that they had better pictures taken, and possibly small ingredient changes. But I can’t fault Drummond because she likes to give away free recipes. I will however say that if you’re having trouble with a particular recipe, look it up on the blog, because she has many more pictures and the steps are described in greater detail. I have had no problem following the recipes I have tried from the book though. The book follows the traditional format of most cookbooks, but adds a “Canning” section at the end. The recipe breakdown (followed by number of recipes) is as follows:Breakfast (13)Lunch (14)Soups (7)Starters, Party Food, and Drinks (15)Pasta and Pizza (10)Supper (21)Sides (10)Sweets (17)Canning (12)I tried recipes from each section (except the canning), and I think the strength of this book comes from the Starters/Party Food, and the Sweets. You’ll find there are several classics, such as caprese salad, guacamole, and quiche, but almost all of the recipes have something original about the preparation or an added ingredient that gives them new life. I’ve seen a dozen recipes for caprese salad, and they are pretty much exactly the same (which is to be expected for this dish), but I had never thought to heat the balsamic before, which reduces it and concentrates the flavor, to give a much nicer presentation and richer taste. While trying Pioneer Woman’s recipe for sliders, I was surprised by how much flavor was added to…

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