Brigit Legere BinnsBesprekingen

I owned this cookbook on a hardcover. It’s all about sauces!

I owned this cookbook on an ebook. It’s all about breakfast!

I owned this cookbook on an ebook. It’s all about hors d’oeuvres!

Eh.

Definitely some interesting sounding places to eat and explore, and as someone who goes to the OR coast every couple of months I can say the Local Ocean (Newport, OR) and Luna Sea Fish House (Yachats, OR) are solid picks. I have a minor issue with the semifrequency of calling various owners or fellow travelers "refugees from [insert big metro area]" as that's kind of a weird word choice for "non-locals who moved here to 'uplift' the scene" as it seems like that's what the author's implying... or sniffing at tourist-trap type areas when this is literally a book about tourism, but I get the appeal of trying to find those out of the way but still awesome places.

Also, once again, reading a cookbook and not making anything from it... though the recipes here definitely would require a bit of forethought (and planning, if ingredients are even available... probably are as I do live in Oregon, but still, I don't venture out to the co-op or Market of Choice that often)

At first look, I did not like this cook book, it was the format, the print is green and plain. I like colored photos, I want to see what it is I'm about to make, even though my results Never look like those in the cookbook.

In regards to the recipes, I like them! Covered is how to use: condiments, nuts/seeds, sugars/dried fruits, oil/vinegar, liquor, fruits/cheeses/dairy, & spices. Cooking by; roasting, braising, "walk-away"/"hands on" sauteing, no cooking, stir frying, & grilling.

Most everything sounded wonderfully delicious & healthy. This is a book, I'd be interested in owning.

Fussy, fussy, fussy. This is the old style gourmet, the kind which requires 43 ingredients, parceled into 126 different additions (and yes, this is hyperbole, any defenders of Binns out there). Some of the recipes looked yummy, but the fussiness of them turned me off. I love to cook. I even love to fuss. But fussing for fussing's sake? No thank you.

I don't cook food this fancy schmancy hardly ever. The stories and photos were interesting though.