Bests & Worsts Reviews from Amazon

This is a beautiful cookbook with many interesting recipes but unfortunately was very carelessly produced. Some of the recipes are fantastic. The "Whole Roasted Carrots with Black Lentils" was delicious. However, other recipes have very obvious mistakes which ruin them. I made the Yukon Gold Potato Pierogies following the recipe exactly, but ran into a lot of problems. First of all the recipe calls for the dough to be rolled out to 1/4" thick and then have 18 4" circles cut out of it. When I rolled the dough out to 1/4", it only made a sheet large enough to cut out about 6 circles. It had to be rolled much thinner to be able to make enough pierogie wrappers. Second, the recipe calls for 5 teaspoons of salt added to the ingredients with additional salt used for the water to cook the potatoes and cook the pierogies. This is for a recipe that makes 18 pierogies. I love salt, but this was almost inedible. It seemed like someone had made a mistake in scaling the recipe, and that the authors had never tested the recipe as written. We had similar problems with the Celery Root Fritters. While the batter was tasty, it was not firm enough to make fitters - we ended up with celery root mush. It seemed like an ingredient was left out. This inconsistency was bolstered by the picture that accompanies the recipe, which shows fitters with large pieces of vegetables, while the recipe calls for everything to be diced. It's frustrating to use a cookbook like this. The authors clearly have a lot of good ideas, but careless production makes it difficult or impossible to execute these recipes to their full potential.