Rebar: Modern Food Cookbook Summary and Reviews

Rebar: Modern Food Cookbook
by Audrey Alsterburg, Wanda Urbanowicz

Rebar: Modern Food Cookbook
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Book Summary Information

Author: Audrey Alsterburg, Wanda Urbanowicz
Edition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2001-11-01
ISBN: 0968862306
Number of pages: 272
Publisher: Big Ideas Publishing

Book Reviews of Rebar: Modern Food Cookbook

Book Review: A cookbook I really trust....
Summary: 5 Stars

This is a cookbook I really trust. Even if I think I don't like all the ingredients in a recipe, I've discovered there isn't a recipe I've made and not liked. (My husband objected to the cold tofu and watercress salad, but so far that's all, and we've made more than half of the recipes.) The Yukon Gold and Yam Gratin and Rebar Caesar (lacto vegetarian and picnic-safe) are pot-luck and holiday staples that always have people asking for the recipe.

My husband and I ate at Rebar on our honeymoon, and it was fabulous. (Outpaced only by Deep Cove Chalet on our trip - not in Victoria, but well worth the beautiful drive!) Since we live a good 1,000 miles from Victoria, we get to sample more of the food this way, albeit without the awesome BC ambiance. As a vegetarian, most of the recipes from the book that I've made are vastly superior to anything I find at most restaurants.

The juice recipe section at the back is also refreshing and different from most of the weird or boring juices you find in juicing books. It's a good "idea" cookbook, too, for thoughts on how to improve other recipes, and the introduction to chipotle puree has added a wonderful new ingredient to my culinary arsenal.

Some of the recipes are a bit ornate and take a large amount of ingredients, so many entrees and pastas are not a 30-minute dinner sort of thing. Make lots and keep the leftovers (if you have pots and pans that are large enough). The recipes are plenty salty, and some of the recipes run spicy! I usually make them as-instructed the first time, and then tweak spices to taste, or adjust ingredients as my fridge dictates.

I highly recommend the cookbook, and the restaurant, too.

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