I am laughing so hard about the Mythical Cookbook. It is 100% based off the interesting food made for good mythical morning. It’s what all the fans asked for. I can’t believe I never thought that someone could randomly find the cook book and not understand. If the review is from a viewer… they must not pay much attention to the show or what the intention of the book was for . 😂
and this recipe was litterally super easy! Like anyone could make it - maybe not wrap it so perfectly (I would def. fail) but still... looks easy and yummy
"too technical" can also mean that the people are just not on the same cooking level and get overwhelmed by the instructions. Cooking can be very stressful for people who are not experienced. Also, there seems to be two types of cooks. The people who measure with their heart and just feel the cooking. And the food engineers 😂
Remember, the complaint isn't that the recipe itself is too technical. It's that Kenji has a lot of background information about each recipe. The person is saying that they just want to know how to make the food, they don't really care about the background or anything like that. Which I feel is a legit critique. I personally love knowing all of those details, but for beginners, that might be information overload.
@@0293Sarah exactly. There's nothing wrong with the cookbook. So rather than write a bad review, they should have pointed out that it wasn't for beginners.
Buying Kenji’s book (by a man who is, you know, famous and beloved for breaking down the why and how of cooking) and then getting mad that it’s “too technical” is a wild series of decisions.
I LITERALLY yelled at my screen "YOU ORDERED A BOOK FROM A FOOD SCIENTIST!!!" and immediately scrolled down to the comments to see if that irked anyone as much as it did me, lmao.
I love the "I bought a cookbook from someone with a certain kind of personality and cooking style and didnt want this things to be in the book" mood lol
Kenji excels at the technical that is why his recipes are so freaking good. He used to work at america's test kitchen which is all science based cooking
I have the mythical cookbook, every recipe I have made so far has been a hit with my family! They were wary at first with the strange combos but ended up loving them. I highly recommend checking it out for those who haven’t
I have to assume that all the complainers basically don't know who Kenji is. Just watching even one or two of his videos online will explain what he's about. Even the photos, he didn't pay a photographer or stylist to take pictures, he's literally just taking pictures himself, of food that he made. And complaining about Kenji being technical is like complaining that you're wet when you decided to walk out into the rain.
For Natasha’s recipe, if you don’t like the texture of cottage cheese, pulse it in a food processor and use it as whipped cottage cheese! It blends beautifully with the cream cheese and is so much more smooth and enjoyable .
I see this with fiction book reviews too. A lot of people can't seem to distinguish between "this isn't what I expected" or "I wanted something different" with "this is actually bad", they're just hopeless. Being mad that someone like Kenji provides detailed technical explanations, or that GMM would have somewhat silly or gimmicky recipes... holy crap did they literally just type "cookbook" into the amazon search bar and buy the first result they saw? that's just user-error, there's no helping someone who completely refuses to help themselves.
Not just cookbooks and fiction-I was once browsing for manga art tutorial books and came across one on anatomy, something good artists need a solid grounding in if you are going to draw in a non-cartoony way. In the reviews there was a 1-star complaining that it was “just a book of naked people!” 😖
@@nintendonut100 I bought the book, btw. It’s what it says on the tin. All I can think is that they grabbed the first book on manga drawing she saw without even bothering to open it or read the blurb.
The cottage cheese and cream cheese mixture was to mimic the fresh cheese we can get here in Europe. It's similar to ricotta, except it actually tastes like something, and it's a very common ingredient in lots of dishes - sweet and savoury. Another classic filling for the crepes is the fresh cheese mixed with egg yolks and sugar.
In Poland we also often add sour cream on top of crepes, my grandma makes them in a very similar way, except instead of raspberry jam, she makes a blueberry one, delicious!
We do the same in Lithuania as well. We can use strawberry, raspberry, blueberry, cherry, red/black currant jams. All equally delicious. Sometimes even simple apple sauce or just plain sugar mixed with sour cream.
10:21 - in Europe, we have something that is often translated as cottage cheese but its not this. Its closer to a cream cheese type of thing. Its a fermented dairy product, and consistency ranges from quite hard and cottage cheese like (better for baking) to a very soft almost like a whipped cream consistency. We use the softer types for spreads or just to eat. Thats why european recipes dont quite translate to america 😁 also yes, we Slavs slap sour cream on everything
I alwyas find it funny when reviews sound like the one for babish are just not wanting to as much work and just sound like they dont want to the work lol
I’m delighted by all of your testing videos, I can’t explain why it’s so engaging to watch you go through all these recipes. I know there has to be some staging and performing ultimately because it’s a video and there’s performance as a part of it, but you just feel so refreshing and genuine? Like going to eat at a friends house and having them talk you through the meal 😂❤
OK, this is where I usually say something like, "you're going too easy on these chumps!", but in this case, you're absolutely spot on. Imagine complaining that Natasha's Kitchen didn't produce a Ukrainian cookbook! She's been cooking "standard" American dishes forever! It's like the complainers never watched the chefs in question before buying the books. 5/5 - Perfect review of reviews. Will watch again.
I’ve never understood the amount of poor reviews on cookbooks. I like to buy them just to read for my own entertainment and learn something new or get ideas. If there’s a recipe available online that I like, I’ll print it, write it down with my own notes, or simply read it on my phone. I don’t keep my cookbooks in the kitchen because I’m always afraid I’ll spill some sauce or oil on the pages and it’ll be ruined. Always love your videos! 😊
Personally, I think its because the chef writing has the fundamentals of cooking down and for a novice they can come across as really out there for a beginner. I think these books are great to learn a new skill or get inspiration as well.
I've been binge watching your channel. The vibes are amazing cuz you're super kind, and the food looks delicious, also, the pink large pan in 17:32 is SOOOOO cute omg I felt like I needed to say something about it
For the mythical review, the reviewer is just straight up lazy? Stated that they wouldn’t try it unless someone else made it. So you’re leaving a 1 star bc of your choice to not make it 😭 how does that make any sense at all
I don't know who Alison Roman is, but I feel like if you do a play on a dish, but aren't 100% authentic, people will grill you. "THAT'S NOT A CURRY!" Even when it's someone FROM that culture. I've seen a Mexican guy getting dragged for his salsa recipe. I'd be hesitant to say I was making a curry too.
The problem wasn’t that she made a curry, it was that she made curry but called her it own invention when in reality it was copied from Caribbean islands doubles/chana Barra recipe. No one and I mean no gets mad at Joshua Weismann, golden balance etc when they make Asian or Caribbean food coz they don’t try to claim it’s their invention. They do put a twist on it and say so, but never claim other peoples food as theirs. The other issue was that she gave credit to recipe’s which had European origins but refused to do so for the Caribbean culture and got racists with Marie Kondo and Chrissy Tiegen. It was all too problematic and she refused to apologize or make ammends.
I’m very also seen white people refer to a recipe as curry and be dragged for it, as not all spiced dishes are curry and that’s white people thinking it is apparently. Unsure if you missed it in the video where she said it isn’t a curry and described the dish as a whole instead. She never called it a curry, so you’re just agreeing with her, with exclamation marks.
@@kirstybrown1185 Did I Kristy? Coz I distinctly recall she said the recipe was her invention, she made it popular and called it “the stew”. The dish has a name, chana masala or doubles/chana barra if you have Caribbean culture. Who asked her to name it “the stew”. Tomorrow you people will copy biryani and call it “the rice” and people who are south Asian are supposed to be ok with that? Is that the case? You want to recreate existing dishes and call it your “the …” is that it?
I like this counteracting overly negative reviews. Trying recipes for yourself to see if the review is on to something or if it’s just bull, and then off-setting the imbalance is a really nice thing to do.
I would argue that technique mastery is far more important than recipe mastery. A recipe just gives you competency of how a specific dish is made whereas learning the techniques behind that recipe allows you to branch out and improvise much better.
That’s some good “mluntsy” or crepe Natasha has, my mom used to bake crepe in oven, she was laying them on the baking form, then cover it with sower cream mixed with sugar and then bake them until til the top part is golden brown, it’s called “nalysniky” very delicious 🤤
I also cook those crepes for my daughter and I'm Eastern European. I alternate between raspberry, strawberry forest fruits and peaches if they are seasonal. Her absolute favourite. She would eat them every morning if she had her way, but it's only once per week.😂❤ And I made those garlic spaghetti. Yummmm❤❤❤
Okay, this video totally got me to subscribe! I love how you took bad reviewed cookbooks, tested a recipe from each and wrote your own five 🌟 reviews. All of the recipes with you walking through the steps as you made them just made me wanna follow along and make them, too!
I can’t stand people that are so mean😡 The problem is that they probably can’t cook or know how to properly read a recipe. But they have to make a nasty comment!!! Just don’t post!!! And this is coming from a 62 year old chef 👩🏼🍳 I appreciate your honest approach to trying these recipes. Thank you 😊
Cooking slavic recipes in America might be challenging. Sometimes you may have hard time finding the ingredients in the way they are need to be in classic recipes, I feel? Would get criticized for "products you barely csn find" with more traditional food lol
I really appreciated the way you covered a controversial chef with such poise, respect, and a clear mind. I think it's really important in this day and age to separate attacks from actual criticism. By handling that section of the content the way you did I had the chance to see who you are at your core, and the way you respect other human beings and their artistry, and I respect you greatly for it. I will always watch and trust your content. ❤ much love.
I'm glad you said the older the kimchi, the better, because I have this decade old jar of kimchi sitting collecting fungus in the back of my fridge that I now know would be perfect! 😂
I love cookbooks. I have several youtuber cookbooks and each one is pretty idiot proof. Babish's cookbook is probably the most challenging on its harder difficulty recipes but even those are very well detailed. B Dylan Hollis' and Tasting History's cookbooks can be difficult because you're cooking with unfamiliar ingredients. If someone's looking for a cookbook for people to just assemble things, there are cookbooks for that. But most youtuber cooks even on their channels are pretty detailed so I'd expect their cookbook to be similarly detailed.
I am really loving these fun, creative videos from you so much, it’s what I really want to watch at the end of the day for comfort and inspiration and because you’re awesome 😊 I think even a cookbook test drive from you would be so great, pick one random book you own or buy and make a few, maybe 3+ dishes from it, doesn't have to be a full meal, can be random things, think it would be a fun series on your channel. Wishing you and family a great summer 😊
Request: next cookbook episode can you do Carla Lalli Music? I have followed her since Bon Appetit days and LOVE her style. Would enjoy seeing how you do with it. My family LOVES her recipes. Always a hit.
Originally, crepes are made only with cottage cheese, but since it is harder to find fatter cottage cheese in america than it is in ukraine, the receipt calls for ricotta. Making crepes with ricotta only might be a good option for people who dislike cottage cheese. However, it wouldn't be authentic.
I like that you're positive and loved all these books! Great energy! On the other hand, a lot of these reviews don't seem like they're being nasty and mean, just giving their honest opinion that it wasn't for them. I think we should be okay with people saying they don't like something, everyone is different and having a bunch of opinions is nice so you can figure out if something is good for you.
@@honeysuckleThat’s the problem with them not being held accountable for their nastiness, if they could prove it, that’s one thing. But anything more like “because I said so” isn’t something that should be set in stone. Their attitudes shouldn’t be taken with a grain of salt but the whole spice rack 😅
I agree that the 1 ⭐️ reviews are a bit much. Saw another video today about people having a “main character “ complex where not only are they the main character in their own lives they have to be for others too. Hence why people have to leave nasty comments on media not meant for them instead of moving on. If they can’t relate or it doesn’t align with them it’s wrong. This happens on social media so much. I think people have the right to give constructive comments. People can say opinions but it should be somewhat constructive or non-bias/ not personal attacks. Just to imply the cookbook sucks and doesn’t have value/ worth is subjective. It might not be for one person but it may be for another. I also feel like some of the reviews were rather ignorant based on what was written vs. What we saw/ what we may know to be accurate.
@@KISEMA02 Which sometimes leads to us wanting to tell the troll “Prove it.” We can come to their thinking if they’re willing to walk us through it. But some don’t bother to let us see what the color of the sky in their worlds are, so if we can’t understand them, whose fault is that? We don’t always accept “It sucks because I said it did.” We need proof.
This is just letting me know exactly what cookbooks to buy! I came to this video because I'm a Good Mythical Morning fan who bought the cookbook and I was like "no way someone rated it 1 star!"
Cookbook author tests recipes is a great concept -- really enjoyed it. Interested to see you use what looks like a non-stick wok for Kenji's recipe. I had thought you needed a super-high btu flame for wok cooking.
my take on some of these 1-star reviews is that these people never took a fundamental cooking class. As in what "fold in" means or the bare basics of cooking. I had the ability to learn in a home economics class what the basics of cooking are. Also, if they think these are hard and this is not meant to be mean to those 1-star reviews, the cookbooks that anti-chef covers are way up there and very difficult. But all that can be learned with practice and taking time to understand some techniques of cooking. This is meant to be more constructive to those reviews, practice makes perfect and all these youtubers are generally very high-level cooks compared to the average person.
Honestly, i would rather go a recipe book go from scratch and deep in technical aspects, than being written in Ape language. Whats the point of owning a recipe book if all you do after opening it is "Get premade buns, toast them. Get frozen patty, heat it. Add whatever condiment and you're done". I would rather prefer if it tells me how to make it all from scratch, on days that i don't have the energy to bake my own bread, i ll substitute it with market bought.
"She didn't have all the italian ingredients for cacio e pepe, so she combined whatever she had", wait what? Black pepper was a hard to come by italian ingredient? Since it's the only thing from the original recipe that's missing from this version. Just a very weird story, but the food looks great!
Cacio e pepe is exclusively made with pecorino romano and freshly cracked black pepper. The garlic noodles dish seems inspired by the technique involved in the original roman dish but the ingredients are different. Absolutely no garlic or butter in cacio e pepe. It is possible that the ingredient she was missing was the pecorino romano (the star of cacio e pepe).
Now dont lie lol we literally have something call black pepper salt as a common dip for all type of food and fruits... viet people have black pepper... @daniellejordan4551
21:11 that reviews you read out for Alison weren't personal attacks, they were valid criticisms for a book that is lacking in several departments. Mediocre seems apt, but you picked a dish you were already familiar with and then you complimented your own presentation as if that had any bearing on how she presented the photos in the book???
i love dzung but i think this whole concept is already inherently flawed. she’s not testing 1 star recipes from famous cooks, she’s testing recipes from cookbooks that have 1-star reviews which is basically every book. when you have a large enough volume of readers, some of them are bound to get bad reviews, even though all these cookbooks are highly rated in their own right. just feels strange.
Seems like they all just hate and complain, and nitpicking about every little thing that they don’t like. All very petty and makes me wonder if these one-star reviewers need to be outed and openly given a spanking.
i like that your videos are aesthetically pleasing but your tools all look like they get used often even when you're not on camera. it literally made me emotional bc i always see those like super clean brand new looking tools in cooking videos and compare my own tools to them. your reviews are so sweet.
what i’ve realized abt a lot of these reviews is people buying the books without realizing what they’re getting into, chefs write these books to share recipes in their own way, if u buy a book from a food scientist it’s obv going to be technical, or it’s just laziness if u buy a cookbook it’s not gonna be buy these things from the store and assemble it, its u have to do work to get good quality food
Keep these videos coming honeysuckle , theyre so amazing , honestly i love your whole channel ❤. I like your positive outlook on everything ❤. Also more msg is fuiyoh 😂.
Just pausing after the first one, how crazy is it that there's a 1 Star Review for an food that's based on a show for children...bro, just put a burger and some toppings in between some buns...the special meat is extra
Thank you for saying everything you said about the Mythical kitchen & crew. You absolutely should know exactly what to expect! Sadly, there will always be people who come up with anything to complain about, though 😔 I loved your review 💜
I love this video. It was fair. It was good that you were giving people five star reviews you’re typing made me laugh lol😊 you’re my favorite RUclips chef
I tried one of allison's thanksgiving green bean recipes. She recommended throwing the whole lemon in it and said the bitterness would add some complexity to the dish. 😂 Maybe she could have been more specific about what types of lemons she uses but the ones i had made the dish too bitter to eat. I'd try the recipe again but i would definitely not include the pith. 😵
I agree, many of the one star reviews really have nothing to do with the food. I see that a lot for other product reviews too. However, it feels as if your reviews in these testing videos are always going to be an excellent five stars. It kind of feels as if we already know what the outcome is and what your review is going to be before we even watch.
@@honeysucklenot every cookbook needs an “average” rating. The point of reviews is to help a consumer decide whether they want to buy something or not. By just giving something a 5 star review just cause is disingenuous and defeats the point of what a review is.
Watch part one:1-Star RUclipsr Recipes: ruclips.net/video/XWkDKMK4mSU/видео.html
I am laughing so hard about the Mythical Cookbook. It is 100% based off the interesting food made for good mythical morning. It’s what all the fans asked for. I can’t believe I never thought that someone could randomly find the cook book and not understand. If the review is from a viewer… they must not pay much attention to the show or what the intention of the book was for . 😂
From the review, it sounds like it’s someone who watches the channel actually. Just maybe not someone who wanted to make the recipes, I suppose
My thoughts exactly!!! We all know they are ridiculous recipes that’s why we wanted it 😂
Right‽ Every ad they did for the book on their assorted shows made it very clear it was a bit of a silly goof. I mean look at the pictures!
and this recipe was litterally super easy! Like anyone could make it - maybe not wrap it so perfectly (I would def. fail) but still... looks easy and yummy
a cookbook being “too technical” is a crazy review. if a recipe is very easy to mess up wouldnt you want to be as technical as possible?!?!
"too technical" can also mean that the people are just not on the same cooking level and get overwhelmed by the instructions. Cooking can be very stressful for people who are not experienced.
Also, there seems to be two types of cooks. The people who measure with their heart and just feel the cooking. And the food engineers 😂
Remember, the complaint isn't that the recipe itself is too technical. It's that Kenji has a lot of background information about each recipe. The person is saying that they just want to know how to make the food, they don't really care about the background or anything like that. Which I feel is a legit critique. I personally love knowing all of those details, but for beginners, that might be information overload.
@@shavonwalker2550 but then surely this is not the right book for this person. Nothing wrong with the book itself
@@0293Sarah exactly. There's nothing wrong with the cookbook. So rather than write a bad review, they should have pointed out that it wasn't for beginners.
@@calihhan4706 and then there's Kenji, who's both! 😁
Buying Kenji’s book (by a man who is, you know, famous and beloved for breaking down the why and how of cooking) and then getting mad that it’s “too technical” is a wild series of decisions.
I LITERALLY yelled at my screen "YOU ORDERED A BOOK FROM A FOOD SCIENTIST!!!" and immediately scrolled down to the comments to see if that irked anyone as much as it did me, lmao.
I love the "I bought a cookbook from someone with a certain kind of personality and cooking style and didnt want this things to be in the book" mood lol
The fake typing always gets me 😂
★★★★★ Verified Purchase
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2 people found this helpful
THATS EXACLTY WHAT I WAS ABOUT TO SAY OMLLLL
Right! and like at the screen you can see she is not typing anything
I JUST NOTICED ITS ALL FAKE LOL while ive already watch bunch of this series😂
@@JustVisitingyoooOMMGGGGGGG why are you so over the top
Kenji excels at the technical that is why his recipes are so freaking good. He used to work at america's test kitchen which is all science based cooking
I have the mythical cookbook, every recipe I have made so far has been a hit with my family! They were wary at first with the strange combos but ended up loving them. I highly recommend checking it out for those who haven’t
I was laughing at the review. We all wanted a cookbook for the food from the show. It was such an ignorant comment lol
Wary. Weary means you are tired.
@@Aelffwynn your’re grammer correctings donot phaze past my cognation walls four their are invisible 😤
😂@@SMNACTUALLY
Imagine buying a Kenji Lopez Alt cookbook and then complaining it’s too technical 🤦🏽♀️🤣🤣🤣
This
I also appreciate all the photos are by him of the food while he was actually making it and not by a food stylist
I have to assume that all the complainers basically don't know who Kenji is. Just watching even one or two of his videos online will explain what he's about. Even the photos, he didn't pay a photographer or stylist to take pictures, he's literally just taking pictures himself, of food that he made. And complaining about Kenji being technical is like complaining that you're wet when you decided to walk out into the rain.
literally what did they think was going to happen
Have you tried Ann Reardon (How to Cook That) and B. Dylan Hollis, Max Miller (Tasting History) or Sorted Food?
These!! I would be much more interested in these books
i'm a big fan of Ann Reardon's recipes, I've tried a few different kinds of dessert and they've all been delicious
Ann reardon never let ne down! Her recipes are so good.
I made three of B Dylan Hollis's recipes over the holidays and they were all bangers. I was impressed!
Yes Yes Yes Totally agree Honeysuckle needs to do some B Dylan Hollis recipes for sure!
For Natasha’s recipe, if you don’t like the texture of cottage cheese, pulse it in a food processor and use it as whipped cottage cheese! It blends beautifully with the cream cheese and is so much more smooth and enjoyable .
I see this with fiction book reviews too. A lot of people can't seem to distinguish between "this isn't what I expected" or "I wanted something different" with "this is actually bad", they're just hopeless. Being mad that someone like Kenji provides detailed technical explanations, or that GMM would have somewhat silly or gimmicky recipes... holy crap did they literally just type "cookbook" into the amazon search bar and buy the first result they saw? that's just user-error, there's no helping someone who completely refuses to help themselves.
Not just cookbooks and fiction-I was once browsing for manga art tutorial books and came across one on anatomy, something good artists need a solid grounding in if you are going to draw in a non-cartoony way. In the reviews there was a 1-star complaining that it was “just a book of naked people!” 😖
@@eirrenia It's an anatomy book, what were they expecting?
@@nintendonut100 Apparently not a book on anatomy for artists.
@@nintendonut100 I bought the book, btw. It’s what it says on the tin. All I can think is that they grabbed the first book on manga drawing she saw without even bothering to open it or read the blurb.
Agreed. If I can see the value in something, but it isn’t for me, I give at least 3 stars. Cookbooks, movies, anything.
Loved the uncle roger impression but he'd never be mad at using MSG in any cuisine 😂
Haha that's her "cousin" 🤣
but thats not uncle roger 😭uncle roger may like msg but her aunty doesn't
That’s cousin Young. She’s annoying like that
KING OF FLAVOR
Awesome. The Kimchi Jiggae is typically tempered by eating it with a bowl of rice. It would take an iron stomach just to eat that straight.
Hahha I know what u mean… ended up having it with some udon!! Sooo good 🤗
The cottage cheese and cream cheese mixture was to mimic the fresh cheese we can get here in Europe. It's similar to ricotta, except it actually tastes like something, and it's a very common ingredient in lots of dishes - sweet and savoury. Another classic filling for the crepes is the fresh cheese mixed with egg yolks and sugar.
There is not fresh cheese there?
Haha yeah I’m watching that and like “wait that’s just fresh cheese like we make from our goats
In Poland we also often add sour cream on top of crepes, my grandma makes them in a very similar way, except instead of raspberry jam, she makes a blueberry one, delicious!
We do the same in Lithuania as well. We can use strawberry, raspberry, blueberry, cherry, red/black currant jams. All equally delicious. Sometimes even simple apple sauce or just plain sugar mixed with sour cream.
10:21 - in Europe, we have something that is often translated as cottage cheese but its not this. Its closer to a cream cheese type of thing. Its a fermented dairy product, and consistency ranges from quite hard and cottage cheese like (better for baking) to a very soft almost like a whipped cream consistency. We use the softer types for spreads or just to eat. Thats why european recipes dont quite translate to america 😁 also yes, we Slavs slap sour cream on everything
I alwyas find it funny when reviews sound like the one for babish are just not wanting to as much work and just sound like they dont want to the work lol
I’m delighted by all of your testing videos, I can’t explain why it’s so engaging to watch you go through all these recipes. I know there has to be some staging and performing ultimately because it’s a video and there’s performance as a part of it, but you just feel so refreshing and genuine? Like going to eat at a friends house and having them talk you through the meal 😂❤
Aww I’m so glad! We’re having so much fun!! 🥰
OK, this is where I usually say something like, "you're going too easy on these chumps!", but in this case, you're absolutely spot on.
Imagine complaining that Natasha's Kitchen didn't produce a Ukrainian cookbook! She's been cooking "standard" American dishes forever! It's like the complainers never watched the chefs in question before buying the books.
5/5 - Perfect review of reviews. Will watch again.
Thank you!!!
I’ve never understood the amount of poor reviews on cookbooks. I like to buy them just to read for my own entertainment and learn something new or get ideas. If there’s a recipe available online that I like, I’ll print it, write it down with my own notes, or simply read it on my phone. I don’t keep my cookbooks in the kitchen because I’m always afraid I’ll spill some sauce or oil on the pages and it’ll be ruined. Always love your videos! 😊
Spotted pages of cookbooks just mean they’re well loved.
The poor comments can only be justified if the recipe itself is actually bad or missing a few details here and there, otherwise, screw it and have fun
Personally, I think its because the chef writing has the fundamentals of cooking down and for a novice they can come across as really out there for a beginner. I think these books are great to learn a new skill or get inspiration as well.
The review that basically says "I don't want instructions in a cookbook" can't be helped.
I discovered your channel a few days ago and have been binging ever since! What a surprise to get a new notification 🙏🏽
Seeing these 1-star review, you just know people can complain anything out of nothing 🤣
I've been binge watching your channel. The vibes are amazing cuz you're super kind, and the food looks delicious, also, the pink large pan in 17:32 is SOOOOO cute omg I felt like I needed to say something about it
For the mythical review, the reviewer is just straight up lazy? Stated that they wouldn’t try it unless someone else made it. So you’re leaving a 1 star bc of your choice to not make it 😭 how does that make any sense at all
Honestly, if they're too lazy to cook something unusual then that cookbook just isn't for them.
@@CJ_Carpenter exactly why even buy the book in the first place. Do people not read through it just to make sure it isn’t complicated for them?
I don't know who Alison Roman is, but I feel like if you do a play on a dish, but aren't 100% authentic, people will grill you. "THAT'S NOT A CURRY!" Even when it's someone FROM that culture. I've seen a Mexican guy getting dragged for his salsa recipe. I'd be hesitant to say I was making a curry too.
The problem wasn’t that she made a curry, it was that she made curry but called her it own invention when in reality it was copied from Caribbean islands doubles/chana Barra recipe. No one and I mean no gets mad at Joshua Weismann, golden balance etc when they make Asian or Caribbean food coz they don’t try to claim it’s their invention. They do put a twist on it and say so, but never claim other peoples food as theirs.
The other issue was that she gave credit to recipe’s which had European origins but refused to do so for the Caribbean culture and got racists with Marie Kondo and Chrissy Tiegen. It was all too problematic and she refused to apologize or make ammends.
I’m very also seen white people refer to a recipe as curry and be dragged for it, as not all spiced dishes are curry and that’s white people thinking it is apparently. Unsure if you missed it in the video where she said it isn’t a curry and described the dish as a whole instead. She never called it a curry, so you’re just agreeing with her, with exclamation marks.
@@babuyadav2336 she didn’t call it her own invention, you added words like others did.
@@kirstybrown1185 Did I Kristy? Coz I distinctly recall she said the recipe was her invention, she made it popular and called it “the stew”. The dish has a name, chana masala or doubles/chana barra if you have Caribbean culture. Who asked her to name it “the stew”. Tomorrow you people will copy biryani and call it “the rice” and people who are south Asian are supposed to be ok with that? Is that the case? You want to recreate existing dishes and call it your “the …” is that it?
Yes but you should say explicitly that it's a play on an existing dish, rather than saying no it's got nothing to do with that it's 'The Stew'
these videos make me wanna get out my cookbooks and try everything
I’m super impressed - the first crepe NEVER comes out good! That recipe must be magic😂
2:31 msg no good!
OK guys i'm calling uncle roger😂
I like this counteracting overly negative reviews. Trying recipes for yourself to see if the review is on to something or if it’s just bull, and then off-setting the imbalance is a really nice thing to do.
I would argue that technique mastery is far more important than recipe mastery. A recipe just gives you competency of how a specific dish is made whereas learning the techniques behind that recipe allows you to branch out and improvise much better.
The people who give 1 star reviews are the people who typically just go thru the drive thru. Good home cooked food takes time and love.
That’s some good “mluntsy” or crepe Natasha has, my mom used to bake crepe in oven, she was laying them on the baking form, then cover it with sower cream mixed with sugar and then bake them until til the top part is golden brown, it’s called “nalysniky” very delicious 🤤
I thought mlyntsi were the unsweetened, yeasty variant of nalysnyki?
I also cook those crepes for my daughter and I'm Eastern European. I alternate between raspberry, strawberry forest fruits and peaches if they are seasonal. Her absolute favourite. She would eat them every morning if she had her way, but it's only once per week.😂❤
And I made those garlic spaghetti. Yummmm❤❤❤
Love these 'testing from cookbooks' videos!
Okay, this video totally got me to subscribe! I love how you took bad reviewed cookbooks, tested a recipe from each and wrote your own five 🌟 reviews. All of the recipes with you walking through the steps as you made them just made me wanna follow along and make them, too!
I can’t stand people that are so mean😡
The problem is that they probably can’t cook or know how to properly read a recipe.
But they have to make a nasty comment!!! Just don’t post!!!
And this is coming from a 62 year old chef 👩🏼🍳
I appreciate your honest approach to trying these recipes.
Thank you 😊
Cooking slavic recipes in America might be challenging. Sometimes you may have hard time finding the ingredients in the way they are need to be in classic recipes, I feel? Would get criticized for "products you barely csn find" with more traditional food lol
I really appreciated the way you covered a controversial chef with such poise, respect, and a clear mind. I think it's really important in this day and age to separate attacks from actual criticism. By handling that section of the content the way you did I had the chance to see who you are at your core, and the way you respect other human beings and their artistry, and I respect you greatly for it. I will always watch and trust your content. ❤ much love.
I really enjoyed you making the recipes form the Cookbooks😊😊 The Pizza CrunchWrap Supreme looks delicious I wanna try it😮😮
I'm glad you said the older the kimchi, the better, because I have this decade old jar of kimchi sitting collecting fungus in the back of my fridge that I now know would be perfect! 😂
I love cookbooks. I have several youtuber cookbooks and each one is pretty idiot proof. Babish's cookbook is probably the most challenging on its harder difficulty recipes but even those are very well detailed. B Dylan Hollis' and Tasting History's cookbooks can be difficult because you're cooking with unfamiliar ingredients. If someone's looking for a cookbook for people to just assemble things, there are cookbooks for that. But most youtuber cooks even on their channels are pretty detailed so I'd expect their cookbook to be similarly detailed.
Those raspberry crepes seem more like blintzes. Great job! We love those at our house.
They were delicious!!
I'm a very experienced home cook, and I love Alison Roman's cookbooks. They are simple and flavorful.
4:07 Random voice saying "Hey"... I think your kitchen is haunted O_O
The fake typing gets me every time 😂😂😂😂
The philosophy of cooking book seems like it's right up my alley.
I am really loving these fun, creative videos from you so much, it’s what I really want to watch at the end of the day for comfort and inspiration and because you’re awesome 😊 I think even a cookbook test drive from you would be so great, pick one random book you own or buy and make a few, maybe 3+ dishes from it, doesn't have to be a full meal, can be random things, think it would be a fun series on your channel.
Wishing you and family a great summer 😊
How the hell she cooks so much food but still looks so flawless?
Request: next cookbook episode can you do Carla Lalli Music? I have followed her since Bon Appetit days and LOVE her style. Would enjoy seeing how you do with it. My family LOVES her recipes. Always a hit.
The chicken legs with the garlic crumbs - I have to stop myself from cooking that every weekend.
I really love this kind of videos you did, it makes me happy i always re watch some of your videos when im craving 😋♥️
Try blending up your cottage cheese, if the texture usually bothers you it's a great tip! Also, cottage cheese in scrambled eggs 😋
You could use ricotta instead of cottage cheese for the crepes
That was my thought.
Originally, crepes are made only with cottage cheese, but since it is harder to find fatter cottage cheese in america than it is in ukraine, the receipt calls for ricotta. Making crepes with ricotta only might be a good option for people who dislike cottage cheese. However, it wouldn't be authentic.
I like that you're positive and loved all these books! Great energy!
On the other hand, a lot of these reviews don't seem like they're being nasty and mean, just giving their honest opinion that it wasn't for them.
I think we should be okay with people saying they don't like something, everyone is different and having a bunch of opinions is nice so you can figure out if something is good for you.
Sure but a 1 star rating is extreme, undeserved and destructive, just a mean, emotional reaction
@@honeysuckleThat’s the problem with them not being held accountable for their nastiness, if they could prove it, that’s one thing. But anything more like “because I said so” isn’t something that should be set in stone. Their attitudes shouldn’t be taken with a grain of salt but the whole spice rack 😅
I agree that the 1 ⭐️ reviews are a bit much. Saw another video today about people having a “main character “ complex where not only are they the main character in their own lives they have to be for others too. Hence why people have to leave nasty comments on media not meant for them instead of moving on. If they can’t relate or it doesn’t align with them it’s wrong. This happens on social media so much.
I think people have the right to give constructive comments. People can say opinions but it should be somewhat constructive or non-bias/ not personal attacks. Just to imply the cookbook sucks and doesn’t have value/ worth is subjective. It might not be for one person but it may be for another. I also feel like some of the reviews were rather ignorant based on what was written vs. What we saw/ what we may know to be accurate.
@@KISEMA02 Which sometimes leads to us wanting to tell the troll “Prove it.” We can come to their thinking if they’re willing to walk us through it. But some don’t bother to let us see what the color of the sky in their worlds are, so if we can’t understand them, whose fault is that? We don’t always accept “It sucks because I said it did.” We need proof.
i love your videos! the reviews are genuine and you always look so happy and transparent!
those crepes with filling called nalysnyky in ukrainian❤ im glad you liked it
This is just letting me know exactly what cookbooks to buy! I came to this video because I'm a Good Mythical Morning fan who bought the cookbook and I was like "no way someone rated it 1 star!"
Cookbook author tests recipes is a great concept -- really enjoyed it. Interested to see you use what looks like a non-stick wok for Kenji's recipe. I had thought you needed a super-high btu flame for wok cooking.
my take on some of these 1-star reviews is that these people never took a fundamental cooking class. As in what "fold in" means or the bare basics of cooking. I had the ability to learn in a home economics class what the basics of cooking are. Also, if they think these are hard and this is not meant to be mean to those 1-star reviews, the cookbooks that anti-chef covers are way up there and very difficult. But all that can be learned with practice and taking time to understand some techniques of cooking. This is meant to be more constructive to those reviews, practice makes perfect and all these youtubers are generally very high-level cooks compared to the average person.
You cannot trust anyone who gives Babsish a one star review.
The SF garlic noodles!!!
I must make. Thank you
Honestly, i would rather go a recipe book go from scratch and deep in technical aspects, than being written in Ape language. Whats the point of owning a recipe book if all you do after opening it is
"Get premade buns, toast them. Get frozen patty, heat it. Add whatever condiment and you're done".
I would rather prefer if it tells me how to make it all from scratch, on days that i don't have the energy to bake my own bread, i ll substitute it with market bought.
"She didn't have all the italian ingredients for cacio e pepe, so she combined whatever she had", wait what? Black pepper was a hard to come by italian ingredient? Since it's the only thing from the original recipe that's missing from this version. Just a very weird story, but the food looks great!
My thoughts as well, cacio e pepe is not a recipe with rare components and I'm not sure it was back in the dat
Cacio e pepe is exclusively made with pecorino romano and freshly cracked black pepper. The garlic noodles dish seems inspired by the technique involved in the original roman dish but the ingredients are different. Absolutely no garlic or butter in cacio e pepe. It is possible that the ingredient she was missing was the pecorino romano (the star of cacio e pepe).
Black pepper wasn't a common Vietnamese ingredient, may not have had it on hand at home.
Yeah I thought this too
Now dont lie lol we literally have something call black pepper salt as a common dip for all type of food and fruits... viet people have black pepper... @daniellejordan4551
5:10 I was going to say “wait this is a knock off a normal Italian simple pasta” 🤣
new to this channel and love the content its so easy to watch and feels homey. 5 stars.
Welcome to my channel!! And thank you!! 😊
The excited “waaah” mid crepe explanation made me happy 😊
Great video. As I'm sure someone from mythical would say, you're being your mythical best, spreading positivity in the face of negativity.
My favorite part is the fake hand typing on the reviews 😂😂 great concept for a video
So cool to hear the story of garlic noodles!
Not the msg slander 😭
This was fun to watch though, to see such a difference in experience!
21:11 that reviews you read out for Alison weren't personal attacks, they were valid criticisms for a book that is lacking in several departments. Mediocre seems apt, but you picked a dish you were already familiar with and then you complimented your own presentation as if that had any bearing on how she presented the photos in the book???
i love dzung but i think this whole concept is already inherently flawed. she’s not testing 1 star recipes from famous cooks, she’s testing recipes from cookbooks that have 1-star reviews which is basically every book. when you have a large enough volume of readers, some of them are bound to get bad reviews, even though all these cookbooks are highly rated in their own right. just feels strange.
I was shooketh by that "Trời ơi".
The fake typing on the keyboard is cute!
Seems like they all just hate and complain, and nitpicking about every little thing that they don’t like. All very petty and makes me wonder if these one-star reviewers need to be outed and openly given a spanking.
They might be a little too into that, negative people like that tend to be pretty touch-starved because nobody wants to be around negative people lol
@@cantsay2205 Maybe they needed to be touched with “The Hand of God” (a paddle marked with “The Hand of God” on the side).
I'd love you to review the cookbook Dolly Parton did with her sister Rachel, Good Lookin Cookin.
i like that your videos are aesthetically pleasing but your tools all look like they get used often even when you're not on camera. it literally made me emotional bc i always see those like super clean brand new looking tools in cooking videos and compare my own tools to them. your reviews are so sweet.
I love to cook! And my tools definitely get a beating with how much I use them. 😅 thanks for the sweet comment! 💗💗
I would love to see some reviews on cookbooks from games or series
the same folks getting bent over the last one not claiming her chickpea soup to be curry would be mad that she called it a curry when it is not.
This is so cool you posted, Natasha! I follow her too and the things she makes are amazing and delicious too 😊
Fun video!! Please make more parts ahah, really enjoyed (:
Lol, that, "ZING!" was sooo cute!
what i’ve realized abt a lot of these reviews is people buying the books without realizing what they’re getting into, chefs write these books to share recipes in their own way, if u buy a book from a food scientist it’s obv going to be technical, or it’s just laziness if u buy a cookbook it’s not gonna be buy these things from the store and assemble it, its u have to do work to get good quality food
Love these videos so much!
Keep these videos coming honeysuckle , theyre so amazing , honestly i love your whole channel ❤.
I like your positive outlook on everything ❤.
Also more msg is fuiyoh 😂.
I’ve never been so early! ❤ love your content!
Loving your content!
“There kinda fun and whimsical but kinda overwhelming” uuummmm so mythical? Like that’s what mythicality is lol
I just love ❤the idea of a secret recipe 🍜room!
Loving these testing videos!
Just pausing after the first one, how crazy is it that there's a 1 Star Review for an food that's based on a show for children...bro, just put a burger and some toppings in between some buns...the special meat is extra
Thank you for saying everything you said about the Mythical kitchen & crew. You absolutely should know exactly what to expect! Sadly, there will always be people who come up with anything to complain about, though 😔 I loved your review 💜
I love this video. It was fair. It was good that you were giving people five star reviews you’re typing made me laugh lol😊 you’re my favorite RUclips chef
....and then crunch wrap that sucker! Thank you, for the reviews and your other cooking videos..my tummy also appreciates it 😂
It was so warm to see a recipe from my national cuisine ❤
That was the most honest review of mythical I’ve ever read
I tried one of allison's thanksgiving green bean recipes. She recommended throwing the whole lemon in it and said the bitterness would add some complexity to the dish. 😂 Maybe she could have been more specific about what types of lemons she uses but the ones i had made the dish too bitter to eat. I'd try the recipe again but i would definitely not include the pith. 😵
I Love Watching Alison Roman I'll have to look into buying her cookbook
I agree, many of the one star reviews really have nothing to do with the food. I see that a lot for other product reviews too. However, it feels as if your reviews in these testing videos are always going to be an excellent five stars. It kind of feels as if we already know what the outcome is and what your review is going to be before we even watch.
Yes! That’s the goal for each of the books! To debunk and to offset the undeserved 1 star so I can bring the average up!
@@honeysucklenot every cookbook needs an “average” rating. The point of reviews is to help a consumer decide whether they want to buy something or not. By just giving something a 5 star review just cause is disingenuous and defeats the point of what a review is.
the thumbnail had me 😂😂