Review: The Pioneer Woman Cooks

The Pioneer Woman Cooks has been out for a couple weeks now and I’ve made four recipes from it so far:

Maple Pecan Scones I halved the recipe on the frosting on these and it was still way more than enough
Chicken Pot Pie perfect, amazing, and way better than even Costco’s take and bake chicken pot pies
Ribeye with Whiskey Cream Sauce this is the only one I wouldn’t make again, not because it wasn’t good but because I have other better recipes for preparing steaks
Simple, Perfect Enchiladas not that simple but much better than any other enchilada recipe I’ve ever tried and I’ve tried lots, I used Trader Joe’s enchilada sauce and highly recommend it as well

All of these recipes were more complicated that my typical prepare in 15 minutes, one bowl or one pot items. The recipes all have very detailed instructions with a picture for each step which makes them really easy to follow and easy to do even though I think the recipes are somewhat advanced.

The recipes in this book are all full fat and not for the feint of heart. Three of the recipes called for both butter and cream and the fourth recipe involved “lightly” frying tortillas. But all that fat made everything absolutely delicious.

So what didn’t I like about the book? No table of contents and she’s got main dishes in at least 3 different chapters so once you know the recipe is in there it’s kind of a pain to find it again. Also, the recipes are interspersed with photos that aren’t of the food. I would have rather those photos be grouped at the beginning or end or left out completely.

Overall my opinion is yummy, yummy recipes and great instructions but the layout of the book doesn’t fit my style.

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