Susan Feniger
Author of Mesa Mexicana: Bold Flavors from the Border, Coastal Mexico, and Beyond
Works by Susan Feniger
Associated Works
Don't Try This At Home: Culinary Catastrophes from the World's Greatest Cooks and Chefs (2005) — Contributor — 408 copies
How I Learned to Cook: Culinary Educations from the World's Greatest Chefs (2006) — Contributor — 183 copies
The Artist's Table: A Cookbook by Master Chefs Inspired by Paintings in the National Gallery of Art (1995) — Contributor — 37 copies
Tagged
Common Knowledge
- Canonical name
- Feniger, Susan
- Other names
- Feniger, Susan Lee
- Birthdate
- 1953
- Gender
- female
- Nationality
- USA
- Birthplace
- Toledo, Ohio, USA
- Education
- Pitzer College (B.A.)
Culinary Institute of America - Occupations
- chef
restaurateur - Relationships
- Lachman, Liz (partner)
- Awards and honors
- Elizabeth Burns Lifetime Achievement Award (2013)
Nation’s Restaurant News MenuMasters Hall of Fame (2014)
Augie Award (2015)
Julia Child Award (2018)
Members
Reviews
You May Also Like
Associated Authors
Statistics
- Works
- 8
- Also by
- 5
- Members
- 416
- Popularity
- #58,580
- Rating
- 3.5
- Reviews
- 2
- ISBNs
- 16
- Languages
- 3
Bit overwhelmed by beverage quantities -- how many purchasers are really going to make a gallon of mango lhassi at a time?
NOTE: I have now made several of the smaller items from this book (enjoying a variant of the spiced millet puffs right now -- had to use Kashi 7-grain puffs because I couldn't find millet), and all but one have been terrific. That being said, I live in a medium-sized city in the Southern US, one with a fair number of ethnic grocers, and I still find myself making do because I can't easily get all the ingredients in the book.
The one recipe that was only ok was the licorice and cherry biscotti, but I used the licorice and dried cherries I had on hand, which were not as potent as those called for in the recipe. While I thought the flavors could have been more pronounced, I put that down to my ingredients; for me, the real issue was that these were short/softish/crumbly biscotti, where I like the hard ones.
Conclusion: This is a smart and sharp book, even if the yields are sometimes restaurant size and some of the ingredients are difficult to find. It's not hard to tweak the recipes to your taste and the ingredients you can find, and you will definitely be rewarded with delicious and interesting food.… (more)