Watch part one:1-Star KZfaqr Recipes: kzfaq.info/get/bejne/jr2bd65-sJrRg4k.html

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?!?!

The fake typing always gets me 😂

Imagine buying a Kenji Lopez Alt cookbook and then complaining it’s too technical 🤦🏽‍♀️🤣🤣🤣

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

Loved the uncle roger impression but he'd never be mad at using MSG in any cuisine 😂

Have you tried Ann Reardon (How to Cook That) and B. Dylan Hollis, Max Miller (Tasting History) or Sorted Food?

I'm so excited that you included one from the new Mythical Cookbook. I also love that you are so supportive of other KZfaqrs. You're AMAZING!!

I have the mythical cookbook, every recipe I have made so far has been a hit with my family! They were weary at first with the strange combos but ended up loving them. I highly recommend checking it out for those who haven’t

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! 😊

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!

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.

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 😂❤

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.

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 🙏🏽

these videos make me wanna get out my cookbooks and try everything

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! 😂

Seeing these 1-star review, you just know people can complain anything out of nothing 🤣

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.

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 . 😂

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 🤤

You could use ricotta instead of cottage cheese for the crepes

Love these 'testing from cookbooks' videos!

"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!

I really love this kind of videos you did, it makes me happy i always re watch some of your videos when im craving 😋♥️

i love your videos! the reviews are genuine and you always look so happy and transparent!

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.

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

Loving these testing videos!

The excited “waaah” mid crepe explanation made me happy 😊

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 😊

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.

If you're struggling to zest fruit it's worth investing in a zester, its a little tool that has holes that digs into the fruit while you scrape it and you can do little scraping motions to get little bits of zest or long scrapes to get long strands of zest

I just love ❤the idea of a secret recipe 🍜room!

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!

Lol, that, "ZING!" was sooo cute!

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.

This is so cool you posted, Natasha! I follow her too and the things she makes are amazing and delicious too 😊

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.

I'm a very experienced home cook, and I love Alison Roman's cookbooks. They are simple and flavorful.

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.

Babish has a lot of helpers

new to this channel and love the content its so easy to watch and feels homey. 5 stars.

....and then crunch wrap that sucker! Thank you, for the reviews and your other cooking videos..my tummy also appreciates it 😂

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.

as a Vietnames watching yours video, i love it!

those crepes with filling called nalysnyky in ukrainian❤ im glad you liked it

Try blending up your cottage cheese, if the texture usually bothers you it's a great tip! Also, cottage cheese in scrambled eggs 😋

the thumbnail had me 😂😂

I would love to see some reviews on cookbooks from games or series

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 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.

Those raspberry crepes seem more like blintzes. Great job! We love those at our house.

Not me eating kimchi jjigae when the last recipe comes up 😆

It is funny that I’ve owned The Wok since it came out and the only recipe I have made from it is the Vietnamese San Fransisco Garlic Noodles. It was amazing. Not hard to make and quite delicious. A hit with the family. Most of the photos are instructional and there is too much information but I don’t mind that. I pick a recipe, read all the stuff and get cooking, It is difficult to read through the whole thing, just like Food Lab book. So I do it in pieces, much easier to do.

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 find putting the salad on the bottom and then the burger on top keeps the salad in place 👍

Maybe I'm new here but thought I was crazy seeing the camera human in some of the shots...I jumped when I saw them in the background 😂

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 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.

please where is your top from its super beautiful

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

Honestly sometimes rhese one star reviews are valid. They are a given person's perspectives and allow others to decide if the book is for them. I am still not sure how I feel about the layout of the second book.

“More msg hiyaa” 😂

Cousin Yung and Uncle Roger should do a bit about the nuances of fried rice, especially “saving oil”: Cousin Yung is from a more frugal family which hates waste, maybe Uncle Roger could be convinced?

Try the orange chicken parm from mythical kitchen

You should do Tasting History Cookbook by Max Miller

I see you have the fancy olive oil. Very nice

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.

Love the uncle Rodger impression ❤❤😂😂😂

my mythical WHAT?!

Another great video. - mango

Awesome video!!! Also I got a request, can you teach me how to make a Coheeken? It's like a Turducken but instead of a Turkey and a Duck being in the recipe it's a Cow and a Sheep :)

I cant believe someone complained about a cook book being a cook book lol

have you read or looked at Max Miller's book, Tasting History? he has a channel of the same name, i'd love to see what you have to say

How did the patties stay together without adding a binder ? 😮

17:28 girl how do that many modifications of unread messages not drive you crazy 😅😅

I think this goes to show that people should think about what they want out of a cookbook before buying one. Like did it say it was going to be easy recipes or did you make that assumption?

the typing made me laugh

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.

I’ve never seen you before but I like you a lot

Troi oi 😆

It's a little weird when people kept calling Zack from JerryRigEverything as Jerry, and Andrew from Binging with Babish as Babish.

I can't get over the pretend typing 😂😂😂😂😂😂

Check this guy out!: “Even a Child could do it”!! 👍🏻 Chef Jean-Pierre is a James Beard Nominee Chef, TV Personality, and the Author of 3 Cookbooks with 54 years’ experience as a Professional Chef. He opened and ran one of America’s best 100 restaurants for 22 years and a cooking school with 40,000 students for more than 20 years. The Chef hosted over 200 cooking shows distributed on PBS in every television market in the US, China, and Australia. The Chef appeared on The Today Show 28 times as well as been a guest many times on Larry King, Regis and Kathie Lee and The Lifetime Channel. After many years he is coming out of retirement to once again teach and entertain us with a fun and straightforward approach to Gourmet Cooking! Come learn to cook with Chef Jean-Pierre, making cooking fun for everyone. If you not having fun cooking, you are not doing it right! As Chef Jean-Pierre would say...."Even a child could do it!"

I would love the first recipe but I am deathly allergic to MSG 😭😭😭😭😭😤😤😤😤

hi😋😋😋

Finally someone who also doesn’t like fat on meat

What bugs me about every Krabby Patty recipe is Stephen Hillenberg always said it's Vegan

ugh the unmelted cheese on the krabby patty makes me . . . . . krabby

Anybody ever notice shes not actually typing a damn word? 😂😂

ahahaha she's back!

i am Ukrainian and had basically the same crepes for breakfast this morning. how can you get it more authentic then that?😅

The crapes are like the jewish blintz but a little bit easier.

Hey, I just realized that it's fake typing. Have you done this in previous videos as well? I'm just noticing it now, haha. 😅😂

The first one, the krabby patty, the cheese isn't melted. Everything else looks good..

My take is bad recipes in cookbooks have not been independently tested after final copy or with the mindset of a non-American.

Girl you just be giving 5 stars to everyone so not sure how much I trust your reviews anymore 😂