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Amy Sedaris' cookbook: good recipes?

I just got Amy Sedaris' new book "I Like You" and she takes pains to point out that it is not a joke cookbook. Some of the recipes look really great, and I am wondering if anyone has made anything from it and can vouch for their quality. Do they work? Some of the ingredients lists are a little vague.
I am particularly interested in and frustrated by Greek spaghetti which calls for 2 large cans of crushed tomatoes: which is large? the 14oz, or bigger?

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  1. Did you ever try some of the recipes? I'm curious. I looked at the book in a bookstore and I was laughing hysterically! She's a guest on Martha Stewart today making Lady Baltimore cake and a "beautiful" wreath. I've read and utterly enjoyed her brother's books.

    Is her food good???

    4 Replies
    1. re: foxy fairy

      David slays me, but the quick look I took at Amy's book made me think it was meant to be an insult to people who cook.

      1. re: danna

        I disagree, I don't think it is meant to be an insult at all. I own the book, and have been a fan of both Amy and David for quite some time, they have both discussed their greek heritage and the food in their work. If you have ever seen her on Letterman, she frequently discusses her dinner parties and so do her celebrity friends. I think she loves the food aspect, and the recipes are real, but she does it in her quirky Amy way.

        Now getting back to the food...I personally haven't made any of her recipes yet, but I hope to soon, and if I do I will post. I do know that she sells her cheeseballs and cupcakes in NY so you could try those first.

        1. re: lizzy

          I defer to your obviously greater knowledge. I'll have to give the book another look next time I'm in B&N.

          1. re: lizzy

            This is how I write recipes and find myself to be a pretty great cook, just not very specific. When I write up recipes (except for baking, obviously) I like to give people the ability to work with the recipe to suit them. I give a starting point. I try not to be vague, but I will say, here's how much I tend to put in (even though from recipe to recipes, it's based on taste, not measurement - for me) and tell them to experiment. I know it is extremely frustrating for people who don't cook this way, so I really really try. Hmm. Now you've got me all curious about this cookbook, could be a soulmate cook. ;)

      2. A 14 oz can is not large. I'd figure she means 28 oz. I can usually tell from a recipe whether I'm going to like it or not. Make some of the recipes that look good to you and report back.

        1. Stephen Colbert's shrimp dip is really good. The mace is very necessary. Some folks I served it to liked it better covered in cocktail sauce.

          1. I liked her technique for cooking ground beef in water when making hot dog chili, so that the meat doesn't all clump together.

            I'd never heard of that, and have used that idea for other dishes (sausage scrapple, spaghetti sauce). One thing I do though, is once all the water's cooked out, I continue cooking so the meat can brown in it's own fat, getting the best of both worlds.

            1. I read I LIKE YOU a few months ago. It *is* truly laugh-out-loud hilarious. The recipes are somewhere between a joke and 1960s junk food. I don't doubt that some of the recipes are delicious, but they fall most easily into the category of guilty pleasures. The photographs of the food and Amy's knick-knacks are deliberately grotesque.