SIMPLE: Effortless Food, Big Flavors by noted food columnist and cookbook author, Diana Henry, is another splendid collection of no-fuss recipes that are big on flavor.  Ms. Henry’s new book features 150 recipes that run the gamut from breakfast, lunch, dinner, snacks, and desserts, to last minute improvisations and even things on toast!  The book is organized by eggs; toast; pulses; grains & pastas; fish; roasts; chops & sausages; chicken; salads; vegetables; fruit desserts; and sweet things.  Standouts include hard cider rarebit; salmon, fennel & potatoes en papillote with dill butter; pork loin with pumpkin purée and pecorino; and raisin, lemon & marsala bread & butter pudding.

ALL UNDER HEAVEN: Recipes from the 35 Cuisines of China by Carolyn Phillips is a comprehensive and contemporary description of China’s culinary regional lore.  This impressive volume, jam-packed with hundreds of recipes and step-by-step instructions, is the first cookbook in English to explore all thirty-five Chinese cuisines.  The book is useful for both the novice cook and experienced Chinese chef.  I particularly liked Ms. Phillips illustrations and hand-drawn maps on each page.  Recipes include: drunken chicken; pearl meatballs; char siu; savory crab and cellophane noodles; and kung pao scallops.

A MODERN WAY TO COOK: 150+ Vegetarian Recipes for Quick, Flavor-Packed Meals by Anna Jones is an innovative vegetarian cookbook with very delicious recipes that will please non-vegetarians as well.  The chapters are broken down by time, with recipes that can be prepared in under 15, 20, 30, and 40 minutes, so no matter how busy you are, you can get dinner on the table quickly. I liked this book from London-based author Jones who have given me lots of new and exciting ideas for vegetarian dishes.  Vegans will also be pleased with a bevy of recipes that fit their lifestyle.  Winners include: avocado, cucumber, and fennel soup; charred broccolini with cucumber noodles and peanut sauce; beet and radicchio gratin; roasted coconut lime, and tamarind curry; and carrot cake granola bars.

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