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The Best Simple Recipes Review
As a "seasoned" cook, I've been down most of the cooking routes: from the French classics, to one-hour gourmet, to complex vegetarian, to severe, healthy cooking by the docs. Now, I lean to this cookbook's style: simple, tasty, fresh and light -- somewhere between poached quenelles and fried tofu. This is a good grouping of contemporary recipes with zip, often with international flair (oriental, Mexican, etc.). Some recipes are updated twists on old faves like Tuna Melt but with artichokes; BLT salad using mayo-smeared croutons; vegetarian chili with corn; Southwestern salmon cakes. Others take classics but ditch the complex and daunting preparation-- like switching paper-thin potato slices for a potato chip mix or skipping the fish-steaming by laying salmon atop the asparagus, or using rotisserie chicken for a flavorful- but quick-chicken soup. Some clever ideas that work! The book has some surprising ingredient combos like kielbasa with potato leek soup. I appreciate the explanatory notes on the thoughtful but concise hows and whys of the recipes, and am impressed with the recommendations of brand name grocery items that they have tested. It's instructive without being pedantic or fussy. For those of us who like to see the cook in action, there are selected photos of some of the techniques and I picked up a few new ones. This is the kind of cookbook you can actually USE everyday, without resorting to the dumbed-down or goofy ones, or those with exotic hard-to-find ingredients or lengthy preparation. It reflects how we cook these days, and I plan to use it often.
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