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The 250 Best 4-Ingredient Recipes Review

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At first glance, my opinion here was that any book offeirng a pizza recipe starting with frozen crust is a crime against humanity, but then I simmered down a bit. I am, after all, something of a fanatic about pizza--and about authentic, complete recipes in general. And then I remembered that I have two kids who have two sterling qualities: Both are a) employed and b) living elsewhere. The big thing is to keep them that way. So fars as a) is concerned I'm helpless, but for b) I'm going to enlist the aid of this book.
Increasingly we live in an age when more and more people--especially young people--think cooking is something only their parents do, and when they grow tired of warming up take-out Chinese in the microwave, they start inviting themselves to dinner. Partly it's the fault of parents who didn't involved kids in the kitchen in the first place, so consider this book the make-up course.
Anyone who hasn't cooked, doesn't cook or thinks he can't cook can and should take this book of clear, simple, easily followed recipes and go to school on it. OK, there are lots of simple and simple-minded recipes like hot-salsa cheese dip and sloppy joes, but there's lots of other stuff they should have learnt about much earlier: tapenade, for example, Indian chicken, pork tenderloin. In short, dishes originating in actual civilizations, not marketing campaigns. In not too much time the user of this book will become competent at the very least, and he'll save a bundle over the cost of take-out. Whether he actually finds himself awakening to the delights of serious cooking and eating--that's another story. For now I'll be happy if my kids--who'll be getting their copies pronto--will progress to the point that I am at least once in a while able to dine at their apartments because they're not ashamed to invite me and I'm not afraid to accept. (Bill Marsano is an award-winning magazine writer on wines/spirits, travel and food.)

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