• Eat Your Books

  2002 James Beard Award Nominee, International Association of Culinary Professionals Award (Cookbook of the Year)

Notes about Recipes in this book

• Baked winter squash and apple puree with nuts

  • mariarita on December 25, 2022

    Really good- use tart apples. Peanuts were delicious. Texture contrast was delightful. I used an immersion blender.

• Chinese broccoli in sesame-Sichuan vinaigrette

  • IsaSim on May 02, 2014

    This is delicious; I also used for the first time one of those giant carrots often found in Asian stores, and it was perfectly sweet.

• Creamy pureed yautía/malanga soup

  • IsaSim on February 17, 2014

    This was absolutely delicious with a little heat from ginger and hint of brandy. Made with parsnip.

• Huitlacoche sauce over polenta

  • Acarroll on August 20, 2023

    This is so good! And healthy. I made it vegan by using vegan cream. The flavors pop so much and it tastes so authentically Mexican. 100% going in my "favorites" folder. I made it almost exactly as written (with some seasoning adjustments at the end). Used 1 can of huitlacoche. Editing after eating leftovers for a few days - the sauce was WAY too much for 2 people. We've been eating it constantly and still ended up throwing out half. Not sure the cream added anything. I ate leftovers with pickled onions and that was a yummy addition.

• Pasta with woodsy artichoke-mushroom sauce

  • anightowl on June 02, 2016

    Delicious! I add cooked chicken and top with Parmesan cheese and some pine nuts.

• Scented salad of perilla, cucumber, and sweet ginger

  • mjes on April 19, 2018

    For some reason, variations, even though given a separate title and index entry, do not appear for this book. This note actually applies to Salad of Perilla, Cucumber, Ginger and Smoked Salmon. I used English cucumber as that is what was on hand (and already used in the soup) but would normally make the effort to use Japanese cucumbers. Perilla here means Korean perilla which is used as a vegetable not Japanese perilla/shiso which is used as an herb. Absolutely love this simple salad which works well with gravlax as well.

• Turnips with spinach, hot pepper, and garlic

  • mjes on May 12, 2018

    The spinach-chili-garlic-vinegar combination is a real winner. Unfortunately, I absolutely love raw turnips so even this recipe by cooking them seemed like a waste of turnip. However, I will try the recipe again with rutabagas which I do like cooked. Or I'll use raw jicama and add bell pepper and call it a room temperature salad. Yes, the spinach-chili-garlic-vinegar combination is that good - its worth finding a place for it.

• Tuscan kale with lemon, garlic, and fennel

  • lorloff on October 04, 2014

    This is a very good kale dish. The combination of the fennel, garlic and chilies works well. I used 4 cloves of garlic and Mexican dried Pequin peppers and doubled the fennel seeds. We had some fresh spinach in the house which I added as well. Really good flavors.