• Eat Your Books

  2005 James Beard Award Winner

• Alice_Statler on April 04, 2024

  TX715 .A774 2004

• ellabee on January 06, 2014

  Not really the book for complete beginners; aimed at people wanting to cook more often and/or cook better.

Notes about Recipes in this book

• Asian pesto

  • wester on June 21, 2016

    This was good - fresher than normal basil pesto. We had it on fried eggplant slices. My daughter (9yo) thought it was "weird but good".

  • lorloff on September 20, 2017

    Pretty good not fantastic. I think it would have been better staying only with Asian basils.

• Brisket braised in coffee

  • aimeehart on November 18, 2010

    This wasn't great

  • wester on May 20, 2011

    A nice, hearty sauce, somewhere between goulash and curry. It was quite sharp, even though I had reduced the amount of chili already. Adding a bit of yogurt remedied that, but of course it changed the flavor as well. I also thought the sauce was very thin (next time stew uncovered? Use less coffee?) and the coffee flavor was a bit too subtle for me (Use stronger coffee?).

• Cold zucchini soup with cinnamon, cumin, and buttermilk

  • wester on July 20, 2016

    Quite nice, but I know better recipes with these ingredients, and I know better cold soups, so I won't repeat this.

• Cucumber and mint salsa

  • wester on April 01, 2011

    This was nice and fresh, however I found the flavor a bit "thin". It did go very well with lamb.

• Dried fig vinaigrette

  • wkhull on September 22, 2022

    I was trying to use this as the centerpiece of a nice simple salad, but the sweetness was a little overwhelming. That said - as the author suggests, this would probably do really well with roasted pork or a salad with lots of blue cheese and some tangy marinated vegetables and olives.

• Lemon-balsamic glaze

  • Breadcrumbs on July 08, 2013

    p. 259 – This glaze exceeded our expectations and took the salmon from simple to spectacular. Such deep yet bright flavours complimented the smokiness of the fish beautifully. This will be a new staple for grilled salmon. I’ve taped a copy the recipe inside the kitchen cupboard for easy access. This recipe would work with any grilled fish. Can be made ahead and stored for up to 3 weeks according to JA. Would be nice with some fresh garlic too I bet. Delicious. Photos here: http://chowhound.chow.com/topics/907947#8181655

• Paella with chicken, clams, and shrimp

  • foolcontrol on February 26, 2018

    I was impressed.

• Roast pork tenderloin with Asian marinade

  • lorloff on January 14, 2024

    The marinade on this was really flavorful and worked really well both as a marinade and a sauce. We like a bit of spice so I followed the recipe and added Mother-in-law’s Korean chili sauce about 3 Tablespoons to the marinade and it came out perfectly. We follow Bittman and cook the pork tenderloin to 137 and let is rest for 5 minutes. It was delicious.