Notes about Recipes in this book

• Curried anything

  • lhkelsey on November 24, 2013

    This recipe is quick and delicious. I substituted mushrooms for eggplant. My husband said it was better than curry at a restaurant. I served it over Thai Jasmine Rice.

• Seafood-stuffed cabbage

  • Cheri on October 11, 2014

    This was very good, and a nice change. The crab flavor is mild when combined into the stuffing, but overall we enjoyed this.

• Asian chicken salad

  • jumali on April 16, 2012

    I was surprised that the dressing didn't have any oil in it. I thought it tasted pretty strong straight, but it's quite tasty when mixed into the salad and absorbed by the noodles. I used pre-shredded cole slaw mix instead of the cabbage to save time. I'll definitely make this again, maybe add some spinach or other green veggies.

• Drop biscuits

  • lhkelsey on November 25, 2013

    These were good and an easy way to use ingredients that you already have. I just think I didn't use a big enough "pinch" of salt and sugar. Next time, I'll use more.

• Huffington Post

  ...perfect for people who love to cook, and even better for those who don't but are itching to start. He does a great job of explaining the importance of using quality ingredients...

  Full review

• Oregonian

  While home cooking may not be the key to world peace, he convincingly argues that eating -- and preparing meals -- together can go a long way toward curing what ails our society.

  Full review