• monique.potel on May 04, 2025

  This book is indexed in the English version

• jeremyandkathleen on January 02, 2019

  Have had a number of attempts at the wasabi straws with salmon dipping sauce. The sauce was very tasty though the texture quite wet (perhaps aggravated by our summer temps) but we weren't won over by the straws...the texture was good but there was no evidence of wasabi. To be fair I started very hesitantly with the amount of wasabi, just one teaspoon, as three teaspoons seemed a bit confronting. One teaspoon didn't do it so I 'upped the anti'. With each consecutive attempt I added another teaspoon but with very little effect. A replacement tube of wasabi didn't seem to make any difference. Perhaps the fact that I'm using a commercial paste is a contributing factor but that is all I have access to. For our next attempt we'll add the wasabi to the salmon dipping sauce!

• spoulos on March 02, 2015

  I agree on pomegranate chicken, very nice

• Trea on February 14, 2015

  Am enjoying this cookbook. The salads and pomegranate chicken have become a favourite in our house.

Notes about Recipes in this book

• Mandarin, pistachio and poppy-seed muffins

  • e_ballad on August 08, 2020

    Fantastic. These are really different, with largeish chunks of mandarin, which almost caramelise as they bake.

  • jvozoff on December 31, 2023

    Made 3/4 batch. Flavors were really nice. Texture was a bit heavy. Next time I’ll add a little liquid.

• Mexican beef and eggs

  • texannewyorker on September 24, 2016

    This is so delicious! I found my beef mixture thickened faster than the recipe instructed, which was fine. Surprisingly it reheats quite well!

• Burghul and herbs with semi-dried tomatoes

  • Astrid5555 on August 09, 2015

    This was very good, however the ratio of bulgur to the other ingredients is off. 2/3 of bulgur would be sufficient. I also added lime juice and olive oil to make it more of a salad like side dish. My vegan dinner guest enjoyed it very much!

  • texannewyorker on September 24, 2016

    This was really good eaten the day I made it, but leftovers were disappointing for some reason. The tomatoes got a little slimy-tasting. ??? But, it's a great balance of flavors and textures - loved the almond crunch.

• Quinoa and grape salad

  • Melanie on April 28, 2015

    Delicious! Made this ahead for work lunches during the week and wouldn't hesitate to repeat. Quite sweet with the grapes (used halved black grapes) and cranberries however the mint helps to keep the flavour fresh.

• Katie's pasta salad

  • bwhip on April 26, 2018

    One of our favorites. We’ve made it several times and it’s always great. Makes a big batch, but that’s okay because the leftovers are wonderful too. Lots of ingredients, but pretty simple to throw together on a weeknight.

• Couscous with spiced chickpeas and pomegranate

  • NikkiPixie on September 03, 2015

    This was very nice, the pomegranate seeds were awesome in it. The chickpeas need a bit more "spice" though, perhaps some cayenne??

• Sweetcorn, black rice and chia salad

  • Melanie on April 28, 2015

    Another winner. Next time I think I will add an extra lime to help boost the flavour slightly. Substituted chives for the spring onions which worked well.

• Spiced pumpkin and apple soup with bacon

  • e_ballad on April 10, 2020

    Absolutely delicious.

• Carrot and ginger NYC soup

  • Melanie on March 30, 2016

    Delicious, I enjoyed the flavours of ginger and fennel through this.

• Roast tomato, lentil and chickpea soup

  • Melanie on September 28, 2015

    I enjoyed the flavour of this - warm / spicy notes of harissa with tomato and capsicum. Tinned chickpeas and lentils stirred through at the end added great texture.

• Crunchy chicken with sweet-salty dipping sauce

  • e_ballad on October 09, 2019

    Fairly underwhelmed by these. The crumb was a bit meh despite the ingredients turning to mush under the chicken.

• Indian-spiced lamb cutlets

  • texannewyorker on September 24, 2016

    This was quite good! I didn't marinate as long as suggested (about 4 hours or so) and it was long enough, I felt.

  • e_ballad on October 17, 2018

    A good marinade, but likely be better if a blender/processor was used for the herbs & spices as the herbs didn’t stick to the meat during cooking, despite cutting very finely.

• Chipotle, lime and jalapeno ribs

  • NikkiPixie on April 28, 2015

    One of the top three recipes I've made in my whole life. Of course, it totally depends on your choice of chipotle sauce, make sure it's a good one.... I used Bufalo. Utterly divine.

  • raybun on March 20, 2016

    I have made these countless times since getting the book. I second NikkiPixie, one of my top 3 recipes of all time!

• Roast pork with cider and maple syrup

  • e_ballad on August 09, 2019

    Quite easy to put together. Katie does pre-warn you that she likes stuffing, but geez this recipe made a huge amount. You could easily halve the quantity & still have some leftovers.

• Slow-roasted pork ragu

  • e_ballad on March 04, 2018

    Taking 6 hours to prepare, this is a good ragú, but for that kind of commitment, it needs to be amazing to have a repeat outing.

• Chia-seed quiche with ocean trout and potato

  • e_ballad on August 23, 2016

    A great recipe that can be modified to include whatever you've got hanging about. Aside from the first time around, only ever use hot-smoked salmon or trout. Similarly, we don't often have cabbage on hand, so we substitute kale or silverbeet. I would recommend reducing the blind bake cooking time for the pastry - if kept to the times indicated, would end up with charcoal!

• Spiced cauliflower cheese with crunchy topping

  • e_ballad on August 11, 2018

    A very tasty version of the old-school cauliflower cheese. This will be our go-to version now!

• Sweet potato and cauliflower curry

  • Melanie on April 28, 2015

    Made the Malaysian curry powder from scratch so elected to substitute the fresh curry powder for all the spices used in this dish (due to similarity in flavour). Easy to prepare and tastes good, this is healthy comfort food (and not something that I would be likely to serve to guests).

• Baby eggplant with harissa and garlic

  • texannewyorker on September 24, 2016

    Loved this one! The harissa comes through but doesn't blow your head off. I roasted them the minimum amount stated in the recipe, and regretted not leaving them in a few minutes longer. Delicious and so easy!

  • debbates on May 13, 2026

    Great way to simply serve an eggplant side dish. The charred garlic bits ???????

• Mushroom and caramelised onion quesadillas

  • Astrid5555 on August 06, 2015

    Next time I would let the onions caramelize without adding balsamic vinegar and sugar, don't like the acidity. However, the onion and mushroom combination is very good.

• Spaghetti with almond, mint and basil pesto

  • Melanie on April 28, 2015

    Loved the play on standard basil pesto in this dish. Made with plenty of fresh herbs from the garden, this was a perfect weeknight dish, even using a mortar & pestle to make the paste.

• Vanilla panna cotta with rhubarb and rose compote

  • Melanie on April 28, 2015

    Delicious and a big hit. I doubled the recipe for a dinner party without any problems. I made some slight changes, creating a berry jelly instead of the rhubarb, by simmering fresh blackberries with some moscato before straining.

• Apple and blackberry hazelnut crumble squares

  • Melanie on May 03, 2015

    Made using fresh blackberries from our garden a few months ago. Tastes fantastic when freshly baked but doesn't keep well, so only make if you are able to share with others.

• Associated Press by J. M. Hirsch

  Best cookbooks of 2015: ...beautifully photographed (no shock since that's her day gig) and the recipes are truly appealing.

  Full review