Notes about Recipes in this book

• Quinoa tabbouleh [Doris Rodriguez de Platt, Peter Platt & John Platt, Andina]

  • mjes on November 27, 2019

    So I needed a recipe to use "left over" black botija olives, this tabbouleh seemed a natural choice. I added some finger lime pearls as they are also on the use up list. This is a very busy tabbouleh - cucumber, avocado, corn, tomato, bell pepper, onion, cheese. Surprisingly, this worked especially well with the small grains of the quinoa ... size and texture expectations were set by the veggies rather than the grain. This will certainly be repeated.

• Crispy rice cups with galangal cream (Kanom krok) [Akkapong "Earl" Ninsom, Langbaan]

  • mjes on April 23, 2018

    You'll need a Thai kanom krok pan or a Japanese takoyaki pan or a Danish aebleskiver pan or a South Asian paniyaram pan. to make this recipe.

• Bourbon-molasses glazed chicken with bitter greens [Jordan Felix & Ben Grossman, Multnomah Whiskey Library]

  • Dollhouse_Cuisine on May 02, 2024

    Good. Joel & Ana loved.

• Shepherd’s pie [Daniel Mondok & Lisa Mygrant, Raven & Rose]

  • Dollhouse_Cuisine on May 02, 2024

    Great.

• Burmese chicken salad [Cana Flug, The Solo Club]

  • Jenny on January 28, 2018

    This salad will impress. It is full of flavor and texture and you will look for another chicken salad recipe again.

  • Rutabaga on October 10, 2018

    Even though I took a couple of shortcuts (using leftover rotisserie chicken rather than poaching chicken breasts as directed and omitting the Thai basil and chile), this salad was amazingly good. The rotisserie chicken was a great substitute, perfect if you are looking to get dinner on the table quickly. The flavor balance was just right, so refreshing and vibrant.

• Eat Your Books

  Figure 1 Cooks & Eats series are divinely done. Experience the restaurant scene of these cities at home but be prepared to plan a trip to these locales - because the food is that tempting.

  Full review