• Eat Your Books

  1996 International Association of Culinary Professionals (Cookbook of the Year)

Notes about Recipes in this book

• Fire and ice melon salad with figs and prosciutto

  • Lzeleny on September 17, 2017

    Very tasty and also effortless. This cookbook continues to have very solid recipies

• Grilled portobello mushrooms on savory greens with Parmesan chips

  • Barb_N on October 16, 2014

    A perfect accompaniment that matched what I had on hand. I skipped the parmesan chips- too cheffy for a weeknight. I also didn't understand why the marinade and the dressing had to be different- basically used the same thing for both.

• White bean salad with grilled tomatoes

  • clkandel on May 14, 2023

    Simple to make and very tasty. I sometimes think the flavor of anchovies can be overpowering, so I used some of the oil from the anchovies instead. The mint really adds to this dish so don't skip it.

• Mushroom stock

  • apattin on September 16, 2018

    Bestest. Made half the recipe; I threw all ingredients (used 2.5 lb mushroom stems from the freezer) in a pressure cooker and cooked at pressure for 30 mins. No need to enhance flavor with expensive dried mushrooms. The pressure cooking yields far more flavor than regular stove method.

• Roasted butternut squash soup with lime crème fraîche

  • bching on February 14, 2016

    Lovely, silky soup. Although it calls for 6 cups of broth, 4 was fine. I used vadouvan curry and garnished with some cubed apple and marash pepper.

• Lentil "cappuccino"

  • clkandel on September 29, 2019

    Made this using black lentils and didn't puree. Great earthy flavor. Lentils had a slightly firm texture.

• Maui onion and ginger soup

  • bching on June 28, 2017

    This soup is served cold. I make it almost every summer--which is to say that I like it a lot. It's very divisive, though, so when I make it, it's all mine!

• Fish tacos with citrus salsa and cabbage slaw

  • Barb_N on May 05, 2015

    This is an easy weeknight meal if you skip some of the components- I made the cabbage slaw but skipped the citrus salsa and cilantro aioli, subbing purchased salsa. The flavor comes from the toppings, making the dish.

• Salmon cakes

  • Rinshin on May 02, 2023

    For using pantry canned pink salmon from Costco instead of fresh salmon and frozen Dungeness crab meat I had instead of fresh shrimp, these came out with best texture and taste amongst others I’ve made in the past. Not handling too much is the key to keeping them light as too many other salmon cakes are like hockey pucks with unpleasant texture inside. I normally use canned Costco salmon for chowders and salmon cakes when looking for relatively nutritious and cost efficient meals. Having fresh green salad along with something sweet like pineapple slices go really well together. I used two styles of sauce topping. Mayo based one and Japanese style wasabi dressing. Liked the fresh taste of wasabi dressing better with these salmon cakes. Photo added.

• Soy-poached game hens

  • exploringfood on February 13, 2022

    We loved this (I used chicken), especially with the orange juice and rind (I added a little more juice). I didn't serve it with the greens. I also love that the poaching liquid can be refrigerated for awhile and reused after the initial dinner.