Calling them “genius” recipes might be overselling the book a little bit, but I enjoyed reading through this short cookbook and stimulating my appetite.
A couple of great points – the book is organized by category, and it has both a “meaty mains” and “meatless mains” category, which makes it easier to find dishes I’m looking for without meat. The photographs in this book were great, too – especially the ones showing the process of cutting something in an unusual way.
Most of the dishes are aimed squarely at the American cook, so there isn’t much in the way of East/Southeast Asian, middle Eastern, Indian, or South American dishes. I’d have liked to see more world variety, but for popular foods/ingredients in the USA, this is a good resource.
I’ve bookmarked a few recipes and maybe I’ll try them out sometime in the future. I think this book was best as a library check-out – I don’t think I need to buy it.
Next I’m reading At the Existentialist Cafe by Sarah Bakewell.
