I am part of the Food 52 Cookbook Club and a few others on Facebook. I like these groups for the amazing food they post. Out of a bunch of books they try in a year, I pick a few. This is one and I am glad I did...everything is delicious.
Most of the recipes are very easy to make with few ingredients which are readily available most places. It doesn't end there.
This book completely changed my green herb game!!!
I like a bit of fresh herb, but I had no idea that eating them all (dill, mint, culantro, parsley) fresh together in one salad with only lime, olive oil and kosher salt as the dressing was such a flavor sensation. I took so much inspiration from the book that I am eating fresh herbs in everything now.
Another memorable recipe is the tonnato. In the book he uses canned tuna but I used our in house smoked mackerel instead....I make it all the time now and even add larger pieces to make it a smoked mackerel salad sandwich.
I also tried the torn croutons, caper-raisin vinaigrette, smashed new potatoes with lemon and lots of olive oil, "chinese" beef and broccoli and many others.
I am not even close to finished trying recipes in this book. It will remain on my most used list for the foreseeable future.
Most of the recipes are very easy to make with few ingredients which are readily available most places. It doesn't end there.
This book completely changed my green herb game!!!
I like a bit of fresh herb, but I had no idea that eating them all (dill, mint, culantro, parsley) fresh together in one salad with only lime, olive oil and kosher salt as the dressing was such a flavor sensation. I took so much inspiration from the book that I am eating fresh herbs in everything now.
Another memorable recipe is the tonnato. In the book he uses canned tuna but I used our in house smoked mackerel instead....I make it all the time now and even add larger pieces to make it a smoked mackerel salad sandwich.
I also tried the torn croutons, caper-raisin vinaigrette, smashed new potatoes with lemon and lots of olive oil, "chinese" beef and broccoli and many others.
I am not even close to finished trying recipes in this book. It will remain on my most used list for the foreseeable future.
