This book was released on June 6, 2017 (today). I received a copy through NetGalley.
There is a divide between people who want to eat well and spend hours meticulously making food, and people who want to eat well but just don’t have that kind of time. This book is meant to bridge that gap and provide foodie-approved recipes that don’t take hours to make.
This book is right up my alley, I hate spending tons of time in the kitchen using a ton of dishes that I will then have to wash. All of the recipes in this book were written with that in mind.
The chapters are uniquely divided by type of food, such as vegetables, meat, fruit and desserts, and then by actual foods like asparagus, cauliflower, and apples. The recipes sound delicious too, such as One Pot Linguine with Asparagus and Lemon-Oregano Oil, Impatient Broccoli Ramen, and Eat Your Veggies Soup. I definitely want to try that last one.
You’ll be surprised to see some dessert recipes in the vegetable section, such as a pound cake with basil glaze, or a cake made out of parsnips, white cake mix and blood oranges. Upside Down Blood Orange Parsnip Cake is an intriguing idea.
I could go on listing recipes that sound interesting, this is definitely a book worth checking out, and I haven’t even gotten past the vegetable section. In the meat section, an early recipe of Impatient Baked Enchiladas immediately catches my eye.
This book set out to bridge the gap between elaborate foodie creations and people without a lot of time, and I think it accomplished it. It perfectly goes between recipes that involve ingredients that are somewhat more obscure, and stuff that an ordinary home cook would want to try.