Cook Fast Eat Well

May 1, 2018
But for lack of an ingredient index?for those anchovies or cannellini beans in the cupboard, or the fresh basil in the fridge, that want to be used up?this might have been vastly more effective as a quick-dish cookbook. However, it's still solid. Arranging her 160 recipes under light bites, soups/salads, pasta, meat/poultry/fish, and sweets, Quinn delivers a two-page spread for each. On the left-hand page is a color photo clearly displaying the ingredients (five or less) with their names and measurements (imperial and metric, where relevant); on the right-hand page is a photo showing the finished dish, accompanied by a serviceable two-paragraph text on preparation. Quinn is coauthor of The World Atlas of Street Food (2017), so she brings a diversity of flavors to the table in dishes like the spicy halloumi burger (six minutes!), cauliflower-masala soup, and avocado-pesto gnocchi. And the book well serves both carnivores and vegetarians. Her 10 minutes might be a stretch on the longest prep time, but doubling it still makes this book work splendidly for the hurried chef.(Reprinted with permission of Booklist, copyright 2018, American Library Association.)