Synopsis from Little, Brown and Company:
Throw together fast, flavorful meals in no time with just a handful of ingredients with 200 highly cookable, delicious, and incredibly simple recipes from the James Beard Award-winning team at Milk Street.
In Cookish, Christopher Kimball and his team of cooks and editors harness the most powerful cooking principles from around the world to create 200 of the simplest, most delicious recipes ever created. These recipes, most with six or fewer ingredients (other than oil, salt, and pepper), make it easy to be a great cook — the kind who can walk into a kitchen and throw together dinner in no time.
In each of these recipes, big flavors and simple techniques transform pantry staples, common proteins, or centerpiece vegetables into a delicious meal. And each intuitive recipe is a road map for other mix-and-match meals, which can come together in minutes from whatever’s in the fridge.
With most recipes taking less than an hour to prepare, and just a handful of ingredients, you’ll enjoy:
• Pasta with Shrimp and Browned Butter
• West African Peanut Chicken
• Red Lentil Soup
• Scallion Noodles
• Open-Faced Omelet with Fried Dill and Feta
• Greek Bean and Avocado Salad
• And for dessert: Spiced Strawberry Compote with Greek Yogurt or Ice Cream
When it’s a race to put dinner on the table, these recipes let you start at the finish line.
About: Cookish is a cookbook written by Christopher Kimball. It will be published on 10/13/2020 by Voracious, an imprint of Little, Brown and Company, hardcover, 352 pages. The genres are cookbook, cooking, and dishes. According to the publisher’s website, “We are Voracious: a new imprint at Little, Brown led by Editorial Director Michael Szczerban, launching our first list in Fall 2019. Our publishing interests are wide-ranging, but our books are driven by twin forces: appetite and curiosity. To us, books are a matter of passion. Our mission is to connect readers with what they love most—from politics and Instant Pots to irreverent advice and pop culture. Most of our books are illustrated, and all of them are designed to make readers pick them up and immediately engage with them. Our authors are artists, entrepreneurs, cooks, photographers, tastemakers, thought leaders, scientists, storytellers, historians, humorists—and more.” Please see below for more information about the author and publisher.
My Experience: I started cooking using the recipes from Cookish on 9/26/2020 and still cooking from it today. I’m sharing my dishes on my Instagram account at http://www.instagram.com/howusefulitis if you are interested to see more as well as unboxing videos and book pictures.
I’m loving this cookbook so much. Each recipe has a page of information. One paragraph about the dish, a list of ingredients, and one paragraph on how to prepare. It was so short and sweet! I love short recipes because if I’m looking for a lengthy read, I would pick up a novel!! I also love that each dish only require me to buy one or two things at the supermarket because I would already have the rest of the items at home. I am planning to make the mango fruit tart but I need to visit the grocery store for some mangoes!
I have made 3 dishes so far. My first dish was a success with my son so I made it twice in one weekend. It was called Beef, Spinach, and Feta Gozleme.
The second dish I made was called Roasted Green Beans and Shiitake Mushrooms with Pecans. I substituted the mushrooms and the nuts.
The third dish I made was called Maple and Soy-Glazed Chicken Skewers. Recipe said to use all chicken thighs boneless skinless but I had to use one pack of drumstick because that’s what I had in the freezer.
I tried making the mango and coconut tart and it was delicious. It’s my first time to obtain lime zest and it smells fabulous! All of these are my first time. I have since made the tortillas and the green beans dishes again a few times!
On 9/12/21 I tried making Seared Scallops and Arugula Salad with Pomegranate Vinaigrette. It’s so tasty. I ate 3 servings! I don’t normally eat arugula because it’s bitter. I don’t eat onions raw and I haven’t tried pomegranate vinaigrette yet. So this dish was a new one for me and I loved it.
Pro: short and quick reads, easy to follow, easy to find ingredients, easy to make
I rate it 5 stars!
About the Author:
Christopher Kimball’s Milk Street is located in downtown Boston–at 177 Milk Street–and is home to a cooking school, a bimonthly magazine, and public television and radio shows. They are the authors of The Milk Street Cookbook, Milk Street Fast and Slow, Milk Street: The New Rules, and Milk Street: Tuesday Nights, which won both the IACP and James Beard Awards for General Cooking. (Photo and info obtained from Little, Brown’s website).
More Information About Voracious
***Disclaimer: Many thanks to Little, Brown and Company for the opportunity to read, cook, and review. Please be assured that my opinions are honest.