Review by Publisher's Weekly Review
Westmoreland, culinary director at Good Housekeeping, presents new recipes from the GH test kitchen in this highly informative and massive compendium. The book is packed with classic favorites for every occasion, as well as new recipes incorporating current trends (vegetable-centered fare, gluten-free, vegan, big batch cooking) and popular cooking tools and techniques (sheet pan, multicooker, grill). There's expert advice on fridge and pantry setup ("Rotate your cans with oldest dates first when you stock up") and how to trim artichokes and freeze whipped cream, and numerous sidebars feature test notes, tips, ingredient ideas, and glossaries. Westmoreland also includes a discussion of knife essentials, dietary guidelines for healthy eating, tips for reading nutritional labels, and wine basics, along with charts for roasting and grilling meats or vegetables. As for the recipes, vegetables take center stage in a winter veggie tart with brussels sprouts and chard. Poultry dishes include coq au riesling and chicken breasts with seven sauce varieties. An easy seafood dish of cod, cabbage, and bacon is baked in parchment. Breakfast choices include java banana and green light smoothies, and spinach and prosciutto frittata muffins; salads, meanwhile, include one with warm lentils and shrimp. There are several chapters dedicated to all manner of breads, baked treats, and impressive desserts, such as sticky toffee bundt cake. Home cooks will turn to this edition for years to come. (Oct.) © Copyright PWxyz, LLC. All rights reserved.
Review by Library Journal Review
The Good Housekeeping brand conjures visions of midcentury suburban domesticity, but this beautifully illustrated volume-a new edition of the company's flagship cookbook-is thoroughly modern, making good use of fresh ingredients and labor-saving devices and reflecting the current interest in nutritional balance and cooking from a range of culinary traditions. The scope of the book is vast, from osso buco to smoothies, with grilled-asparagus-and-shiitake-mushroom tacos in between. While there are fancy dishes here, the emphasis is on meals a home cook can put on the table with minimal fuss. Recipes are well organized and clearly laid out, employing simple ingredients and straightforward but interesting techniques. Numerous sidebars offer basic tips on equipment, ingredient selection, food prep or storage, and kitchen skills. In places, the book takes a fun theme-and-variations approach to a traditional dish, as with "Chicken Soup, Five Ways" and a collection of quintet of short recipes using roasted peppers. Not to be overlooked: the book has a very sturdy binding, which is absolutely essential for a 700-page tome. VERDICT Suitable for everyone from the beginning cook to kitchen veterans, this comprehensive work would be a perfect wedding or house-warming gift and a useful addition to any kitchen or library.-Christopher Myers, Lake Oswego P.L., OR © Copyright 2018. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
