Review by Booklist Review
When Heuck started working as Ina Garten's assistant, little did she realize she was also beginning her career in food. Now, the journalist, recipe creator, and New York Times food contributor is releasing her first cookbook. A reflection of her website, Lideylikes, the book's recipes and layouts give warm vibes for home and hosting; photographed dishes are as beautiful as they are delectable looking. Heuck focuses on dishes that are big in flavor, filled with seasonal ingredients, and that don't require tons of time in the kitchen. Recipes are also pantry friendly for quick weeknight fare yet refined enough to impress a gathering. The book's sensible organization divides dishes by meat, fish, and vegetarian mains--for meatless Mondays and flexitarian eating. Best of all, the author shares tons of tips, hacks, and favorites, all delivered with her friendly charm that immediately puts readers at ease. Every once in a while, a cookbook comes along that does it all, from simple to sophisticated, weeknight to showstopper, and, with tons of kitchen inspiration too, this is that cookbook.
From Booklist, Copyright (c) American Library Association. Used with permission.
Review by Publisher's Weekly Review
In this winning debut, chef Heuck presents exciting yet accessible recipes that promise to "come together without much fuss" and "deliver big flavor in a small amount of time." Simple ingredient modifications, such as canned beans in lieu of dried beans for the sausage and white bean soup with swiss chard and skillet croutons, and chicken thighs instead of pork for the spicy barbecue pulled chicken sandwiches, drastically cut prep and cook time. She also provides plenty of helpful substitutions, noting, for example, that in a pinch, a mixture of cabernet sauvignon and sugar can replace the tawny port needed for the braised short ribs with port, shallots, and cranberries. Vegetarian dishes--including kale salad with gouda, honeycrisp apples, and walnuts; escarole salad with cara cara oranges, Marcona almonds, and goat cheese; and spaghetti with sweet corn pesto--are equally enticing. Heuck offers several feasible suggestions to make lighter dishes heartier, such as adding sautéed shrimp or seared salmon filets to the shaved carrot salad with creamy sesame-ginger dressing. Readers craving something sweet will be tempted by the plentiful desserts and breakfast options, such as roasted pears with brandy and brown sugar, flourless chocolate cherry cookies, and plum, cardamom, and cornmeal muffins. This will be a new favorite for busy home cooks looking to enhance their weeknight repertoire. (Mar.)
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Review by Library Journal Review
Heuck, New York Times cooking contributor and former social media assistant to Ina Garten (who provides a foreword), offers her first cookbook. Seeking full flavor from a few familiar components, her approach is uncomplicated, yet results are rewarding. Concise introductory material includes just six ingredients in the "Pantry Primer" and a tight "10 Tools for Better Cooking," making this an unintimidating work for even beginning cooks. However, don't mistake this for uninspired fare. For instance, spaghetti with sweet-corn pesto is a fun riff in which corn is sautéed with garlic, then pureed with olive oil and parmesan to make the pesto. Helpful notes throughout inform with tips, substitutions, how to use leftovers, and how to prep in advance or cook for a crowd. Chapters begin with snacks and drinks and proceed through desserts. In the breakfast and brunch chapter, don't miss the decadent Hummingbird Pancakes with caramelized pineapple and pecans. Dressings, sauces, and "extras" round out the beautifully photographed recipes. For planning assistance, use the handy menu suggestions in the back, ranging from "Cozy Winter Dinner" to "Summer Grilling." VERDICT Heuck's excellent debut cookbook is recommended for all public libraries.--P.J. Gardiner
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