From Library Journal
Aronson is the chef of Manhattan's popular restaurant Lola and its more casual offspring, Lola Bowla, where "bowlfood"Abig or small bowls of soups and stews, noodle and pasta dishes, salads, and the likeAis the specialty. Here she and former colleague Simon present 200 recipes for their lively food, influenced by Asian, Mediterranean, and Latin cuisines and characterized by bold, lusty flavors. There are also "Dumplings and Doodads," accompaniments to be served in or along with the "bowls"; "Fire and Spice," condiments, seasonings, and so forth; a brief dessert chapter; and an abundance of boxes and sidebars on all sorts of culinary topics. For most collections.
Copyright 1999 Reed Business Information, Inc.
Dive right in! Steaming up from these bowls is a whole new world of flavor, aroma, texture, and happiness." -- Sheila Lukins, Author of USA Cookbook and co-author of The Silver Palate Cookbooks and the New Basic Cookbook
--This text refers to an out of print or unavailable edition of this title.