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BowlFood Cookbook Paperback – January 10, 1998


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Product Details

  • Paperback: 336 pages
  • Publisher: Workman Publishing Company (January 10, 1998)
  • Language: English
  • ISBN-10: 0761100024
  • ISBN-13: 978-0761100027
  • Product Dimensions: 9.1 x 7.5 x 0.8 inches
  • Shipping Weight: 1.6 pounds
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Best Sellers Rank: #2,592,247 in Books (See Top 100 in Books)

Editorial Reviews

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.

Review

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.

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Customer Reviews

4.6 out of 5 stars
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Most Helpful Customer Reviews

20 of 20 people found the following review helpful By A Customer on December 12, 1999
Format: Paperback
The best part of BowlFood is the fun it provides shopping for the wonderful array of ingredients I usually don't store as condiments. Rice stick noodles, black mustard seeds, corn husks and more - all easy to find in specialty markets, and those that aren't locally available are conveniently resourced in the rear of the book, telephones and websites included. Throughout the recipes, there are references to condiments on following pages that must be prepared and added. At first I groaned at the additional work, but found each one, so far in my exploration, easy to concoct and well worth the effort. My only criticism is that some dishes labeled vegetarian do include Nam Pla, a fish-based sauce, so these should serve as a warning to strict vegetarians. Tastes are mostly Asian, blended in fresh ways and easy to make - some spicy, some comfort food. I'm trying a new one weekly and am delighting my family. If your palette cries for meat and potatoes and the most adventure you'll allow is basil, then probably this isn't the cookbook for you.
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7 of 7 people found the following review helpful By A Customer on December 11, 1999
Format: Hardcover
Pasta salads have come and gone yet Pearl Pasta with Peas and Gorgonzola at a potluck dinner was devoured. I find it convenient to prepare and freeze quantities of stock in quart containers. I preferred tofu to the recommended eggplant in Shanghai Noodles but I am SO happy to be comfortable now with the array of asian seasonings used throughout the book. Zucchini Pancakes were great with serving sauce suggestions and I loved the inclusion of simple recipes for basil, cilanto and mint oils. The deserts and drinks are fresh and delicious. I substituted soy milk in some recipes with no problem. This book is a great resource
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16 of 20 people found the following review helpful By A Customer on September 20, 1999
Format: Hardcover
I've prepared several recipes from this book and the dishes have all been good, but they require much planning and preparation. The book seems to assume that the cook keeps quarts of homemade stock around, or is willing to whip up a batch for an evening's meal. For example, the recipe for Thai paella calls for six cups of lobster stock. That alone would break my food budget for the week! It doesn't seem that much care was taken to change the focus of the recipes from that of a restaurant kitchen to that of a home kitchen.
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4 of 4 people found the following review helpful By Katie G on September 12, 2008
Format: Paperback
Sometimes when you meet number one you realize you need a top ten list. For now, the Bowlfood Cookbook sits in the number one spot followed by 9 soon-to-be-filled vacancies. The authors' intention was a collection of recipes that packed the most flavor possible into bowl food recipes. Along the way, they accidentally wrote a small-kitchen cooking handbook.

One way around a small kitchen is to cook a little everyday. Roast some garlic one day; make a stock or a flavored oil the next. The result is you always have the flavors you like on hand and can put together a meal in minutes. This is not a novel approach; it is how most restaurants work.

Finding the Bowlfood Cookbook a few years ago, I immediately bought several copies. It was a kindred resource since it was in sync with how I already cooked, and it reads like a one-recipe-at-a-time cooking class for beginners.

Aronson and Simon organized this book by the building blocks that go into its 200 bowl recipes. The authors share the idea that bowl food is welcoming, eater friendly, fun and infinitely improvisational. The book teaches cooking fundamentals in the same spirit. Entire bowl food dinner parties, from appetizers to desserts, can be designed from cherry picking personal favorites or following the menu planning suggestions in the margins.

The BowlFood Cookbook is evidence that sophisticated comfort food is not an oxymoron and that maybe a dinner party for six in your small flat is not so insane.
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