BowlFood Cookbook [Paperback]

Lynne Aronson (Author), Elizabeth Simon (Author)

Book Description

Publication Date: October 1998

People love bowl food. Bowl food is comfort food. It's soup for supper, or a hearty stew or creamy risotto. Bowl food is everything together--no segregated blue plate special with the meat here and the starch there and the vegetable over there, but all of it intermingling in a delicious matrix of taste and texture. Bowl food is eating your whole dinner with a spoon or chopsticks. It's casual, fun, and somehow it just tastes better. Lynn Aronson, one of America's "best young chefs" (Esquire), not only adores bowl food but has elevated it to a new level in her celebrated Manhattan restaurants, Lola and Lola Bowla. Now Ms. Aronson, along with fellow-chef and Lola Bowla alumna Elizabeth Simon, translates her vision of bowl food into a passionate cookbook with 200 dazzling, eclectic recipes. Bucking tradition and borrowing freely from cuisines East and West, BOWLFOOD COOKBOOK presents Soups and Stews: Lamb with Orzo and Curry Broth, Stewed Short Ribs, Thai Paella. Noodles and Pasta: Penne with Zucchini and Tomato Garlic Vinaigrette, Corn and Crab Tagliatelle, Peanut Noodles with Chicken and Shrimp, Capellini with Clams and Lobster Broth. Salads, Legumes, and Grains: Seared Steak Salad with Roasted Tomatoes, Braised Duck Risotto with Spicy Ginger Broth. Plus dumplings, desserts, sauces, broths--a boundlessly inventive world of food, and it all goes in a bowl.

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.

See all Editorial Reviews

Product Details

• Paperback: 256 pages
• Publisher: Workman Publishing Company (October 1998)
• Language: English
• ISBN-10: 0761100024
• ISBN-13: 978-0761100027
• Product Dimensions: 9.2 x 7.4 x 1 inches
• Shipping Weight: 1.6 pounds
• Average Customer Review: 4.6 out of 5 stars  See all reviews (7 customer reviews)
• Amazon Best Sellers Rank: #2,249,157 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

19 of 19 people found the following review helpful:

4.0 out of 5 stars Adventure Ahead, December 12, 1999

By A Customer

This review is from: BowlFood Cookbook (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.

7 of 7 people found the following review helpful:

5.0 out of 5 stars building delicious & soothing meals, December 11, 1999

By A Customer

This review is from: BowlFood Cookbook (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

15 of 19 people found the following review helpful:

3.0 out of 5 stars good food, hard work, September 20, 1999

By A Customer

This review is from: BowlFood Cookbook (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.