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3 of 3 people found the following review helpful
on July 20, 2012
Don't let the title fool you if you aren't already a fan of Melissa Clark. I was skeptical about the book, not being familiar with her work, but bought it based on recommendations and reviews. The recipes are excellent. They are very flavorful, healthful and easy to prepare, highlighting what is great about fast, easy home cooking. Her technique is solid and appropriate for home cooks. The flavor combinations are unusual. You can eat gourmet meals with very little effort cooking from this book, and the reward is extremely high. Just try the recipes from July--they are perfect, and in particular very satisfying if you are hungry. I mean hungry as in having a good appetite. The canteloupe soup with yogurt and cumin scented salt is a terrific simplification and appropriation of moroccan and indian flavor profiles. The salmon with cucumber is also divine (I used a 6oz tail piece from a wild caught salmon, they have no bones), as is the shrimp scampi with fennel fronds. Clark has worked with some of the great New York chefs and her easy manner belies an incredible knowledge about food and food preparation. I highly recommend this book.
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3 of 3 people found the following review helpful
on October 18, 2012
We just made the Roasted sweet potatoes with cinnamon and garlic; roasted cauliflower with cumin, yogurt, mint and pomegranate; and baked pears in maple syrup cream sauce October recipes tonight, all within an hour. We are both stuffed and our palate satisfied. We've had major success over the year (we've literally worked our way through it during this entire year) with this seasonal book (with a few exceptions) and we have a few new favorites. I highly suggest this as a gift for the food lover in your family.
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5 of 6 people found the following review helpful
on December 16, 2011
When we are intrigued by a cookbook we get it at the library, try it and decide whether to buy it. We review a lot of cookbooks during the year! We got this book as a gift and have been using it nonstop. Delicious, simple, healthy and economical with clever combos of ingredients! We are giving this book as a gift to many this season.
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4 of 5 people found the following review helpful
on October 17, 2011
Cook This Now is fast becoming one of my go-to sources for recipes. So far I have cooked three recipes (shredded brussel sprouts, kale salad and butternut squash risotto) out of this book, and all of them are winners. Melissa Clark's recipes are simple and straight forward, but they're never boring; often she combines flavors in a fresh, surprising way that I would not have thought of myself. I also love her chatty introductions to each recipe and the "What else?" commentary at the end. This cookbook would be good for both less experienced cooks and seasoned chefs who are looking for some new ideas for what to cook, especially anyone who already loves her column in the New York Times.
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2 of 2 people found the following review helpful
on December 30, 2011
I chose this cookbook as a Christmas present for my son who is 24 and starting to appreciate cooking for himself. Tonight we spent the evening in the kitchen together, preparing October's "Carroty Mac and Cheese" (devine) and November's "Ham Bone, Greens, and Bean Soup" (we agreed it's the best soup we've ever tasted). We will try two more recipes a year from now, but I can't wait that long - I'm buying a copy of this great cookbook for myself.
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2 of 2 people found the following review helpful
on November 4, 2011
Well organized, presented, and photographed. I loved learning about what is fresh through out the year, and having the recipes organized by the time of year in which it is best to prepare them. The recipes also are creative and make use of some unusual vegetables. The time spent to educate the reader and not just dumb down with recipes was appreciated as well.
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1 of 1 people found the following review helpful
on January 13, 2014
I really like the seasonal format of this book and friendly recipe style. Each recipe comes with notes and ideas for adaptations. The month by month format makes it fun to use year round. Since I purchased this book a year ago, I have been cooking some of her recipes each month. Some of my favorites have been the Stupendous Hummus, Shaved Zucchini and Avocado Salad With Green Goddess Dressing, Spiced Braised Lentils and Tomatoes With Toasted Coconut, and the Braised Leg of Lamb with Garlicky Root Vegetable Puree. I am a mother of young children and many of her dishes are "one pot", or easily prepare together such as Thai Style Ground Turkey With Chiles and Basil with Southeast Asian Salad - and my kids loved it as well.
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1 of 1 people found the following review helpful
on March 26, 2013
I think this is the BEST COOKBOOK i have ever used. Wow. Easy, inspiring, and unbelievably delicious. I picked it up at a thrift store on a whim (despite the hideous cover and failure of a title) and now am getting it for almost everyone i know as a gift. This is separated seasonally by month - so instead of an overwhelming decision about what to cook first, i simply pick a recipe from the month i'm in. Because it's aimed at cooking what's available in the farmer's market in that month, it's easy to get fresh, organic ingredients. Each recipe has substitutions and ideas for making it a little differently depending on what ingredients you may have on hand. I am learning more about the finer points of cooking from these simple recipes than in a lifetime of experimentation and other books. I also love her writing style, and and and... i could go on. This book could not be more fabulous.
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1 of 1 people found the following review helpful
on January 18, 2012
I cooked a few dishes from her new book and it was very tasty. I like her style of writing and interesting ingredients in her recipes. I also owned her other book "In the kitchen with an appetite". Both books started out with stories about her life or about the food and then recipes. I like that kind of books.
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on November 30, 2014
I adore Melissa Clark and her simple, reliable and delicious recipes. There are loads of fancy recipe books out there where I make hours-long recipes seduced by the sexy photos and wonder why I couldn't have cut out 75% of the steps or worse yet, where the results are less than delicious after all that work. Clark is someone who cooks rather than photographs and packages her recipes (vs. someone like Heidi Swanson of 101 Cookbooks who does a beautiful job of styling and photographing her food).

Everything I've made from the book has been easy to follow and really good. They often get tagged for a repeat which doesn't happen all that often. I also really like the notes at the end of the recipe that allows for customizations and such.

One thing that I don't love is that the organization of the book makes the recipes a bit less accessible. Now that I'm in California, the seasonal divisions make less sense for me, and I frequently make kale recipes in the summer as well as in the fall/winter. I think I'd prefer an ingredient-centric organization cross-referenced with seasonal menus as suggestions.
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