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Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites Hardcover – October 24, 2017
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A New York Times Best Seller
“This is the kind of book you could easily cook out of for a month straight without tiring of it. You could also simply sit down and read it cover-to-cover, thanks to Perelman’s honest, funny, and at times charmingly self-deprecating personal anecdotes that introduce each recipe. Where Perelman really shines is in coaxing big flavors out of minimal ingredients. The irresistible sauce for her miso-maple baby back ribs, for instance, contains just three ingredients and is dead-simple to put together. As with her first book, she shot all the photos herself in her own home kitchen, further adding to that sense of aspirational approachability. And really, that’s the Smitten Kitchen magic: recipes that are ingeniously creative but so accessible that they leave you thinking, ‘Why the hell didn’t I think of that?’” —Eater
“No one delivers recipes inspired by equal parts curiosity and appetite quite like Smitten Kitchen’s Deb Perelman, and in this follow-up to her wildly popular The Smitten Kitchen Cookbook, she celebrates the ‘unfussy but triumphant’ recipes that make her . . . really excited to cook and eat. Try getting through the book without flagging the Jam-Bellied Scones, Bacony Baked Pintos with the Works, and Lemon Meringue Pie Smash, and we’ll be amazed.” —Epicurious
“Ideas for simple cooking with minimal effort and time, but with a big flavor payoff." —Boston Herald
“Deb Perelman, the beloved food blogger and author, finally returns with her second book, five years in the making. Taking the name of her popular blog, the book is so much more: Of the cookbook’s 115 recipes, 101 are brand new. Each recipe is accompanied by a photograph shot by Deb (as she’s simply known to her many followers), herself. . . . It’s no wonder this lovely new book took half a decade.” —Chicago Tribune
“Perelman leads by example to show that cooking for your family doesn’t have to be stressful or agonizing, especially when it includes jam-filled scones, sheet pan meals and sandwiches that boldly declare themselves dinner.” —Tasting Table
“A joyous cookbook, filled with delectable, creative possibilities for every meal. . . . Perelman’s latest is packed with tempting, well-written recipes that promise delicious meals for the whole family.” —Publishers Weekly (starred review)
“Perelman manages to improve upon her wonderful first cookbook, The Smitten Kitchen Cookbook, in her second. . . . These recipes are meant to minimize home cooks’ strife and maximize the enjoyment they can share with appreciative others. . . . This is one to enjoy cover to cover.” —Booklist (starred review)
“Whether you’re seeking an indulgent, impromptu breakfast, a speedy dinner culled from pantry staples and canned goods, or a bake sale best seller, you’ll find something to love.” —Library Journal (starred review)
About the Author
DEB PERELMAN is a self-taught home cook, photographer, and the creator of smittenkitchen.com. She is the author of the New York Times best-selling The Smitten Kitchen Cookbook, which won the IACP Julia Child Award. Deb lives in New York City with her husband, son, and daughter.
Top customer reviews
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Like a few of the other reviewers, I just didn't find many recipes here that I want to make. One of the greatest things about Deb as a food blogger is her obsession with making the "perfect" version of a given dish. In her quest to get it just right she will test and re-test until she gets there, often taking the best parts of several recipes and combining them into her own perfect one. Her blog is often my first stop when searching for a specific recipe, because I know that her version is always great. Things like her "ethereally smooth hummus", "favorite brownies", peach pie, pecan pie, double chocolate banana bread, "perfect blueberry muffins", "better chocolate babka" (and so many others) have become go-to recipes that I'll never deviate from. Other dishes, like the chicken pho, carnitas, consumate chocolate chip cookies, pork ragu, root vegetable gratin etc. are not her own, but carefully chosen, perfect recipes from other authors that I would not have discovered otherwise.
Unfortunately, there is far more pressure to be original when publishing a book instead of a blog post. I think the book suffers from this need to make something "brand new", when her strength lies elsewhere.
I also think the title of the book is unfortunate; many of the recipes are indeed very fussy. Looking at the breakfast chapter for instance, barely any of them can be done in less than one hour. The "loaded breakfast potato skins" are truly perplexing to me. Who on earth is spending 60 minutes baking a potato for breakfast? The "jam-bellied bran scones" also seem needlessly fussy to me. The point of making scones for breakfast is that they come together in five minutes. Why spend all this time carefully making jam-filled ones when breaking open a perfect, warm-from-the-oven scone and slathering it with butter and jam probably tastes better (with much less work). The same goes for the "granola biscotti". It looks very similar to the granola recipe from the first book (that I've made many times), just more fussy and gimmicky.
Like I mentioned, I generally found very few recipes that I'm tempted to make. Obviously, this is very subjective, and other people might find plenty of things they want to cook. Personally, I was particularly let down by the "Salads" and "Vegetable mains" chapters. The salads were not appealing to me at all, while many of the vegetable mains are more like side-dishes (pommes anna, zucchini with salsa verde, roasted halloumi and vegetables etc). The blog recipes are often vegetarian, so I was surprised that these chapters were not better. (Also, please no more fritters!).
It is not all bad though. I will definitely be trying the "chicken and rice, street cart style", the "ricotta blini with honey, orange and sea salt", "Manhattan style clams with fregola", and the "meatballs marsala with egg noodles and chives". But that's probably also all..
The chapters are: Breakfast * Salads * Soups and Stews * Sandwiches, Tarts, and Flatbreads * Vegetable Mains * Meat Mains * Sweets * Apps, Snacks, and Party Food. We don’t have any allergies or food sensitivities in our house, but it’ll be helpful for entertaining that she includes a special menu guide at the end with vegetarian, vegan, gluten-free, and dairy-free listings.
1 Baked oatmeal with caramelized peaches and vanilla cream – p 11. So pretty, and such a special take on oatmeal. We all adored it.
2) Halloumi roast with eggplant, zucchini, and tomatoes – p 116. Delicious and easy peasy. The saltiness of the halloumi cheese gives a great punch to the sweet earthiness of the roasted vegetables. If you’re not familiar with halloumi, it has a texture similar to cheese curds, and when grilled or roasted, has the same squeakiness.
3) Cacio e pepe potatoes anna – p 145. Such an elegant presentation for such a comforting dish. When I saw the cover, I thought it was Tortilla Espanola, like a very potato frittata. No, this is more like a layered terrine of potatoes with romano. Perfect flavor and texture.
4) Beefsteak skirt steak salad with blue cheese and parsley basil vinaigrette. Yum!
5) Tofu and broccoli with sesame-seed pesto – p 121. Fantastic flavor and great texture on the tofu. I'll have to double this one next time. My teenagers loved it.
6) Crispy short rib carnitas with sunset slaw – p 169. Crazy good tacos, and the whole house smells amazing. She makes reference to Lisa Fain, aka the Homesick Texan, in the intro. That make sense because this totally has that vibe.
7) Chocolate Pecan Slab Pie - . This is wonderful, and I love that it serves 12. If you have trouble finding the golden syrup, Amazon carries it and I’ve seen it in the British section on the International aisle at the regular grocery store.
Some others I have flagged to try: Spinach, mushroom, and goat cheese slab frittata – p 13 * Loaded breakfast potato skins – p 20 * Alex’s bloody mary shrimp cocktail – p 35 * Fall-toush salad with delicate squash and brussels sprouts – p 66 * Carrot salad with tahini, crisped chickpeas, and salted pistachios – p 68 * Roasted tomato soup with broiled cheddar – p 80 * Broccoli melts – p 94 * Artichoke and parmesan galette – p 97 * Winter squash flatbread with hummus and za’atar – p 109 * Crispy tofu and broccoli with sesame-seed pesto – p 121 * Fried green plantains with avocado and black bean salsa – p 123 * Tomato and gigante bean bake – p 143 * Crispy short rib carnitas with sunset slaw – p 169 * Olive oil shortbread with rosemary and chocolate chunks – p 210 * Caramelized plum tartlets – p 230 * Apricot pistachio squares – p 233 * Herb and garlic baked camembert – p 293
*I received a review copy to explore and share my thoughts.
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