Simply Julia
110 Easy Recipes for Healthy Comfort Food
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- HUF8,290.00
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- HUF8,290.00
Publisher Description
Beloved New York Times bestselling cookbook author Julia Turshen returns with her first collection of recipes featuring a healthier take on the simple, satisfying comfort food for which she’s known.
Julia Turshen has always been cooking. As a kid, she skipped the Easy-Bake Oven and went straight to the real thing. Throughout her life, cooking has remained a constant, and as fans of her popular books know, Julia’s approach to food is about so much more than putting dinner on the table—it is about love, community, connection, and nourishment of the body and soul.
In Simply Julia, readers will find 110 foolproof recipes for more nutritious takes on the simple, comforting meals Julia cooks most often. With practical chapters such as weeknight go-tos, make-ahead mains, vegan one-pot meals, chicken recipes, easy baked goods, and more, Simply Julia provides endlessly satisfying options comprised of accessible and affordable ingredients. Think dishes like Stewed Chicken with Sour Cream + Chive Dumplings, Hasselback Carrots with Smoked Paprika, and Lemon Ricotta Cupcakes—the kind of flavorful yet unfussy food everyone wants to make at home.
In addition to her tried-and-true recipes, readers will find Julia’s signature elements—her “Seven Lists” (Seven Things I Learned From Being a Private Chef that Make Home Cooking Easier; Seven Ways to Use Leftover Buttermilk; Seven Ways to Use Leftover Egg Whites or Egg Yolks), menu suggestions, and helpful adaptations for dietary needs, along with personal essays and photos and gorgeous food photography.
Like Melissa Clark’s Dinner or Ina Garten’s Modern Comfort Food, Simply Julia is sure to become an instant classic, the kind of cookbook that will inspire home cooks to create great meals for years to come.
PUBLISHERS WEEKLY
Food writer Turshen (Small Victories) provides a peek into her home kitchen in this appealing compilation of more than 100 no-fuss recipes for healthy comfort fare. Recipes feature the usual shortcut techniques (one pot, sheet pan, make-ahead) and employ pantry staples such as jarred kimchi, canned salmon, and Ritz crackers. Turshen's tweaks on heavy classics go a long way toward lightening them up: a shepherd's pie uses turkey in place of lamb and is topped with a cauliflower puree rather than mashed potatoes, and chili is given a vegan spin. There are flexible recipes such as her Kitchen Sink Frittata with spinach, sausage, shallots, and tomato (all the vegetables can be swapped out for whatever is on hand) and international dishes such as biryani, pelau, and parsnip latkes. Among the desserts are a pear, polenta, and almond cake and lemon ricotta cupcakes. Turshen's love of lists helps cooks get organized ("Five Things That Are Always in My Fridge," "Five Tools I Swear By"), while suggested menus for a vegan Thanksgiving take the worry out of planning. Turshen's what-works-for-you approach succeeds in reminding home cooks that "delicious food doesn't have to be complicated." This spirited collection charms on every page.
