Food52 Big Little Recipes
Good Food with Minimal Ingredients and Maximal Flavor [A Cookbook]
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- ¥1,500
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- ¥1,500
発行者による作品情報
Fewer ingredients, big-time flavors—that’s the magic of Big Little Recipes. Inspired by Food52’s award-winning column, this clever cookbook features 60 new recipes that’ll deliver wow-worthy results in five, four, three . . . or, yep, even two ingredients.
NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE WASHINGTON POST
Put down the long grocery lists. Food52’s Big Little Recipes is minimalism at its best. From pasta sauce you’ll want by the gallon to chewy-dreamy oatmeal cookies, this cookbook is packed with crowd pleasers and smart techniques—showing just how much you can accomplish with essentials you can count on one hand.
Can long-winded classics, like chili or eggplant Parmesan, work for busy weeknights? Why, yes. Will chicken noodle soup taste even more chicken noodle-y with just three ingredients? Absolutely. Does subbing in olive oil for butter in lemon bars really make a difference? You bet. With Emma Laperruque by your side, you’ll learn how to make every step count and flavor sing. (She’ll even prove that water—yes, water—can be invaluable in everything from ultra-tender meatloaf to veggie burgers.)
There’s no shortage of extras, too. You’ll find tons of need-to-know tips, mini-recipe spreads, and choose-your-own-adventure charts to give meal-planning a burst of energy: A fervent case for simpler homemade stock, a loving ode to canned tuna, a very good reason to always have bananas in your freezer, and more. This’ll be your new sidekick for every meal—fresh-as-heck salads, brothy comfort foods, brawny meats, briny fishes, and hearty vegetables that’ll take center stage. Big Little Recipes shows busy home cooks how to turn less into more.
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"A dish doesn't need to have a lot of ingredients to have a lot of flavor," writes Food52 editor Laperruque in this enticing collection inspired by the website's eponymous column. Besides pantry staples like salt and pepper, the dishes highlighted—such as shaved fennel with fig vinaigrette and blue cheese; garlicky escarole toast in parmesan broth; and shrimp, walnuts, and green onions in white wine—require no more than five ingredients and are designed so that each component shines (Laperruque implores home cooks to think of ingredients as "hard-working creatures—even workaholics"). Alongside the recipes are playful commentary ("The biggest problem with my husband is that he hates radicchio," she says before introducing her radicchio with feta, pistachios, and salted honey) and sometimes counterintuitive cooking tips (instead of cutting vegetables evenly, she encourages cutting them into different sizes for texture variation in her bean chili). Readers will also appreciate the book's many gluten-free options, including flourless walnut brownies (to create the "flour," walnuts are "whooshed" in a food processor) and vegan dishes such as the "creamiest" tomato soup, which uses cashews and pureed cooked onions in place of dairy. This fundamental guide proves that cutting down the grocery list doesn't have to mean cutting down the flavor.
