In the Small Kitchen
100 Recipes from Our Year of Cooking in the Real World
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- 16,99 €
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- 16,99 €
Publisher Description
“A comprehensive and inspiring must-have guide for quarter-life cooks everywhere.”
—Merrill Stubbs, author of The Food52 Cookbook
“Cara and Phoebe have figured what takes some of us a tad longer to realize. We can cook anywhere, anytime, with anything on any budget.”
—Lynne Rossetto Kasper, host of Public Radio’s The Splendid Table® from American Public Media
Cara Eisenpress and Phoebe Lapine, creators of the popular food blog biggirlssmallkitchen.com, share their kitchen prowess and tasty tips with In the Small Kitchen: 100 Recipes from Our Year of Cooking in the Real World. Filled with delicious and resourceful recipes for daily cooking and entertaining on a budget, In the Small Kitchen is required reading for anyone who wants to put an appetizing meal on the table. More than just a guide to quarter-life cooking, this cookbook is also a wonderful ode to the people we cook and eat with, who stick with us through breakups, birthdays, and myriad kitchen disasters.
PUBLISHERS WEEKLY
Aimed mainly at single 20-somethings on a budget, this intimate cookbook chronicles a year in the lives of Cara and Phoebe, creators of the blog Big Girls, Small Kitchen. The book is organized by reasons to cook cooking for one, potlucking, cocktail parties, dating, brunch, giving food as a gift (cookies and brownies), dinner parties, and using up leftovers. Each section is filled with many pages of personal stories and anecdotes, from Phoebe detailing how she crafted her peas with white wine and butter recipe the summer she was left alone with a dwindling supply of pantry items to Cara revealing an intimate moment between her and her boyfriend when he awakens to the smell of her banana chocolate chip bread. Most recipes, like yogurt carbonara, and dump and stir Mexican dip are quick, economical, and make use of on-hand staples. Some, like pork tenderloin with roasted fennel and artichoke paella are slightly more involved, but still accessible. There's an emphasis on party foods (crostini, dips, potluck salads and side dishes) and veggie dishes as well as helpful pointers for feeding a mixed crowd of vegetarians and carnivores.
