Date Night In
More than 120 Recipes to Nourish Your Relationship
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- USD 15.99
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- USD 15.99
Descripción editorial
Rekindle the romance at home with a weekly date night, one on one, over an absolutely delicious meal for two.
Sweethearts, spouses, and parents Ashley and Gabe Rodriguez found themselves deep into marriage and child-rearing when they realized they were missing the connection of their early relationship, and needed to prioritize each other. They instituted a weekly date night at home to sautéroast, mix, dice, and spend time reconnecting over delicious meals like:
Crostini with Ricotta, Prosciutto, and Peas Tomato and Fennel Gazpacho with Dungeness Crab Fennel-Crusted Lamb Chops Dulce de Leche and Nectarine Creamsicles
Simply carving out time to talk, cook, and eat together can be the relationship-booster you need to keep the spark alive. Just don't forget the cocktail (try a Rhubarb Sour or a Grapefruit 75). Make date night an integral part of your week and woo your partner all over again with food, drink, and sparkling conversation.
Packed with tantalizing and delicious recipes, Date Night In is a must-have cookbook for any couple who wants to spice things up with special seasonal meals at home around a table for two.
PUBLISHERS WEEKLY
The romantic dinner is nothing new, but this decidedly modern cookbook designed for the busy couple brings novel flavors and savvy strategy to the table. Food lovers with young children will be especially familiar with Rodriguez's dilemma how to revive date night on a limited budget with even more limited childcare but her solution will work for any couple that's eager to express their love through cookery. An extension of a dinner series developed on the author's blog (NotWithoutSalt.com), the collection of date menus is organized seasonally, with a detailed step-by-step time line for breaking down the steps, plus a list of all of the groceries needed. The food is both comforting and creative, from the dude-centric "His Birthday" meal of wedge salad, honey and Sriracha chicken wings, and rainbow chip cake, to a fall feast of crudit s with creamy olive tapenade, roasted red onions with golden raisin gremolata, chanterelle pot pie, and poached pears in muscat. Rodriguez's vivid descriptions and candid revelations make for an engrossing read. With clever cocktails (Gordon's Cup with caraway, sweet plum sangria) and unexpected snatches of poetry in the mix, all that's left is the candlelight and meaningful glances. Color photos.
