Canal House: Cook Something; Recipes To Rely On

Voracious. Sept. 2019. 448p. photos. index. ISBN 9780316268257. $35; ebk. ISBN 9780316268271. COOKING
Coauthors and cooks Hirsheimer and Hamilton are the team behind the Canal House culinary venture, which includes an award-winning journal, a radio show, the blog Canal Cooks Lunch, and the book Canal Cooks Everyday. Their new collection continues their offerings of tempting, unfussy food for the home cook. As befits the work of a food stylist and a photographer, the images are beautiful, but as fans can attest, the Canal House cuisine tastes as good as it looks. The focus is on high-quality ingredients, with minimum shortcuts, yet remaining realistic for the home kitchen. Sections feature the expected (soups, salads, sweeties) and the more specific (eggs, ground meat, Italian gems), a little something for everyone.
VERDICT Newer cooks will find clear instructions for basics and encouragement for tweaking, such as varied takes on sautéed chicken thighs. More experienced cooks will enjoy surprising combinations, including lentils with roasted beets or lamb meatballs with saffron and currants. This lovely book will inspire anyone to get in the kitchen and cook.

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