Lucky + Peachy???

When you hear the words “lucky peach,” what comes to mind? For me, those words would not have stirred up much hunger (though peaches are delicious)—that is, until I met the cookbook Lucky Peach Presents 101 Easy Asian Recipes.

Though the cover itself might not be all that visually appealing and the photographs of dishes might not be quite up-to-par with other well-known cookbooks, inside the pages of his cookbook, Peter Meehan has pulled together a tasty compendium of recipes for both the busy cook and the Asian-food lover. All categories are present here, with some breakfast foods even leaving their mark on the pages.

I, along with other health-conscious and busy cooks, especially appreciate the two rules that Meehan sets forth in the introduction to his book: 1) no frying and 2) no subrecipes. How do you cook Asian food without using a gallon of greasy oil? Somehow, Meehan manages to fill a whole cookbook without a drop of frying grease.

Though I would not open this cookbook simply to gaze at its visual appeal, I do still think Meehan’s work is worthy of a recommendation. Thus, I recommend Lucky Peach Presents 101 Easy Asian Recipes for busy cooks and cooks who simply crave Asian food.

I received a complimentary copy of this book from Blogging for Books in exchange for my honest review.

Of Caminos and Me

There it was again: another El Camino. My older sister cringed as we drove along the highway, and I knew that the old “truck-car” had had its effect on her fashionable senses. It never failed: The sight of one of these old, battered vehicles with their disproportionate parts always induced a grimace.

With this memory in mind when I gazed at a new cookbook recently, the title This is Camino could not help but stir up chuckles. Not to fear, though: This cookbook by Russell Moore and Allison Hopelain is definitely more classy than an old El Camino. From the front to the back, it has a pronounced, classy air mixed with an earthy undertone of good eating.

As I browsed through the pages, recipes such as Fried Farro, Red Lentils, and Grilled Flatbread caught my eye. The recipes contained herein bear the wonderful earthiness and wholesomeness of a Southwestern home. Thankfully, the not-your-everyday-ingredients ingredients (think “rice bran oil) come with instructions and cooking tips. And, doubly thankfully, the most uncommon ones don’t seem to be all too prevalent in the recipes.

This recipe book is definitely not the Campbell’s soup pre-packaged type of recipe book, so I’m afraid that those who prefer to dabble in cooking might find it sitting on their coffee table unused. However, I recommend this book for those who wish to travel through their tastebuds to experience the goodness of the Southwest, those who enjoy eating, and those who crave a taste of wholesomeness.

I received a complimentary copy of this book from Blogging for Books in exchange for my honest review.