Big Small Plates Cookbook - Book Review

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Summary


The author’s Mother attempted to teach the author proper dining skills but she failed as the author still loves to eat with hands!

“Hard-boiled eggs with best-ever tapenade”
Tapenade is good served on toast, fish, tuna, asparagus and potatoes. The recipe calls for black olives, Dijon mustard, extra virgin olive oil, black pepper, coarsely chopped garlic, parsley and eggs.

Dressed not naked! No salad without dressing which is a pet peeve of the author! Each salad comes with its own dressing or sauce.

Bowls and spoons! Easy to prepare, easy to consume and leftovers are good!

“Garlic soup”
1 whole head of garlic, extra virgin olive oil, 2 small potatoes, chicken broth/water, sea salt and cream (optional). Garnish with coarsely grated hard-boiled eggs.

On a raft! Diner language calls anything served on toast a raft. As for burgers, they make her think of her Father who would take her to White Castle for a slider if she was good in church.

One of her recipes calls for her own specially made Thousand Island dressing for her specially made burgers. I never thought of having such dressing for burgers! Delicious!

Knife and fork.

“Poached eggs with sherried mushrooms and piquillo peppers”

The author states that if the eggs are just right, the soft yolks combine with the mushroom juices and create a luscious treat! Ingredients include roasted bell pepper, parsley, herb bread, eggs, water, vinegar, salt, sea salt and pepper.

Something sweet!

Opinion
This is a very good cookbook, filled with recipes for the likes of just about everybody! Personally, I like mushrooms and eggs! How about you?

I made this review easy on you. I left out recipes that call for an oven. At the most, all you need are a skillet and a fridge.

I give this cookbook a 5-star rating!

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