Cook As You Are: Recipes for Real Life, Hungry Cooks, and Messy Kitchens
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Americans may best know Ruby Tandoh as a 2013 finalist on The Great British Baking Show. In the years since she has built an impressive career as a food writer for publications such as The New Yorker and The Guardian, writing about cooking as much as baking.
Cook As You Are is a weeknight cookbook for those who like flavorful food that is not confined by traditional combinations, though it’s not shy about using them if Tandoh sees something extraordinary to play with.
Most recipes are quickly prepared and use a short list of ingredients. Nearly every one is accompanied by suggestions for variations, either because you don’t have an ingredient on hand or you like a dish and wonder how it might evolve.
What does Tandoh offer?
- a dish of roasted tomatoes finished with coconut milk and lima beans
- pan-browned bok choy with ginger and clementine juice
- buttered miso linguine with leeks
- watermelon salad with peanuts, sumac, and lime
- cheesy kimchi cornbread muffins
- sour cream vanilla cake
Not revolutionary, but thoughtful and inventive enough to help you change up your home cooking if you feel you’re in danger of a rut.
Flexibind. Color drawings.