Gruyere and thyme biscuits, spicy marinated watermelon, corn salad with red onion and basil, crispy Brussels sprouts, roast chicken are a few of the recipes I have enjoyed from this book.
The authors begin with some kitchen basics and handy helping tips such as spacing you vegetables out on the baking sheet so they will become crispy and brown rather than steamed from over crowding. Yes, I am guilty of that and yes it does make a difference to 'give them space”. Simple and effective.
Another portion of the book is about flavoring. There is a nice variety of rubs, marinades, dressings and sauces. Follow that with some pretty impressive condiment recipes that are simple, yet add some pizzazz to your plate. I was not disappointed with any recipe I have tried. The directions are clear, the pictures are mouthwatering and the variety is appropriate.
This is yet another coffee table book that is a pleasure to read never mind use in the kitchen.
I received this book from Clarkson Potter and the opinions are my own.