As we head into last-minute territory for holiday gift buying, cookbooks are an easy — and always appreciated — answer for the food-lovers on your list (includi...
of this series illuminated some of the most delicious titles published this fall. Our final installment rounds up three more: One for busy cooks who demand the best, one for food adventurers, and one for a magnificent way to atone for holiday gourmandizing.
Three fall cookbooks we love: Dinner in One: Exceptional & Easy One-Pan Meals, by Melissa Clark ; Mezcla: Recipes to Excite, by Ixta Belfrage ; and The Vegan Chinese Kitchen, by Hannah Che Chef books are flashy and make great coffee table books, but the way restaurants conceive and execute dishes is anathema to home cooking.
Sometimes the cultures meet on the same plate — as with piri piri tofu over crispy orzo. Other times it’s purely one thing or another, like the forthrightly Brazilian dendé-marinated shrimp with burnt lime. Our sample recipe below — tagliatelle with an ingenious porcini ragù — exemplifies the latter. The sauce cooks in just about 10 minutes, and delivers stunning depth of flavor.
It’s most definitely food that makes you feel good, but for Che flavor and texture are paramount. I’m looking forward to diving deep into the book come January, when it’ll be time to do penance for holiday over-indulgence. For now, I’m keeping a batch of Napa Cabbage & Vermicelli Salad in the fridge for light and vibrant lunches in-between the feasts.
Former Dallas Morning News restaurant critic Leslie Brenner, now a restaurant consultant, writes about cooking at her award-winning website. There you can find full-length reviews of some of the books in this series, along with additional recipes.3 tablespoons extra-virgin olive oil, divided, plus more for drizzling
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