In I Dream of Dinner, the recipe developer and stylist shows how to make dinner as quickly (and deliciously) as possible.
Though she has worked on many cookbooks during her career, writing her own was not part of the plan. With the encouragement of her editor, though, Slagle immersed herself in her debut,“My work is very everyday and very humble. And so, I always feel like it’s not important. Like it’s not worth devoting a whole book to,” says Slagle. “It definitely took my book editor , especially, to be like, ‘This is actually what is important because it’s so everyday. Because it’s so basic.
She organized the book by main ingredient as well as by the processes that transform them into a meal. Beans are crisped, pasta buttered, grains fluffed, chicken treated to an anti-marinade and seafood cooked fast and hot . After she had worked through a recipe, she would think about what the dish would be like without each ingredient. “If I felt like it would still be good without it, I would go back and retest it,” says Slagle. “So, I really feel like every ingredient is pulling its weight.”
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