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One-Pot Dishes For Every Season
Norma Miller

Right Way (Constable and Robinson)
November 2010 / ISBN 0716022311
Cooking
Amazon
US || UK

Reviewed by Rachel A Hyde

What do all the recipes in this book have in common? Each and every one of them can be cooked in just one pot. The type of pot varies from saucepan to wok, casserole dish to steamer, but that is all you need to conjure up a tasty meal.

This book is organized into the four seasons and take you through a culinary year from Spring Vegetables and Rice Soup, by way of Clams and Spaghetti with Shredded Vegetables. Continue with Duck with Red Currants, Orange and Fennel to finish up with Coffee, Chocolate and Walnut Bread Pudding. The recipes include starters, main courses (these are the most numerous) and puddings, and they all try to use what is naturally available in the shops during the relevant season. Measurements are in both imperial and metric, and US cups are given too, making this a book aimed at a variety of different countries. Cooking styles vary from stir frying to steaming, roasting to microwaving, and there is an emphasis on cutting down on energy and trying to use food that is locally sourced. Note that this is a book of fairly quick recipes, but not necessarily a book of economical food for those on a budget. Many of the ingredients are not the sort associated with inexpensive midweek meals, but there are many that will fit the bill as well as more special occasions. Each recipe takes up just one or two pages, and most are pleasingly illustrated with archive drawings in one of four seasonal colors. This gives the book a spare, sensible appearance associated with getting down to doing something practical. A useful and modern cookbook to suit most kitchens and something for every taste.

Reviewers Note:

Reviewed 2011
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