I really liked her first cookbook (which won a James Beard Award), but this one is even more approachable and cookable. She encourages improvisation and using what you have on hand instead of going to the store for one ingredient. It’s structured by type of cooking – quick weekday meals you can throw together after work, longer-cooked dishes that are mostly hands-off so you can start them on a weekend day and then take a nap, dinner-y salads, nutrient-dense meals to help you feel better after a food-and-bev bender, desserts that make an impact without fussiness, snacks for day drinking. Love Carla, love love love this cookbook.
CARLA LALLI MUSIC DADDY PASTA FREE
I've received a free copy from Clarkson Potter in exchange for a free and unbiased review. I think this cookbook is a great one to have on hand. The pictures has me wanting to eat the dish now. I can't choose a favorite from this section as there are many that are good. The most drool-worthy section is the S is for Sunday Soup, Stew, & Sauce. The salad section has some great ideas with charred broccoli with spicy avocado sauce being my favorite. Some of my favorites are the one-pot chicken and rice with blender green sauce, fat noodles with pan-roasted mushrooms and crushed herb sauce, and skirt steak with potatoes and black pepper-horseradish sauce. There are many recipes that are drool worthy. There is also a spin it suggestions for substituting or replacing an ingredient with something you might prefer or have on hand. I like how at the bottom of each recipe, a list is provided for ingredients one may need to shop for and one with ingredients one most likely has on hand. I think this book is a great go to cookbook for finding recipes that one is in the mood for and will provide great tasting meals without too much fuss. Whenever I browse through recipes and look at photos, I often will say that it sounds so good. The title of this cookbook is perfect in my opinion. I thought it would offer lots of fun recipes and fun takes on cooking, something we've all been doing A LOT over the last 15 months. And with so many cookbooks and cooking videos and instagram recipes, it's got to be challenging to offer a new take. I'm sorry to dislike the book so much, because I've always enjoyed Carla's videos-which is why I pre-ordered the book in the first place. Her 'spin' suggestions are fine, but after cooking 4 recipes exactly with the original ingredients suggested and finding all of them to be meh, I would worry that the 'spins' would be even greater taste-killers. But then, Carla instructs us to stir the pasta into the sauce until the pasta is "very al dente"-what's the difference between these two? I knew the level of al-dente I wanted so followed my own instincts and the pasta was just right in tenderness, but the cook with less experience might certainly find this confusing.Īnd while there were a few tips, nothing really throughout the book is all that interesting, new, or revelatory. One pasta recipe says to cook the pasta to "very al dente" because it will cook the rest of the way when added to the sauce.
I followed the recipes exactly, am a seasoned cook, and each of the recipes was bland, boring, and not anything I'd cook for anyone else, let alone repeat for my family. Recipes sound good, but I made 5 of the recipes and only 1 was worth repeating-and it's hardly a unique recipe: chopped red cabbage with a mustard vinaigrette.
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