Cookbook Review: Rachael Ray’s 365: No Repeats, Express Lane Meals & Just in Time

A couple of weeks ago, I received a stack of Rachael Ray’s cookbooks for review, including, 365: No Repeats, Express Lane Meals and Just in Time. As someone who devours a cookbook akin to the latest bestselling bedtime read, I was ecstatic. But on the other hand, as someone who can’t resist the urge to flip the channel whenever RR has one of her umpteen show on, I was a bit skeptical. You see, like many out there, I too find her a bit too jumpy to be had with my morning cuppa – which is why I try and tune in to her during lunch time.

One thing I have to hand out to her however - she’s one helluva creative cook! And I mean that in the most nicest way I can. A quick glance through her list of recipes can’t help but pique your interest and tempt you to flip over to the particular page. If you thought she could only get creative with naming her dishes, wait till you actually read through the recipe itself! How many times have you found yourself cooking your tried-and-tested favourites week after week – not because you enjoy them that much, but because you’re stumped for ideas! I know I’m guilty of doing so. If anything, these books have taught me to throw caution to the wind and get even more creative with my cooking. Her recipes encourage you to think outside the box and opt for unconventional ideas. While she does pair many classic flavour combinations together, her way planning a meal around these flavours is what most appeals to me. It’s fun, fast, and makes for a great evening cooking! 

Rachael Ray certainly knows her way around the kitchen. If you’ve ever watched an episode of her 30-minute meals cooking show, you’d notice how Rachael always put a stress on having a well stocked fridge, freezer and pantry. That, equipped with simple fast cooking tricks enables her to create a whole meal in a matter of minutes. The same goes for the recipes in her books as well. Many of her recipes combine stove-top cooking with a final few minutes of finishing in the oven to get that baked goodness. She uses ready-made stocks and sauces as a starter and flavours them as she goes along, cutting down on cooking time and adding a personal touch as well.

Going through the three books, I couldn’t get myself to find many distinctions between them. Which is why I’ve opted to review them as a batch instead. My honest assumption would be: if you’ve read one, you’ve read them all, and unless you’re a die-hard fan of Rachael, and want to own everything with her name on it, you might just be happy with owning only one.


Cookbook Review: Alone in the Kitchen with an Eggplant

946609548_d7fd9c10f51.jpgOne of the most common questions I am often asked is, “What do I cook for myself when I’m home alone?”With my husband away on regular business trips that takes him across the ocean, it’s not surprising to note that I spend a good chunk of the year eating my meals in solitude. What does surprise most my friends, however, is how well I eat during those times. Sometimes, even better that when I’m entertaining a large group of people. The main reason behind this being that when I’m on my own, I tend to experiment and play around more. I can afford to spend that extra hour in the kitchen examining the curves of a gingerroot, or taking in the aroma of lemon grass, and even, horror to most, make my own fresh blend of spices. I know that I have only myself to please, and without another pair of longing eyes peering at me to set dinner on the table, it makes the ordeal quite bearable.

When I first heard of Jenni Ferrari-Adler’s new book, ‘Alone in the Kitchen with an Eggplant’, I was intrigued. The second I found out it contained essays from a bunch of food writers on the topic of cooking for oneself and dining alone, I knew I had to immediately get myself a copy. And boy, am I glad I did.

With some of my personal favourite writers like M. K. Fisher, Ann Patchett and Haruki Murakami, this treasure trove of food essays is a welcome relief from the usual array of cookbook tomes we seem to have been flooded with lately. Most stories comprise of the writer’s need to eat simple, comforting food when they’re by themselves, which only proves that no matter how much of a foodie you may be considered, when it comes to choosing your favourites, it’s always the simple that’s most enticing.

The book opens with an introductory chapter from Jenni herself, who co-ordinated and edited the book, and talks about her journey as a student trying to battle the solitude that came with living on her own. She reminded me of the time when I was in college, living far from the comfort and warmth of my mom’s home cooking. Till the time I decided to finally shop for fresh vegetables and try and cook some of it, I mostly survived on toast and scrambled eggs. Not because I didn’t know how to cook, but because, like many of us, I thought cooking a normal meal for myself took too much of an effort, and didn’t quite make sense.

Some of my favourite stories in this book include Laurie Colwin’s love for the eggplant when dining alone, and Laura Dave’s take on how to cook in a tiny New York apartment. I also truly enjoyed the simple writing of Haruki Murakami, who narrates the funny story of a lonely man making spaghetti for one whole year. And of course, being a big fan, how could I not enjoy M. K. Fisher’s essay on how being a food writer results in her not being invited to most dinner parties.

It’s funny to note that many of the writers, have sometime in their lives detested spending time to cook for them selves. Whether we like it or not, most of us have found ourselves eating, if not cooking a meal alone. You may not enjoy it, but find yourself having to do it. And this book is definitely something I’d recommend if you’re one of those who find it hard to pick up a skillet and turn on the stove. If, however, you do enjoy the solitary meal, I would still encourage you get yourself a copy. If nothing else, it would prove a great read over coffee after dinner.

My heartfelt thanks to Jenni for taking the time out of her busy schedule and let me interview her. And now, without further ado, I’ll let you get to know Jenni on a more personal note:

How did you envision your book to turn out, and have you been pleased with the response?

I couldn’t be happier with the book, the contributors, their essays and recipes, the cover. The publisher has been wonderful. I feel very lucky. The response has been fabulous too. I knew it was an accessible and fun idea but I didn’t necessarily think places like the Washington Post and the LA Times would cover it so that’s been really exciting. The main thing is that it seems to be finding its readers, which is so deeply gratifying. And as an extra-special bonus, I saw someone reading it on the train the other day. He was this twenty-something hipster wearing headphones. I was so excited and kind of jumping around but he was so engrossed he didn’t notice me.

Apart from many established names from the food writing circuit, we also see fiction and short pieces from writers never known to have written on food. How did you come up with such a vibrant bunch? Was it intentional on your part to not just have food writers included in this book?

I asked writers whose work I admired, writers who I thought would get at the subject in an interesting way. I also asked some of the funniest writers I could think of and I’m very pleased with the amount of hilarity in the book. I wanted food writers to be part, but only part, of the discussion, since cooking and eating is a big aspect of all of our lives. I wanted to assemble an eclectic, boisterous group. The book is meant to be good company for people who like to read about food and people who read to steal glimpses into the lives of others.

As a graduate student, living alone away from home and most often short of resources, you understand what every night meals can be like. Do you have any words of wisdom to students in similar circumstances who’d rather have the greasy take-out pizza slice instead of a bowl of fresh pasta from their kitchen?

My second year as a grad student I ordered a lot of steamed chicken and broccoli and added lemon, salt, and Tabasco sauce to it at home. That’s not wisdom, of course, just what I felt like eating. My best suggestion is to try and remember that you would want someone you love to be eating in a somewhat balanced nutritional manner.

Whether we wish to accept it or not, many of us nowadays find ourselves eating alone, be it at home, or a restaurant. Do you feel dining alone is looked down upon? What would you like your readers to take away from your book?

I think dining alone is pretty accepted. Remember: Other diners aren’t giving it the amount of thought you are. I just did a whole week of dining alone in some intense restaurants for a magazine article that I hope will be running soon.

I absolutely loved the part in your introduction when you said that a good meal is like giving yourself a present, and yet many of us shy away from cooking for ourselves. What would you like to say to readers who find themselves staring at the refrigerator night after night, only to walk away from the kitchen without cooking anything?

We don’t generally give ourselves presents, although the truffled egg toast in Amanda Hesser’s piece would be a nice way to start. Or Nora Ephron’s buttery mashed potatoes to be eaten in bed. Cooking for yourself allows you to be decadent, luxurious, and strange.

What is your fondest memory of dining by yourself?

Once I started working on the project I fully embraced salads with cheese, eaten with chopsticks.

When was the last time you dined out by yourself? What did you eat?

Just the other day I accepted a job and took myself out for a celebratory lunch at Osaka, a Japanese restaurant near where I live. Sushi restaurants are very conducive to dining solo. I had the lunch special with vegetable rolls, and toasted myself with green tea. Then I had a piece of tobiko and a piece of tamago.

You majored as a fiction writer, and have more experience in writing short stories. Has this project changed your view of writing? Can we soon expect to see you dabble in food writing?

I love this question. I’ve always had a weakness for confessional-style writing both in poetry and fiction. And there’s always been a lot of food in my fiction. I plan on doing more food writing and more fiction writing.

Any upcoming projects we can look forward to?

I have a few things on the stove, if you will, but it’s a little too early to talk about.

What do you most often cook for yourself when you’re alone? Care to share the recipe with us?

I now always make black beans according to Jeremy Jackson’s recipe in the book. Lately it’s all about salads and ice cream. Did I say lately? I mean every summer. Here’s a great recipe I just had last night (with friends, to be truthful); it would make a lovely meal for any number.

Cookbook Review: Grazing by Julie Van Rosendaal

For someone who loves to throw parties at the drop of a hat, getting my hands on this book was like finding that cookie jar meticulously hidden away by Mom! Friends and family will swear to you that when I decide to throw a party, food is all, if not the ONLY thing that sits on my mind for most days prior to the event in question. Hubby Dear can attest to the fact that I call him during office hours simply to discuss menus with him. Not that he has much say in it, except for what he would like to eat himself at the party.For a girl like me who loves to excite and impress her guests with tiny tid-bits of food that not only buffer ongoing conversation, but become topics to discuss in length themselves, Julie gives me eactly what I’m looking for. From dips you can sink your heart into, daintily filled phyllo packages, lip-smacking favourites, to sweet litlle bundles of sugar, she takes you on a wonderful ride through the fabulous world of miniature food.

The first time I sat down with Grazing, I couldn’t help but run to get my sticky markers (the mini post-it stickies that I can’t live without!) to mark the recipes I just knew I had to try. No matter how much I try and contain my excitement everytime I flip through a page of the book, it always seems to drive me to my kitchen. Now, I’m not a fan of cookbooks that do not have a story to tell. There have been ample times when I picked up a great looking cover, only to place it down again because it lacked what I’d like to call, a soul. True, great photographs do make you swoon, but I’d rather know a little something about the essence of the dish than what it could look like. I’m a firm believer that beauty lies in the eyes of the beholder, and I’ll gladly try out a recipe that might not look too appetizing, but has a strong conviction to back it up.

And here’s exactly where Julie’s book breaks all my ground rules. With very few (but highly delectable) photographs to allure your taste buds, and no inside tales to gossip over, Julie hits the nail right where it’s meant to be. The 100 or so recipes truly stand out for themselves leaving very less to imagination. The simplicity of it all tells you than you can expect yourself to be blown away by it’s smartness and mingling flavours. As a crazy woman who’s sole resolution for the year was to throw at least ONE party each month, I couldn’t be happier to get my hands on this treasure trove. And if you’re one of those who love to munch through a meal without the guilt of eating a 10-lb steak, then I’d suggest you jump in on the bandwagon. You see, the book is only filled with munchies, food in its miniest (if that’s even a word!) size, and perfect for those who like me, believe that as long as it’s tiny, it hardly matters how many you ate. After all, how weight can one gain over such a small bite of food, right?

Cookbook Review: India with Passion by Manju Malhi

India with Passion by Manju Malhi

When I received Manju Malhi’s cookbook, India with Passion, for a review, I couldn’t wait to brew myself a nice hot ‘cuppa Joe, and snuggle up on the couch with it. With photographs that are totally drool-worthy, the recipes just seem to pop out begging me to give them a try.

Written with utmost passion, the book is divided into four parts – North, South, East and West, with each section comprising of traditional and some not-so-traditional recipes from that region. With a wonderfully drafted introduction, detailing the kind of food eaten, various cooking techniques, and it’s history with the people, each section brings you a few steps closer to understanding the diversity that India offers and appreciating the effect it brought about to the Indian cuisine.

If I ever believed that classic Indian dishes could never be listed without missing a few in the process, this book has only sustained my faith. As you move through each section of the book, and undoubtedly through each recipe as well, it’s hard not to notice the change in cooking style and the flavours prominent in each region. While the North may be proud of it’s history with the Mughals and their love for rich creamy curries, the South doesn’t fail to enhance you with its love for the sweet coconut and pungent curry leaves. Where you may enjoy the sweetness of the West, there’s the spiciness of the East that could take your breath away.

When cooking for friends and family, I tend to not fuss too much with the traditional ways of Indian cooking. And I think that’s why Manju’s recipes struck a chord with me. Not a traditionalist herself, she happily suggests easy substitutions where ever possible. While some of the recipes are down-right classics, many of them were created in her own kitchen using everyday ingredients and enhancing the simple flavours we all love. Renowned for her simple, homely approach to Indian cooking, Manju Malhi has quickly become a favourite in my kitchen.