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This brazenly hooded two-hander would have slipped right past my friends without a subtle reminder of its greatness. Eat your books*. It’s written by seasoned recipe writers Olga Masson and Sanae Lemoine, who alternate and sometimes collaborate with each dish.
No one needs another book full of mediocre recipes, but this one stands out with what they call “elevated but approachable recipes.”
I tried the “roasted” rice bowl, a smarter technique that helps me get lots of crispy rice and clean out leftover veggies from the fridge and freezer. Make a divot in the middle of all the dishes, pour in three beaten eggs and return to the oven, where it cooks for a few minutes. This fish tacos recipe grills spice-coated filets while you make the guacamole and cumin-lime crema on top while you use up the pan time in the oven.
Chicken recipe with clementine, dates and capers, a beautiful number from Team Ottolenghi’s, everything happens quickly. Jerusalem cookbook. This version uses powerful ingredients like palm molasses, clementines, fennel, dates, and capers that spill over the pan and soon onto your plate to keep you busy from start to finish.
My current favorite recipe has you spoon a dollop of Greek yogurt into a serving dish and top it with roasted sweet potato and red onion wedges, toasted pistachios, sliced dates, za’atar, and flaky salt. It’s a low-effort, big-reward meal that’s quickly earning a spot in my regular lunch lineup. People like me sometimes overcomplicate their cooking, and genre-defining books like this remind us that we can achieve perfect flavors and just be a little more approachable about it.
*A subscription to Eat Your Books makes a great gift (or gift to yourself) for a cookbook lover. It creates a searchable index of your cookbooks, so if you’re looking for a bologna recipe, it tells you which of your cookbooks it’s on and what page it’s on, and it can do the same for the ingredients you want to cook with. I use it almost every day.
