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Organized thematically by ingredient, course, or cuisine, The SmartCook Collectionpulls together recipes previously published in Smith's broad range of titles—with a few new ones sprinkled throughout. Smith (How To Cook) has been writing cookbooks since 1973, and her long and successful career has also included television series both in the United Kingdom and in the United States. She's known for focusing on basic techniques and foundation recipes as well as for presenting them in seasonal or thematic groupings. Fishand Souphave a pleasant, conversational tone and are cleanly and consistently laid out with clear, easy-to-follow instructions and attractive full-color photos. Recipes range from the more traditional—Baked Fish Fillets with a Parmesan Crust, Salad Niçoise, Yellow Split Pea Soup—to the more adventurous: Grilled Squid with Spicy Tomato Jam, Thai-Style Stuffed Trout Fillets, Shitake Soup with Rice and Sesame Toast. Extras include basic information about handling fish and preparing stock and croutons, as well as a list of recipes for traditional condiments (e.g., tartar sauce, hollandaise sauce). Useful home references, these will likely be popular at many public libraries; strongly recommended.
—Courtney Greene, DePaul Univ. Lib., Chicago