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Paulette Bochnig Sharkey"A self-described "ovo-lacto, pseudomacro, poultry-eatin' son of a sea cook," Malkoff offers an entertaining guide to adding pizzazz to meals without spending more than an hour in the kitchen. The 100+ recipes call for lots of fresh fruits and vegetables, herbs and spices. They provide a good sampling of global cuisine, from humble (Arroz: A la Mexicana) to sophisticated (Panang Curried Salmon with Asparagus). Seafood and poultry each warrant their own chapter, but no red meat recipes appear.
Malkoff's lively personal comments, smart tips, and interesting facts about food and cooking make delightful reading. Drawing on his experience as caterer, food stylist, and culinary instructor, he explains the why of many steps in his recipes, something too often missing from cookbooks. He's a firm believer in shortcuts to make shopping, cooking, and cleanup as easy as possible so that more time can be devoted to eating. Food clearly has sensual appeal to Malkoff, but perhaps he goes a bit far when he cautions at the start of his gnocchi recipe, "Don't try to make love after you eat a plateful of these dumplings."
Instructions are clear and well-organized, with substitutes suggested for the occasional unusual ingredient. Of particular note are the generic quick bread/muffin recipe with variations and the shortcut guide to marinades and sauces. Indexed and attractively designed, with plenty of white space for notes. Highly recommended." ---
From Independent Publisher, March/April 1999