October 29, 2018
Westmoreland, culinary director at Good Housekeeping, presents new recipes from the GH test kitchen in this highly informative and massive compendium. The book is packed with classic favorites for every occasion, as well as new recipes incorporating current trends (vegetable-centered fare, gluten-free, vegan, big batch cooking) and popular cooking tools and techniques (sheet pan, multicooker, grill). There’s expert advice on fridge and pantry setup (“Rotate your cans with oldest dates first when you stock up”) and how to trim artichokes and freeze whipped cream, and numerous sidebars feature test notes, tips, ingredient ideas, and glossaries. Westmoreland also includes a discussion of knife essentials, dietary guidelines for healthy eating, tips for reading nutritional labels, and wine basics, along with charts for roasting and grilling meats or vegetables. As for the recipes, vegetables take center stage in a winter veggie tart with brussels sprouts and chard. Poultry dishes include coq au riesling and chicken breasts with seven sauce varieties. An easy seafood dish of cod, cabbage, and bacon is baked in parchment. Breakfast choices include java banana and green light smoothies, and spinach and prosciutto frittata muffins; salads, meanwhile, include one with warm lentils and shrimp. There are several chapters dedicated to all manner of breads, baked treats, and impressive desserts, such as sticky toffee bundt cake. Home cooks will turn to this edition for years to come.