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Eat This Book: Cooking with Global Fresh Flavors

Recent Reviews

Toasted almonds in chile oil reviewed by wester

9th April 2013

The toasting instructions were fine. I was afraid this would be very hot so I toned down the chile, but like that it was barely noticeable. Next time the full amount of chile, or possibly other spices instead.
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Lemon chicken with white wine and parsley reviewed by wester

15th September 2012

This was lovely, with a good crisp crust and a lovely lemony sauce. The cooking time seems quite short, but with the cutlets really thin, and the chicken spending some time in the oven as well as in the pan, all worked out fine. Pay some attention...
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Saag paneer reviewed by wester

20th January 2012

This was good. Easy and it tasted quite authentic. Next time I would like to add the paneer cubes a bit earlier so they can interact with the sauce a bit more.
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Sweet red pepper aïoli with fennel and paprika reviewed by wester

5th August 2011

I made a deconstructed version of this, grilling the fennel and red pepper and using the rest as a dip/salad dressing. It was very good, the flavors really work well together.
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