26 May, 2016

{{Book Review}} Plated: Weeknight Dinners, Weekend Feasts, and Everything in Between

The more than 125 inventive, repertoire-building recipes in Plated will help you cook and eat food you love without having to think so hard about it. Every dish here will work no matter how much (or little) time you have to cook, whether it’s quick dinner on a Monday for two or a backyard barbecue for a crowd.  The recipes are all rooted in a core technique—think One-Pan Roasted Chicken, Slow-Simmered Turkey Chili, or Cheesy Baked Penne—but can also be customized according to peak produce and just what you’re in the mood for. Step-by-step prep instructions and menu ideas take the stress out of cooking, so you know exactly what to do and when. Here, too, are ways for you to stretch these recipes, like basic marinades and spice rubs that can be used on almost anything, reinventions for leftovers, big-batch make-aheads, company-worthy feasts, and perfect sides. Platedis sure to become a well-loved, sauce-splattered staple in your kitchen.

*My Review*
Before this book I had never heard of the food delivery company, Plated, but apparently the idea behind it is to provide people with fresh, pre-portioned ingredients + chef-designed recipes so that anyone can make their own meals at home, and so far this book seems to reflect that philosophy.

The book is divided into the following chapters:
-Kitchen Basics (what to stock in your pantry, "kitchen commandments," knife skills...)
-Weeknight Dinners
-Great For Leftovers
-Make Ahead
-Weekend Feasts
-For A Crowd (recipe menus include...Date Night, Sunday Supper, Weekend Brunch, Backyard Barbecue, and Thanksgiving Dinner!)
-On the Side
-At the End

In "Plated" you learn how to make all sorts of different spice rubs, marinades, dressings, sauces, and infusions, recipes for side dishes, and desserts & so much more.

There's an appendix at the back with a seasonal produce guide and glossary. Each recipe includes a short intro, serving size, the ingredient list and the instructions.

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