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| Recipes for the budding, time-crunched chef |
The cookbook Plated, by Elana Karp and Suzanne Dumaine, grows out of a grocery delivery service of the same name that pairs fresh ingredients with unique recipes. Both cookbook and business aim to make home cooking exciting and convenient, combining intriguing ingredients with detailed instructions and helpful cooking tips.
Plated opens with a primer on kitchen equipment and essential cooking techniques. This includes instructions for holding a knife, tips for recognizing a hot pan, a list of pantry staples, and similar advice. The next section outlines basic rubs, marinades, and other recipes that recur throughout the cookbook. From there, Plated explores dinners, desserts, and special occasions, organizing recipes by compatibility (such as recipes suitable for a dinner party) or category (such as recipes with useful leftovers).
Recipes vary widely, moving between the likes of Japanese noodles, Thai chicken curry, boeuf bourguignon, and brown sugar short ribs. The recipes encourage cooks to use seasonal vegetables, making the switch between spring greens and summer squash or radishes and tomatoes a simple one. Each recipe includes a conversational introduction, often with a few reassurances that the dish looks impressive but is easy to cook. Step-by-step instructions include suggestions for cooking, timing, and serving.
Despite its connections to the delivery service, the cookbook stands well alone; using it without the delivery service simply means making a trip to the grocery store. The recipes, however, cater to those with small families and more money than time. Seafood, unusual cheeses, and steaks appear frequently, recipe introductions extol the value of quickness, and most recipes serve two.
While the dishes and full-color photographs are often sophisticated, the lighthearted writing style and simple instructions make this a valuable cookbook for those with a passion for good food but limited experience in the kitchen.